Old Fashioned Pumpkin Pie from Scratch
This old fashioned pumpkin pie from scratch is made with the best flaky crust. Made with fresh pumpkin puree this delicious pie is perfect for all of your holiday dinners.
Ingredients
Pie Crust
- 1 ¼ cup all purpose flour
- ¼ teaspoon kosher salt
- 1 stick unsalted butter cold and cut into small pieces
- 3-5 Tablespoons ice water
Pumpkin Pie Filling
- 2 cups pumpkin puree or canned pure pumpkin
- 12 ounces evaporated milk
- 2 large eggs
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Instructions
Pie Crust
- In a food processor, combine flour, salt and cold butter pieces. Pulse the ingredients 8-10 times, until the butter is the size of small peas.
- Add the ice water 1 Tablespoon at a time, pulsing 3-5 times after each addition, until the mixture just comes together. The mixture will be crumbly, but should just hold together if it's pressed together.
- Turn the crumbly dough mixture out onto a tea towel. Pull the ends of the towel up and twist them to wrap up the dough mixture completely in the towel and help form it into a disc.
- Remove the disc from the towel and wrap it up completely in plastic wrap. Chill the dough in the refrigerator for 30 minutes.
Pumpkin Pie Filling
- Preheat the oven to 400˚ and grease a 9.5 inch pie plate with butter or baking spray.
- In a mixing bowl, combine pumpkin puree, evaporated milk and eggs and whisk to combine.
- In a separate bowl, mix together the brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, allspice and cloves.
- Add the dry ingredients to the wet ingredients and whisk everything together until no lumps remain. Chill the filling in the refrigerator for 30 minutes.
- Roll the chilled pie dough out on a floured surface until it is approximately ¼ inch thick.
- Carefully lay the rolled pie dough onto the prepared pie plate and gently press it down to lay flat against the sides and bottom.
- Using the index finger and thumb on one hand and a finger or thumb on the other hand, gently pinch the pie dough in between the fingers to form a V to crimp the edges.
- Pour the chilled filling in the prepared crust and bake in the preheated oven for 50-55 minutes until a knife comes out clean when inserted into the middle.
- Let the pie cool for 30 minutes outside of the oven and then transfer it to the refrigerator to cool completely. Pie can be served chilled or at room temperature.
Notes
- Keep butter and water as cold as possible to make a flaky pie crust.
- The dough will be crumbly but will meld together during chilling. Don't overmix or it will become tough.
- Twisting the dough up in a towel helps to form it without overworking it and making a mess.
- A baking sheet can be placed on the rack underneath the pie to catch any drips.
- If the crust is getting too browned, place foil over the edges.
- Let the pie cool for 30 minutes before transferring it the refrigerator. Chilling overnight will give the best results!
Substitutions and Variations
- Filling - Either homemade pumpkin puree or canned pumpkin puree may be used. Use 100% pure pumpkin, not pumpkin pie filling.
- Crust - The recipe includes enough dough for a 9 ½ inch pie pan. The filling will also work in a 9 inch pie pan, but it needs to be a deep sided one. Store bought crust may also be used.
- Dairy Free - Replace the butter in the crust with a dairy free butter substitute and replace the evaporated milk with a non dairy unsweetened milk.
- Gluten Free - Substitute the homemade pie crust for a gluten free pie crust.
Make Ahead and Storage Instructions
Filling - The filling can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator or in the freezer for up to 2 months. Frozen filling should be thawed completely before using in pie. Pie dough - Prepare the dough up to 3 days ahead of time and stored tightly wrapped in plastic wrap in the refrigerator or in the freezer for up to 3 months. Frozen dough should be thawed completely in the refrigerator. Take the dough out 30 minutes before using it to making it easier to roll. Pie - Cool the pie completely and store in the refrigerator for up to 2 days or wrap it in plastic wrap and stored in an airtight container in the freezer for up to one month. Frozen pie should be completely thawed in the refrigerator.Nutrition
Serving: 1sliceCalories: 337kcalCarbohydrates: 42gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 89mgSodium: 289mgPotassium: 313mgFiber: 2gSugar: 24gVitamin A: 10055IUVitamin C: 3mgCalcium: 151mgIron: 2mg
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