This pumpkin pie from scratch is worlds better than anything you’ll buy at the store. No canned pumpkin, no sweetened condensed milk, no store-bought pie crust. Seriously, this is the BEST pumpkin pie recipe I’ve ever tried, and I don’t say that lightly!
Inactive Prep Time1hr
Keyword: Pumpkin Pie, Pumpkin Pie From Scratch, Pumpkin Pie Recipe
Place the flour, sugar and salt in a food processor and pulse several times to combine the ingredients. Add the butter and pulse several more times until the mixture looks like coarse cornmeal with a few pea-sized pieces scattered around (those will melt in the oven and create a flaky crust).
Turn on the machine and quickly add the cold water until the dough has just barely come together. It will look very crumbly, but should form a dough when pressed together.
Transfer to a large bowl or clean counter and gently kneed a few times to finish bringing the dough together. Divide the dough in half, then shape each half into flattened rounds and wrap tightly in plastic. Reserve one for a later use (it can be chilled for 48 hours or frozen for up to 3 months if you don't have immediate plans for a second pie). Chill the other half for at least one hour or overnight.
When you're ready to bake the pumpkin pie, remove the dough from the fridge and place on a clean, lightly floured surface. Let the dough rest for 5 minutes so the butter can warm up slightly for easier rolling. Begin rolling out the dough, turning the dough after every single roll to prevent it from sticking. If the rolling pin ever feels like it's sticking to the dough, sprinkle a small amount of flour on top. Roll the dough to 1/4-inch thin and around 12-inches wide. Roll the dough around the rolling pin, then unroll around a 9-inch pie dish. Gentle press the dough so it's flush against the inside of the pan, then trim away or fold under any excess dough and crimp the edges. Place in the refrigerator to chill while preparing the filling.
Prepare the Filling:
Place an oven rack on the center position and preheat the oven to 400 degrees F.
In a medium-sized bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, ginger, nutmeg, allspice, cloves and salt until smooth. Whisk in the heavy cream and whole milk. Pour the filling into the pie dough, then carefully place into the oven. Bake for 20 minutes, then lower the temperature to 350 degrees F and bake for an additional 40-60 minutes, until the filling is set in the middle. If the crust starts browning too much before the filling has set, you can use a pie crust protector (or make your own using aluminum foil; just be careful not to disturb the filling).
Remove the pumpkin pie from the oven and cool. The center of the filling usually puffs up, but it will flatten back down as it cools. Serve at room temperature or while slightly warm (but don't cut into it while it's hot or it might not hold its shape).
Leftovers will keep in the refrigerator for 3 to 4 days.
This recipe makes enough pie dough for two pies. If you don't need enough for two crusts, you can cut the recipe in half.You can turn this into a semi-homemade recipe by using store-bought pie dough and/or canned pumpkin. If you have the time, the results are truly incredible if you make everything from scratch!If you use homemade pumpkin puree in this recipe, make sure to thoroughly roast, puree, and strain it to remove as much excess water as possible. The pumpkin should be falling apart when you scoop the flesh away from the skins. If the pumpkin is underdone, more water will be trapped inside and might release when you bake the pie.