Description
How to make a pumpkin pie from scratch –start to finish! This homemade pumpkin pie has all the classic flavor you love.
Ingredients
Scale
For assembly:
- 1 double pie crust* (Regular or Gluten-Free)
- egg wash (1 egg + 2 Tbsp milk or cream)
- Coarse sugar (turbinado/sugar in the raw)
For filling:
- 1 1/2 cups pumpkin puree (fresh or canned)
- 3/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 Tablespoon cornstarch
- 3 eggs
- 1 1/2 cups evaporated milk or heavy cream
Instructions
- Preheat oven to 350 degrees.
- Prep The Crust. Roll out one half of the pie dough to fit inside a 10″ pie plate. Fold dough under flush with the edge of the pie plate. Freeze about 15 minutes, or until firm.
- Prep The Leaf Cut-Outs. While dough is hardening, roll out second half of pie dough to about 1/4″ thickness. Cut out leaves (or other shape) with cookie cutter.
- Brush With Egg Wash & Sugar. Remove pie crust from freezer. Whisk together egg wash ingredients (egg and milk) and brush the edges of the crust with egg wash. Arrange leaves along the border (you will have extra leaves). Brush tops of leaves with egg wash and sprinkle with coarse sugar. Return to freezer and freeze 10 minutes longer. While pie shell is hardening, finish brushing and sugaring remaining leaf cut-outs and set aside.
- Blind Bake The Crust & Bake Cutouts. Remove pie crust from freezer and place on a baking sheet. Prick the bottom of the crust with a fork, and line the middle of the pie crust gently with a piece of foil. Place some rice or pie weights onto the foil to weigh it down. Place extra leaf cut-outs on the same baking sheet. Bake for 10 minutes. Remove the rice/weights and the foil. Bake 5 minutes longer.
- Make Filling. While crust is pre-baking, make pie filling by combining pumpkin puree with brown sugar, cinnamon, ginger, nutmeg, cloves, salt, vanilla, and cornstarch. Stir well to combine. Add eggs, one at a time, stirring to incorporate after each addition. Add evaporated milk/cream and stir to mix well (it will seem much more liquid).
- Fill Pie Crust & Bake Pie. When crust is finished pre-baking, pour filling into pie shell (remember, if you aren’t using a 10″ plate, you will have some filling left over). Bake pie until all but the center is set (it will just be slightly wiggly), about 50-60 minutes. **You will need to check on your leaf cut-outs throughout the baking time to remove them when they’re golden brown. This will be before the pie is finished baking.
- Cool pie completely before slicing to allow it to set completely. Cut into slices and serve with whipped cream and extra leaf cut-outs. Cover leftover pie and store in the refrigerator 2-3 days.
Notes
- SIZE. This is a recipe for a 10-inch pie or DEEP dish 9-inch pie. If you only have a regular 9-inch plate, fill the crust, leaving a little less than 1/2″ of space before the edge of the crust, then bake the remaining filling in a ramekin.
- CRUST. If you’re not making the leaf cutout decoration, you’ll only need 1 crust!
- Prep Time: 35 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: oven
- Cuisine: American