Homemade Pumpkin Pie
Homemade Pumpkin Pie is a from scratch recipe that my family has been making for decades. Originally adapted from Libby’s pumpkin Pie but made with sweetened condensed milk and has a flaky homemade crust.
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Guys…I’m not even going to pretend that I am a pumpkin pie expert.
That is both my husband’s and brother’s department.
They absolutely LOVE Thanksgiving and they adore pumpkin pies. So much so that they can each eat a pie themselves.
That is why I utilized their expertise with this Homemade Pumpkin Pie recipe.
The filling was adapted from Libby’s Pumpkin Pie recipe years ago because my brother loved the smooth consistency that the changes made.
Also, my husband is extremely talented at making pie crusts. They always turn out so flaky and delicious.
So needless to say I picked both of their brains so I can share this family favorite pie with you.
Pumpkin Pie is in no way authentic or new, but this is our version of the cherished Holiday classic.
How To Make Homemade Pumpkin Pie
Here is a simplified approached to making Pumpkin Pie.
- Make the pie crust the day before and refrigerate.
- Blend together the ingredients for pie filling. Set aside.
- Roll out pie crust and place into pie pan.
- Crimp or scallop pie crust.
- Pour filling into pie crust.
- Bake in a preheated 425℉ over for 15 minutes and then lower temperature down to 350 for 40- 50 minutes.
- Let cool at room temperature.
- Mix whipping cream with vanilla and sugar.
- Top each individual slice with homemade whipped cream.
Pumpkin Puree From Scratch
When making homemade pumpkin puree it is most important to choose “sugar pumpkins” or “pie pumpkins”. Those are the pumpkins that are smaller than the big Jack-O-Latern versions but bigger than the decorative tiny pumpkins. These pumpkins are the most flavorful and yield the best texture perfect for baking. Here are two techniques for baking to choose from for your Homemade Pumpkin Pie. Also, to yield enough pumpkin puree for one Homemade Pumpkin Pie you will need approximately one 3 lb pie pumpkin.
How To Make Homemade Pie Crust
- Start with cold butter and cut into small cubes. Once cut, place back in the freezer (if making during the summer) or refrigerate (if making during winter) for approximately 10 minutes to ensure that the butter is nice and icy cold.
- Measure dry ingredients into a food processor with the steel processor blade attachment. Pulse to mix dry ingredients.
- Add cold cubed butter to processor and pulse approximately 8-12 times or until butter is the size of peas.
- Slowly pour ice water into feed tube and then pulse machine until dough begins to form a ball.
- Transfer dough onto floured boarded roll into a ball. Wrap in plastic wrap and refrigerate.
Pro Tips for the Best Homemade Pie Crust
- If food processor is unavailable use instead a pastry cutter.
- Make sure to not over process the dough as this will make the dough tough rather than flaky.
- Rolling the dough out after refrigeration will take some muscle and a good rolling pin. This is the rolling pin that we currently have and my husband loves it. However, this is the rolling pin I grew up using and it made for much easier working and you will need less muscle.
- This recipe keeps well in the freezer for up to 6 months. Just make sure to wrap well and then place into freezer bags to prevent any type of freezer burns from happening.
- From this recipe you will have enough dough to make rustic, or larger looking crusts if desired.
Easiest Way to Crimp Pie Crust
Crimping the edges of the pie or making scalloped edges is the easiest way to bring personality to your homemade creation. However, if you are like me you just want to keep it simple and using the tines of the fork is the easiest way to crimp the edges. Simply press the tines portion of the fork into the inside ring of the pie crust, making sure to press the entire circumference.
How Long To Bake Pumpkin Pie
Preheat your oven to 425℉. Bake for 15 minutes at the higher temperature and then lower to 350℉. Bake for an additional 40-50 min. The Pumpkin Pie is done when a knife inserted into center comes out clean or when the pie no longer jiggles when gently shaken.
How To Make Homemade Whipped Cream
- Place bowl or container into freezer that whipped cream will be made in about 30 minutes before making.
- Once chilled, remove container from freezer and add whipping cream to it.
- Add vanilla and sugar to whipping cream.
- Whip cream until thick and stiff peaks form, about 3-4 minutes.
Pro Tip: It is easiest to whip cream using a stand mixer, hand mixer or my favorite way with this immersion blender.
More Family Favorite Pie Recipes
Mom’s Frozen Peanut Butter Pie
Haupia Pie with Macadamia Nut Crust
Scrumptious Chocolate Peppermint Pie
Holiday Treats You’ll Love
Mom’s Old Fashioned Swedish Apple Cake
Orange Cranberry Pistachio Fudge
Homemade Pumpkin Pie
Ingredients
Pie Crust
- 2 cups all purpose flour
- 6 oz unsalted butter *1 1/2 sticks, cut into cubes
- 1 tbsp granulated sugar
- 3/4 tsp salt
- 1/3 cup ice water
Pumpkin Filling
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 15 oz can pumpkin puree *or just under 2 cups fresh pumpkin (remove 1 tbsp for the 2 cups)
- 2 lg eggs
- 14 oz can sweetened condensed milk
Whipped Cream
- 1 cup heavy whipping cream
- 1/2 tbsp vanilla extract
- 1 tbsp granulated sugar
Instructions
Pie Crust
- Cut chilled butter into small chunks and place in freezer while preparing dry ingredients.
- Add flour, salt and sugar into a food processor with fitted with steel blade attachment. Pulse a few times to incorporate. Add diced butter and pulse until butter is the size of small peas, approximately 8 to 12 times.
- Slowly pour ice water into feed tube and then pulse machine until dough begins to form a ball.
- Transfer dough onto floured board and roll into ball. Wrap in plastic wrap and refrigerate for 60 mins or until needed.
- Once chilled place dough onto lightly floured board and roll with a rolling pin to an approximate 1/8 inch thickness. Using a sharp pairing knife, cut the dough 1 1/2 inches larger than the pie pan. Gently roll the dough onto the rolling pin and tranfer to pie pan. Gently ease the dough down into pan and crimp or scallop edges of crust. Set aside and mix pumpkin filling.
Pumpkin Filling
- Preheat oven to 425℉.
- Mix together first 5 ingredients into a small bowl.
- In a separate small bowl whisk together eggs.
- In a stand mixer (or large bowl using a hand mixer) beat pumpkin with eggs and then add sugar mixture.
- Gradually stir in sweetened condensed milk, scraping down sides with each addition.
- Pour into pie shell and bake at 425℉ for 15 mins.
- Lower temperature to 350℉ and continue baking for an addittional 40-50 mins. Pie is done when an inserted knife come out clean or pie filling no longer jiggles when gently shaken.
- Let pie cool at room temperature for at least 1 hour.
Whipped Cream
- Place bowl or container into freezer that whipped cream will be made in about 30 minutes before making.
- Once chilled, remove container from freezer and add whipping cream along with vanilla and sugar.
- Whip cream until thick and stiff peaks form, about 3-4 minutes.
I am looking forward to trying this recipe. Fall is practically here, but I might not wait. I really appreciate your detailed instructions and I’m totally up for the baking adventure.