Pumpkin Pie From Scratch
Learn how to make everything from scratch: From the pie crust to the pumpkin filling!
Ingredients
Pie Crust
- 1 1/4 cups All-purpose flour.
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (cold and cubed)
- 3-5 tbsp Ice water
Pumpkin Filling
- 1 Medium pie pumpkin (will need 2 cups pureed pumpkin
- 1 1/2 cups Evaporated milk
- 3 Large eggs
- 1 cup Granulated sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground ginger
- 1/2 tsp Salt
- 1 tsp Vanilla extract
Instructions
Preparing the Pumpkin
- Cut the pumpkin in half and scoop out the seeds and stringy parts.
- Roast the halves in the oven at 350°F (175°C) until the flesh is soft.
- Once it's cooled, scoop out the flesh and puree it.
Pie Crust
- Combine the flour and salt in a bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water and mix until the dough comes together. Form it into a disk, wrap it in plastic, and chill for at least 30 minutes.
- Roll out the pie crust on a floured surface and transfer it to a pie dish. Trim any excess and crimp the edges.
- In a separate bowl, whisk together the pureed pumpkin, evaporated milk, eggs, sugar, spices, salt, and vanilla extract.
- Pour the pumpkin filling into the pie crust and smooth the top.
- Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 40-50 minutes, or until the center is set.
- Allow the pie to cool completely before serving