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Cozy Homemade Pumpkin Pie from Scratch

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This cozy homemade pumpkin pie from scratch features a buttery, flaky all-butter crust and a silky, deeply flavorful filling made from roasted sugar pumpkins. It’s a labor of love that tastes like autumn and is perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) cold unsalted butter, cubed
  • 6–8 tablespoons ice water
  • 1 small sugar pumpkin (about 2–3 pounds)
  • 1 tablespoon olive oil
  • 2 cups (450g) roasted pumpkin puree
  • 1 ¼ cups (250g) packed light brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ cups (355ml) heavy cream
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Roast the pumpkin: Preheat oven to 375°F (190°C). Wash sugar pumpkin, cut in half, scoop out seeds and pulp. Brush cut sides with olive oil, place cut-side down on a parchment-lined baking sheet. Roast 45-55 minutes until fork-tender. Cool, scoop out flesh, puree until smooth. Measure 2 cups and cool completely.
  2. Make the pie crust: In a large bowl, whisk flour, salt, and sugar. Add cold butter cubes, toss to coat. Using a pastry cutter or fingertips, work butter into flour until pea-sized. Drizzle 6 tablespoons ice water, stir with fork until dough holds together. Add more water if needed. Shape into disc, wrap in plastic, refrigerate at least 1 hour.
  3. Blind bake the crust: Preheat oven to 375°F (190°C). Roll dough into 12-inch circle on floured surface. Transfer to 9-inch pie dish, trim and crimp edges. Prick bottom with fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove parchment and weights, bake 8-10 minutes more until lightly golden. Cool slightly.
  4. Make the filling: In a large bowl, whisk pumpkin puree and brown sugar until smooth. Add eggs and egg yolk one at a time, whisking well. Gradually pour in heavy cream while whisking. Add cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Whisk until silky and combined. Do not over-whisk.
  5. Bake the pie: Reduce oven to 350°F (175°C). Place blind-baked crust on baking sheet. Pour filling into warm crust. Bake 50-60 minutes until edges are set and center jiggles slightly. Tent crust edges with foil if browning too quickly.
  6. Cool completely: Let pie cool on wire rack for 2 hours at room temperature. Refrigerate for at least 4 hours or overnight before serving.

Notes

Keep all ingredients cold for the crust. Do not skip blind baking to avoid a soggy bottom. If homemade pumpkin puree is watery, spread on paper towel to absorb excess moisture. Watch the oven, not the clock; the pie is done when edges are set and center jiggles slightly. Cool completely before slicing to allow custard to set. Pie tastes even better the next day.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, from scratch, Thanksgiving dessert, fall dessert, roasted pumpkin pie, all-butter crust

Find it online: https://platebelle.com/cozy-homemade-pumpkin-pie-from-scratch/