Scratch-Made Pumpkin Pie


I could put in a cute story here about my relationship with pumpkin pie – But I’ll just cut to the chase …

This is hands-down the BEST pumpkin pie I have ever had in my entire life.  It’s rich, creamy and enhanced with just the right amount of spice … Jim described it as “life-affirming”.  We cook a lot in our home, but nothing has grabbed us in quite the same way as this simple pie.


Scratch-made and totally worth the extra effort.

Homemade Crust:  Ingredients

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup butter (cold and diced)
  • 1/4 cup cold water

Homemade Crust:  Directions

  1. Combine flour, salt and butter in a food processor
  2. Pulse a few times until mixture appears fairly uniform and has the texture of slightly-wet sand
  3. Continue to pulse and slowly add the cold water
  4. Pulse until mixture forms 1 ball
  5. Remove dough from processor and knead 6-8 times on a floured surface to fully incorporate all ingredients
  6. Wrap tightly with plastic wrap and store in the fridge overnight (or a few hours if you’re short on time)
  7. Remove dough from fridge about 30 minutes and allow it to warm up a bit before preparing the pie crust
  8. Using a rolling pin (or anything long and cylindrical … I used a water bottle), roll out the dough into a circle that is slightly larger than your pie dish
  9. Lay the dough in a buttered pie dish and use your fingers to gently press the dough into the corners and up the sides

Scratch-Made Pumpkin Pie:  Ingredients

  • 1 unbaked pie crust (see above recipe)
  • 2 eggs
  • 1 cup brown sugar
  • 1 tablespoon flour
  • 2 cups homemade pumpkin puree (Seriously, make your own.  I only use fresh pumpkins in baking recipes – It makes a huge difference when it comes to flavor and texture.  I used this recipe and left out the salt.)
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice (I blended my own – Find the recipe here.)
  • 1 1/2 cups heavy cream

Scratch-Made Pumpkin Pie:  Directions

  1. Preheat oven to 450*F
  2. Gently whisk eggs in a large bowl
  3. Add all other ingredients to the eggs and whisk until combined
  4. Pour pumpkin mixture into unbaked pie crust and fill until about 1/2 inch from the top of the crust
  5. Bake for 10 minutes at 450*F, then lower the temperature to 350*F and continue to bake for another 50-60 minutes until toothpick inserted in the center comes out clean
  6. Let the pie cool on the counter then place in the fridge to set overnight
  7. Cut a slice, add a dollop of whipped cream and indulge

Mmm …


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