Pumpkin Pie (Totally from Scratch)

Pumpkin Pie (from scratch)OK, so there you are: you’ve made and frozen pumpkin purée, you’ve collected eggs from your own chickens, and you’ve learned to make sweetened condensed milk using your own honey. You’ve also learned to make a super flaky piecrust, like when you made rhubarb pie, apple pie, and tomato pie. You even know how to make real whipped cream now, because you used it when you made that fourth of July trifle earlier this year! Hmmm… what to do with all those skills….

Just kidding! You should make this crazy delicious, totally from scratch, no cans involved, pumpkin pie! Trust me, if you decide to make a pie using canned pumpkin, canned sweetened condensed milk, a pre-made rolled up pie crust, and “whipped topping” it just isn’t going to be the same. Instead, it will be full of preservatives and artificial flavors and a bunch of other processed chemical stuff you don’t want.

Pumpkin Pie (from scratch)Ironically, now that I’ve spent so much time bragging about all of the homemade ingredients I’ve assembled for this pie, it turns out that the recipe actually comes from the Eagle Brand website. I did change it ever so slightly to include cloves, but otherwise, it’s the same. Hey, sometimes life isn’t necessarily about creativity. Sometimes it’s just about small, incremental changes that add up to big ones. Huh, sounds pretty cool when I say it like that, doesn’t it?

Pumpkin Pie (from scratch)Anyway, you’ll want to get started on your pie crust first thing because it will need to be refrigerated for a couple of hours before you use it. I love this shortening-free piecrust recipe from Serious Eats.

Pumpkin Pie (from scratch)Start out by weighing out your flour. Or, if you are an expert at measuring flour, you can just measure out 2½ cups.

Pumpkin Pie (from scratch)Then add two-thirds of that flour, salt, and sugar to your food processor. Pulse a few times to combine those.

Pumpkin Pie (from scratch)Then add the butter, cut up into pats. Yes, that’s right. It’s an astounding 2½ sticks of butter. Just keep going.

Pumpkin Pie (from scratch)Pulse the dry ingredients with the butter until it all forms a paste.

Pumpkin Pie (from scratch)Add the remaining flour to the food processor and pulse a few times to distribute it as recommended in the original recipe. OR, you can do what I do which is transfer the paste to a bowl, sprinkle the remaining flour over the top, and cut the paste into the flour using a pastry blender.

Pumpkin Pie (from scratch)Add a few tablespoons of water and mix gently with a rubber spatula until the dough forms a ball. The original recipe calls for six tablespoons of water, but I almost never use that much. I usually end up using more like four.

Pumpkin Pie (from scratch)Once your dough has formed, divide it in half and form two discs. Wrap each one in plastic and refrigerate at least one of them for about two hours.

Pumpkin Pie (from scratch)Since pumpkin pie only requires one crust, feel free to place one of the discs into a freezer bag and throw it in the freezer so you can use it for something else later.

Pumpkin Pie (from scratch)Once the piecrust dough has finished chilling, take it out and place it on a floured surface. You may need to wait five to ten minutes for it to become soft enough to roll out.

Pumpkin Pie (from scratch)Once the dough has softened a bit, roll it out until it is large enough to cover your pie plate.

Pumpkin Pie (from scratch)Then transfer it to your plate, and trim the edges so that you have about one inch of overhang.

Pumpkin Pie (from scratch)Fold the overhang under.

Pumpkin Pie (from scratch)Then crimp the edges all the way around. Then set the crimped crust aside, preferably in the refrigerator, while you mix up the filling.

Pumpkin Pie (from scratch)To make the filling, defrost your pumpkin purée, and empty it into a nice big mixing bowl.

Pumpkin Pie (from scratch)Since our chickens are not yet laying large eggs, I used three eggs for this recipe rather than two. Whatever size eggs you use, just make sure you have about half of a cup of eggs. And give them a little whisk to break them up a bit.

Pumpkin Pie (from scratch)The original recipe calls for one can of condensed milk. Once can equals about 1¼ cups of sweetened condensed milk, so you’ll want to measure out about that much. It will be about ¼ cup less than what you made with yesterday’s recipe.

Pumpkin Pie (from scratch)Add the eggs, sweetened condensed milk, salt, and spices to the mixing bowl with the pumpkin.

Pumpkin Pie (from scratch)Then whisk it all up until it’s completely combined.

Pumpkin Pie (from scratch)Take the piecrust out of the refrigerator, and pour the filling into the crust.

Pumpkin Pie (from scratch)Bake the pie at 425 degrees for 15 minutes, and another 35-45 minutes at 350 degrees. The pie is done when a knife inserted about one inch away from the crust comes out clean.

Pumpkin Pie (from scratch)If you want whipped cream on top, go ahead and combine 1½ cups of heavy whipping cream and ¼ cup sugar in the bowl of you mixer, and whisk on high speed until stiff peaks form.

Pumpkin Pie (from scratch)Plop a nice big dollop of whipped cream on top of your pie. Make sure everyone knows that you made everything from scratch. You’ll be a Thanksgiving hero! Just kidding (sort of). Seriously though, travel to wherever you are going safely, have a beautiful holiday with your family, and enjoy every minute of lounging around with a full belly. Next week, we’ll eat salad, I promise!


Pumpkin Pie (Totally from Scratch)
Pumpkin pie recipe adapted from Eagle brand website, pie crust adapted from Serious Eats
  • Pie Crust (makes 2 crusts)
  • 12.5 ounces all-purpose flour (2½ cups)
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt, or ½ teaspoon table salt
  • 2½ sticks butter, cut into pats
  • 6 tablespoons cold water (or less if needed)
  • Pumpkin Pie
  • 2 cups pumpkin purée, or 1 (15 ounce) can
  • 1¼ cups sweetened condensed milk, or 1 (14 ounce) can
  • 2 large eggs, or about ½ cup lightly beaten eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • Whipped Cream
  • 1½ cups heavy whipping cream
  • ¼ cup granulated sugar
  1. Combine the sugar, salt, and two-thirds of the flour (about 8.34 ounces) in a food processor. Pulse several times to combine.
  2. Add pats of butter to the food processor with flour, and pulse until the ingredients form a paste.
  3. Add the remaining flour to the food processor and pulse several times to distribute the flour.
  4. Transfer to a bowl. Add water, one tablespoon at a time, folding dough with a rubber spatula or your hands, until the dough forms a cohesive ball.
  5. Divide the dough in half and form into two discs.
  6. Wrap the dough in plastic wrap, and refrigerate one disc for at least two hours. Place second disc in labeled freezer bag and freeze for later use.
  7. Unwrap the dough and transfer disc to a floured surface.
  8. Using a floured rolling pin, roll disc out into a circular shape approximately 10-11 inches in diameter.
  9. Transfer rolled dough to pie plate. Trim so that ½ inch to 1 inch overhang remains. Fold overhang under and crimp edge. Set aside in refrigerator while preparing filling.
Pumpkin Pie Filling
  1. Preheat oven to 425 degrees. Add pumpkin purée, eggs, sweetened condensed milk, spices, and salt to mixing bowl. Whisk until combined.
  2. Pour pumpkin filling into prepared crust.
  3. Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until knife inserted one inch from edge of crust comes out clean, about 35-45 minutes.
  4. Cool on wire rack.
Whipped Cream
  1. Combine cream and sugar in mixing bowl. Beat on high speed until stiff peaks form.


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