Pumpkin Pie From Scratch
Learn how to make pumpkin pie from scratch with only a few simple ingredients!. This homemade pumpkin pie has a flaky pie crust, fresh pumpkin filling and plenty of pumpkin pie spice!
Ingredients
- Flaky pie crust recipe
- 2 large eggs
- 14 ounces sweetened condensed milk
- 1.5 cups homemade pumpkin puree substitute with store bought
- 2 teaspoons homemade pumpkin pie spice substitute with store bought
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
Equipment
Instructions
Prepare the pie:
- Roll the pie dough until it's 1-2" larger in circumference than your 9" pie plate. Carefully transfer the dough to the pie plate, trim the edges and crimp them. Chill for 30 minutes.
- Preheat the oven to 425 degrees.
- Place the eggs, sweetened condensed milk, pumpkin puree and pumpkin pie spice in medium bowl and whisk well until well combined.
- Pour into the prepared pie crust and smooth evenly. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 45-50 minutes or until the center is puffed but slightly jiggly. Be sure to cover the pie crust with a pie shield or foil after about 15-20 minutes once it has browned to prevent burning.
- Remove from heat and cool on a wire rack for 2 hours. Once the pie has cooled, place in the refrigerator to chill.
Prepare the whipped cream:
- Place the cream, granulated sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat at medium high speed until medium peaks form, then whisk by hand for a few seconds until the whipped cream reaches the desired consistency. Be careful not to over whip as the cream will turn into butter!
- Top the chilled pie with whipped cream and enjoy!
Notes
- *If using homemade pumpkin puree, be sure to strain it overnight in the refrigerator to remove excess moisture as my instructions state, or your filling will be watery. You can always use store bought if you're more comfortable.
- Check your pie crust after about 15 or 20 minutes. Once it's browned, cover the edges with a pie shield or foil to prevent them from burning.
- You can test your pie for doneness by inserting a cake tester into the center of the pie. If it comes out clean, the pie is done. I prefer not to insert anything into my pie -- when the center is puffed, it's done.
- If your pie cracks that means it has over baked, but it will still be delicious! Cover it with whipped cream and your secret is safe.
- The pie crust may be made in advance. Wrap tightly in plastic wrap and roll out, then chill in the pie pan when you're ready to make your pie.
- The pie may be made 1-2 days in advance. Leftover pumpkin pie will keep in the refrigerator for 3-5 days.
Nutrition
Serving: 1slice, Calories: 312kcal, Carbohydrates: 35g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 104mg, Sodium: 95mg, Potassium: 318mg, Fiber: 1g, Sugar: 32g, Vitamin A: 7787IU, Vitamin C: 4mg, Calcium: 183mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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