This pumpkin pie recipe is lightly spiced, beautifully creamy and paired with a buttery crust. This is the best pumpkin pie recipe out there!
I need to ask a very important question- what’s your pumpkin pie situation? If you usually go store bought, please read the rest of this post before you do. Whether this is your first time making pie from scratch or if you are already a seasoned pie maker, you need to give this recipe a go!
Let me kick things off and talk about the star of the show. The pumpkin. Now, there is always a time and place for canned pumpkin puree. I ALWAYS have it in my pantry. But for the holidays, for special occasions, I use real pumpkin. Why? Did you know, canned pumpkin may contain a percentage of other squash types as well? Yep! Google it. I was really bummed to hear that!
To achieve pure pumpkin flavor, roast and puree your own. It makes a difference in flavor, color and texture. Click here to check out how I make it!
Next…homemade crust. The ingredient list is minimal and if you have a food processor, I don’t think you have an excuse to not make crust from scratch. Sorry. 🙂 The basic rules you need to follow are, keep your ingredients cold cold cold & don’t over mix. Once all of the ingredients are in, the dough takes no time to pull together! In summary, keep it cold, keep it quick, and you’ll have perfect, flaky, gorgeous pastry.
Guess what? That’s it! Those are my secrets to perfectly, homemade pumpkin pie. 🙂
Whether this is your first time making pie from scratch or if you are already a seasoned pie maker, you need to give this recipe a go!
- 6 tbsp unsalted butter very cold/almost frozen
- 1 1/2 c all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tbsp sugar
- 3 tbsp of very cold vegetable shortening
- 3 to 4 tbsp of ice water
- 3/4 c granulated sugar
- 1 ts ground cinnamon
- 1/2 ts salt
- 1/2 ts ground ginger
- 1/2 ts ground cloves
- ¼ ts of cardamom
- 2 large eggs
- 15 oz of pumpkin puree thawed if using frozen
- 1 can evaporated milk 12 fl. oz
Preheat the oven to 425°F.
In a food processor, add the flour, salt and sugar. Pulse a few times to thoroughly mix.
Pull the butter and shortening from the freezer and dice into smaller pieces. Add the butter and
shortening into the processor. Pulse several times, until the butter & shortening are mixed in, but are still large, crumbly pieces.
With the processor on, pour ice water down the tube, one tablespoon at a time until the dough begins to form into a ball. As soon as it pulls together, stop the processor.
Put the dough on a floured board and gently mold into a ball. Avoid handling the dough too much. The heat of your hands will soften the butter and we don’t want that! Wrap in plastic wrap and pop into the refrigerator for 30min.
In a medium bowl, mix sugar, salt & spices. Beat eggs in large bowl. Add in pumpkin, then sugar- spice mixture. Slowly pour in evaporated milk. Stir with a spoon until well blended.
Pour the mixture into an unbaked pie shell.
Bake for 15 minutes. At this point, your crust may have started to brown. Take some aluminum foil and gently wrap the edges of the crust for the remaining time. This will ensure your edges do not burn.
Reduce temperature to 350° F and bake for 40-60 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Best if refrigerated for a couple of hours prior to serving
Recipe by Owlbbaking.com