Name: Classic Homemade Pumpkin Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsalted butter; 1 tablespoon granulated sugar; 1 teaspoon salt; 1/3 cup ice water; 1 (15 ounce) can pumpkin puree; 3/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon fine salt; 2 large eggs; 1 (12 ounce) can evaporated milk; Whipped cream (for serving)

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There’s something truly magical about the aroma of Classic Homemade Pumpkin Pie from Scratch wafting through the house as the leaves turn golden and fall. The scent of warm spices mingles with the earthy sweetness of pumpkin, wrapping you in a cozy embrace reminiscent of autumn afternoons spent with loved ones. I still remember the first time I baked this pie with my grandmother; we giggled and stirred together in her quaint kitchen, the two of us covered in flour but filled with pure joy. Since then, this pie has been our family centerpiece during holidays, bringing smiles and warm memories to every gathering. Whipping up this Classic Homemade Pumpkin Pie from Scratch is not just about baking; it’s about creating cherished moments and festive joy every time it graces the table. Are you ready to discover how to bring this delightful dessert to life in your own kitchen?

Table of Contents

Why This Is The Best Classic Homemade Pumpkin Pie from Scratch Recipe
Ingredients You’ll Need
How to Make Classic Homemade Pumpkin Pie from Scratch
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
Classic Homemade Pumpkin Pie

Why This Is The Best Classic Homemade Pumpkin Pie from Scratch Recipe

This recipe stands out as a must-try because it combines ease and indulgence effortlessly. With just 25 minutes of prep time, you can have a delicious pie baking away, filling your home with irresistible, warm cinnamon and spice aromas. The flavor is a harmonious blend of smooth pumpkin and aromatic spices—think cinnamon and ginger—that dance on your palate, creating an experience as delightful as the pie is visually appealing. Whether it’s Thanksgiving dinner, an intimate brunch, or just a cozy night in, this pie fits any occasion beautifully. It’s perfect with a dollop of whipped cream, and as a bonus, it’s quite adaptable to dietary preferences, too.

Ingredients You’ll Need

2 cups all-purpose flour: This is the base of your pie crust, providing structure. For a gluten-free option, look for a gluten-free flour blend that includes xanthan gum.
3/4 cup unsalted butter: Chilled and cut into cubes, this rich ingredient creates a flaky crust. You can substitute with coconut oil or margarine for a dairy-free pie.
1 tablespoon granulated sugar: A touch of sweetness that enhances the crust.
1 teaspoon salt: Balances the flavor of the crust and enhances all other ingredients.
1/3 cup ice water: Cold water helps to keep the butter solid, leading to a flakier crust.
1 (15 ounce) can pumpkin puree (or 1¾ cups homemade): Use pure pumpkin puree for the best flavor; avoid pie filling which is often sweetened and spiced. If making homemade, roast a pumpkin and blend until smooth.
3/4 cup granulated sugar: Sweetens the pie filling perfectly.
1 teaspoon ground cinnamon: This staple spice imparts the warm, comforting taste associated with pumpkin pie.
1/2 teaspoon ground ginger: Adds a bit of zing that perfectly complements the sweet pumpkin.
1/4 teaspoon ground cloves: Provides a depth of flavor and warmth.
1/2 teaspoon fine salt: Brings all the flavors together.
2 large eggs: These add richness and help bind the filling.
1 (12 ounce) can evaporated milk: Creates a creamy, smooth texture in the filling.
Whipped cream (for serving): A classic topping that adds a delightful creaminess to each slice.

How to Make Classic Homemade Pumpkin Pie from Scratch

Preheat and Prepare

Start by preheating your oven to 425°F (220°C). This initial high temperature helps ensure a perfectly cooked pie crust. While the oven warms, take a moment to grease a 9-inch pie pan for easy removal later. Getting this step right sets a strong foundation for your Classic Homemade Pumpkin Pie from Scratch.

Combine Dry Ingredients

In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. This simple blend is essential for the crust. Whisking these ingredients thoroughly distributes the sugar and salt evenly, encouraging an even bake and balanced flavor in your crust.

Cut in the Butter

Now it’s time to add 3/4 cup of chilled, cubed unsalted butter to your flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs, with pea-sized pieces of butter still visible. This is where your crust gets flaky! When the butter is kept cold, it will create pockets of steam as it bakes, leading to that desirable texture.

Add the Water

Gradually stir in 1/3 cup of ice water, combining until the dough holds together without being wet or sticky. You might not need all the water, so add a bit at a time. Once combined, shape the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.

Pre-bake the Crust

Once chilled, roll out your dough on a floured surface to about 1/8 inch thick, then transfer it to your prepared pie pan. Trim any excess dough and crimp the edges. Place a piece of parchment paper over the crust, fill it with pie weights or dried beans, and bake for 10 minutes. This pre-baking helps prevent a soggy crust later on.

Prepare the Filling

While your crust cools, prepare the filling. In a large bowl, combine 1 (15-ounce) can of pumpkin puree, 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon fine salt, and 2 large eggs. Whisk until smooth, then gradually stir in 1 (12-ounce) can of evaporated milk until fully incorporated. This buttery filling creates the classic pumpkin taste we all know and love.

Pour and Bake

Pour the filling into your prepared crust, smoothing out the surface gently. Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue to bake for 40-45 minutes or until the filling is set around the edges but slightly jiggly in the center. Check for doneness by inserting a toothpick; it should come out clean when the pie is ready.

Cool and Serve

Remove your pie from the oven and allow it to cool completely on a wire rack. Cooling it properly allows the filling to set up, making every slice perfect. After it’s cooled, it’s time for a generous dollop of whipped cream before serving!

Tips for Success

Always use cold butter and ice water for a flaky crust.
Avoid overworking the dough; mix just until combined to preserve tenderness.
Let the pie cool completely to ensure the filling sets.
If you find your crust browning too quickly, cover the edges with aluminum foil during baking.
Adjust spices to your taste; if you love a particular spice, feel free to add more.

Serve It With

Serve your Classic Homemade Pumpkin Pie from Scratch with a generous dollop of whipped cream for that classic touch. You might also consider drizzling a little maple syrup on top for added sweetness. A sprinkle of cinnamon and a touch of powdered sugar can enhance the visual appeal, making it look as delicious as it tastes. For a more festive occasion, pair your pie with an espresso or a spiced chai latte; they complement the pie’s flavors beautifully.

How To Store & Reheat Leftovers

Leftover pumpkin pie can be kept at room temperature for up to two days, but it’s best to refrigerate if you plan to keep it longer. Store it in an airtight container for up to four days. For longer storage, wrap the pie tightly in plastic wrap and freeze it for up to three months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight. Reheat individual slices in the microwave for about 20-30 seconds, or warm the entire pie in a 350°F (175°C) oven for about 10-15 minutes. Keep in mind that freezing may change the texture slightly, but that old-fashioned flavor remains intact.

Tips & Variations

Looking to switch things up? Consider adding a touch of vanilla extract to the filling for a subtle depth of flavor. You can also swap some of the pumpkin puree for sweet potato puree for a delightful twist. For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend. If you want a richer filling, swap the evaporated milk for a combination of half-and-half or cream. Feeling adventurous? Add chocolate chips or nuts to the filling for delightful unexpected texture and flavor!

Recipe FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! You can roast fresh pumpkin, scoop out the flesh, and blend it into a smooth puree. Just make sure it’s well-cooked and not too watery for the best texture.

Why does my pumpkin pie crack?
Cracks in the filling can happen due to rapid cooling or when the filling is overbaked. To prevent this, allow the pie to cool gradually and check for doneness a few minutes before the suggested baking time ends.

Can I make pumpkin pie ahead of time?
Yes! Pumpkin pie can be made a day or two in advance. Just keep it covered in the fridge until you’re ready to serve.

What’s the best way to serve pumpkin pie?
While it’s delicious plain, whipped cream is a classic topper. Other options include flavored whipped cream, candied pecans, or even a scoop of vanilla ice cream for the ultimate treat.

As you embark on your pie-making journey, remember that the heart of every pie is not just in the ingredients, but in the love infused into the process. This Classic Homemade Pumpkin Pie from Scratch is more than just a dessert; it’s a vessel for cherished memories. So, gather your ingredients, bring your family into the kitchen, and create something wonderful. Enjoy every slice!

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