Classic Pumpkin Pie Recipe FROM SCRATCH

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Cut the stem off the pumpkin and cut it in half, removing the seeds and stringy fibers.

Roast the pumpkin in the oven at 350 degrees for 45 to 55 minutes.

In a bowl, combine 2.5 cups of all-purpose flour, 1 teaspoon of sugar, and 1 teaspoon of salt, whisking until blended.

Add 1 cup of unsalted butter into the flour mixture and use a pastry cutter to break up the butter until small pebbles form.

Slowly mix in 1/4 to 1/2 cup of ice cold water, adding more as needed until a dough-like texture forms.

Portion the dough into two pieces, wrap in saran wrap, and chill in the fridge for over an hour.

Once the pumpkin is roasted and cooled, peel off the skin and transfer the flesh to a food processor to puree, adding cold water as needed for consistency.

In a bowl, beat 2 large eggs, then add the pumpkin puree (about 12 to 15 ounces), 3/4 cup of granulated sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground clove, and 1 teaspoon of ground cinnamon, whisking to combine.

Slowly add 12 ounces of evaporated milk to the mixture while mixing, then let it sit.

Roll out the chilled pie crust on a floured surface, making it slightly larger than the pie pan.

Transfer the rolled pie crust to the pie pan, pressing it down and crimping the edges for decoration.

Pour the pumpkin pie filling into the crust, filling it to the top.

Bake the pie in an oven preheated to 425 degrees for 15 minutes, then reduce the temperature to 350 degrees and bake for an additional 40 to 50 minutes.

Let the pie cool for about 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens