Description
This fresh pumpkin pie recipe is made from scratch with homemade pumpkin puree, a buttery pie crust, and a smooth, creamy filling flavored with warm fall spices. Perfect for Thanksgiving!
Ingredients
Pie Crust
- 200 g (1⅔ cups) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 135 g (9½ tbsp) unsalted butter, very cold and cubed
- 60 ml (¼ cup) ice-cold water
- 1 pinch salt
Fresh Pumpkin Filling
- 425 g (15 oz) fresh pumpkin puree, or canned pumpkin puree
- 150 g (¾ cup) brown sugar, packed
- 50 g (¼ cup) granulated sugar
- 3 large eggs, at room temperature
- 200 ml (¾ cup + 1 tbsp) heavy whipping cream
- 1 tbsp cornstarch
- 1½ tsp ground cinnamon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 1 tsp vanilla extract
Instructions
- Mix the flour, granulated sugar, and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add the ice-cold water gradually, just until the dough comes together. Avoid overworking it. Shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
- Roll out the chilled dough on a lightly floured surface to about 3–4 mm thick. Line a 9-inch (23 cm) pie dish, trim the excess, and crimp the edges.
- Prick the bottom of the crust with a fork and freeze for 30 minutes while preparing the filling.
- Mix the cornstarch, cinnamon, ginger, nutmeg, cloves, and salt in a small bowl.
- Whisk the eggs, brown sugar, granulated sugar, and vanilla extract until smooth. Add the pumpkin puree and heavy cream, then mix until combined.
- Add the dry ingredients and whisk until the pumpkin filling is smooth and evenly blended.
- Pour the filling into the chilled pie crust. Bake on the lower oven rack at 350°F (180°C) for 50–60 minutes, until the edges are set and the center still jiggles slightly.
- Cool completely at room temperature, then refrigerate for at least 2–3 hours before slicing. Serve with whipped cream.
Notes
Storage
Store the pumpkin pie covered in the refrigerator for up to 4 days, or freeze for up to 2 months. Thaw overnight in the fridge.
Tips
- Pumpkin puree: Use thick, well-drained fresh pumpkin puree or 100% pure canned pumpkin.
- Cold butter: Keep the butter and dough cold for a tender, flaky pie crust.
- Avoid overmixing: Work the dough just until it comes together to keep the crust tender.
- Check doneness: The edges should be set, with a slight jiggle in the center.
- Chill before serving: Refrigerate for at least 2–3 hours for a firm, creamy filling and clean slices.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Pie
- Cuisine: american
Nutrition
- Calories: 372
- Sugar: 21
- Sodium: 154
- Fat: 21
- Saturated Fat: 13
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 101