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Recipe for Pumpkin Pie from Scratch

Updated on August 16, 2012

The Real Deal -

If you haven't already made yourself a homemade pumpkin pie for the holidays, you really don't know what you're missing out on! Seriously, who wants to eat a pie that has been mass produced at a commercial bakery? I mean, do you even know if you're eating real pumpkin? It's a fact that a good amount of pumpkin pies made for the holidays aren't even pumpkin! For me that is totally crazy. In this article, I'll show you the easy process for a real pumpkin pie from scratch, crust and all!

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Personally, I like to start off with the pie crust. It's simple to put together and stores very easily in the refrigerator while you put the rest of the pie together. No need to pre-bake this pie crust, just make it and set aside.

Easy Pie Crust -

  • 1 1/3 Cups Flour
  • 2 Teaspoons Sugar
  • 1/2 Teaspoons Salt
  • 1/2 Cup Vegetable Oil
  • 3 Tablespoons Milk

Procedure -

  1. Grease your pie pan. This recipe will work well with up to 8" pie pans.
  2. In a large bowl, sift flour sugar and salt. Then combine oil. Use a fork to mash and incorporate the ingredients well.
  3. Once a crumbly mixture forms, add the 3 tablespoons milk and stir until a loose ball forms.
  4. With your hands, form a ball and place on floured work space. Press out the dough into a circle shape.
  5. Use a floured rolling pin to shape the dough to just a little larger than the pan you plan to use.
  6. Flip the dough into the pan. I normally slide the dough onto a cutting board, place my pan upside down on the dough and then just flip it all over. Right in the pan.
  7. Press dough into all sides and form crust as desired.
  8. The dough can be refrigerated until needed.

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Pie Pumpkins make for the best pumpkin pies, but if you can't find them, Butternut Squash are a great substitute. Basically, any winter squash variety can be turned into a great pie.

Pie Ingredients -

  • 1 Pie Pumpkin 6-8"
  • 2/3 C Sugar
  • 4 Large Eggs
  • 2 Teaspoons Cinnamon
  • 1 Teaspoons Nutmeg
  • 1/2 Teaspoon Allspice
  • 1/2 Teaspoon Ginger

Cooking the Pumpkin -

  1. Start off by cutting your pie pumpkin in half. Scoop out all the guts and seeds. I always keep the seeds to roast or to plant later next year.
  2. You're going to have to cook your pumpkin so it is soft and usable in the pie. There are several ways of going about this, but I chose to steam my pumpkin for this recipe. Steaming the pumpkin takes a shorter amount of time and allows the pumpkin to hold in more of its nutritional value. Quarter and steam the pumpkin for 20-25 minutes. Cool Well

Creating the Pie Filling -

  1. Once your pumpkin has cooled enough to work with, begin separating the flesh from the skin. You can move all the flesh into a blender or food processor as you are going to be making almost a pumpkin "mush".
  2. When all the flesh is removed, give it a few good pulses in the blender or food processor to break down the larger chunks.
  3. Add the spices and sugar. Process the mixture until it is very smooth and free of any chunks of pumpkin. Taste, taste, taste! Before you add your eggs, now is the time to adjust any of the spices! Make sure you like it before you add the eggs!
  4. Once you're happy with the taste, add the eggs and combine well.

Baking the Pie -

  1. Preheat oven to 425 degrees Fahrenheit.
  2. When the oven is preheated, pour pumpkin pie filling into the crust. Fill the mixture 1/4" from the top of the crust for the best looking results. Bake at 425F for 15 minutes.
  3. Reduce heat to 350F and continue to bake for another 40-60 minutes. This final baking time will all depend on how deep your pie dish is. For deeper dishes, plan on going the full hour while shallow dishes could finish earlier.
  4. In any case, a sharp knife inserted into the middle of the pie should come out clean when removed. That's how you'll know for sure when your pie is ready.
  5. Let the pie cool for at least a half hour before digging into it. Enjoy with homemade whipped cream for the best tasting pie!

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And with that photo finish, I'm finally concluded. I hope that you've enjoyed my recipe for pumpkin pie from scratch. Remember, impostor commercial pies don't have jack on homemade! Please leave me comments, suggestions, or roam through some of my other great recipes below. Thanks for reading.

French Baguettes - These narrow loaves of delicate bread can be found all over supermarkets, but the best Baguettes are made in your own kitchen.

Country Buns - Everything great about breakfast, wrapped and baked in a soft yeast bread. The ultimate breakfast for portability.

Miniature Pies - Looking for a twist on the standard pie? Individual portioned pies made in a cupcake pan are a great way to surprise guests.

Pumpkin Cookies - A leftover Jack 'o Lantern should never go to waste. I'm not talking pies here, just fluffy iced pumpkin cookies!

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