Pumpkin Pie From Scratch is a delicious, classic recipe for pumpkin pies for the holidays! Learn how to make your own pie dough and pumpkin pie filling. This recipe makes 2 pies.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Keyword: fresh pumpkin pie, pumpkin pie
Servings: 16slices
Calories: 246cal
Author: Amy Desrosiers
Cost: $4
Equipment
2 9" pie dishes
1 conventional oven
1 Electric Stand or Hand Mixer with whisk attachment and paddle attachement
1 large bowl
1 Rolling Pin
2 Pie Shields optional
Ingredients
Filling
2cupsfresh pumpkin puree cooled
12ouncesevaporated milk
1tbsp.pumpkin pie spice
1tsp.cinnamon
1/3cuplight brown sugar
1/2cupgranulated sugar
2largeeggs
1largeegg yolk
Crust
2cupsall-purpose flour
1tsp.kosher salt
1tbsp.white sugar
6tbsps.unsalted butter
6tbsps.shortening
7tbsps.ice water
Instructions
Real pumpkin pie filling
In a large bowl, add all pie filling ingredients to a large mixing bowl and combine. Place filling in the fridge until crust is ready.
2 cups fresh pumpkin puree, 12 ounces evaporated milk, 1 tbsp. pumpkin pie spice, 1 tsp. cinnamon, 1/3 cup light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 large egg yolk
Pie Crust
In a stand mixer, or large bowl, add all the dry ingredients for the pie crust, and whisk with whisk attachment.
Remove whisk attachment, and swap for paddle attachment, (or use a pastry cutter). Slowly add in the shortening, butter, and ice water. Your dough will begin to form.
Remove dough ball from the mixer, and hand form it into two discs. Cover them with plastic wrap and place them in the refrigerator for one hour.
Once chilled, roll out dough into two large circles. Press dough into 2 9" pie plates and crimp edges.
Add equal amounts of pie filling to each pie crust shell.
Add a pie shield around each crust to prevent over-browning. If you do not have a pie shield, you can cut out an aluminum foil square the size of your pie. Then, cut out the middle to form a large rectangle with a large circle. Gently cover the edges with the outer most foil. If you do not have a pie shield, you can cut out an aluminum foil square the size of your pie.
After adding your pie shields to each pie, bake your pumpkin pie for 15 minutes at 425° Fahrenheit.
After 15 minutes, reduce the heat to 350° f. and bake your pies for 35-40 mins.
Allow pies to cool on top of the stove for at least 4 hours. This will help them to firm up.
Store cooled pies in the fridge for up to 5 days when covered tightly.
Notes
Nutritional values may vary and are meant to be a guide.