Homemade Pumpkin Pie From Pumpkin Puree
If you want to learn how to make pumpkin pie puree, be sure to read how to make pumpkin puree from scratch.
Servings 8
Ingredients
PUMPKIN PIE CRUST INGREDIENTS
- 2 cups all-purpose flour or sub with gluten free
- 3/4 cup salted butter
- 2 teaspoons sugar
- 1 teaspoon salt if unsalted butter was used
- 4-5 Tablespoons ice water
PUMPKIN PIE FILLING INGREDIENTS
- 1 1/2 cups brown sugar I prefer to use dark, but it will make the pie darker and less orange.
- 3/4 cup white cane sugar powdered (for a smoother pie, pulse in the food processor to powder it; or leave as is)
- 3 cups pumpkin puree approximate; it's fine to be under or over by up to half a cup
- 1 3/4 cups milk fine to substitute for your favorite nut milk or even half & half for a richer pie
- 1/2 c salted butter
- 4 large eggs
- 2 tablespoons pure vanilla extract
- 2 tablespoons cinnamon
- 1 tablespoon nutmeg
- 1 tablespoon allspice
- 2 teaspoons cornstarch
- 1 teaspoon salt if unsalted butter was used
- 1 teaspoon powdered ginger
Instructions
- Steps for Making Pumpkin Pie Filling
- Blend the brown and white sugar in the food processor, if needed, until it's the texture of powdered sugar.
- Add pumpkin puree.
- Add salt, spices, then pulse or blend.
- Add in butter, pulse, or blend.
- Add milk, pulse or blend.
- Add each egg one at a time, so it appropriately incorporates.
- Add the cornstarch last, blend well
- Pour the filling into the pie crust, then bake in the oven on the middle rack for fifteen minutes at 400 degrees Fahrenheit. After fifteen minutes, turn the temperature to 350 degrees Fahrenheit, and bake for another 30 to 50 minutes. The pie should slightly jiggle, but a toothpick inserted into the center will come out clean.
- Remove the pie from the oven and allow it to cool on a cooling rack for thirty minutes. Cover, and then place in the refrigerator.
- Serve it cold or at room temperature. Cold servings tend to have a thicker and creamier texture.