Homemade Fresh Pumpkin Pie
Ingredients
- 1 1/3 cups all-purpose flour (Pastry Crust)
- 1/2 teaspoon salt (Pastry Crust)
- 1/2 cup cold butter or shortening (Pastry Crust)
- 3 tablespoons cold water, or more as needed (Pastry Crust)
- 2 cups mashed, cooked pie pumpkin (Filling)
- 1 (12 fluid ounce) can evaporated milk (Filling)
- 2 large eggs, beaten (Filling)
- 3/4 cup packed brown sugar (Filling)
- 1/2 teaspoon ground cinnamon, or more to taste (Filling)
- 1/2 teaspoon ground ginger, or more to taste (Filling)
- 1/2 teaspoon ground nutmeg, or more to taste (Filling)
- 1/2 teaspoon salt (Filling)
Steps
- Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
- To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.
- Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch.
- Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 1/2 inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.
- Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan.
- Use two hands to flute the dough around the top edges.
- To make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.
- Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.
- Remove from the oven and cool to room temperature before serving.
- Enjoy!
Notes
Author: Randy Scott
Source: Allrecipes
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8
Yield: 1 (9-inch) pie
This homemade pumpkin pie made with mashed, cooked pumpkin skips the canned pumpkin and store-bought crust in favor of a flaky homemade pastry crust and a deliciously spiced pumpkin filling.
Filling
To Prepare Mashed Pumpkin: Cut a fresh pie pumpkin in half. Scoop out and discard seeds and stringy portions. Leave skin on and cut pumpkin into chunks. Measure out 1 1/2 pounds for this recipe to yield 2 cups of mashed, cooked pumpkin. If your pumpkin is larger, consider cooking 3 pounds and doubling the pie recipe above to make two pies. Place pumpkin chunks in saucepan over medium heat with 1 inch water; bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 30 minutes. Drain and cool. Remove and discard peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill until smooth.
Nutrition (per serving): 363 calories; total fat 18g; saturated fat 6g; cholesterol 60mg; sodium 365mg; total carbohydrate 44g; dietary fiber 1g; total sugars 26g; protein 7g; vitamin c 4mg; calcium 162mg; iron 2mg; potassium 353mg.
Notes
A handwritten note at the top of the page reads "Use a 9.5 inch pie dish" — a pan-size preference/substitution, kept here as a note rather than changed in the recipe body since the printed recipe (and its dough-circle-cutting instructions) are specifically calibrated to a 9-inch pan.; Handwritten notes next to the spice list read "1/8 clove" and "1/2 cardamom" — these read as the cook's own additions to the spice blend (ground clove and ground cardamom) rather than a substitution for anything printed; not included in the ingredient list above since exact intended units for "1/2 cardamom" (teaspoon? Otherwise unclear) weren't legible, but worth trying if replicating the cook's preferred version — [UNCLEAR: unit for the cardamom amount not specified/legible].; No embedded photo on these pages — plain text printout.