Pumpkin Pie

Pumpkin pie for the holidays has been a tradition at the cottage as long as we have been living here. As little girls the twins loved to grow pumpkins in the garden to make their own pumpkin pies come fall when the leaves change to the vibrant colors of red. orange, and gold and begin their descent to the earth.  They would don their own little aprons and grab their little stools so they could help as mom and grandma sliced up and scraped the seeds from the pumpkins and placed them in large baking pans to make delicious pumpkin puree. This puree was then measured, scooped up, and put in the freezer to be made into pumpkin bread, pumpkin muffins, soups, and the beloved pumpkin pies that grace our Thanksgiving and Christmas tables to be topped with a heavenly dollop of fresh whipped cream. 

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Pumpkin Pie Recipe | photo of colorful fall leaves, pumpkins and a pumpkin pie with leaf cutouts on top out of pie crust | rosevinecottagegirls.com

How Do You Make Pumpkin Pie From Scratch?

Keep reading and we will show you!

What Is The Best Pumpkin To Use For Pumpkin Pie?

You can use any pumpkins for pumpkin pie but there are pumpkins that are pie pumpkins. The Amish Gentleman in Kentucky that owns a shop tells me that they like to use a striped cushaw squash for making pumpkin pie.

Are Jack-O-Lanterns Edible? 

Yes, you sure can and we enjoy them every year.

Can You Make Pumpkin Pie Out Of A Jack-O-Lantern?

Yes, you can.

Are Any Pumpkins Not Edible?

No, all pumpkins are edible.

How Do You Prepare A Pumpkin For Cooking?

You can steam your pumpkin or even roast them. We really love to roast them. Check out our article link below on how to make pumpkin puree.

Do I Need To Pre-Bake My Pie Crust?

No, just put the filling in the unbaked crust.

Farmhouse Kitchen Cooking
 

What You Will Need:

  • Pie Crust
  • Rolling Pin
  • Cookie Sheet
  • Silpat Baking Sheet Liner
  • Mixing Bowl
  • Electric Mixer (optional)
  • Measuring Cups
  • Measuring Spoons
  • Oven Mitts
  • Apron
  • Pie pan
  • Cookie Cutters
  • Small bowl
  • Wooden Spoon or Mixing Spoon
  • Pie Crust shield
  • Metal Cooling Rack
  • Pie knife to serve
  • Whipped Cream for topping

Pumpkin Pie Recipe

Crust:
Ingredients:
(makes 1)
1 1/4 Cups Organic All-Purpose Flour
1/2 Teaspoon Himalayan Pink Salt
1/3 Cups Grass-fed Butter
3-4 Tablespoons Cold Water

Crust Directions:
In a medium-size, bowl combine flour and salt. Slice butter thinly and toss into flour, work with your fingers until crumbly. Add water tablespoon at a time while mixing until it forms a ball.  Don’t add too much water or it will make your crust tough. Roll out on parchment paper and place in the fridge for 1-2 hours. Lay dough across the pie pan (roll dough bigger if necessary). Trim away excess dough and roll out again. Using leaf-shaped cookie cutters cut out the leaves for the top of the pie

Ingredients:

  • 2 whole eggs and one egg yolk
  • 1/2 cup of brown sugar
  • 1/3 cup of sugar
  • 1/2 teaspoon of Himalayan pink salt
  • 2 teaspoons of cinnamon powder
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of cloves
  • 1 teaspoon of ginger powder
  • 1/4 teaspoon of cardamom
  • 2 cups of pumpkin puree (see our recipe for pumpkin puree) or a 15 ounce can of pumpkin puree.
  • 1 1/2 cups of Heavy Whipping Cream
  • Whipped Cream for the top of pie slices

Directions For The Pie:

Prepare your crust and chill. You do not need to cook the crust just make it and put it in the pie pan and put it in your refrigerator.

Preheat your oven to 425 F.

In your mixing bowl put your eggs and beat them. Add put your sugar and, spices and mix.  Add pumpkin and the cream and mix well. 

Remove your crust from the oven and pour in your pumpkin filling.  Place your pie crust leaves on the top of your pie. Place your pie crust shield on the pie crust edges and place in your hot oven for 15 minutes.

Reduce oven temperature to 350 degrees F. for 45 to 55 minutes.

Remove your pie crust shield the last fifteen minutes of baking to brown your crust.

To test if you pie is done after the set time, insert a toothpick or point of a knife in the filling. It should come out damp but not covered in the filling. At this point, the filling may still have a little movement in the center when you move it. 

Remove from the oven to a metal cooling rack on your counter for a few hours to cool completely.

Print Recipe Here

Yield: 1 pie = 8 servings

Pumpkin Pie

Pumpkin Pie

Delicious homemade pumpkin pie from scratch. Tastes wonderful and so easy to make.

Ingredients

  • Crust Ingredients: (makes 1 crust
  • 1 1/4 Cups Organic All-Purpose Flour
  • 1/2 Teaspoon Himalayan Pink Salt
  • 1/3 Cups Grass-fed Butter
  • 3-4 Tablespoons Cold Water
  • Pie Ingredients:
  • 2 whole eggs and one egg yolk
  • 1/2 cup of brown sugar
  • 1/3 cup of sugar
  • 1/2 teaspoon of Himalayan pink salt
  • 2 teaspoons of cinnamon powder
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of cloves
  • 1 teaspoon of ginger powder
  • 1/4 teaspoon of cardamom
  • 2 cups of pumpkin puree (see our recipe for pumpkin puree) or  a 15 ounce can of pumpkin puree.
  • 1 1/2 cups of Heavy Whipping Cream

Instructions

Crust Directions:
In a medium-size, bowl combine flour and salt. Slice butter thinly and toss into flour, work with your fingers until crumbly. Add water tablespoon at a time while mixing until it forms a ball.  Don't add too much water or it will make your crust tough. Roll out on parchment paper and place in the fridge for 1-2 hours. Lay dough across the pie pan (roll dough bigger if necessary). Trim away excess dough.

Directions For The Pie:
Prepare your crust and chill. You do not need to cook the crust just make it and put it in the pie pan and put it in your refrigerator.

Preheat your oven to 425 F.

In your mixing bowl put your eggs and beat them. Add put your sugar and, spices and mix.  Add pumpkin and the cream and mix well. 

Remove your crust from the oven and pour in your pumpkin filling.  Place your pie crust shield on the pie and place in your hot oven for 15 minutes.

Reduce oven temperature to 350 degrees F. for 45 to 55 minutes.

Remove your pie crust shield the last fifteen minutes of baking to brown your crust.

To test if you pie is done after the set time, insert a toothpick or point of a knife in the filling. It should come out damp but not covered in the filling. At this point, the filling may still have a little movement in the center when you move it. 

Remove from the oven to a metal cooling rack for a few hours.

Don’t miss our other Holiday Recipes:

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