This Pumpkin Pie recipe is made completely from scratch and it's so easy. It will become everyone’s favorite holiday pie!
Prep Time 30 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Cooling Time 5 hourshours
Total Time 6 hourshours40 minutesminutes
Servings 10
Ingredients
For the crust
5tablespoonsunsalted butter, cold and cut into pieces
4tablespoonsvegetable shortening, cold and cut into pieces
1 ½cups(195g)all-purpose flour
2tablespoonsgranulated sugar
¼teaspoonsalt
5tablespoonsice water
For the filling
15ounce(425g)canned pumpkin puree, not pumpkin pie filling
1cup(200g)granulated sugar
1tablespoonunsulphured molasses
1teaspoonground cinnamon
½teaspoonsalt
½teaspoonground ginger
½teaspoonground nutmeg
⅛teaspoonground cloves
2large eggs, lightly beaten
⅔cup(160ml)heavy cream
⅔cup(160ml)whole milk
Instructions
Make the crust
Combine the flour, sugar, and salt in a large mixing bowl. Using a pastry cutter or two knives, cut the butter and shortening into the flour mixture just until coarse crumbs form. Don't try to work it in too well. A few large clumps are perfectly okay.
Drizzle just enough ice water over the flour to moisten it. You will know you have enough liquid when you can squeeze the mixture and it holds together. Shape the dough into a ball and flatten into a disc. Wrap the disc with plastic wrap and refrigerate the dough for at least 1 hour.
On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim the edge so there's a 1-inch overhang. Fold the excess under so it sits up on the rim of the pan and flute as desired. Using a fork, prick the bottom and sides of the crust. Refrigerate the crust for 30 minutes.
While the crust is chilling, adjust the oven rack to just below the center of the oven and preheat to 400ºF.
Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes.
Remove the crust from oven and carefully lift out the parchment paper with pie weights. Reduce the oven temperature to 350ºF.
Make the filling
In a large bowl, whisk the pumpkin, sugar, molasses, cinnamon, salt, ginger, nutmeg, and cloves until well combined.
Gently whisk the eggs, cream, and milk together until combined. Add to the pumpkin mixture and whisk gently until well combined.
Pour the filling into the prepared crust and bake for 50-60 minutes, or until the center is almost set (it should be a little jiggly). Cover the edges with aluminum foil or a pie shield if they become too brown before the pie has finished baking.
Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Serve once cooled, or cover tightly and refrigerate for a few hours or overnight.
Notes
You can use cooked fresh pumpkin puree in place of canned pumpkin if you'd like.
For pie crust cutouts, make another crust according to steps 1-2 of the recipe above. Roll the dough into a 10-inch circle and use a 1-inch leaf & pumpkin-shaped cookie cutter to cut shapes from the pie crust. Place them in a single layer on a parchment-lined baking sheet. Brush the cutouts lightly with milk and sprinkle with coarse sugar. Bake at 350°F for 10-15 minutes, until lightly golden brown. Cool completely before using.
Make ahead tip
Baked and cooled pie will keep for up to 4 days covered tightly and stored in the refrigerator.
Baked and cooled pie will keep for up to 1 month wrapped tightly in several layers of plastic wrap and stored in the freezer. Thaw in the refrigerator overnight.
The pie crust can be prepared up to 1 day in advance. Wrap tightly in plastic wrap and keep it refrigerated until ready to use.
The filling can be prepared up to 1 day in advance. Cover it with plastic wrap and store it in the refrigerator until ready to assemble the pie.