Pumpkin Pie from scratch – Best homemade pumpkin pie

Pumpkin Pie from scratch – Best homemade pumpkin pie

I don’t know what it is, but there’s just something so warm and inviting about a pumpkin pie! From the enticing aroma that fills the air, testing your patience, to the humble method of preparation that provides such satisfaction to any home cook.

A thin, flaky, crisp crust accompanied by a moist, dense, voluptuous filling. This pie is great to be eaten warm after it has rested for a while. And it is equally scrumptious when eaten cold out of the refrigerator.

If you haven’t had a pumpkin pie ever, go ahead – treat yourself to something new – you are bound to love it! There’s just something about a Pumpkin Pie!!!

You can also make the pie crust and pumpkin puree ahead of time if expecting guests.

Scroll down for the Complete Recipe.

Pumpkin Pie

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Watch the Video or click to read Complete Recipe – Below. 

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Ingredients:

For the Crust: Pate Brisee; see notes

• 2 ½ cups all-purpose flour + more for dusting
• 1 Tbsp sugar
• 1 tsp salt (¾ is using salted butter)
• 2 sticks /8 oz.  butter; COLD and cut into ½ ” /1.30 cm cubes
• 3- 4 Tbsp ice cold water (more if needed)
• 1 egg, beaten with just a touch of cream: to be used as an egg wash to brush sides of pastry.

For the Filling:

• 1   Sugar Pumpkin or Small size whole Pumpkin (like Australian pumpkin). I like Japanese Pumpkin.
• 1 cup light brown sugar (fine grain is better)
• 1 Tbsp cornstarch
• ½ tsp salt
• 1 tsp powdered ginger
• 1 tsp cinnamon powder
• ¹⁄8 tsp cloves powder
• 1 ½ cup of our homemade fresh pumpkin puree (1 small pumpkin should be just about right)
• 3 eggs
• 1 ½ cup evaporated milk
   

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