Pumpkin Pie From Scratch
Making the same pumpkin pie from scratch every year can become a huge yawn-fest, so why not spice things up this year with something a little different?
Equipment
- Pie plate
- Mixer
Ingredients
For the crust
- 1¼ cup all-purpose flour
- pinch of salt
- 2 tbsp granulated sugar
- ½ cup cold butter
- 3 tbsp ice cold water
For the pie filling
- 2 cup pumpkin puree
- 3 large eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tbsp ground cinnamon
- ¼ cup whole milk
- 1 cup heavy cream
- 2 tbsp cornstarch
Instructions
- To make the pie crust in a large mixing bowl—stir in the flour, salt, granulated sugar and butter.
- With the help of your fingers, rub the butter into the flour mixture until sand-like consistency.
- Then pour in the water and knead into a smooth dough.
- Roll out the dough on a lightly dusted working surface.
- Transfer it to a pie dish. Remove any excess dough and seal the edges with the help of a fork.
- To make the filling, in a large mixing bowl stir in the pumpkin puree, eggs, brown sugar, granulated sugar, ground ginger, nutmeg, cinnamon, whole milk, heavy cream, and cornstarch.
- Mix until combined and pour the pie filling into the pie crust.
- Bake in an already heated oven at 350°F or 180°C for about 55 minutes or until the center of the pie is a little jiggly and the edges are golden brown in color.
- Let it cool completely and serve to enjoy.
