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Homemade Fresh Pumpkin Pie

4

0 min

Homemade Fresh Pumpkin Pie

Homemade Fresh Pumpkin Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

8 persons

Calories

363

Rating

4.00★ (849)

Cuisine

Author: Victoria Buriak
This homemade pumpkin pie made with mashed, cooked pumpkin is my family's favorite. Skip the canned pumpkin and store-bought crust and make your holiday pumpkin pie from scratch with a flaky homemade pastry crust and a deliciously spiced pumpkin filling. Hope you enjoy it as much as my family does!

Ingredients

  • ⅓ cups all-purpose flour: 1 piece
  • salt: 0.5 tsp
  • shortening: 0.5 cup
  • water: 3 Tbsp (or more if needed, cold)
  • mashed, cooked pie pumpkin: 2 cups
  • evaporated milk: 1 can (12 fluid ounce can)
  • eggs: 2 piece (beaten)
  • packed brown sugar: 0.75 cup
  • ground cinnamon: 0.5 tsp (to taste)
  • ground ginger: 0.5 tsp (to taste)
  • ground nutmeg: 0.5 tsp (to taste)
  • salt: 0.5 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C).
    Homemade Fresh Pumpkin Pie Photo 2
  2. Make the pastry crust: Mix flour and salt together in a bowl. Cut in shortening 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.
    Homemade Fresh Pumpkin Pie Photo 3
  3. 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.
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  4. 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.
    Homemade Fresh Pumpkin Pie Photo 5
  5. 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.
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  6. 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.
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  7. Remove from the oven and cool to room temperature before serving. Dotdash Meredith Food Studios
    Homemade Fresh Pumpkin Pie Photo 8

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