Pumpkin Pie With a Homemade Crust

8 Slices
1 hr 20 min

So this was made in the midst of me moving into my new place and I learnt for the first time that whipping cream entirely by hand is not the vibe I need in my life lol. This pie is made with a crust made completely from scratch and is just to die for. I think it’s relatively easing making pumpkin pie because you don’t need to make any intricate lattice toppings or anything.


The homemade dough is just enough to make a bottom crust and some decorative toppings on the pie. I use a food processor to pulse the dough ingredients together but you could also use a pastry cutter.

The key to making a good pumpkin pie is not cutting into it right away when it’s hot of the oven. It will be hard but you can catch up on your latest Netflix flicks as you wait. Letting it cool for at least 2 hours ensures that the filling sets and hardens. So you end up with a baked cheesecake texture. It’s really worth it in the end trust me!

You can use store bought whipped cream to top this pie but this recipe includes a homemade whipped cream recipe. Either way it is super delicious!

Pumpkin Pie With a Homemade Crust

Recipe details

  • 8  Slices
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Ingredients

Crust

  • 1/2 cups chilled unsalted butter, cut into cubes
  • 2 cups all-purpose flour
  • 1/4 cup chilled water
  • 1/2 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt

Pie filling

  • 540ml tinned pumpkin purée -about 2 cups 
  • 1/2 cup whipping cream or evaporated milk 
  • 1/2 cup brown sugar, tightly packed
  • 3 large eggs, at room temperature 
  • 1 teaspoon ground cinnamon ½ teaspoon salt 
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves

Whipped cream topping

  • 1 cup whipping cream
  • 1/4 cup icing sugar

Instructions

Crust

Pulse the flour, salt, sugar, baking powder together in a food processor. Add the chilled butter next until you get coarse crumbs. Drizzle in the cold water last and simultaneously pulse the dough.
Transfer to a glass bowl and knead into a flat disc and tightly wrap with cling wrap for at least 2 hours or up to 2 days.
Roll out the dough on a floured surface until it’s about 12 inches wide. Press into a 9 inch pie pan and form a crust. Cut off any excess at the top with a sharp knife. Pinch the edges to form curly edges if you’d like. Preheat the oven to 375F/190C. 
Cover the bottom part of the crust with parchment paper and pour about a cup of rice or dry beans starting in the middle of the pan to act as a weight.
Bake your crust for 30 minutes. Remove the beans/pie weight and parchment paper.

Pie filling

Whisk the eggs together in a large mixing bowl.
Add the remaining pie filling ingredients to this same bowl.
Pour this into the baked crust. Smooth out the top of the pie and reduce the heat  to 350°F/175°C  for 1 hour.
Let the pie cool completely for at least two hours before attempting to serve. 

Whipped cream

Using a stand or hand mixer, whisk whipping cream in a bowl with icing sugar until stiff peaks form.
Spread this with a spatula or pipe this over the pumpkin pie. Serve immediately or keep refrigerated until needed.
Garnish with extra cinnamon if you wish.

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