Skip the canned pumpkin and pre-made crust. This holiday pumpkin pie is made completely from scratch with mashed pumpkin and a flaky homemade crust!
Ingredients
Pastry Crust:
- 1 ⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter or shortening
- 3 tablespoons cold water, or more as needed
Filling:
- 2 cups mashed, cooked pie pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 2 large eggs, beaten
- ¾ cup packed brown sugar
- ½ teaspoon ground cinnamon, or more to taste
- ½ teaspoon ground ginger, or more to taste
- ½ teaspoon ground nutmeg, or more to taste
- ½ teaspoon salt
Directions
Step 1
Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
Credit: Dotdash Meredith Food Studios
Step 2
To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
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Step 3
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.
Credit: Dotdash Meredith Food Studios
Step 4
Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch.
Credit: Dotdash Meredith Food Studios
Step 5
Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.
Credit: Dotdash Meredith Food Studios
Step 6
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.
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Step 7
Use two hands to flute the dough around the top edges.
Credit: Dotdash Meredith Food Studios
Step 8
To 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.
Credit: Dotdash Meredith Food Studios
Step 9
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.
Step 10
Remove from the oven and cool to room temperature before serving.
Credit: Dotdash Meredith Food Studios
To Prepare Mashed Pumpkin :
Cut a fresh pie pumpkin in half. Scoop out and discard seeds and stringy portions. Leave skin on and cut pumpkin into chunks. Measure out 1 ½ pounds for this recipe to yield 2 cups of mashed, cooked pumpkin. If your pumpkin is larger, consider cooking 3 pounds and doubling the pie recipe above to make two pies.
Place pumpkin chunks in saucepan over medium heat with 1 inch water; bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 30 minutes. Drain and cool. Remove and discard peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill until smooth.
Can You Make Homemade Pumpkin Pie Ahead of Time?
Yes! Homemade pumpkin pie is a great make-ahead dessert. Prepare the pie a few days ahead of time and follow the storage instructions below.
How to Store and Freeze Homemade Pumpkin Pie
Since it is an egg-rich dessert, pumpkin pie should be stored in the refrigerator. Allow the pie to cool for at least two hours, then cover it and transfer it to the fridge for up to four days.
To freeze pumpkin pie, wrap it in several layers of plastic wrap and at least one layer of aluminum foil. Freeze for up to one month. Thaw in the fridge.