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How to Make Homemade Fresh Pumpkin Pie - A Step-by-Step Guide

There's something undeniably comforting about the aroma of freshly baked pumpkin pie wafting through the air. It signals the arrival of fall and the start of the holiday season, prompting memories of gatherings with loved ones and indulging in delicious homemade treats. If you've never made a pumpkin pie from scratch before, now is the perfect time to give it a try. This recipe for Homemade Fresh Pumpkin Pie will guide you through the process, resulting in a decadent, spiced dessert that will...

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Ingredients

  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup shortening
  • 3 tablespoons cold water, or more as needed
  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 1 (9-inch) pie

  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from the oven and cool to room temperature before serving.

    • Nutrition

    363 cal.

    • Total Fat: 18g
    • Saturated Fat: 6g
    • Cholesterol: 60mg
    • Sodium: 365mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 7g
    • Vitamin C: 4mg
    • Calcium: 162mg
    • Iron: 2mg
    • Potassium: 353mg

    Categories

    Dessert recipes
    Baking recipes
    Thanksgiving recipes
    Fall recipes
    Comfort food recipes