Scratch Pumpkin Pie
Indulge in the cozy flavors of autumn with this Scratch Pumpkin Pie, a timeless dessert made entirely from fresh, wholesome ingredients. This recipe spotlights homemade pumpkin puree, blended with warm spices like cinnamon, ginger, nutmeg, and cloves for an authentic, aromatic filling. Unlike store-bought shortcuts, every element in this pie is crafted with care, from the rich creamy blend of heavy cream and milk to the buttery homemade crust that crisps up to golden perfection. With a hands-on prep time of just 30 minutes, this pie bakes into a silky, custard-like treat that’s perfect for holiday gatherings or a simple fall indulgence. Serve it chilled or at room temperature with a dollop of whipped cream for a dessert that’s as classic as it is irresistible.
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Recipe Information
Ingredients
- 2 cups Fresh pumpkin puree
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar (light or dark, packed)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Salt
- 2 pieces Large eggs
- 3/4 cup Heavy cream
- 1/4 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 9-inch crust Homemade pie crust (prepared and chilled)
Instructions
Preheat your oven to 375°F (190°C).
Prepare your homemade pie crust and fit it into a 9-inch pie dish. Trim the edges and crimp them as desired, then place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until evenly combined.
Add the pumpkin puree to the sugar-spice mixture and stir until smooth.
Beat the eggs in a small bowl, then add them to the pumpkin mixture. Stir well to incorporate.
Gradually mix in the heavy cream, milk, and vanilla extract. Stir until the filling is smooth and well-combined.
Pour the pumpkin filling into the prepared pie crust, smoothing out the top with a spatula.
Bake the pie on the center rack of the oven for 55-60 minutes, or until the filling is mostly set and only slightly jiggles in the center when the pie dish is gently shaken.
Remove the pie from the oven and let it cool completely on a wire rack. This will take at least 2 hours.
Once cooled, serve the pumpkin pie as-is or with a dollop of whipped cream. Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 400.7 g | 146% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 234.2 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 422 mg | 32% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2071 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
