Homemade Pumpkin Pie

This homemade pumpkin pie recipe is my go-to for Thanksgiving and Christmas. It’s so easy to make and always turns out perfectly! The key to getting that perfect, flaky crust is to use good quality butter – I like to use Kerrygold Irish Butter. And be sure to let the dough rest in the fridge…

This homemade pumpkin pie recipe is my go-to for Thanksgiving and Christmas. It’s so easy to make and always turns out perfectly! The key to getting that perfect, flaky crust is to use good quality butter – I like to use Kerrygold Irish Butter. And be sure to let the dough rest in the fridge for at least 30 minutes before rolling it out.

Ingredients

  • eggs, 1 egg yolk
  • 1/2 cup dark brown sugar
  • 1/3 cup white sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp cardamom
  • 1/2 teaspoon lemon zest (grated) 2 cups pumpkin purée OR 1 can (15 oz) pumpkin purée 1½ cups heavy cream OR 1 can (12 oz) evaporated milk 1 pie crust

Instructions

1. Preheat oven to 425 degrees Fahrenheit and position a rack in the bottom 1/3 of the oven.

2. In a large bowl, beat eggs then mix in brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom and lemon zest.

3. Mix in pumpkin purée and cream until everything is well mixed; mixture will be runny but will set up during baking.

4. Pour filling into one chilled homemade deep-dish pie crust or two premade frozen pie shells; bake for 15 minutes at 425 degrees Fahrenheit.

5. Reduce oven temperature to 350 degrees Fahrenheit and continue baking until center is just barely jiggly (50-60 minutes for one deep-dish pie or 35-45 minutes for two shallow pies).

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6. Cool on a wire rack for 2 hours then serve with whipped cream – can be stored at room temperature for up to 4 hours or refrigerated for 3 days before serving again (reheat if necessary).

Nutrition Facts

  • Calories: 190
  • Fat: 9 g
  • Saturated fat: 4.5 g
  • Unsaturated fat: 4.5 g
  • Trans fat: 0 g
  • Cholesterol: 80 mg
  • Sodium: 360 mg
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Sugar 15g
Homemade Pumpkin Pie

Frequently Asked Questions

What is the best pumpkin to make pumpkin pie?

Pumpkin pie is a holiday staple, and the key to a great pie is using the right pumpkin. There are many different varieties of pumpkins out there, so it can be tricky to know which one to use. The best pumpkins for making pumpkin pie are heirloom culinary varieties with dense, sweet flesh that’s not watery or stringy. Some of the best pumpkin for making pumpkin pie include Fairytale Pumpkins, Jarrahdale Pumpkins, Dickinson Pumpkins, Long Pie Pumpkins, and Red Kuri Squash.

Does pumpkin pie need to be watery before baking?

Pumpkin pie filling, like all custard pies, should be watery when it goes into the oven. The high temperature of the oven will cause the water to evaporate, leaving behind a thick and creamy filling. If your pumpkin pie filling is too thick before baking, it may not set properly and will be runny after baking.

Can I use any pumpkin for pumpkin pie?

Pumpkins are a type of squash that come in many different varieties. The two most common types of pumpkins are pie pumpkins and carving pumpkins. Pie pumpkins have a sweeter, richer flavor than carving pumpkins. Carving pumpkins may have a bland or bitter flavor.

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So, can you use any pumpkin for pumpkin pie? No, not all pumpkins are suitable for making pies. You want to use a variety with sweet flesh for the best tasting pumpkin pies. Pie pumpkins are the best choice, but if you can’t find them, you can also use sweet Dumpling squash or Sugar Loaf squash.

What consistency should pumpkin pie?

Pumpkin pie should have a consistency that is firm around the edges but still jiggles in the center, like Jello. This means that the filling should not be too runny or too solid – it should be just right so that it holds its shape but is still soft and slightly moist. The perfect pumpkin pie will be golden brown on top and evenly cooked throughout.

What size pumpkin is best for pie?

When choosing a pumpkin for pie, smaller is better. Look for pumpkins that weigh less than 8 pounds and have a smooth, irregular shape. The skin should be hard and gray-blue, and the flesh should be dense and yellow-orange.


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