Best 6 From Scratch Pumpkin Pie Recipes

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For those seeking a culinary adventure and the authentic taste of fall, look no further than this exploration into the art of creating a from-scratch pumpkin pie. With careful attention to detail and a passion for homemade goodness, this article will guide you through the process of crafting a deliciously satisfying pie that will leave your taste buds tingling with nostalgia and delight. From selecting the perfect pumpkin to mastering the art of flaky crust, we'll provide you with all the necessary knowledge and techniques to make a pumpkin pie that will be the star of your next gathering. So, gather your ingredients, preheat your oven, and let's embark on this heartwarming journey into the world of from scratch pumpkin pie baking!

Let's cook with our recipes!

HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  • With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  • In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

SCRATCH PUMPKIN PIE



Scratch Pumpkin Pie image

This pie has an old fashion look and taste to it because I use a fresh pumpkin not pumpkin from the can. I make this recipe myself because I like squash and have always liked the smell of the jack-o-lantern as a child. I have also used an acorn squash. This is for the person who likes to "putter" in the kitchen. Yes, it's time consuming. This recipe will make one pie plus one quart pumpkin custard see directions.

Provided by Cheri B

Categories     Pie

Time 4h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

1 small fresh pumpkin, smaller is better, about 8-12 inches tall. 2 cups finished pumpkin per pie
1 (12 ounce) can evaporated milk
3 eggs
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg, if desired
1/2 teaspoon ground cloves, if desired
1 (9 inch) deep dish pie shells

Steps:

  • Wash pumpkin, remove seeds,place in bowl and set aside,(more on seeds later).
  • cut pumpkin into pieces small enough to fit into metal colander, or veggie steamer, place into large enough pot so colander fits into it, fill bottom with water (to your second knuckle) put tight lid on pot and bring to boil. When water is boiling reduce to a hard simmer. Fork test for doneness after 1/2 hour, check water level. Repeat every 15-20 minute until done-like your boiled potatoes.
  • Drain water carefully, with clamped on lid and potholders.
  • Set aside to cool. When cool, place skin side in palm of hand and remove pulp with spoon, spoon into bowl.
  • If you want puree type pumpkin, put through sieve, food mill, blender, or food processor. I like mine using the hand potato masher, mashed well.
  • Measure out 2 cups pumpkin for pie, put into bowl. Place the rest into freezer containers for later (2 cups for pies) pies and bread or cookies, or as a side veggie.
  • Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  • Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  • Left over pumpkin pie mix I place into a greased 1 qt.oven proof dish and bake in a water bath like, custard.
  • Pumpkin seeds keep the kids busy, let them clean them, do not worry about the strings this is there project. Soak over night in salt water. Heat oven to 300°F; melt some butter (2-3 tsp) on cookie sheet in oven. Place drained seeds on sheet and add pumpkin pie spices and sugar or cinnamon and sugar to taste. Stir every so often- 15-20 minutes, they will stick together, just mash out with your pancake flipper. After about 30-45 minutes they should be done. Give them the "crispy" test. Careful--the hot sugar will burn your fingers.

Nutrition Facts : Calories 343.1, Fat 14.1, SaturatedFat 5.8, Cholesterol 109.4, Sodium 410.1, Carbohydrate 46.2, Fiber 1.3, Sugar 26.2, Protein 8.8

FROM SCRATCH PUMPKIN PIE



From Scratch Pumpkin Pie image

Provided by Nancy Fuller

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 15

1 medium sugar pumpkin
Canola oil, for oiling pumpkin
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
Whipped cream, for serving, optional

Steps:

  • For the pumpkin: Preheat the oven to 375 degrees F.
  • Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
  • For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
  • Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
  • Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
  • For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
  • Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
  • Decorate with whipped cream before serving, if using.

PUMPKIN PIE FROM SCRATCH



Pumpkin Pie from Scratch image

This year, the pumpkin vines in our garden were extremely prolific and early. So as not to waste the pumpkins or store them somewhere until the time came for the Jack-o-lanterns, I decided to use some of them to make pumpkin pie filling from scratch. I will tell you this: It is VERY labor intensive so give yourself plenty of time. The good thing is that, once you prepare the filling, you end up with a big batch which will make several pies. I store my filling in zipper bags in the freezer and it works just fine.

Provided by Fabio

Categories     Pie

Time 3h30m

Yield 12 cups

Number Of Ingredients 10

9 cups pumpkin puree (9 lbs pumpkin chunks, 2-3 whole pumpkins depending on size, I use a small hybrid)
6 cups sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 pie shell (your call, I use Pillsbury)
2 eggs
1/2 cup evaporated milk
1 pint homemade pie filling

Steps:

  • Making Pumpkin Puree.
  • Cut your pumpkin in half and scoop out the seeds. Cut the pumpkin into large chunks. Bring a large pot of water to a full boil. Carefully drop a few pieces of the pumpkin into the boiling water. Let it boil for 10 to 15 minutes, just until the skin is soft. Using tongs or a large slotted spoon, take the pieces out and drop them into a sink of cold water until they are cool enough for you to handle. With a sharp knife carefully peel the rind away from the pumpkin meat. Set the chunks to the side for now and keep doing this until all your pumpkin chunks are done.
  • Pre-heat your oven to 400 degrees. Cut your larger chunks into smaller two to three inch chunks. Put a rack down in a roasting pan and put your chunks on top of the rack. Pour a cup of water in the roasting pan and cover with aluminum foil. Let the pumpkin bake for 45 minutes to an hour. When you can insert a fork into a chunk easily they are done.
  • With a food processor or blender blend your pumpkin chunks up until you get a smooth puree.
  • Recipe for Pumpkin Pie Filling.
  • 1. In a large pot with a heavy bottom heat pumpkin puree. Add the sugar and spices and stir until well mixed. Bring to a simmer and allow it to simmer on low heat for 30 minutes. Stir frequently to make sure it doesn't burn.
  • 2. This recipe will make six to nine pint jars of pumpkin pie filling. Fill sterilized jars. Using the back of a spoon insert along the glass and the pie fill to help remove any trapped air bubbles. Cap the jar and let it sit for a few hours to set. You can freeze right in canning jars, leaving one to two inches head space. If you don't leave the head space in the jar it will expand as it freezes and bubble out your lid. It is not advised by the USDA to can your own pumpkin puree or pie filling.
  • 3. OR - measure two cups of the pie filling into small sandwich freezer bags . Set them into you freezer, flat. When you are ready to use your pie filling just take out of the freezer and allow it to thaw out completely.
  • Pumpkin Pie Recipe using Homemade Pie Filling.
  • 1. Preheat oven to 425 degrees. Mix eggs, milk and pie filling together in a bowl with a mixer or hand held beater. Blend until well mixed and smooth. Pour into a pastry lined pie plate.
  • 2. Bake at 425 degrees for 15 minutes. Drop the temperature to 350 degrees and continue to bake for 45 to 60 minutes.
  • 3. Pie is done with a knife inserted into the center comes out clean.
  • This pie filling can also be used on toast and in sandwiches as you would apple butter. It is also good for making pumpkin bread and cookies or any recipe that calls for canned pumpkin pie filling.

Nutrition Facts : Calories 513.2, Fat 6.7, SaturatedFat 2, Cholesterol 34, Sodium 103.1, Carbohydrate 114, Fiber 1.2, Sugar 101.1, Protein 3.6

CLASSIC PUMPKIN PIE



Classic Pumpkin Pie image

To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 10-inch pies

Number Of Ingredients 14

1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin
1 1/2 recipes Flaky Pate Brisee
Unbleached all-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoon cornstarch
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving

Steps:

  • Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
  • Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
  • Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
  • Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
  • Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
  • If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
  • Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.

FRESH PUMPKIN PIE



Fresh Pumpkin Pie image

Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.

Provided by Cali

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 10

1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
½ cup milk
½ cup heavy whipping cream

Steps:

  • Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
  • In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  • Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 59.6 g, Cholesterol 114.6 mg, Fat 17.7 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 6.5 g, Sodium 458.2 mg, Sugar 38.5 g

Tips for Making Pumpkin Pie from Scratch

  • Use fresh pumpkin puree. Fresh pumpkin puree has a much better flavor than canned pumpkin puree, and it's easy to make at home. Simply roast a pumpkin until it's tender, then scoop out the flesh and puree it in a blender or food processor.
  • Make your own pie crust. A homemade pie crust is flaky and delicious, and it's not as hard to make as you might think. There are many different recipes for pie crust, so you can find one that suits your taste.
  • Don't overmix the batter. Overmixing the batter will make the pie tough. Stir the ingredients just until they are combined.
  • Bake the pie at a high temperature. This will help the crust to brown and the filling to set.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.

Conclusion

Pumpkin pie is a classic fall dessert that is easy to make and delicious to eat. By following these tips, you can make a pumpkin pie that is sure to impress your family and friends. So what are you waiting for? Get baking!

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