Homemade Pumpkin Pie

That’s my Emile Henry pie plate and my fall leaves piecrust cutters (both from Williams-Sonoma). I love my Emile Henry pie plate! It makes my pies look so pretty. Apple pies and pumpkin pies are my fave. I do love you apple pie, especially with your side kick vanilla ice cream, but my favorite of favorite grubs in the fall is hands down pumpkin pies! Homemade pumpkin pies! Nothing but homemade! Made from a fresh pumpkin.

Making pumpkin pie is not difficult, just a lot of time waiting…. dough refrigeration time, pumpkin roasting time, and finally pie baking time. For your convenience, here is a a link that shows you how to roast your pumpkin in 45 minutes! Be sure that your pumpkin puree is completely cool. I prefer to roast one day and then make the pie the next day. Now get to baking!

Enjoy!

Pie Crust:

1 and 3/4 cups flour

3/4 tsp salt

3 tsp sugar

1 and 1/2 sticks, cold unsalted butter, cut into 1/2 inch pieces

4 and 1/2 to 6 Tbs ice water

1 egg yolk, lightly beaten

Pie Crust Steps:

In a food processor, combine the flour, salt and sugar and pulse to blend. Add the butter to the flour mixture and pulse until the mixture resembles coarse meal. Add 3 Tbs of the ice water and a couple more times. The dough should hold together when squeezed with your fingers but should not be sticky. If not holding, add more water, 1 tsp at a time, pulsing after each addition.

Shape the dough into a disk, and wrap in plastic wrap. Refrigerate the dough for at least one hour or overnight.

Bake pie crust without filling:

Preheat oven to 425 degrees.

Beat 1 egg yolk.

Pull disk from the refrigerator and let stand for about 5 minutes to soften. Roll the dough to fit in a pie pan leaving about 1/2 inch overhang. Brush the edges of the crust with the egg yolk. Cover with plastic wrap and freeze for 15 minutes.

Line the crust with parchment paper and weigh down the crust with dry beans or pie weights. Bake for 15 minutes. Remove the weights and bake 5 to 10 more minutes.

Cool before filling.

Pumpkin Filling:

2 large eggs
2 cups cooked pumpkin
1 1/2 cups heavy cream
1/2 cup sugar
1/3 cup packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp grated or ground nutmeg
1/4 tsp ground cloves or allspice
1/2 tsp salt

Preheat Oven to 375 degrees.

Thoroughly whisk all the ingredients in a large bowl. Pour the pumpkin mixture into the crust and bake until the filling is firm, which is about an hour. Cover the edge of the dough with a strip of aluminum foil to protect the crust from over browning when needed. Cool completely on a rack. Serve cold or at room temperature.

 

18 Comments

  1. October 17, 2011  6:49 am by Lynn Reply

    What a beautiful pie! I'm making a pumpkin pie later today, I have some little pie crust leaf cutters too. Thanks for reminding me.
    -Lynn

  2. October 17, 2011  10:54 am by Carmen Reply

    OMGosh! This pie looks to pretty to be eaten!! But I bet it tastes wonderful. Would love it if you would link this up to our Rockin’ link party this coming Friday, www.rocaandcompany.blogspot.com. Come and show off what you got. Hope to see you there….

    Remember…YOU ROCK!!

  3. October 17, 2011  5:09 pm by Jennelise Reply

    Beautiful pie! I could go for a slice of that right now! :)
    Jennelise

  4. October 18, 2011  12:06 pm by Jen @ Bungalov Reply

    This pie looks amazing and so YUMMY! We bought the WS leaf cutters last year and haven't tried them yet. Now I can't wait to!

  5. October 18, 2011  2:07 pm by Carolyn - homework Reply

    Beautiful. It looks almost too pretty to eat {but that wouldn't stop me...}. I have a link party on Tuesdays {The Inspiration Board} and I’d be thrilled if you linked this up. I know my readers would really enjoy it. Hope to see you there.
    http://carolynshomework.blogspot.com/2011/10/inspiration-board-link-party-20.html
    carolyn - homework

  6. October 18, 2011  7:36 pm by Pat Reply

    LOVE homemade pumpkin pie! This one looks so pretty and festive with your leaves scattered about. Thanks for sharing...

  7. October 18, 2011  7:38 pm by Pat Reply

    I so hope that duplicate posts are not happening! Having a huge problem with Blogger, even using Google Chrome.

    Anyway, I wanted to tell you thanks for sharing! I LOVE pumpkin pie ~ the real thing. Your pie looks very pretty and festive with the leaves scattered about.

    Pat

  8. October 20, 2011  8:39 am by paulacorley Reply

    One of my family's favorite pies! I have a video of how to make a pie crust, very simple on my blog: http://www.vintage-2-vogue.com also, named salvage-2-selvage, if you would like to see it and comment it on it....from one love of baking to another!
    I link on your site from Tip Junkie.....
    Thanks,
    Paula

  9. October 21, 2011  10:22 am by the36thavenueDesiree Reply

    This pie is beautiful...

    I would love for you to share it at my link party. I hope to see you there!

  10. October 21, 2011  1:26 pm by Beth Reply

    This pie is CRAZY gorgeous!! LOVE it!

  11. October 22, 2011  3:43 am by the36thavenueDesiree Reply

    I am featuring you tomorrow during sticker time... Feel free to stop by and button-up!

  12. Pingback : STICKER TIME {21} | The 36th AVENUE

  13. October 26, 2011  10:06 am by Erika Reply

    That turned out amazing (and looks oh-so yummy)! Thanks so much for linking it up to Thrifty Thursday :)

  14. November 9, 2011  4:11 pm by Lily Reply

    This must be the most beautiful pumpkin pie ever. Almost too pretty to eat!

  15. Pingback : Ode to Inspiration » To all the people and things that inspire me and motivate me to jump into projects I never thought I would do! I hope you get inspired too! » Getting Ready for Fall!

  16. Pingback : Ode to Inspiration » To all the people and things that inspire me and motivate me to jump into projects I never thought I would do! I hope you get inspired too! » Piecrust Cutters Giveaway

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