A classic Pumpkin Pie recipe. Perfect for Thanksgiving and Christmas.
There really is no dessert more classic for Thanksgiving than Pumpkin Pie. Even after a big dinner, and a turkey filled belly, there’s always room for pumpkin pie. With a big scoop of whipped cream. Oh my.
Pumpkin pie made with homemade pumpkin puree is the absolute best kind of pumpkin pie. I do use canned pumpkin which is delicious, but a freshly made pumpkin puree is ah-mazing in a pie. Just make sure to use baking or sugar pumpkins for your pumpkin puree…Halloween pumpkins are not great for pies!
But did you know that you can also use pretty much any kind of fresh squash puree in a pie? It’s true. I have made butternut squash pies with homemade butternut squash puree, and they are delicious. They’re very similar to pumpkin pie, but I actually think they’re a little more creamy and rich…so so good.
The big question though, is do you take your pumpkin pie with whipped cream, or a scoop of vanilla ice cream?
This recipe makes enough filling for 1 pie. But if you wish, you can double the recipe to make 2 pies. Enjoy!
A classic Pumpkin Pie recipe. You can use pumpkin puree or butternut squash puree for this pie.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 Pie 1x
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
Pumpkin Pie Filling:
- 2 cups pureed pumpkin (* See Notes *)
- 2 eggs
- 1 1/2 cups light cream
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
Making the Pie Crust:
- Make your pie crust first.
- Sift the flour and salt into a bowl.
- With a pie cutter, cut in the shortening until the particles are pea sized.
- Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
- Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
- This recipe makes 2 – 9″ crusts, so split the ball in 2, and freeze one half for later.
- Press the crust into a 9″ pie plate.
- Bake the empty crust in a preheated 400 degree oven for 20 minutes. To do that, cover the pie dough with tin foil, making sure all the edges are covered. Fill the liner with rice to keep the crust flat during baking (see the picture below).
- When the crust is done, remove it from the oven, and turn your oven down to 375 degrees.
Making the Pie Filling:
- While the crust is baking, make the pie filling.
- In a bowl whisk together the eggs.
- In a separate bowl, combine pumpkin puree, cream, sugars and spices.
- Then add the whisked eggs to the pumpkin mixture, and mix thoroughly.
- Pour the pie filling into the hot pie crust, and bake in a 375 degree oven for 35 to 45 minutes more. You will know the pie filling is set by when you move the dish, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
- Let the pie cool completely before serving. It needs this time for the filling to set completely.
- Serve with ice cream or whipping cream! Yum yum!
You can also use butternut squash puree for this pie.
Keywords: pumpkin pie
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- Did you know that you can also use butternut squash puree instead of pumpkin puree to make a pie? I once made a butternut squash pie, and it was SO delicious. It’s creamy, rich and so good…you should try one!
- There is a debate about whether you actually need to bake the crust first before adding the filling. I baked mine first, and I loved how it turned out! To each their own I suppose!
More Delicious Pie Recipes:
Do you take your pumpkin pie with whipped cream, or a scoop of vanilla ice cream?
Have a delicious day!
This post was originally published in November 2011, but I recently updated the post with new pictures!