Pumpkin Pie Recipe From Pie Pumpkin

Mak Erot

3 min read

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Apr 11, 2025

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Pumpkin Pie Recipe from Pie Pumpkin: A Delicious Fall Treat

The aroma of warm pumpkin pie is synonymous with autumn. This recipe uses pie pumpkins, ensuring a truly authentic and intensely flavorful pie. Forget canned pumpkin puree – this recipe elevates your Thanksgiving or any autumnal gathering to a whole new level of deliciousness!

Ingredients You'll Need:

This recipe provides a detailed breakdown of ingredients to ensure a perfectly spiced and creamy pumpkin pie.

For the Pumpkin Puree:

• 1 small pie pumpkin (about 2-3 pounds), scrubbed clean
• 2 tablespoons unsalted butter

For the Pie Crust: (You can use your favorite recipe or store-bought crust)

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, chilled and cubed
• ¼ cup ice water

For the Pumpkin Pie Filling:

• 1 ½ cups pumpkin puree (from the pie pumpkin above)
• 1 (12-ounce) can evaporated milk
• 2 large eggs
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt

Instructions: Roasting the Pie Pumpkin

The key to an amazing pumpkin pie is starting with perfectly roasted pie pumpkin. Here's how:

1. Preheat & Prepare: Preheat your oven to 375°F (190°C). Cut the pie pumpkin in half, scoop out the seeds and stringy pulp.
2. Roast: Place the pumpkin halves cut-side down on a baking sheet. Add about ½ inch of water to the baking sheet to prevent sticking. Roast for 45-60 minutes, or until a fork easily pierces the flesh.
3. Cool & Scoop: Let the pumpkin cool slightly. Once cool enough to handle, scoop out the flesh and puree it using a food processor or potato masher. You should have approximately 1 ½ cups of puree. If you have less, supplement with canned pumpkin puree.

Making the Pie Crust (from scratch):

1. Combine Dry Ingredients: Whisk together the flour and salt in a large bowl.
2. Cut in Butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Water: Gradually add ice water, mixing until the dough just comes together.
4. Chill: Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

Assembling and Baking the Pumpkin Pie:

1. Roll & Fit: On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
2. Prepare the Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
3. Pour & Bake: Pour the filling into the pie crust.
4. Bake: Bake in a preheated oven at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean.
5. Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

Tips for the Perfect Pumpkin Pie:

• Don't over-bake: Over-baking can result in a dry pie.
• Use fresh spices: Freshly ground spices will give your pie a more vibrant flavor.
• Let it cool: Patience is key! Allowing the pie to cool completely will prevent a runny filling.
• Garnish: Enhance the presentation with whipped cream, a sprinkle of cinnamon, or a pecan crumble.

This recipe ensures a memorable pumpkin pie experience. Enjoy the delicious flavors of autumn! Remember to share your baking triumphs using #PumpkinPiePerfection!