Description
This homemade Pumpkin Pie recipe features a smooth, rich filling made from real pumpkin and a tender, buttery pie crust. The crust is easy to prepare and includes a subtle hint of cinnamon, perfect for autumn desserts. Bake it to perfection with a two-step oven temperature process, ensuring a golden crust and creamy filling. Chill before serving and top with whipped cream for a classic fall treat.
Ingredients
Scale
For the Crust
- 2 1/2 cups flour, plus extra for rolling
- 1/2 cup sugar
- 1 tsp cinnamon (optional)
- 1/4 tsp baking powder
- 1 cup salted butter, softened and cubed
- 2 eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1/2 tsp vanilla extract
- Cooking spray or butter for the pie pan
For the Pumpkin Pie Filling
- 2 cups homemade pumpkin (strained if watery)
- 2 eggs
- 14 oz sweetened condensed milk
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
Optional Egg Wash
- 1 egg
- 2 Tbsp water
Optional Pie Crust Cookies
- Extra pie crust dough
- Flour for hands
- Egg wash (from above)
Instructions
- Prepare the Pie Crust: Combine the flour, sugar, cinnamon (if using), and baking powder in a bowl and whisk thoroughly. Add the cubed butter, eggs, sour cream, and vanilla extract. Use a hand mixer to blend until mostly combined, with some small butter lumps allowed. The dough will be sticky. Gather into a ball, cover, and chill in the refrigerator for 1 hour. If crumbly, lightly knead to bring it together.
- Roll Out the Crust: After chilling, place the dough on a floured surface, dust your hands and rolling pin with flour, and roll into a circular shape. Transfer gently into a buttered pie pan, ensuring it reaches the edges or slightly overhangs. Crimp edges and prick the bottom with a fork several times. Let it rest on the counter for 10 minutes, then refrigerate for 20 minutes to minimize shrinking during baking.
- Preheat Oven: Set your oven to 400°F (205°C) for the initial baking stage.
- Prepare Pumpkin Pie Filling: While the dough rests, mix the homemade pumpkin, eggs, sweetened condensed milk, salt, pumpkin pie spice, cinnamon, and vanilla extract in a bowl until smooth and well combined.
- Assemble and Bake: Pour the pumpkin filling into the prepared pie crust. Cover the crust edges with foil or a pie crust shield to prevent burning. Bake at 400°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 45 to 50 minutes. The edges should be set, and the center slightly jiggly. Remove the foil 5 minutes before baking is done to brown the crust edges.
- Cool and Chill: Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving to set the filling fully.
- Optional Egg Wash: If desired, whisk together the egg and water, then brush over the crust before placing the protective foil on for baking. This adds a glossy finish.
- Optional Pie Crust Cookies: Preheat oven to 350°F (175°C). Roll out extra dough very thin, use cookie cutters to cut shapes, and add decorative fork marks to mimic leaf veins. Lightly brush with egg wash and bake for 10 minutes for crisp pie crust cookies.
- Serve: Top the chilled pumpkin pie with whipped cream and enjoy!
Notes
- Make sure homemade pumpkin is well drained if watery to avoid soggy filling.
- Chilling dough and resting crust before baking helps prevent shrinking.
- Cover pie crust edges with foil to prevent excessive browning.
- Egg wash is optional but enhances crust color and shine.
- Pie can be served with whipped cream or your favorite topping.
- Extra dough can be used to make decorative pie crust cookies for garnish or snacks.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: easy pumpkin pie recipe, homemade pumpkin pie, real pumpkin pumpkin pie, recipe for pumpkin pie from real pumpkin
