From Scratch White Pumpkin Pie
Learn how to cook up a white pumpkin and use it to make a homemade pumpkin pie. The recipe for this pie is inspired by Alton Brown's pumpkin pie and pie crust recipes. This recipe fits a 9-inch pie pan.
Servings 0
Equipment
- 9-inch pie pan
Ingredients
Filling
- 16 ounces fresh white pumpkin puree
- 1 cup half and half
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¾ cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
Crust
- 8 tablespoons salted butter cold
- 1 cup all-purpose flour
- ½ tsp fine salt
- ¼ cup ice water
Instructions
To make the crust
- Cut the cold butter into small pieces.
- In a bowl, combine the flour and salt. Using your fingers rub the butter into the salted flour until it resembles a coarse meal. You could also do this in a food processor instead.
- Turn out the flour/butter onto a floured counter. Add a little bit of the ice water at a time until it is enough to bring the dough together.
- Wrap the dough in parchment paper and place into the fridge to chill for at least 1 hour.
- Take the pie dough out of the fridge and let it sit at room temperature until it is soft enough to roll out with a rolling pin.
- Roll the dough from the center outward, turning it a quarter turn every few rolls to keep it even and prevent sticking.
- Roll until the dough is about ⅛ inch thick and 2 inches wider than your pie pan. Gently roll the dough around your rolling pin to help lift it without tearing.
- Unroll it carefully over your pie pan, letting it fall naturally into the corners rather than stretching it - stretching can cause it to shrink while baking. Press the dough lightly against the bottom and sides of the pan to remove any air pockets.
- Trim the overhang to about 1 inch beyond the rim of the pan, then fold the edge under itself to create a thicker rim. Crimp or flute the edges with your fingers or a fork for a decorative look.
To make the filling
- Add the pumpkin puree to a medium saucepan.
- Bring to a simmer. Cook the pumpkin until slightly thickened. Should only take a couple minutes.
- Add half and half, nutmeg, cinnamon, cloves, and salt. Stir to combine. Remove from heat and let cool for at least 10 minutes.
- In a mixing bowl, combine the eggs, egg yolk, and brown sugar. Beat with a whisk until smooth.
- Add the pumpkin mixture from the saucepan to the mixing bowl. Whisk until completely combined.
- When the dough is rolled out enough to fit the pie pan, place the dough into the pie pan. Place back in the fridge to harden for 15 minutes.
Cooking the pie
- Preheat the oven to 350 degrees.
- Add the pumpkin filling to the pie crust. Make sure to leave room at the top. You may have extra, I always do.
- Place the pie onto a sheet pan to make it easier to remove and to catch anything that might spill.
- Bake in the oven until the center is slightly jiggly. This should take about 45 to 50 minutes. I would check on progress at the 30 minute mark.
- Allow the pie to cool before serving. Let it rest for 2-3 hours is best to allow pie filling to properly set up.
Notes
Feel free to edit the amount of spices to your liking. The mix I included in this recipe is what our family likes. But if you don't want cloves, skip them. I always recommend seeking out the best spices you can - it will make a huge difference.