Homemade Pumpkin Pie

Ingredients

• 2 medium Sugar Pie Pumpkin (about 6 pounds total, sugar‑pie variety preferred)
• 2 tablespoons Olive Oil (for drizzling on pumpkin halves before roasting)
• 1 teaspoon Sea Salt (for pumpkin seeds (optional) and crust)
• 1 piece Cheesecloth (to drain excess water from pumpkin puree)
• 14 ounces Sweetened Condensed Milk (single 14‑oz can)
• 2 large Eggs (room temperature)
• 1 large Egg Yolk (extra yolk for richness)
• 1.5 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 0.25 teaspoon Ground Cloves
• 2 teaspoons Vanilla Extract
• 0.5 teaspoon Ground Nutmeg
• 2 cups All-Purpose Flour (for crust)
• 1 tablespoon Sugar (for crust)
• 1 cup Unsalted Butter (cold, cut into small cubes (2 sticks))
• 4 tablespoons Cold Water (add gradually until dough comes together)

Instructions

1. Prepare the Pumpkins

   Place each pumpkin on its side, cut off the top to create a flat surface, then halve the pumpkin and scoop out the stringy insides and seeds, rinsing the seeds for later use.

   Time: PT5M

2. Roast Pumpkin Halves

   Drizzle both sides of the pumpkin halves with olive oil, place them on a baking sheet lined with aluminum foil, and roast in a pre‑heated oven until the skin is bubbly and a knife slides in easily.

   Time: PT45M

   Temperature: 400°F

3. Peel and Puree

   Allow the roasted halves to cool slightly, then peel off the skin and transfer the flesh to a food processor or blender; blend until smooth.

   Time: PT10M

4. Drain Excess Water

   Place the hot puree in the center of a cheesecloth over a bowl, gather the edges, and let it hang for about ten minutes to let gravity remove excess liquid.

   Time: PT10M

5. Measure Puree

   Weigh the drained pumpkin puree and set aside exactly 15 oz (about 425 g) for the pie; discard or reserve any extra puree for other recipes.

   Time: PT5M

6. Make the Filling

   In a mixing bowl, whisk together the condensed milk, 2 eggs, the extra yolk, ground cinnamon, ginger, cloves, nutmeg, sea salt, and vanilla extract until smooth.

   Time: PT5M

7. Prepare the Crust – Dry Ingredients

   In a large bowl combine 2 cups all‑purpose flour, 1 Tbsp sugar, and 1 tsp sea salt; cut in the cold butter cubes using a pastry blender or fingertips until the mixture resembles coarse crumbs with small butter balls.

   Time: PT5M

8. Form and Chill the Dough

   Gradually drizzle cold water over the mixture, stirring until the dough just comes together. Knead lightly into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or overnight).

   Time: PT35M

9. Roll and Chill the Crust

   On a lightly floured surface roll the dough to about 1/4‑inch thickness, gently place it into the 9‑inch pie tin, fold the edge over twice to form a triangle, unfold to center, trim excess, crimp edges, then refrigerate for 15 minutes.

   Time: PT15M

10. Blind Bake the Crust

    Line the chilled crust with parchment paper, fill with pie weights, and bake at 400°F for 15‑20 minutes. Remove weights and parchment, then bake an additional 10 minutes until the bottom is dry and lightly golden.

    Time: PT30M

    Temperature: 400°F

11. Fill and Bake the Pie

    Pour the pumpkin filling into the pre‑baked crust, tamp gently to remove air bubbles, and bake at 325°F for 60‑75 minutes, or until a knife inserted near the center comes out clean.

    Time: PT75M

    Temperature: 325°F

12. Cool and Serve

    Allow the pie to cool to room temperature before slicing. Serve plain or topped with whipped cream or vanilla‑bean ice cream dusted with a pinch of nutmeg.

    Time: PT30M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g