Homemade Pumpkin Pie

Ingredients

• 2 lb Fresh Pumpkin (peeled, seeded, cut into 1‑inch cubes)
• 1 1/4 cup All-Purpose Flour (for crust, plus extra for dusting)
• 1/2 cup Unsalted Butter (cold, cut into small cubes)
• 1/2 tsp Salt (for crust)
• 3 tbsp Ice Water (very cold, helps bind crust)
• 1 can Sweetened Condensed Milk (14‑oz can)
• 2 large Eggs (room temperature)
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Ground Cloves
• 1 cup Heavy Cream (for whipped cream topping)
• 2 tbsp Powdered Sugar (for whipped cream)
• 1/2 tsp Vanilla Extract (for whipped cream)

Instructions

1. Prepare the Pumpkin

   Preheat the oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with a little oil, and roast for 35‑40 minutes until tender and lightly caramelized. Let cool slightly, then transfer to a food processor and blend until smooth to create fresh pumpkin puree.

   Time: PT45M

   Temperature: 400°F

2. Make the Pie Crust

   In a mixing bowl combine 1 ¼ cup flour, ½ tsp salt, and cold butter cubes. Using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Add ice water 1 tbsp at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for 15 minutes.

   Time: PT20M

3. Roll Out and Fill the Crust

   On a lightly floured surface roll the chilled dough to a 12‑inch circle. Gently place it into the 9‑inch pie dish, trim excess, and crimp the edges. Pour the pumpkin puree into a large bowl, add sweetened condensed milk, eggs, and all spices. Whisk until smooth, then pour into the prepared crust.

   Time: PT15M

4. Bake the Pie

   Place the pie on the middle rack and bake at 350°F (175°C) for 45‑55 minutes, or until the center is set and the crust is golden. If the edges brown too quickly, cover them with foil.

   Time: PT55M

   Temperature: 350°F

5. Cool the Pie

   Remove the pie from the oven and let it cool on a rack for at least 1 hour before slicing. This allows the filling to fully set.

   Time: PT1H

6. Make Whipped Cream

   While the pie cools, chill a mixing bowl and whisk attachment in the freezer for 10 minutes. Add 1 cup heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla extract. Whisk on medium‑high speed until soft peaks form.

   Time: PT10M

7. Serve

   Slice the cooled pumpkin pie, dollop with a generous spoonful of whipped cream, and enjoy.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g