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Homemade Fresh Pumpkin Pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Homemade rustic Thanksgiving pumpkin pie made with fresh, cooked pumpkin for a delicious twist on a classic.
Ingredients:
  • 1.3333333730698 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 cup shortening
  • 3 tablespoons cold water, or more as needed
  • 2 cups mashed, cooked pie pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 2 large eggs, beaten
  • 0.75 cup packed brown sugar
  • 0.5 teaspoon ground cinnamon, or more to taste
  • 0.5 teaspoon ground ginger, or more to taste
  • 0.5 teaspoon ground nutmeg, or more to taste
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Prepare the pastry crust: In a bowl, combine flour and salt. Use a pastry blender to incorporate shortening until mixture resembles coarse crumbs. Gradually add 3 tablespoons of water, one at a time, until dough reaches desired consistency. Add up to 1 more tablespoon of water if needed to help dough come together.
  • With lightly floured hands, shape dough into a ball and roll it on a floured surface to 1/8 inch thickness. Place a 9-inch pie pan upside-down on the dough, cut a circle of dough 1 1/2 inches larger than the pan using a sharp knife. Discard dough scraps and set pan aside.
  • Roll the dough around the rolling pin and transfer it to the pie pan. Unroll and press the dough into the bottom of the pan. Flute the edges of the dough using both hands.
  • In a large bowl, use an electric mixer to blend together pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until fully combined. Pour the mixture into the prepared crust.
  • Bake in the preheated oven for 40 to 60 minutes, or until a knife inserted 1 inch from the edge comes out clean. If needed, cover the edges with foil to prevent burning while the filling cooks.
  • Let the dish cool at room temperature before serving.

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