Pumpkin Pie, an easy homemade recipe with a buttery pie crust and a sweet creamy spiced pumpkin filling! Perfect for Thanksgiving and Fall.

Homemade Pumpkin Pie, an easy homemade recipe with a buttery pie crust and a sweet creamy spiced pumpkin filling! Perfect for Thanksgiving and Fall.

Pumpkin Pie. Here Adelenne has made up a simple basic shortcrust pastry and made a pumpkin pie filling from scratch to get this beautiful pie.
Served with whipped cream or ice cream, it's really delicious!

You can use canned pumpkin puree, or make your own, and you can also use shop-bought pie crust, again, making your own doesn't take long at all and it's really easy!

Homemade Pumpkin Pie, an easy homemade recipe with a buttery pie crust and a sweet creamy spiced pumpkin filling! Perfect for Thanksgiving and Fall.

The pumpkin filling is made up of lovely spices, such as cinnamon, ginger, and nutmeg. Combined with the whipping cream and pureed pumpkin, you get a smooth, creamy filling. Once chilled, this is an absolutely delicious pie fit for any Thanksgiving table!

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Homemade Pumpkin Pie, an easy homemade recipe with a buttery pie crust and a sweet creamy spiced pumpkin filling! Perfect for Thanksgiving and Fall.


So let's see how Adelenne makes her pie.
Recipe by Adelenne Lee

Prep Time

5 minutes

Cook Time

Approx 45 minutes

Yield

1 x 9-inch pie

Ingredients

Pie dough:

Makes 2 batches (you only need one for this pie, so freeze half of the raw pastry dough for another pie!)
2 1/2 cup AP flour
Pinch of salt
1 tsp sugar
250g / 1 cup butter, cold and chopped
1/4-1/2 cup ice water
PLUS 1/2 Cup of cookie crumbs (see instructions when to use this.)

The filling

3 large eggs
2 cups of pumpkin purée or a can of pumpkin purée
1/2 cup of heavy whipping cream
1/2 cup of brown sugar
1 tsp cinnamon powder
1/2 tsp of ground ginger
1/2 tsp nutmeg

Instructions

Make the pastry

1. Put flour, salt, and sugar in a food processor, add butter, pulse until the mixture resembles coarse crumbs.

2. Slowly add 1/4 cup ice water. Pulse till dough is crumbly but holds together when squeezed.
Do not overmix to have a flaky crust. You should see some pieces of butter still.

3. Divide dough into two portions, with the dough still crumbly, wrap with 2 pieces of plastic wrap to form 2 balls.
Wrap tight, refrigerate till firm. The second portion you can freeze at this point for later use.

4. Then roll out the pastry and line a 9-inch pie dish with the rolled pastry. Then spread the cookie crumbs on top and firmly press down.

Make the filling & cook the pie

1. Preheat oven to 180C / 350 F / Gas 4

2. Put all the pie filling in a mixing bowl and using a spatula mix till combine.

3. Pour everything in the pie shell and bake for 45 mins.

I used the excess dough to cut out flowers using a cookie cutter to decorate the sides instead of crimping it.

Homemade Pumpkin Pie, an easy homemade recipe with a buttery pie crust and a sweet creamy spiced pumpkin filling! Perfect for Thanksgiving and Fall.


Using a sharp knife and poke about an inch from the side and it should come out clean. Doesn't matter if the center is a little wobbly. It will set after it's cooled.

Homemade Pumpkin Pie, an easy homemade recipe with a buttery pie crust and a sweet creamy spiced pumpkin filling! Perfect for Thanksgiving and Fall.

Recipe Card

Homemade Pumpkin Pie, an easy homemade recipe with a buttery pie crust and a sweet creamy spiced pumpkin filling! Perfect for Thanksgiving and Fall.

Homemade Pumpkin Pie

Yield: 1 x 9 inch pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Homemade Pumpkin Pie, an easy homemade recipe with a buttery pie crust and a sweet creamy spiced pumpkin filling! Perfect for Thanksgiving and Fall.

Ingredients

Pie dough:

  • Makes 2 batches (you only need one for this pie, so freeze half of the raw pastry dough for another pie!)
  • 2 1/2 cup AP flour
  • Pinch of salt
  • 1 tsp sugar
  • 250 g / 1 cup butter, cold and chopped
  • 1/4-1/2 cup ice water
  • 1/2 Cup cookie crumbs, see instructions when to use this.

The filling

  • 3 large eggs
  • 2 cups of pumpkin purée or a can of pumpkin purée
  • 1/2 cup of heavy whipping cream
  • 1/2 cup of brown sugar
  • 1 tsp cinnamon powder
  • 1/2 tsp of ground ginger
  • 1/2 tsp nutmeg

Instructions

First make the pastry

  1. Put flour, salt and sugar in food processor,
  2. Add butter, pulse until mixture resembles coarse crumbs.
  3. Slowly add 1/4 cup ice water. Pulse till dough is crumbly but holds together when squeezed.
  4. Do not overmix to have a flaky crust. You should see some pieces of butter still.
  5. Divide dough into two portions, with dough still crumbly, wrap with 2 pieces of cling wrap to form 2 balls.
  6. Wrap tight, refrigerate till firm. The second portion you can freeze at this point for a later use.
  7. Then roll out the pastry and line a 9 inch pie dish with the rolled pastry. Then spread the cookie crumbs on top and firmly press down.

To make the filling & cook the pie

  1. Preheat oven to 180C / 350 F / Gas 4
  2. Put all the pie filling in a mixing bowl and using a spatula mix till combine.
  3. Pour everything in the pie shell and bake for 45 mins. ***I used the excess dough to cut out flowers using a cookie cutter to decorate the sides instead of crimping it.
  4. Using a sharp knife and poke about an inch from the side and it should come out clean. Doesn't matter if the center is a little wobbly. It will set after its cooled.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 515Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 131mgSodium: 253mgCarbohydrates: 54gFiber: 4gSugar: 18gProtein: 8g

Nutrition information isn’t always accurate

Easy Baking Recipes For Fall

Here's a great selection of easy baking recipes to get you in the mood for Fall, with Pumpkin, Cinnamon, spices, and all things nice!

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