This Perfect Pumpkin Pie from scratch is the BEST! It gets a little help from the blender so making it is really simple! It is smooth, delicious, and you will want to make it year after year. Make sure to grab the recipe for this fool proof pie crust to go with it. It can’t be beat.
You guys! It’s November!! Can you believe it?! I feel like November kind of sneaks up on me because I never really want to post anything to overtly Thanksgiving-ish before Halloween and then all the sudden we are here in November and I feel like I need to post ALL Thanksgiving recipes! So if you are looking for How to Brine a Turkey or the best Easy Cranberry Sauce Recipe, look no further. PS This Make Ahead Stuffing Recipe is getting a face-lift and is coming your way with a video soon!
If this Pumpkin Pie Recipe looks familiar, that is because it is! It’s being recycled because it is two years old and in that time there have been so many new faces around here that I want to make sure no one misses out on this perfect pumpkin pie.
THE BEST PUMPKIN PIE FROM SCRATCH
If you have never made a pumpkin pie recipe from scratch, I am here to tell you – as I do with everything – if I can do this, so can you. It is an easy pumpkin pie recipe, and better yet, it is absolutely delicious. This recipe comes from America’s Test Kitchen. The only tweak I’ve made is to combine the ingredients in a blender instead of a food processor. They are geniuses in all they do.
PUMPKIN PIE INGREDIENTS
- Pie Crust
- Canned pumpkin. I know someone will tell me this isn’t from scratch because I didn’t cook my own pumpkin. Guys. I’m good with it this way.
- Brown Sugar
- Heavy Cream
- Whole Milk
HOW TO MAKE PUMPKIN PIE FROM SCRATCH
- The first thing you need to do is make your fool proof pie crust. Start this guy the night before. You will love that tutorial because it shows you how to make pie crust with pictures. SUCH a good recipe.
- After your pie crust is rolled out an in your pie plate, you want to line the crust with foil and add baking weights or just dry beans (I’ve also used loose change). This crust needs to bake longer than the filling.
- While the crust is cooking, we make the filling. This pie works great because you are pouring warm filling into a warm crust and then putting it back into the oven.
- Use a blender to combine the pumpkin, sugar, and spices.
- Then you cook the combination in a small sauce pan. This will get rid of any aluminum flavor from the canned pumpkin and enhance the flavor.
- Then you add the heavy cream and whole milk to the pan.
- You blend eggs in the blender and temper them with some of the hot pumpkin mixture before combining it all and sending it into your partially cooked crust.
DO YOU BAKE THE CRUST FIRST FOR PUMPKIN PIE?
Yes! It’s important to bake the crust first because, as mentioned above, it needs to bake longer than it’s custard filling. I absolutely love this pumpkin pie crust recipe and would never make this pie without it, but if the whole baking first thing isn’t for you, you could try a crustless pumpkin pie from scratch!
If you like pumpkin but don’t want to make the pie, try these no bake pumpkin cheesecake cups! Or you could have your pumpkin pie as a dip with this pumpkin pie dip with cinnamon sugar pie crust dippers!
Perfect Pumpkin Pie
- 1 pie crust recipe
- 15 oz 100% pumpkin puree
- 1 cup packed brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon around nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 4 large eggs
- Place a piece of aluminum foil over the crust, making sure the entire bottom is covered, and fill the pan with loose change. (The foil will protect the crust from the coins) Bake for 25 minutes. After removing the curst, turn the oven up to 400 degrees to bake the pie.
- While the crust is baking, combine the pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in the blender and blend until fully combined.
- Pour the pumpkin mixture into a medium saucepan and heat until it just begins to simmer and turns shiny. Slowly whisk in the heavy cream and whole milk.
- Blend the four eggs in the blender (no need to rinse it first), until smooth. Add a small amount of the hot pumpkin mixture to the eggs and blend, then add the remainder of the pumpkin mixture. Pour into the hot pie crust. (Do not overfill. If you have filling left, wait and five minutes into baking your pie see if you can add more.)
- Bake for 30 minutes or until the edges of the pie are lightly cracked and the center still wiggles slightly. Allow to cool before serving. The pie can be wrapped and refrigerated for up to 2 days.
Other great treats for Thanksgiving!