homemade pumpkin pie
Pumpkin pie is a timeless fall favorite, and this homemade version brings out the best of the season with its deep flavor, silky texture, and warm spice profile. Made completely from scratch! Yes, you can make the filling from scratch with our delicious local pie pumpkins. This pie celebrates real ingredients and the joy of home baking. Whether you're prepping for a weekend gathering or looking ahead to Thanksgiving, this classic dessert offers just the right balance of sweetness and spice, all nestled in a flaky, golden crust.
We’re putting a local spin on it with fresh North Carolina pie pumpkins. Roasting your own pumpkin may sound like an extra step, but the payoff is real: smoother texture, richer taste, and more nutrients compared to canned. Pumpkin is naturally high in fiber, vitamin A, and antioxidants. So even your dessert is bringing something good to the table. Top it with a dollop of whipped cream, and you’ve got a nostalgic crowd-pleaser with a from-the-farm upgrade.
Photo and recipe adapted from two cups flour
Visit their site to see the original recipe or scroll down for our interpretation.
homemade pumpkin pie
prep time: 1.5 hours
cook time: 2 hours
set time: 4 hours
Ingredients for pie crust
makes 2 crusts
2 1/2 cups all purpose flour, 10-11% protein
1 tbsp granulated sugar
1 tsp fine sea salt
1 cup unsalted butter,
*European style butter 82% butterfat
1 large egg
2 tablespoons ice water, more if needed
Ingredients for pie filling
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 tablespoons yellow or white cornmeal
*all purpose flour can be substituted
1/2 tsp fine sea salt
2 tsp ground cinnamon
3/4 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
2 cups fresh roasted pumpkin puree,
or substitute canned pumpkin
1 tsp pure vanilla extract or vanilla bean paste
3 tablespoons cognac or bourbon, *optional
1/2 cup heavy cream, 33-35% fat, room temperature
1/4 cup mascarpone cheese, room temperature
1/4 cup) full fat sour cream, room temperature
3 large eggs, room temperature
Preparation
make home-made crust:
In a large mixing bowl, whisk together flour, sugar, and salt.
Cut cold butter into small cubes, then work into flour with a pastry cutter. Work additional pieces in by rubbing butter into flour with finger tips until mixture resembles coarse corn meal with pea sized pebbles of butter.
Add 1 egg, lightly beaten to the flour mixture and mix using a wooden spoon.
*If you choose to omit the egg, you will need 1-2 tablespoons more of cold water.Next, add a tablespoon of cold water at a time, while shaping mixture into a dough ball. Flatten dough into a disc.
For two single 9-inch crusts, weigh and divide the dough into two pieces or leave whole for a large deep pie dish. (or leave whole and make two crust recipes, one for bottom of pie and one for making a lattice with thick pieces.)
Wrap the two discs or single large disc of dough in plastic wrap and rest in the fridge for a minimum of 1 hour.
Place chilled dough onto a lightly floured surface. Roll out to about 1/2-inch thick rectangle. Brush off any excess flour. Fold the dough in half and then in half again. The dough is now folded into quarters with a simple lamination.
Tuck the ends of the dough underneath itself and reshape into a disc. For the second rest, refrigerate for a minimum of 1 hr if you plan on using right away. Allowing the dough to rest overnight creates a more relaxed dough that is easier to roll out.
Now it's time to roll dough out for lining the pie pan. Place one disc on a lightly floured surface. Roll your dough by starting from the center and working outwards in all directions, rotating dough clockwise as you go. Dough should be around 1/8 inch -1/4 inch thickness and at least 1 inch larger than your pie pan.
Lift pie crust from the counter by gently folding onto the rolling pin and lowering in down to line the pan. Let the dough gently sink into the bottom and sides of the pie dish. Help smooth out any wrinkles with finger tips. Press dough into the bottom and sides of the pan. Take a sharp knife or scissors and trip away any overhanging dough from the lip of the pan, leaving a 1/2 inch overhang of pie dough. Tuck any overhanging dough underneath itself and crimp the edges into your desired shape.
make pumpkin puree:
Preheat oven to 400℉ (200℃) and line a small rimmed baking sheet with two layers of parchment paper.
Remove the stems from two small sugar baking pumpkins or one large pumpkin. Using a large sharp knife, carefully cut the pumpkins into halves. Scrape out the seeds and stringy pulp. Discard the pulp and save the seeds for roasting separately if desired.
Season the insides of the pumpkins with a little salt and place the halves flesh side down on the lined baking tray. Place tray on the middle rack of the oven and bake for 35-40 minutes. Flesh should easily be scooped from skin with a spoon. Remove tray from the oven.
Scoop the warm pumpkin flesh away from the skin and transfer to a large bowl to cool. Blend pumpkin flesh with an immersion blender or puree in a food processor until smooth. Drain excess water from puree, but do not mash or squeeze out the moisture from the pumpkin. Just tip container for excess water to drain out.
(Puree can be made the day before and stored in an air tight container in the fridge.)
egg wash and pre-bake home-made crust:
Take a fork and dock the crust by poking a few holes across the bottom and sides of the crust.
Beat egg and water together in a bowl with a fork. Take a pastry brush and lightly coat the crimped edges of the pie. *For a dark golden crust, beat one egg yolk with one teaspoon of milk.
Place in fridge to firm for 30 minutes or in the freezer for 15 minutes.
Preheat oven to 425℉ (220℃). Line the dough with a couple sheets of parchment paper and fill to the top with pie weights or dried beans. The weight will prevent the pie from puffing and shrinking in the oven. Place the pie on baking sheet to help transfer more heat to the bottom of the pie.
Bake the pie crust for about 15 minutes in the lower third of the oven until the crust begins to brown. Remove pan and place on a kitchen towel on the counter. To remove the pie weights, carefully lift up on the parchment paper and transfer to a large bowl.
Place the pie back in the oven to bake for another 6-8 minutes until the bottom crust is lightly golden brown. If the center puffs up, don't worry it will sink back down as it cools. You can gently press it down with your fingers too. Transfer the pie pan onto a wire cooling rack to cool completely before adding the filling and baking the pie.
filling and baking pie:
Preheat oven to 425°F (220℃) and position the rack in the lower third of the oven.
In a large sauce pan on medium heat whisk together the brown sugar, granulated sugar, spices, salt, and cornmeal. Add in the pumpkin puree, bourbon, and vanilla whisking until smooth. Cook filling for 4-5 minutes slowly whisking until it begins to smoke, bubble softly and become fragrant.
Remove from heat. Whisk in the heavy cream, mascarpone, sour cream, and eggs until evenly distributed and smooth.
Pour the warm filling into the cold pie crust. Place the pie on a rimmed baking sheet or baking stone. Place pie on a rack in the lower third of the oven and bake for 10 minutes. Immediately lower the temperature to 350℉ (180℃) and bake for an additional 35-40 minutes until the pie looks puffed and mostly set, and the center has just a slight jiggle.
Since all ovens bake differently it's best to keep an eye on your pie. Check for doneness at the 25, 30, and 35 minute mark. If the crust is getting too dark, cover gently with aluminum foil halfway through baking or cover with a pie crust shield.
Place the pie dish on a wire rack to completely cool at room temperature for about 2 hours. The center of the pie will set as it cools.
Refrigerate for 2 hrs before serving. Serve cold with whipped cream and little dusting of cinnamon.
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