Heather’s Pumpkin Pie
Recipe Author: Heather Henderson
A classic, from-scratch pumpkin pie that brings out the best of the season. Made with homemade pumpkin purée and a flaky, buttery crust, this recipe is rich, warmly spiced, and deeply comforting. It’s a timeless dessert that’s well worth the extra step—and one you’ll come back to year after year.
Ingredients:
For the Puree:
- 1 medium-sized luxury pie pumpkin
For the Crust:
- 1 cup white flour
- 1/3 cup butter
- 1/4 tsp salt
- 1/2 tsp sugar
For the Filling:
- 2 1/2 cups pumpkin puree
- 1 1/2 cups half-and-half
- 1/4 cup brown sugar
- 1/4 cup white sugar (Note: Adjust if using sweeter pumpkin puree)
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 3 eggs, lightly beaten
Directions:
To Make the Puree:
1. Preheat Oven: Preheat oven to 325°F.
2. Prepare Pumpkin: Lightly oil a baking sheet. Cut the pumpkin horizontally into halves and lay each half cut-side down on the baking sheet.
3. Bake: Bake for about 45 minutes, or until the stem sinks easily and the pumpkin is soft.
4. Cool and Puree: Let the pumpkin cool slightly. Scoop out the seeds and stringy parts, then scoop the flesh into a blender or food processor and purée until smooth.
For the Crust:
1. Mix Ingredients: Work the butter, salt, sugar, and flour together until the mixture resembles small peas. You can do this with your fingers, a pastry blender, or a food processor.
2. Add Water: Gradually add 2-4 tablespoons of cold water, tossing with a fork until the dough holds together when pressed.
3. Roll Out: Lightly flour a surface and roll out the dough to fit your pie pan. Transfer the dough to the pan and trim the edges. Create a scalloped edge if desired.
For the Filling:
1. Preheat Oven: Preheat oven to 425°F.
2. Mix Filling: Combine all filling ingredients in a large bowl and mix well with a whisk.
3. Bake Pie: Pour the filling into the prepared crust. Bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for an additional 45 minutes, or until a knife inserted into the center comes out clean.
4. Cool: Let the pie cool for about half an hour before serving. Optionally, serve with plain whipped cream or whipped cream flavored with a bit of brandy or Cointreau.
