Scratch Made Pumpkin Pie

Scratch Made Pumpkin Pie

Scratch Made Pumpkin Pie


This seemed like a daunting task when I first decided to do it but I’m really glad I did. This pie taste way more amazing than using a can of pumpkin puree and a pre-made crust.

What You’ll Need:


  • 2 cups all-purpose flour, plus more for flouring

  • 1/4 teaspoon salt

  • 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Pie Filling:

  • 1 Sugar Pumpkin(about 3lbs.)

  • 2 Tablespoon Olive Oil

  • One 14-ounce can sweetened condensed milk

  • 1/2 cup whipping cream

  • 2 tablespoons cornstarch

  • 2 tablespoons molasses

  • 2 tablespoons canola oil

  • 1 Tablespoon ground cinnamon

  • 1 Teaspoon ground ginger

  • 1 Teaspoon ground nutmeg

  • ¼ Teaspoon salt

  • 3 Large eggs

How To:

  1. Preheat oven to 375°

  2. Cut the pumpkin in half. Remove the stem and all of the seeds.

  3. Place pumpkin skin side up on a baking sheet lined with aluminum foil.

  4. Drizzle olive oil over the top and bake for about and hour or until tender.

    While pumpkin is cooking make the crust.

  5. In a large bowl, mix flour and salt.

  6. Work butter in until the dough is crumbly.

  7. Add a few tablespoons of water to moisten the dough.

  8. Divide in half.

  9. Using 1 half, roll dough out to fit in a 9” pie pan.

  10. Roll out the other half. Using dough stamps, cut out leaves and acorns. I bought mine on Amazon. If your do not want to use the stamps, just create a standard crust. 

  11. Place all in the fridge.

    Pie Filling

  12. When the pumpkin is cooled, measure about 4 cups of the pumpkin into a food processor. Do not use the skin.

  13. Add additional ingredients and blend until smooth.

  14. Fill pie crust to the top of the crust.

  15. Bake at 350° for about 30 minutes.

  16. Place the leaves and acorns around the outside of the pie.

  17. Bake for an additional 30 minutes or until the middle of the pie is set.

  18. Let cool for about 30 minutes.

  19. Enjoy!