I don’t usually bake pies or cakes or tarts or anything like that. To me, they are incredibly difficult to make, especially the ones that involve dough. I feel like I have to be super careful with what I put into the dough, how I mix it and how I knead it. So I am incredibly proud of myself for being able to make this traditional American pumpkin pie, FROM SCRATCH! I think it is the highlight of my “cooking career” so far.
I’ve loved pumpkin pie ever since I had it in the States for the first time. It’s such a fall staple, and I thought if I’m going full into fall decor and pumpkins that I should also make a fall pie. Especially since work has been crazy and I could not celebrate Halloween at all.
I had made pumpkin pie before, but I had used a canned pumpkin pie mix and an already made pie crust from the store, so my work had been cut out for me. I decided to make one from scratch partly because I had already pumpkins that I did not want to throw away, partly because natural usually tastes better, and partly because I can’t find canned pie fillings anywhere. Nor pie crusts for that matter. Which is why I had to make that one from scratch as well.
It took me a while to make it, for different reasons (I thought I could buy the crust, did not have the proper equipment, I did not organize the steps properly), but if I had to make it again, it will surely take me much less time now that I have all the steps written down and I have all the proper tools (or my mom does, LOL).
- I made the dough myself, but if you can get a good pie crust, you can skip all the dough ingredients and directions.
- With one sugar pumpkin, you get enough filling to make about two pies.
- You will need to remove the pumpkin seeds in order to make the pie, but you don’t need to throw them away. You can roast them as well for some delicious treat. Or you can decorate the pie with them.
- If you can’t find the spices already grounded, you can grind them yourself using either a mortar & pestle or in my case, a blender. Make sure that whatever equipment you use is appropriate for grinding hard ingredients such as spices and nuts. I have the NutriBullet and it’s equipped with special blades that allow blending hard foods.
- I used half a cup of sugar, as well as half a cup of maple syrup. If you think it will be too sweet for you, you can definitely cut down on the sugar to about 1/4 of a cup. I don’t have such a sweet tooth anymore and so next time I will make pumpkin pie I will definitely reduce the amount of sugar.
- The pie overall was easy to make, but I’m not gonna lie, flattening the dough and adding it to the pie tray was very hard for me! When I first started to flatten it, it started breaking into pieces and I thought I had no choice but to make the whole thing again! Luckily I had the brilliant idea of rolling it up into a ball and trying to flatten it again. This time rolling the pin in all directions: back and forth, left and right, and both diagonals. Success!
Time: 2 hours 30 minutes
Servings: 8-10 slices
For the dough:
- 300g/2 cups Flour
- 150g/6 oz Butter
- 4 tablespoons Cold Water
- 1 Egg
- 1 sprinkle Salt
For the filling:
- 1 Sugar Pumpkin
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cardamom
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Salt
- ¼ cup Brown Sugar
- ¼ cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1 cup Heavy cream (whipping cream)
- Roasted marshmallows
- Roasted pumpkin seeds or pecan nuts
- Maple syrup
- Preheat the oven at 425°F/220°C.
- Cut the pumpkin in half.
- Remove all the seeds and fibers.
- Place the pumpkin halves face down on a parchment lined oven tray and bake for 40 to 50 minutes or until a fork can easily pierce it all the way through.
- While the pumpkin is roasting in the oven, let’s move along to step number 2 and start preparing the dough.
- In a large sized bowl, add the flour, the butter, and the salt.
- Using your fingers, knead the butter well into the flour until well combined and the mixture achieves breadcrumb-like texture.
- Add the egg and mix well using your fingers.
- Kneading, gradually add the water until the dough becomes smooth and soft and binds together nicely into one piece.
- Remove the dough from the bowl to your work surface and roll it into a ball.
- Seal the dough into a plastic wrap/bag and throw into the fridge until the filling is ready.
- Remove the pumpkin halves from the oven and let cool.
- Let’s prepare our ingredients for the filling: in a medium-sized bowl, combine the cinnamon, cardamom, nutmeg, cloves, salt, and sugar.
- In a large sized bowl, combine the vanilla extract and the maple syrup.
- Beat the eggs in a small bowl.
- Once the pumpkin halves have cooled down, scoop out the soft flesh of the pumpkin.
- Puree the pumpkin flesh using a food processor/blender/mixer.
- Add the pureed pumpkin to the vanilla extract and maple syrup bowl and mix to combine.
- Stir in the eggs and mix well.
- Add the spice mixture and combine.
- Pour in the heavy cream and mix well.
- Now that we are done with the filling, let’s move on to the last step and finish preparing the crust.
- Preheat the oven at 425°F/220°C.
- Take out the dough from the fridge, remove the plastic wrap and place it on your work surface.
- Sprinkle it with flour on all sides so that it doesn’t stick to either your work surface or rolling pin.
- Using a rolling pin, flatten it evenly into a thin sheet.
- Add the flattened dough to your pie tray.
- Trim the excess dough off the sides using your fingers or a knife.
- Pour in the filling, throw the pie into the oven bake for 15 minutes.
- Turn the heat down to 350°F/200ºC and bake for another 40 minutes until the center of the pie is set. You can check the center by piercing it with a fork. If the fork comes out clean, then the pie is ready!
- Take it out of the oven and let cool.
- Once the pie has cooled, roast the marshmallows and add them to the pie.
- Pour a bit of maple syrup on top.
- Top with some pumpkin seeds or pecan nuts.
Did you enjoy my Traditional American Pumpkin Pie recipe? Questions, comments or concerns? Leave me a note below or contact me, I’d love to hear from you!