1/2 batch of Pie Pastry (see recipe below)
1 sugar pumpkin, about 3 lbs.
1 cup sugar
1 ½ teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon vanilla
½ teaspoon salt
¼ teaspoon ground white pepper (optional)
4 eggs
3 cups fresh pumpkin puree
1 cup heavy cream


1. Preheat the oven to 425 degrees.
2. Cut the pumpkin in half and scoop out the seeds.
3. Flip the pumpkin onto a sheet pan or baking pan so the cut side is down.
4. Pour some water into the pan after placing the pan in the hot oven.
5. Bake about 1 hour until you can pierce it with a knife. It will be very tender.
6. Take pumpkin out of the oven and allow to cool about 15 minutes.
7. While pumpkin is cooking in the oven, make the pie pastry and chill 15 minutes.
8. Puree the pumpkin in a food processor or mash with a potato masher till smooth.
9. Add to the mashed pumpkin to all of the spices, eggs and cream.
10. Roll out the pastry and fit it into a 9 inch pie plate. Build up the sides and then crimp.
11. Chill 5 minutes in the freezer to set the pastry.
12. When the pastry is well chilled, pour in the pumpkin filling and place in the hot 425 degree oven.
13. Bake about 8- 10 minutes until the pastry is golden brown and set.
14. Turn the oven down to 325- 350 degrees and bake about 40 minutes until the filling is set.
15. Test with a knife in the center of the pie. It should come out clean

Scratch Pie Pastry Dough
This recipe makes a flakier and more flavorful crust. It can be made using a stand mixer or handmade with a pastry cutter. The recipe uses butter instead of shortening or other combinations of ingredients and makes two nine inch pie fillings that can be used for two single crust pies or one double crusted pies.
Yield: Makes two 9 inch pie shells 
3 cups flour, sifted
1 teaspoon salt
½ lb. ice cold sweet butter, cut into small pieces
½ cup, ice cold water.
1. Sift the flour into the cup to get the correct measurement. Place the 3 cups of flour into a food processor.
2. Add the salt and the butter
3. Pulse the processor until the butter is the size of large peas.
4. Slowly add the water while pulsing the food processor. When the pastry comes into a rough ball, stop the processor.
5. Lay out a large piece of saran on the counter and place the pastry on to the saran wrap.
6. Gather into a ball with the saran wrap and gently bring the dough into a smooth ball.
7. Flatten into a round disk.
8. Chill in the saran wrap for 15 – 30 minutes.
9. Using a rolling pin, roll out into the desired shape.
10. Chill before baking.
Recipe courtesy of Chef Elizabeth Walkowicz, 2009


Making your own pumpkin pie filling is easier than you think, since you simply clean the seeds from the pumpkin and bake it in the oven on a pan. It will look and taste a little different than the canned filling but many people like the authentic taste better, and you can season it to your own taste. The correct pumpkin to use for this recipe is a sugar pumpkin, which is not like the pumpkins you buy to make Jack O’Lanterns or for other Halloween and fall decorations. Baking the pumpkin will create the most flavorful filling. Try it with the included pie crust recipe or with a store bought version.

Pumpkin Pie From Scratch
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