This incredible pumpkin pie is perfect for fall! You can make this old fashioned pumpkin pie with just 12 ingredients! This homemade pumpkin pie is a must-have for autumn gatherings.
Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
Transfer dough to a plastic wrap and form a 1 - 1.5 inch thick disc without kneading. Cover tightly in plastic wrap and refrigerate at least 2 hours or up to 2 days.
On a lightly floured surface, roll out the dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. Press into the bottom and the sides of the pan and flute the edges. Freeze for 15 minutes.
Preheat oven to 350°F (175°C).
Line chilled crust with parchment paper and push it lightly against the bottom and the sides of your crust. Make sure that the parchment paper covers the edges of your crust completely to prevent it from heavy browning. Then heavy it down with baking beans (or beans or rice). Also, make sure that your baking beans push against the sides as well to prevent them from sinking down to the bottom. Transfer to the preheated oven and place a piece of parchment paper underneath the baking pan. Bake for 10 minutes. Remove from the oven and remove the paper and the baking beans and let cool completely as you prepare the filling.
In a large mixing bowl whisk pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, all-spice, and cloves until combined about 1-2 minutes.
Pour filling into the pie crust and bake it for about 40-45 minutes. Cover with parchment paper loosely after 20 minutes to prevent it from heavy browning if necessary. Remove from the oven when the pumpkin pie is just set with a slight wobble in the center.
Let it cool completely. Then transfer to an airtight container and store in the refrigerator at least 4 hours or overnight. Leftovers will stay fresh up to 4 days.
What Substitutions Can I Make To Make This Pumpkin Pie Sugar-Free?
If you need to make this pumpkin puree recipe sugar-free, no problem. You can make a few adjustments and it will be sugar-free. Start by replacing the sugar with your favorite sugar substitute. Next, replace the sweetened condensed milk with evaporated milk. Then you will end up with a fantastic old fashioned pumpkin pie that is sugar-free. Enjoy!
Can I Make The Crust Gluten-Free?
Yes, absolutely you can make this pumpkin pie crust gluten-free. Just use your go-to gluten-free baking mix instead of all-purpose flour. You should use the same amount of gluten-free mix as you would use flour. Keep in mind, if your gluten-free baking mix doesn't have xanthan gum, you will need to add 1/2 teaspoon per cup of flour.