Wow your Holiday crowd this year with a traditional homemade Pumpkin Pie from scratch! A flaky pie crust, creamy filling made with pure pumpkin without the use of flour or cornstarch, and maple whipped cream on top!
In a large bowl, add the flour, cornstarch, and salt and stir together.
2 cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon salt
Add the cold butter and, using a pastry blender (or two knives), cut the butter into small pea-size pieces.
12 tablespoons cold butter
Then add ⅓ cup of ice water and stir to combine. (If the dough is still crumbly and not staying together, add a little more ice water one tablespoon at a time (until the dough holds together when pinched)
⅓ -½ cup ice water
Place the dough on a lightly floured flat surface and shape it into a 1” thick round disc.
Wrap it plastic wrap and chill it in the refrigerator for at least 2 hours.
After chilling the dough, place it on a lightly floured surface again and roll it out into a ¼” thick circle at least 12” in diameter.
Place the crust into a 9” pie pan and trim off any excess crust with a sharp knife or kitchen sheers. Then pinch the edges and poke the bottom of the crust a few times with a fork.
Chill the crust in the freezer while preparing the filling.
Making the Pumpkin Filling
Preheat the oven to 350° F.
In a large mixing bowl, add the pumpkin puree and brown sugar and mix together well with a whisk.
15 ounce pumpkin puree, ½ cup brown sugar
Add the eggs, vanilla extract, and pumpkin pie spice and mix it well.
2 large eggs, 2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice
Add the heavy cream, whisking constantly as it is added until it is fully mixed in.
1 ¼ cups heavy cream
Pour the filling to the prepared pie crust and bake for 55-60 minutes, or until the crust is golden brown and the center barely wiggles when shaken.
Remove from the oven and place it on a wire cooling rack to cool completely before serving.
Making the Maple Whipped Cream
In a medium mixing bowl, add the heavy cream, maple syrup, and pumpkin pie spice and beat with an electric mixer on medium speed for 2-3 minutes until stiff peak form. (you can also use a stand mixer with the paddle attachment).
1 cup heavy cream, ¼ cup maple syrup, ¼ teaspoon pumpkin pie spice
Notes
Serve at room temperature or chill in the refrigerator for at least an hour if preferred. Chill the dough overnight if desired.Make sure to measure flour using the spoon and level method so the texture of the crust is light. Use a food scale if you have one)Use pure Pumpkin puree and not the pre-sweetened pumpkin pie filling.
Light brown sugar sweetens the pie. make your own homemade pumpkin pie spiceCut the butter into cubes and then place it in the freezer while prepping the other ingredients.Use powdered sugar in the whipped cream instead of maple syrup if desired. (Optional) Roll the scraps of pie dough and cut out decorative pumpkin or leaf shapes to place on top of the pie. Place the dough on a parchment lined cookie sheet and chill refrigerator until ready to add to the pie. Then place them on the pie the last 20-25 minutes of baking the pie.