Perfect Pumpkin Pie from Scratch
Dulce de leche, a flaky homemade crust, and real pumpkin puree make this easy Pumpkin Pie from Scratch a holiday favorite!
Prep Time30 minutes mins
Cook Time1 hour hr
Cool Time2 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: easy Thanksgiving dessert, how to make pumpkin pie
Servings: 10
Calories: 354kcal
For the Pastry
- 2 ½ cups all-purpose flour
- 2 teaspoons brown sugar, you can also use confectioner’s sugar or granulated sugar
- 2 sticks (1 cup) unsalted butter, cut into cubes
- ½ cup cream cheese
Make the Pastry
In the bowl of a food processor, pulse the flour and sugar until combined.
Add the cubed butter, and pulse for at least 30 seconds, or until the mixture resembles a coarse meal.
Add the cream cheese, and pulse everything until well combined. Transfer the dough to a working surface.
Form the dough into a disk, sprinkle the working surface with some flour, and roll out the dough into a circle, 12 to 14 inches wide.
Place the dough into a pie dish, trim the edges, and refrigerate for at least 20 minutes.
Make the Pie
Preheat the oven to 350°F.
Place all of the pie ingredients in a blender (you can also clean and use the food processor). Mix until well combined.
Remove the pie dough from the refrigerator. Pour the filling into the uncooked, chilled pie crust.
Bake for 1 hour, or until the pie is mostly set, with the very center jiggling slightly when shaken.
Cool the pie on a wire rack for 2 hours before serving.
Serve, or refrigerate until ready to serve.
Calories: 354kcal | Carbohydrates: 29g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 61mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6969IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg