Pumpkin Pie from Scratch
Dulce de leche, a buttery and flaky homemade crust, and real pumpkin puree make this easy Pumpkin Pie recipe a holiday favorite!
Servings: 10
Ingredients
For the Pastry
- 2½ 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
For the Filling
- 1 can (14 ounces) pumpkin puree
- 1 can (14 ounces) dulce de leche
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- pinch of salt
Instructions
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.
Nutrition
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
