This is the best Pumpkin Pie Recipe ever! It's easy to make and contains no sweetened condensed milk! It is the only pumpkin pie recipe you'll ever need - perfect for Thanksgiving.
Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (will be crumbly) and form into a ball.
Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight.
Make the filling
In a large bowl whisk together the egg and pumpkin.
Then, whisk in the heavy cream, vanilla, brown sugar, salt cinnamon and pumpkin pie mix until the mixture is smooth.
Assemble
Preheat your oven to 425 degrees F.
Lightly grease a pie plate and set aside.
Roll out the pie dough on a well-floured surface (or pastry cloth) to fit the size of your pie plate.
Carefully transfer the dough to the pie plate and shape the crust as desired (pinch the edges).
Pour the pumpkin pie filling into the unbaked pie crust and cover the crust with a pastry shield.
Bake for 15 minutes at 425 degrees F.
Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.
Video
Notes
Ingredient substitutions:
Pumpkin puree. You can use a 15 oz can of pumpkin puree, or 2 cups of fresh homemade pumpkin puree.
All-purpose flour: Gluten-free purpose flour can be used in a 1:1 ratio to make this pie! You can also use a store bought crust.
Heavy Cream. There are many possible substitutions for heavy cream! I have used half & half for a dairy-full variation.
Brown Sugar: Light or dark brown sugar can be used in this recipe! Coconut sugar is a great refined-sugar free alternative!
How to make homemade pumpkin pureeTo make your own pumpkin puree you will need 2 pie pumpkins. Follow these instructions:
Preheat oven to 450 degrees F
Cut pumpkins in half and remove the pulp and seeds.
Place pumpkins facedown in a baking dish, dutch oven or on a sheet pan with edges.
Pour water into the bottom of the baking dish to cover about 1/4" of the bottom of the pumpkins.
Cover, either with a lid (as in a dutch oven) or with aluminum foil.
Roast for 60 minutes, or until the shell of the pumpkin depresses downward when pushed.
Let pumpkins cool, then peel the shell off of the pumpkin.
Blend the pumpkin flesh in a blender or process in a food processor until smooth. Then use in your baking!
Homemade Pumpkin Pie SpiceUse this recipe to make your own homemade pumpkin pie spice! Or, to make only 1 tablespoon of pumpkin pie spice combine: