Pumpkin Pie (from scratch)


I wish I could say that school’s going great.  All my homework is done and I’m completely caught up.  I’ve also been eating healthy, exercising, and getting 8 hours of sleep at night.  I wish I could say that, but I’m no liar.


The truth of that matter is, I am extremely motivated!  Motivated to make pie.  Not so motivated to read essays and write papers.  It’s not that I don’t care about doing well in school.  I’d love to get straight A’s and receive awards when I graduate and feel like it was all worth my time.  But that’s just not the way the cookie crumbles (so to speak).  I always prided myself on being an academic kid.  But the truth is, I haven’t been interested in school since 9th grade.  And yet, here I am… in my third year at college.  I guess I must be doing something right in the world of academia.


The thing is, it all feels very meaningless.  Don’t get me wrong.  I love a lot of the classes I take.  Many of them are very intriguing.  They’re just not inspiring.  I feel like the information is there in my brain for 10 weeks and then it’s gone as soon as I fill in the last scantron bubble on my Final.  That’s not to say it’s all worthless.  I feel so lucky to have the opportunity to be getting a college education.  That’s the hardest part.  I feel guilty for not putting 110% into school if my family is going to support me all the way through it.  I love them dearly and I want to make them proud.  I feel embarrassed to be scraping by.

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But man am I tired!  I don’t regret coming to college.  In fact, I don’t think I could’ve made a better choice.  But damn will I be happy when I graduate!  (I know, you want to warn me about the real world now).  Honestly, I’ve learned so much about myself while I’ve been here.  Admittedly, more than I’ve learned about Art History.  But, I’m tired of school.  And I know the world is big and scary when you gotta start doing every little thing on your own and making all these big decisions.  But the thing is, I’m ready to start living my own life.  I have big ideas and dream and they’re all completely, one hundred percent mine.  I want that badly.

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But for now…horrible sleep deprivation, research papers, cheese and crackers for dinner every night, some good friends, a cute pup, the sweetest boyfriend, a supportive family…well, it’ll just have to do.  😉


Oh ya, AND PIE.  I’ll just have to keep baking to get me through.

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The thing about this pie is, it’s a lot like school.  Only better.  Because after all your hard work, you walk away with a pie, not a beer belly and massive debt.  Except you might get a pie belly…but who cares ’cause it’s PIE.


Anyways, I think that is plenty complaining for one night.  But hey!  It’s my blog and I can cry if I want to. Now make the pie!


 RECIPE (adapted from Simply Recipes and Joy the Baker)

Pumpkin Filling:

– 1 sugar pumpkin (2 cups of pumpkin puree needed for filling)

– 1 1/2 cups heavy cream

– 1/2 cup brown sugar (packed)

– 1/3 cup granulated sugar

– 1/2 tsp salt

– 2 eggs plus 1 egg yolk

– 2 tsp cinnamon

– 1 tsp ground ginger

– 1/4 tsp ground nutmeg

– 1/4 tsp ground cardamon

– 1/4 tsp ground cloves

– 1/2 tsp lemon zest


– 1 1/2 cups all purpose flour

– 3/4 tsp salt

– 2 T sugar

– 1/8 tsp baking powder

– 4 T butter, cold

– 1/4 cup vegetable oil

– 1 T cream cheese, room temperature

– 2 T milk cold


– heavy whipping cream

– sugar (to taste)

To make the pumpkin puree:  Preheat oven to 350 degrees F.  Cut sugar pumpkin in half.  Scoop out gunk and seeds.  Place cut side down on a baking sheet lined with aluminum foil.  Bake for 60-90 minutes until pumpkin is cooked and soft all the way through.  Allow to cool until you’re able to handle.  Scoop out all of the pumpkin pulp.  Blend in a food processor or blender until it becomes consistent and liquid-like.  Set aside.

To make the crust:  Whisk together flour, sugar, salt, and baking powder.  Cut the cold butter into small cubes.  Add butter and cream cheese to mixture.  Crumble butter and cream cheese into the flour until the size of peas.  In a separate bowl, whisk milk and oil together.  Add to flour mixture.  Work dough together with your hands.  It will remain fairly crummy.  Pour dough into a 9 in pie pan.  Press into the pan so that there is an even layer on the bottom and sides of pan.  Put in freezer while you make the filling.

To make the filling:  Preheat oven to 425 degrees F.  Whisk together both sugars, cinnamon, ginger, nutmeg, cardamon, clove, and lemon zest.  In a separate bowl, beat eggs and add to mixture.  Stir in pumpkin. Stir in cream.  Whisk until filling is consistent throughout.  Take the pie crust out of the freezer.  Pour filling into the crust.

Bake pie at 425 degrees F for 15 minutes.  After 15 minutes, reduce temperature to 350 degrees F.  Allow to cool for a couple hours.  Pie will come out puffy on top, but it will deflate as it cools.

To make topping:  Whisk or beat heavy whipping cream (adding as much sugar as you like) until you reach soft peaks.  Put a dollop (or more) on top of your slice of pie.

Enjoy 🙂

2 thoughts on “Pumpkin Pie (from scratch)

  1. It was delicious. I just was not sure how long to leave it in @ 350. I guessed 45 min but extended it about 20 more min
    Did you whip the cream first or leave it as a liquid?

    1. So glad the pie came out well! 🙂 Sorry I wasn’t more specific about how long it would take the pumpkin to cook. I didn’t record how long mine took, but I would say an hour sounds about right. Just as long as the pumpkin is very soft and easy to spoon out. The cream in the filling is left as a liquid. I hope that’s helpful. Thanks for stopping by my blog and happy holidays!!

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