A Step-by-Step Guide to Making a Pumpkin Pie

Did you know that pumpkin pie dates back to 1621? The settlers in New England made a version with hollow pumpkin shells, stewed pumpkin meat, milk, honey, and spices. Then they baked them over hot ashes.

Pumpkin pies soon became a staple in abolitionist literature before reaching national acclaim after the Civil War. Now, pumpkin pie is a holiday season classic. The iconic spiced dessert has earned its place on our national table.

If you want to learn how to make pumpkin pie, you might be overwhelmed by the number of recipes available. To make it easier for you, we put together this complete guide to pumpkin pie, including vegan and healthy options! Read on to learn how to make the perfect pie!

Step 1: Make the Crust

The first step in making a pie is to make the crust. You can either prepare the crust ahead of time and freeze it until needed, or you can use it right away. 

You’ll need (makes two crusts): 

• 2 sticks butter (cold, cut into cubes)
• 1/4 cup vodka
• 1 tsp salt
• 2 1/2 cups flour

Using vodka instead of ice water in your crust gives it more texture and less gluten aggregation. Don’t worry, the alcohol will evaporate when you bake it! 

Instructions: 

1. Add your dry ingredients (flour and salt) into your food processor and blend. 
2. Fold the butter into the processor a cube at a time until it blends into small sandy pieces. Make sure you keep the butter in the fridge before you use it so it stays cold. 
3. Slowly incorporate the vodka and process the dough as little as possible. Your dough should be dry, but you should be able to press it together. When it reaches that point, stop even if you haven’t incorporated all the vodka in order to avoid a sticky dough.
4. Press the dough into a ball, don’t overwork it. Split it into two balls and form them into disks about 3/4 of an inch thick. Refrigerate for at least an hour, or freeze until needed.
5. When you’re ready to make the pie, roll the crust flat starting from the center. Make sure to work quickly so the butter doesn’t melt. The thinner your pie crust is, the better.
6. Set your pie plate on top of your dough, upside-down. Then flip the plate and dough together, and press the dough down into the plate. You can trim the crust around the edge of the plate. 
7. Heat the oven to 400 F. 
8. Line your crust with aluminum foil and add coins, uncooked rice, or something heavy to weigh it down. 
9. Bake for about 10 minutes and make sure the dough doesn’t stick to the foil. Remove the foil and weights and bake for another 10 minutes. The crust should be golden. 

Step 2: Make the Filling 

This is the classic pumpkin pie recipe in all its unhealthy glory. If you’re interested in an equally delicious but diet-friendly or vegan recipe, check out the alternative recipes below! 

You can use real pumpkin instead of canned, but for this recipe, we’ve found that canned pumpkin actually tastes better! And it’s half the work. 

You’ll need:

• 3 eggs
• 1 cup heavy cream
• 1/4 cup milk
• 1 can pureed pumpkin
• 1 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1/2 tsp salt 
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp fresh grated nutmeg
• 1/8 ground cloves

Instructions:

1. Mix the pumpkin, eggs, and brown sugar until combined. 
2. Add the milk, cream, cornstarch, cinnamon, nutmeg, cloves, and ginger. Whisk until everything is combined.
3. Heat the oven to 375 F. 
4. Pour your filling into your pre-baked crust. It should be only 3/4 full. 
5. Bake about 55-60 minutes, or until the center is almost firm. It will still wobble a bit. 
6. After 25 minutes of baking, cover your crust with foil or a pie crust shield. This will prevent the edges from burning. 
7. Transfer to the pie rack and cool for at least three hours. 
8. Serve with whipped cream! 

Healthy Pumpkin Pie

Holiday sweets are a common culprit for putting on a few pounds in the fall. If you’re looking for a way to enjoy this Thanksgiving classic without having to loosen your belt, we’ve got the solution!

This fruit sweetened pumpkin pie recipe will save your holiday season and your figure. Fruit sugar digests slowly and doesn’t boost your blood sugar like refined sugar or even maple syrup. This recipe uses the natural sweetness of dates instead of granulated or concentrated sugar and tastes just as good. 

Vegan Pumpkin Pie

If you’re vegan or you’ve invited vegan guests to your dinner party, don’t worry. There are some fully vegan pumpkin pie recipes so you don’t have to miss out on dessert! 

You’ll need: 

• 1 can pumpkin puree
• 1/3 cup brown sugar
• 1/4 cup maple syrup 
• 3/4 almond milk or coconut milk
• 1 tsp of vanilla
• 1 tbsp cornstarch
• 1/2 tsp salt 
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp fresh grated nutmeg
• 1/8 ground cloves
• 1 unbaked vegan pie crust

Instructions:

1. Heat the oven to 350 F. 
2. Add all the ingredients to your food processer and blend until smooth.
3. Pour the filling into the unbaked crust. 
4. Bake for 55-60 minutes, or until the top is firm and the crust is lightly browned. 
5. If your crust is getting too dark, cover it with foil or a pie crust shield. 
6. Allow to cool, then refrigerate until firm. 
7. Top with vegan whipped cream and enjoy! 

Bake a Pumpkin Pie That’s Guaranteed to Impress 

Now that you know the ins and outs of making a pumpkin pie, you’re sure to impress your guests this holiday season. Whether you opt for a vegan, healthy, or standard pie, these recipes are tried and true. Give one a try for your next dinner party! 

If you enjoyed learning how to make the perfect homemade pumpkin pie, we have a lot more guides and tips on our blog! Check it out for more!