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Baked From Scratch Pumpkin Pie

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Cherry

Just like grandma used to make it, but so much better. Cinnamon, nutmeg, brown sugar and ginger spice this pumpkin filler. Baked over a buttery crust, and served with cool whipped cream, you'll taste comfort in every bite.

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  • 1 3/4 Cup all-purpose flour

  • 2 Tablespoon Sugar

  • 1 1/2 Teaspoon Salt

  • 6 Tablespoon butter

  • 1/4 Cup Crisco

  • 8 Tablespoon ice water

  • 1 Medium sugar pumpkin

  • 2 eggs, plus 2 egg yolks

  • 1 1/2 Cup heavy cream

  • 2/3 Cup brown sugar, packed

  • 1/2 Cup granulated sugar

  • 2 Teaspoon cinnamon

  • 1 Teaspoon grated ginger

  • 1/4 Teaspoon ground nutmeg

  • 1/4 Teaspoon ground cloves

  • 1/8 Teaspoon Cardamon, Ground

  • 1/2 lemons, zested

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    : 450 ˚F

  • 2

    For the dough: In a medium bowl combine flour, sugar, and salt. Using your fingers or a pastry cutter, work in the cold butter until it resembles peas. Add Crisco and repeat the same process.

    • 1 3/4 Cup all-purpose flour

    • 2 Tablespoon Sugar

    • 1 Teaspoon Salt

    • 6 Tablespoon butter

    • 1/4 Cup Crisco

  • 3

    Slowly add water 1 Tbsp at a time folding in with a spatula or your hands just until the dough begins to come together.

    • 8 Tablespoon ice water

  • 4

    Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 1 hour.

  • 5

    While the dough is chilling, cut the pumpkin in half and scoop out the insides. Cut each half into quarters and place them directly on the grill grate. Cook for about 35 minutes or until tender and cooked through.

    : 450 ˚F

    • 1 Medium sugar pumpkin

  • 6

    For the filling: Let the pumpkin cool and scoop out the flesh placing it in the bowl of a food processor. Pulse the pumpkin until it is the consistency of apple sauce. If you don’t have a food processor, mash the pumpkin with a fork.

  • 7

    In a medium bowl, combine the pumpkin, whole eggs, egg yolks, heavy cream, brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, cloves, cardamom, and lemon zest. Whisk until combined.

    • 2 eggs, plus 2 egg yolks

    • 1 1/2 Cup heavy cream

    • 2/3 Cup brown sugar, packed

    • 1/2 Cup granulated sugar

    • 1/2 Teaspoon Salt

    • 2 Teaspoon cinnamon

    • 1 Teaspoon grated ginger

    • 1/4 Teaspoon ground nutmeg

    • 1/4 Teaspoon ground cloves

    • 1/8 Teaspoon Cardamon, Ground

    • 1/2 lemons, zested

  • 8

    Remove the pie dough from the fridge and roll out until it measures 12” in diameter.

  • 9

    Butter the pie pan and place the dough inside the pan. Trim the edges and crimp.

  • 10

    Cut off a large square of parchment paper or aluminum foil and use it to line the pie dough. Snug the lining right up against the edges and sides of the pie dough.

  • 11

    Pour the pie weights into the pie dish. Make sure they cover the bottom of the pie and press against the sides of the pie. The weights on the bottom will keep the pie from puffing up and the weights against the sides will keep the sides from sagging as the crust bakes.

  • 12

    Place the pie on a baking sheet and bake until the edges of the crust are just starting to turn golden 12-15 minutes.

    : 450 ˚F

  • 13

    Remove from the grill and remove the parchment and weights from the pie crust. Return the crust to the grill and bake until the bottom looks dry, another 5 minutes.

    : 450 ˚F

  • 14

    Pour the filling into the pie crust and place directly on the grill grate. Cook for 45 minutes to an hour. The center of the pie should be just set and will jiggle a little bit.

    : 450 ˚F

  • 15

    Let the pie cool. Slice and serve with whipped cream. Enjoy!

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