Homemade pumpkin spice in both the pumpkin pie and crust is the best of pumpkin treat for all pumpkin pie lovers!
Homemade Pumpkin Pie
This Pumpkin Pie Recipe is on steroids, as the Pumpkin Pie spice blend is homemade, the homemade pie crust has pumpkin pie spice in it, the flavor profile on the freshly roasted pumpkin filling is yummy enough to eat as a custard, put it all together, with a pressed pie crust on top, and you have the best pumpkin pie recipe on the planet!
As the bright round happy warm sun of summer beings to wane, thank goodness it is fast replaced with that big round happy orange ball of the Pumpkin! If it weren’t for the exotic aroma of Pumpkin Spice, making it’s annual debut every September, distracting my mind from the garden-fresh days of summer, I would probably cry my way through the winter!
Autumn and Pumpkins
Pumpkin Pie has become a classic American Autumn dessert. All those warm spices that fill the kitchen with aromas we have now come to think of as Autumn, have found their way into every candle, potpourri and house scent for the months that follow summer.
Just for the fun of it, I started pumpkin seeds in our greenhouse during the dead of winter. I am new at growing things other than a few house plants, and so imagine my surprise when those little pumpkin seeds turned into enormous trailing plants that were in a big hurry to be transplanted outside as soon as possible.
That is when things went awry. A designated area to grow a few pumpkins, quickly turned into a massive jungle of meandering vines that seemed to double in size over night. It reminded me of the film Jumanji! By September I was so excited at the possibilities growing in my yard, until it was time to harvest the pumpkins. I found only six or so pumpkins worth picking. Grrrrrr. Never again! I have a whole new respect for pumpkin farmers.
From pies to candles, coffee to seltzers and the bright orange balls popping up everywhere, trying to get your mind off the sun that is soon to grow cold; I had to ask myself what is it exactly, that does it for me each September.
Oh sure, since the day I had my first child, to this day with several grandchildren, a trip to a local farm or farmer’s market with the kids to pick their favorite ‘orange ball’ pumpkin, is not only a special occasion and totally a photo op, but the aromatherapy that wafts at every corner, luring me to sniff, helps ease the loss of my beloved summer.
Even those Cinderella white pumpkins, which look like white-washed pumpkins, are catching my attention more and more simply because next to a mound of them, is often a pumpkin candle burning, tricking the memory of my senses.
Quite honestly, I am not sure why Pumpkin became the infamous holiday dessert instead of using sweet potatoes, which have so much more natural flavor for a pie. Pumpkin, that gorgeous summer squash, has very little flavor on its own. That’s why for me, I give every ounce of attention to every aspect of a pumpkin pie.
So many pumpkin pie recipes rely on tons of sugar (like, 2 cups, yuk), store bought canned pumpkin, store bought pumpkin pie spice, and maybe some rum or something to get your mind off the fact that there is little to no flavor to the pumpkin.
The custard aspect of pumpkin pie, because let’s face it, pumpkin pie is really just a yummy custard sitting on top of a pastry, needs to have every aspect of it elevated to the best of its potential.
Buy a beautiful, small pumpkin. Roast it. Use the meat of the pumpkin for your baking recipes. We only do this once a year so why not make it a tradition. Farmers markets are an exciting place to take little ones, or simply go to watch the enthusiasm of other people’s little ones.
But, what’s a great pumpkin pie without a fabulous Pumpkin Spice Pie Crust!
Pumpkin Pie Spice Blend
Pumpkin Pie Spice Blend is what we rely most on to make that pumpkin sing! Cinnamon, Allspice, Cloves, Cardamom and Nutmeg. Mix it yourself. Grind them yourself and mix it, if you really want fantastic flavor. Ginger and Orange rinds you ask?
Yes, in store bought Pumpkin Pie Spice blend you will find those 2 ingredients in it; dried. So why not grate both the orange rind and fresh ginger yourself right there in that yummy Pumpkin Pie filling!
Once a year is not too much to ask, and this way you know exactly what’s in your spice blend. Just like making your own pumpkin pie, pumpkin cookies or pumpkin latte coffee, you know exactly what is in it. I like that! I like knowing exactly what is going in my body as well as on it AND I can control how much of this and that, or an extra pinch of something new I want to add to my own concoction of goodies.
The second reason to make your own spice blend, is because it is way more cost affective. Surely you know about supply and demand? Well, the price of pumpkin spice in the grocery store goes up in September, then often the stuff disappears from the grocery store in April. I’d bet most of the ingredients that go into pumpkin spice are already in your pantry or spice rack. If you don’t use them now, what are you saving them for?
Pumpkin Pie Crust
Pumpkin Pie Spice Pie Crust. Without a fabulous pie crust, this would just be a custard with some dough! So why not make the most amazing pie crust, even go so far as to put the pumpkin pie spices right there in the crust too! And while we’re at it, since most pumpkin pies are an open pie, why not use the scrapes from the pie crust, roll them out, press pretty shapes, or one big round one and place it on top of the pie, therefore baking a crust on top too, but without all the work of an entire top crust!
Individual Pumpkin Pies or Tarts
For large gatherings or just baking for two, I find making individual size pies or tarts is the smart way to go. Your not left with a messy pie pan to wrap and keep for later, you can freeze the small portions for another time or for a large gathering it feels special for each guest to get their own little mini pumpkin pie.
My motto for pie making has always been: why not line lots of small tart pans with the pie crust, make lots of small pies to serve individually and freeze the rest for a cold winter night when you have a hankering for a hot pumpkin pie right out of the oven! Ball Mason Jar Lids, that’s right just the lids, make the perfect individual size mini pies, are so affordable, easy to pop the pie out of the form, and make the most adorable mini-pumpkin pies.
- Pumpkin Pie Spice
- Brown sugar
- Pumpkin Puree
- Mason jar lids – for individual pies or pie dish
- Food processor or standup mixer
- Rolling pin
- Measuring cup
- Measuring spoons
- Cookie or Biscuit press or shot glass – for the small crust topping
- Baking sheet pan
Homemade Pumpkin Spice & Pumpkin Pie RecipeCourse: Dessert, PiesCuisine: American
Homemade pumpkin pie spice, homemade pumpkin pie with pumpkin spice in the homemade crust; the best of pumpkin treats for all pumpkin pie lovers!
For The Crust
Butter – 1 stick, cold (8 ounces)
Flour – 2 cups, more as needed
Brown Sugar – 1 heaping tablespoon
Egg – 1 egg, whisked before adding
Pumpkin Pie Spice – 1 tablespoon
Cold Water – 1 tablespoon at a time until dough comes together and is no longer sticky. Milk can be used in place of water
For The Filling
Pumpkin Puree – 2 cups
Brown Sugar – 1/2 cup
Molasses – 1/4 cup
Eggs – 4
Cream – 1/2 cup, coconut cream can be substituted
Pumpkin Spice – 1 tbsp
Orange zest – 1 tsp
Fresh ginger – 1/2 tsp, grated (optional)
Salt – 1/4 tsp
- Crust: Place all ingredients into a food processor and mix until it comes together and starts to form a ball; or place the ingredients in a bowl, work the dough with a mixer or fork until it comes together.
- Roll out the dough onto a floured surface. If making one big pie, transfer the crust to the pie plate and crimp the edges, saving all the scraps if you are going to place small rounds of crust on top of the custard before baking.
- If making into mini-pumpkin pies, using Ball Mason Jar Lids, or other tart pans, cut the dough into circles large enough to shape into the tart pans, making certain there is enough to come nicely up the sides to crimp. If you are using the wide-mouth Mason Jar Lids, 4 inch circles of dough fit perfectly into the lids. Roll out scraps and press little circles to place one per tart.
- Preheat oven to 400
- Filling: Whisk the eggs with sugar. Add pumpkin and molasses and whisk well. Sprinkle the spice, zest, ginger and salt on top and whisk again. Slowly pour in the cream while whisking.
- Pour batter into prepared crust or crusts. If you have made little rounds from the scraps of your pie crust, place one carefully on top each tart right in the middle of the custard, or if you made one large pie, you can place several little rounds of crust on top of the custard, making for a beautiful finished pie. Don’t worry if the crust toppings appear to go down into the custard. They will pop back up while baking.
- Bake 5 minutes. Reduce heat to 325 and continue to bake until custard is firm and shows signs of beginning to form little cracks. Cool and Enjoy.