This Pumpkin Pie is unlike anything I have made before. WIth the addition of cream cheese and butter, it is rich and creamy. Topped with homemade whipped cream, you cannot go wrong! Thanksgiving is not complete without a Pumpkin Pie!
The Pie Crust used for this recipe is an all butter pie crust and is flaky and full of flavor.
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Table of Contents
Tips and tricks to pie crust made with fresh milled flour for Pumpkin Pie
Some of the keys to a good pie crust is making sure your butter is COLD, grated fine and not over-working your dough. Small flecks of butter in your dough will make it flaky and delicious. The more you mix the dough, the more likely it will be crunchy and hard. If you have a food processor, I highly recommend using it for this recipe. You can always use a bowl and pastry cutter if you do not.
What you will need to make your pie crust…
-Fresh milled flour-I use soft white wheat or spelt for my crust recipes
-Butter-unsalted, grated and then put in the freezer
-Ice cold water
-Eggs
–Salt
-Rolling pin
–Parchment or waxed paper
Time to make your pie crust with fresh milled flour
First, I mill my wheat berries on the finest setting. I do let this cool off slightly before adding to the recipe, just while I am gathering the other ingredients. When I am in a hurry, I will pop the bowl of flour in the freezer for just a bit to cool it off. As long as your butter and water is cold, I have found this recipe to work just fine with the flour not being completely cooled.
Next, I grate my butter with a cheese grater. If you have the grater attachment for your food processor, I like to use it since I am going to add everything to it anyways.
In the food processor, add your flour and salt, mix to combined.
This should look like breadcrumbs at this point.
Crack eggs into mixture and pulse 5 seconds
Add ice water and process for 20-30 seconds or until the mixture begins to ball up.
Pour your dough out onto a floured work surface. At this point, I either divide in half and roll out or refrigerate/freeze for later use. If you put in the refrigerator or freezer, you will want to allow to warm back up before attempting to roll out.
Rolling out the dough…
The trick to rolling out dough and being able to transfer to a pie pan is parchment or waxed paper (or even plastic wrap if you’re desparate). Place a piece of parchment on the counter, place your dough ball on top and then top with another piece of parchment. Roll out to 1/4″ thick between the two sheets. Remove your top piece of parchment and grabbing the bottom piece, carefully flip the crust over onto your pie pan. Gently, peel back your paper, leaving the crust behind.
In this image, I rolled my crust between two pieces of plastic wrap because we were traveling and didn’t have parchment or waxed paper. Either way it works out, you just need to be able to lift the crust up so it does not tear!
Using your thumb and pointer finger on one hand, pinch the dough, pressing the dough with your pointer finger on the other hand to crimp and create a point.
Bake as instructed for the pie recipe you are following.
Ingredients for Pumpkin Pie
- Cream cheese- let soften to room temperature
- Pumpkin Puree-make sure you grab just PUMPKIN not pumpkin pie mix
- Butter– melted and cooled
- Vanilla Extract
- Eggs
- Powdered Sugar– Always sift to get clumps out
- Spices– Cinnamon, Nutmeg and Cloves
- Salt
Don’t forget the Whipped Cream:
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
Let’s made your Pumpkin Pie filling
- Preheat your oven to 400 degrees
- First, put your butter on the stove to melt and then cool slightly.
- In a stand mixer fitted with a roller attachment (Ankarsrum) or paddle (KitchenAid) add your cream cheese and beat until smooth. Scrape down the side often.
- After your butter has cooled slightly, add it to your cream cheese and beat until combined.
- Next, add your pumpkin puree, powdered sugar, eggs, vanilla and spices. Beat for 5 minutes until completely smooth.
- Pour Pumpkin Pie batter into your prepared deep dish pie shell.
- Bake at 400 degrees for 15 minutes then lower the oven to 350 degrees for 35-40 minutes. If your crust is browning too much, cover just the crust with strips of foil or a pie shield.
- You want your filling to be set up but still jiggle slightly. If you bake it too long it will crack.
Let your pie cool atleast an hour before refrigerating.
Place your heavy cream, powdered sugar and vanilla in a stand mixer fitted with a whisk attachment and whip on medium high speed for 2-3 minutes until peaks form. Serve a dollop on each slice of pie or spread on top of the whole pie, this is your personal preference!
Pumpkin Pie
Equipment
- 1 Pie dish
- Small Saucepan
Ingredients
Pie Crust
- 350 grams soft white wheat flour
- 8 oz butter, unsalted frozen
- 2 eggs
- 1 1/2 tsp Redmonds Real Salt
- 4 Tbsp water cold
Pumpkin Pie Filling
- 8 oz Cream Cheese room temperature
- 15 oz Pumpkin Puree (not pumpkin pie mix)
- 1/2 cup butter melted, slightly cooled
- 2 tsp vanilla extract
- 3 eggs
- 2 1/2 cups powdered sugar sifted
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp salt
Whipped Cream
- 2 cups Heavy Cream
- 1/2 cup powdered sugar sifted
- 1 tsp Vanilla extract
Instructions
Make your pie crust
- First, I mill my wheat berries on the finest setting. I do let this cool off slightly before adding to the recipe, just while I am gathering the other ingredients. When I am in a hurry, I will pop the bowl of flour in the freezer for just a bit to cool it off. As long as your butter and water is cold, I have found this recipe to work just fine with the flour not being completely cooled.
- Next, I grate my butter with a cheese grater. If you have the grater attachment for your food processor, I like to use it since I am going to add everything to it anyways. Remove the grater blade.
- In the food processor fitted with the chopper blade now, add your flour and salt, mix to combined.
- This should look like breadcrumbs at this point.
- Crack eggs into mixture and pulse 5 seconds
- Add ice water and process for 20-30 seconds or until the mixture begins to ball up.
- Pour your dough out onto a sheet of plastic wrap. Split in half and wrap each half. Place in the refrigerator for at least 20 minutes.
- NOTE: this recipe makes 2 pie crusts, and the filling makes enough for one pie shell
Pumpkin Pie Filling
- Preheat oven to 400℉
- First, put your butter on the stove to melt and cool slightly
- After your butter has cooled, add to the cream cheese. Beat until combined.
- Next, add your pumpkin puree, powdered sugar, eggs, vanilla and spices. Mix for 5 minutes, until smooth.
- Pour into your prepared deep dish pie shell.
- Bake at 400℉ for 15 minutes and then lower the oven temperature to 350 ℉ for 35-40 minutes.
- If your crust is browning too much, wrap just the crust with a few strips of foil to cover or use a pie shield.
- Let cool for atleast an hour and then refrigerate until ready to serve.
Whipped cream
- When you are ready to serve your pumpkin pie, make your whipped cream.
- In a stand mixer fitted with a whisk attachment, add heavy cream, sugar and vanilla extract.
- Whip on medium high until medium to stiff peaks form.
Nutrition
Frequently asked questions when it comes to Pumpkin Pie
Can I use store bought flour with this recipe?
Of course, I would encourage you to read a little more about fresh milled if you have the time!
Can I freeze pie crusts after I put the dough in the pan?
Absolutely! During the holidays I will go ahead and make my crusts, place them raw in the freezer for 30 minutes and then saran wrap the whole pie crust and store. If you press the saran wrap down into the bottom of the crust, you can stack them in the freezer 3-4 high depending on your freezer space.
How long can the pie stay in the fridge?
This pie should be eaten within 3 days of making if stored in the fridge. You can freeze it if you wrap it really well with saran wrap for up to 3 months.
THANK YOU!
Thank you so much for trying this recipe, I hope you love this Pumpkin Pie, as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend
I don’t think I will ever go back to using evaporated milk after trying this recipe! And the crust!