Jun 09 2026
Restaurants›Scratch Gourmet Kitchen›9" Pumpkin Pie Recipe

9" Pumpkin Pie Recipe

Inspired by Scratch Gourmet Kitchen
Time2h
Serves8

Make 9" Pumpkin Pie Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Crust

Filling

Method

Crust Preparation

  1. 1

    Make the Pie Crust

    In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

  2. 2

    Form the Crust

    Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

  3. 3

    Roll Out the Dough

    On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie pan, pressing the dough into the bottom and up the sides of the pan. Trim any excess dough hanging over the edges.

  4. 4

    Pre-Bake the Crust

    Preheat the oven to 425°F (220°C). Prick the bottom of the crust with a fork to prevent bubbling. Bake the crust for 10 minutes or until lightly golden. Remove from oven and let cool.

Filling Preparation

  1. 5

    Make the Filling

    In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined.

  2. 6

    Add Eggs and Milk

    Beat the eggs in a separate bowl and then add them to the pumpkin mixture. Pour in the evaporated milk and stir until the filling is smooth and well blended.

  3. 7

    Pour Filling into Crust

    Pour the filling into the pre-baked pie crust, spreading it evenly.

Baking

  1. 8

    Bake the Pie

    Reduce the oven temperature to 350°F (175°C). Bake the pie for 45 to 50 minutes, or until the filling is set and a knife inserted in the center comes out clean.

  2. 9

    Cool the Pie

    Allow the pie to cool at room temperature for at least 2 hours before slicing and serving.

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