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Pumpkin Pie

Homemade pumpkin pie is great, but it never reaches it's full potential unless you truly make it from scratch. ITEMS USED: Pie Shield Pie...

Homemade pumpkin pie is great, but it never reaches it's full potential unless you truly make it from scratch.



*For Crust:

  • 2 cup (302g) all purpose flour

  • 1 tablespoon (13g) sugar

  • 1 teaspoon (5g) fine sea salt

  • 1 cup (226g) cold unsalted butter

Condensed "Carmelized" Milk:

  • 3.5 cups (828 ml) whole milk

  • 1/2 cup (118 ml) heavy cream

  • 1 cup (230 g) granulated sugar

For Pumpkin Pie Filling:

  • 15 oz (425g) roasted pumpkin puree (or a 15 oz can, if u want I guess)

  • 1 1/4 cup (396g) caramelized milk and cream (sweetened condensed milk)

  • 2 eggs 1 egg yolk

  • 1.5 teaspoon (3g) ground cinnamon

  • 1 teaspoon (2g) ground ginger

  • 1/4 teaspoon (1g) ground cloves

  • 2 teaspoon (6g) vanilla extract

  • 1/2 teaspoon (2g) sea salt

  • 1/4 teaspoon (much less than 1g) fresh grated nutmeg

For Serving (make sure the pie is cooled completely):

  • Whipped cream

  • Dust with cinnamon or fresh grated nutmeg

*Notes on Crust: You can also make the crust by using a hand held pastry blender, or you can just use your hands to break up the butter into the flour


Pumpkin Puree

  1. Cut the top and bottom of the pumpkin, cut in half and remove all the seeds. Add oil to them and place in a foil lined rimmed baking sheet and roast at 400 F or 205 C for 40 minutes or until pumpkins are soft.

  2. Peel off skins or scrape off. Process in a food processor until completely smooth. If pumpkins are watery, place in cheesecloth lining in a sieve and let drip for a few minutes or until it gets to the appropriate thickness.

Condensed "Caramelized" milk

  1. Combine whole milk, heavy cream, and granulated sugar in a large pot. Whisk together.

  2. Set pot over medium-high heat until simmering.

  3. Once it starts to simmer, immediately reduce heat to medium and slowly simmer whisking intermittently making sure it doesn't stick to the bottom until it reduces down to 1.25 c or 300 ml, about 25 – 30 minutes. **The best way to tell is when you whisk it and it violently bubbles. In room temperature, the consistency of this product matches that of sweetened condensed milk.

Pie Crust

  1. In a food processor, add the flour, sugar and salt.

  2. Pulse a couple of times to get all dry ingredients incorporated.

  3. Add 1c butter cut into small half in cubes. Pulse in food processor until you get pea sized little bits. Take a fork and start mixing your flour mixtures and slowly drizzle in ice water while continuously mixing until it forms a nice cohesive dough.

  4. Take out of the food processor and then flatten into a thick disk about 4 in diameter, Wrap and chill for 20 minutes. Can be done ahead of time.

  5. Flour surface, and then lightly flour dough. Make sure it is about a quarter of an inch thick all the way across. Make sure you measure your pie tin with the dough to see if you have an overhang which you will need in this process.

  6. Fold the dough in half, then fold in half again to form a triangle. Place in tin right in the center, and then unfold. Gently trim away excess dough, then crimp the edges.

  7. Place shaped crust in the fridge just to firm to prevent shrinkage.

  8. Blind bake the pie crust by putting parchment paper on top of the raw dough, weighing it down with uncooked beans or rice keeping the bottom flat

  9. Bake at 400 degrees F to 15 -18 min. Let cool to room temp after getting color in it.


  1. Mix altogether in a bowl to make custard.

  2. Pour custards into prepared 9 in pie pan. Bake in 325 degree oven for 1 hr to 1hr 10 mins or until custard is completely set.

  3. Cool, and serve with whipped cream and fresh nutmeg as needed.


julia ganicheva
julia ganicheva
Nov 04, 2023

The amount of butter in grams in wrong - it should be 113 g and not 226 h

Nov 11, 2023
Replying to

Approximately 250g to 1 cup. Seems right to me.


Nicole Alamo
Nicole Alamo
Nov 28, 2022

Another thing I noticed is that the amount of dough for the crust is too much. It ends up being to thick on the bottom. I’ll try cutting the dough recipe in half. I’ve made this pie 3 times now!


Nov 24, 2022

I made this for thanksgiving this year and everyone told me it was the best pumpkin pie they’ve ever had. The only inaccurate thing I found was the cooktime of the sweetened condensed milk, it took me roughly an hour to get it right. Thank you for this recipe and I’ll be making it every year! (I did weigh all my ingredients in grams when applicable)

Nov 27, 2022
Replying to

I agree, the milk took forever.


Nov 23, 2022

The sweetened condensed milk was a wreck. Burnt to the bottom a bit and took 2 hours for a double batch. And even without the stuff burnt to the bottom ist still a paste and there is still too much volume. This was my first Joshua recipe and will probably be my last. :-/

Scott Avery
Scott Avery
Dec 07, 2022
Replying to

One thought - are you using a pot that is too thin and cheap? That often leads to quick scalding and burning.


Nov 23, 2022

I used this recipe last year for thanksgiving, and I must say it is a GAME CHANGER. Using it again this year... probably going to be a family tradition


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