Best Homemade Pumpkin Pie from Scratch Recipe


My favorite thing about fall is the food! And pumpkin pie is my favorite dessert, second only to anything chocolate. This recipe is a version of that made by Mark Bittman. I altered the proportions a bit and added my secret ingredient: lemon zest. Let me know what you think!

For pumpkin puree:

1 medium sugar pumpkin
1 Tbsp oil

Preheat oven to 400. Cut stem off pumpkin, cutting in at a 45 degree angle. Cut pumpkin in half horizontally. Scrape out seeds and stringy flesh with a spoon (saving seeds to roast if desired!) Lightly coat a baking sheet with oil and place pumpkin with skin facing up. Roast 60 minutes.

Allow to cool slightly. Use tongs to pull back skin, which should remove easily. You can either leave flesh stringy as is for a thicker consistency pie, or you can blend for smoother mouth feel.

For the crust:

12 graham crackers, broken
2 Tbsp sugar (or maple syrup)
5 Tbsp unsalted butter, melted

Preheat oven to 350. In a food processor, grind the graham crackers and sugar to a fine consistency. Slowly add butter and pulse to coat. Press mixture evenly into bottom and sides of pie pan. Bake for 8-10 minutes or until lightly toasted. Allow to cool.

For the filling:

1/2 cup sugar (or honey, maple syrup, or 1/4 agave)
2 eggs
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp lemon zest
pinch of salt
1 1/2 cups pumpkin puree
1 can evaporated milk

Turn heat on oven to 375. In a large bowl, mix sugar and eggs with a hand mixer. Add spices and mix. Add pumpkin puree, mix. Add milk, mix.

Slowly add filling to baked crust. Bake 30-50 minutes until the center jiggles slightly but firmly.


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Categories: Uncategorized

Author:Jessica Ess Marcus

Nutritionist, Registered Dietitian and Health Coach practicing in Integrative and Functional Medicine in New York City.

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