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Embrace the Fall with Homemade Pumpkin Pie. 🥧

As the leaves turn shades of orange and gold and the air becomes crisp, there’s no better way to celebrate fall than with a homemade pumpkin pie. I love to make this Brown Sugar Brandy Pumpkin Pie, from scratch as it is a favorite during Thanksgiving. It fills your home with the comforting aroma of spices and also delivers a rich, indulgent taste that perfectly captures the essence of the season.

The Magic of a Homegrown Pumpkin

Store-bought pumpkin pies can never quite capture the warmth and depth of flavor that comes from making your own. This recipe uses fresh, homegrown pumpkin, roasted with honey and spices, creating a pie that’s as wholesome as it is delicious. You can also use good organic pumpkin purée, it works perfectly. But if you want to go fully from scratch, a pumpkin scraper kit makes prepping fresh pumpkin so much easier.

Brown sugar and molasses give this pie its caramel depth, but pairing them together takes it to another level. Specialty samplers are fun if you want to try different blends.

The heart of pumpkin pie is in the spice mix. A bundled baking spices set with cinnamon, nutmeg, ginger, cloves, and allspice keeps all the essentials handy for fall. A little pure vanilla extract adds such warmth to this pie. I recommend real Madagascar or bourbon vanilla for the richest flavor. A splash of brandy gives this pie its signature grown-up twist.

Ingredients and Preparation

For the Crust:

• 2 and 1/2 cups all-purpose flour
• 2 tsp sugar
• 1 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup cold milk
• 1/4 cup brandy or rum

For the Filling:

• 1 cup dark brown sugar (packed)
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 large eggs at room temperature
• 2 cups pumpkin puree
• 1/2 cup heavy cream

Step-by-Step Guide to Making Your Pumpkin Pie from Scratch

1. Preparing the Pumpkin

Start with a fresh, homegrown pumpkin. Small, sugar pumpkins are ideal for pie making due to their sweeter and less watery flesh compared to larger carving pumpkins.

Cutting and Gutting the Pumpkin:

1. Select a Pumpkin: Choose a small to medium sugar pumpkin for the best flavor.
2. Cut the Pumpkin: Using a sharp knife, cut the pumpkin in half from top to bottom.
3. Remove the Seeds: Scoop out the seeds and stringy pulp with a spoon. You can save the seeds for roasting later.

Roasting the Pumpkin:

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Prepare the Pumpkin Halves: Place the pumpkin halves cut side up on a baking sheet lined with parchment paper.
3. Add Honey and Spices: Drizzle honey over the pumpkin halves and sprinkle with a mixture of ground cinnamon, nutmeg, and ginger.
4. Roast: Bake in the preheated oven for about 45-60 minutes, or until the flesh is tender when pierced with a fork.
5. Cool and Puree: Let the roasted pumpkin cool slightly before scooping out the flesh and pureeing it in a food processor until smooth.

2. Making the Pie Crust

A good pie starts with a great crust. Here’s how to achieve a flaky, buttery crust:

1. Combine Dry Ingredients: In a large bowl, mix the flour, sugar, and salt.
2. Add Butter: Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Add Liquids: Stir in the cold milk and brandy (or rum) until the dough starts to come together.
4. Form the Dough: Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Baking is all about precision, so I like using adjustable measuring cups and spoons. They save space and make switching between dry and liquid ingredients simple.

Rolling out dough on a silicone baking mat makes cleanup so much easier—and it helps prevent sticking without using tons of flour. If you struggle to get your crust rolled out evenly, a rolling pin with thickness rings is a total game-changer. No more lopsided edges!

3. Preparing the Pie Filling

While the dough chills, prepare the luscious pumpkin filling:

1. Combine Dry Ingredients: In a large bowl, mix the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves.
2. Add Wet Ingredients: Beat in the eggs, one at a time, until smooth. Add the pumpkin puree and heavy cream, and mix until well combined.

Whether you’re whipping cream for the topping or mixing the filling, a good stand mixer (or hand mixer) makes everything smoother and faster.

4. Assembling and Baking the Pie

I love baking in a clear glass pie dish because it lets me actually see when the crust is perfectly golden. It also distributes heat evenly, which is key for pumpkin pie.

Now it’s time to bring everything together:

1. Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer to a 9-inch pie dish and trim any excess dough, leaving about a 1-inch overhang.
2. Form the Crust: Fold the overhang under itself and crimp the edges as desired. Refrigerate the crust while you preheat the oven to 375°F (190°C).
3. Fill the Pie: Pour the pumpkin filling into the prepared crust. Cover the edges of the crust with foil to prevent over-browning.
4. Bake: Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
5. Cool: Let the pie cool completely on a wire rack before serving.

The Final Touch: Serving Your Homemade Pumpkin Pie

Once your pie has cooled, it’s ready to be enjoyed. The combination of the smooth, spiced pumpkin filling and the flaky, buttery crust is sure to delight your taste buds. Here are a few serving suggestions to make your pie even more special:

Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich pie.

Caramel Drizzle: Drizzle warm caramel sauce over each slice for an extra touch of sweetness.

Roasted Pumpkin Seeds: Sprinkle roasted pumpkin seeds on top for a bit of crunch.

Tips for the Perfect Pumpkin Pie

1. Choose the Right Pumpkin: Sugar pumpkins are the best choice for pie making due to their sweet and dense flesh.
2. Roast the Pumpkin: Roasting the pumpkin with honey and spices enhances its natural sweetness and adds depth to the flavor.
3. Keep Ingredients Cold: When making the crust, ensure your butter and liquids are cold to achieve a flaky texture.
4. Preheat the Oven: Preheating ensures your pie bakes evenly and helps the crust become golden brown.
5. Let It Cool: Allowing the pie to cool completely before slicing ensures the filling sets properly and the flavors meld together.

Making a Brown Sugar Brandy Pumpkin Pie from scratch may seem daunting, but with the right steps and a bit of patience, it’s a rewarding experience that’s sure to become a fall tradition in your home. From the process of preparing and roasting your own pumpkin to the joy of sharing a homemade pie with loved ones, this recipe is a celebration of the season’s best flavors. Enjoy the warm, spicy, and comforting taste of fall with every bite of this delightful pie.

📦 Shop the Essentials for This Recipe

Here are the exact tools and ingredients I recommend for making this pie a success:

Glass pie dish – for that perfectly golden crust

Rolling pin with thickness rings – keeps crust even every time

Silicone baking mat – easy rolling and cleanup

Adjustable measuring cups and spoons – precise measurements in less space

Stand mixer or hand mixer – smooth fillings and whipped toppings

Vanilla extract – pure flavor that makes a big difference

Organic pumpkin purée (or pumpkin scraper kit) – depending on your style

Brown sugar and molasses – deep caramel notes

Baking spices set – all the essentials in one bundle

Brandy extract – the warm, grown-up twist to this pie