Perfect Pumpkin Pie

1 ratings
2 pies
Perfect Pumpkin Pie

Organic Valley cultured butter, eggs and whipping cream make this holiday tradition come to life. Makes 2 pies. 

Make the perfect pie crust with tips from this video.


2 1/2 cups all-purpose flour
8 oz Organic Valley European Style Cultured Butter
1 tablespoon sugar
1 teaspoon salt
1/3 cup water
4 cups pie pumpkin
3/4 cup Organic Valley Heavy Whipping Cream
3/4 cup evaporated milk
4 large Organic Valley Eggs
1 cup sugar
1 cup brown sugar
1 teaspoon nutmeg
2 teaspoons powdered ginger
1 teaspoon all spice
2 teaspoons cinnamon
2 teaspoons salt


For crust:

1.) In a mixing bowl, lightly whisk together the flour sugar and salt. Slice the butter into 1/4" thin slabs. Add the butter slabs to the flour mixture and mix in using forks or a pastry blender until the dough mixture resembles coarse cornmeal.

2.) Knead the water into the dough until the dough begins to form a firm dough ball. (If you need to add more water, be careful not to add more than a tablespoon at a time). Place the dough ball on a lightly floured surface. Split the dough ball in two and slightly flatten each half (this helps the dough become more flaky by trapping butter in between layers of flour).

3.) Cover the dough disks with plastic wrap and place in a refrigerator for at least 1 hour. After 1 hour, remove the dough and allow to stand 10 minutes at room temperature until the dough is slightly softer and pliable enough to roll out. Dust a flat surface with flour and roll each dough disk to a 1/4" thickness. Lightly coat a pie plate with butter and place one of the rolled out crusts in it. Be certain to press out any air pockets that may be trapped between the dough and the pan. Use scissors to trim the excess edges to within a 1/2 inch of the plate rim, and pinch the edges to create the outer crust.

For pie filling:
1.) Split the pumpkin in half and remove the seeds. Put the pumpkin halves cut side down on a sheet pan lined with parchment paper and roast 30-35 minutes or until tender.

2.) Allow to cool slightly and peel off the pumpkin skin. Cut cooked pumpkin meat into small chunks and press into a 4-cup measuring cup. Add the 4 cups of pumpkin meat to a stand mixer fitted with the paddle attachment. Add all remaining ingredients (except the eggs) and slowly combine the ingredients with the mixer on low.

3.) Add the eggs one at a time until evenly combined. Place the filling mixture into the pie crust and bake at 350 degrees for 35-40 minutes, or until you can stick a knife in the center of the pie and it comes out fairly clean. Allow the pie to cool, then slice and serve! Garnish with whipped Organic Valley cream if desired.

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Frances from Scottdale PA on November 5th, 2015
Why are you using so much sugar. I find 1-1 1/2 cups of sugar is sweet enough for 2 pies. Shouldn't you encourage healthier versions of desserts?
Jp from on January 31st, 2015
This recipe would be immensely improved by replacing the evaporated milk with fresh cream or half and half. Evaporated milk is disgusting and a very processed food. Why include it? I only use fresh cream and half & half in my fresh pumpkin pies and they're wonderful.
patty from northern california on November 27th, 2014
what temperature are you roasting the pumpkin halves? I'm going to guess 350-400 or so?
Mindy at Organic Valley

Hi Patty,

We recommend roasting the pumpkins at 375 degrees. Enjoy!

Cindy from Pennsylvania on November 26th, 2014
Is a liquid or solid measuring cup used for the 4 cups of filling mixture?
Mindy at Organic Valley

Hi Cindy,

We recommend 4 solid cups of pureed pumpkin. Enjoy!

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