Pumpkin Pie Recipe From Scratch
This classic pumpkin pie from scratch features a buttery, flaky homemade pie crust filled with a silky, perfectly spiced pumpkin custard. Made with pure pumpkin puree, warm spices, eggs, and cream, it bakes up beautifully golden with a smooth, set filling that slices cleanly every time. It is the ultimate fall and holiday dessert that is surprisingly approachable, even for beginner bakers.
Equipment
- 9-inch pie dish Ceramic or glass recommended for even heat distribution
- Pastry cutter Or use a food processor to cut butter into flour
- Rolling Pin
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Plastic wrap Or parchment paper for wrapping dough
- Baking sheet Placed under pie dish in the oven to help crisp the bottom crust
- pie weights or dried beans For blind baking the crust
- Parchment paper For blind baking
- Wire cooling rack
- Pie crust shield or aluminum foil strips Optional; to prevent crust edges from over-browning
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour about 160g
- 1/2 tsp salt
- 1 tsp granulated sugar
- 1/2 cup unsalted butter 1 stick or 113g, cold, cut into small cubes
- 3-4 tbsp ice cold water add one tablespoon at a time
For the Pumpkin Filling
- 15 oz pure pumpkin puree 425g; one standard can; do NOT use pumpkin pie filling
- 3/4 cup light brown sugar 150g, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs lightly beaten; room temperature preferred
- 1 cup heavy cream 240ml
- 1/2 cup whole milk 120ml
Optional Toppings
- freshly whipped cream for serving
- ground cinnamon pinch, for garnish
Instructions
- Whisk together 1 1/4 cups flour, 1/2 tsp salt, and 1 tsp sugar in a large bowl, then cut in 1/2 cup cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle in 3 to 4 tablespoons of ice water one at a time, mixing just until the dough comes together, then shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C) with a baking sheet on the middle rack. Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie dish, then fold and crimp the edges, line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, bake 5 more minutes until just set, then cool slightly.
- Whisk together 3/4 cup brown sugar, all the spices, and 1/2 tsp salt in a large bowl, then mix in the 15 oz pumpkin puree until smooth. Gently whisk in 2 lightly beaten eggs, then pour in 1 cup heavy cream and 1/2 cup whole milk, whisking until the filling is completely smooth and uniform.
- Reduce oven to 350 degrees F (175 degrees C), set the pie crust on the hot baking sheet, and carefully pour in the pumpkin filling. Bake for 50 to 55 minutes until the edges are set but the center 2 inches still have a slight jiggle, covering crust edges with foil if they brown too quickly.
- Transfer the pie to a wire cooling rack and allow it to cool at room temperature for at least 2 hours before slicing so the filling fully sets. Serve with freshly whipped cream and a light dusting of cinnamon.
Notes
- Keep all crust ingredients as cold as possible. Cold butter is the key to a flaky, tender crust, so work quickly and refrigerate the dough for the full 30 minutes before rolling.
- Do not skip blind baking the crust. Pre-baking creates a moisture barrier that prevents the dreaded soggy bottom once the filling is added.
- Use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that will throw off the flavor balance of this recipe.
- Do not over-whisk the filling once the eggs are added. Too much air can cause the surface of the baked pie to crack.
- The jiggle test is your best guide for doneness. The center 2 inches should still wobble like soft gelatin when you remove the pie from the oven. It will firm up completely as it cools.
- Allow the pie to cool for a full 2 hours before slicing. Cutting into it too early results in a runny, underset filling that won't hold its shape.
- Make ahead tip: The pie dough can be made up to 3 days in advance and refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before using.
- Storage: Cover leftovers loosely with plastic wrap and refrigerate for up to 4 days. Do not leave at room temperature for more than 2 hours.
- Freezing: Wrap the fully cooled pie tightly in plastic wrap then foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Dairy-free option: Replace the heavy cream and whole milk with full-fat coconut milk for a rich, creamy dairy-free filling that sets just as well.
Nutrition
Serving: 1SliceCalories: 330kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 290mgPotassium: 210mgFiber: 2gSugar: 22gVitamin A: 180IUVitamin C: 4mgCalcium: 8mgIron: 10mg
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