Homemade Pumpkin Pie from Scratch: The Ultimate Fall Dessert
There’s nothing like the smell of homemade pumpkin pie wafting through the kitchen on a crisp autumn day. This recipe uses real pumpkin purée, warm spices, and a flaky, buttery crust to create a pie that’s rich, cozy, and deeply satisfying. Whether you’re baking for Thanksgiving or just want to embrace the season, this from-scratch pumpkin pie will become a go-to favorite.
🧺 Ingredients
For the Pie Crust (makes one 9-inch crust):
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup (1 stick) unsalted butter, cold and cubed
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3–4 tbsp ice water
For the Pumpkin Filling:
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1 3/4 cups pumpkin purée (from roasted sugar pumpkin or canned 100% pumpkin)
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3/4 cup brown sugar, packed
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1/2 tsp salt
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1 1/2 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp ground cloves
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1/4 tsp ground nutmeg
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2 large eggs
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1 cup heavy cream (or evaporated milk for a lighter texture)
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1 tsp vanilla extract
🥧 Instructions
1. Make the Pie Crust:
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In a bowl, whisk together flour and salt.
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Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Add ice water one tablespoon at a time, mixing gently until dough just comes together.
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Shape into a disk, wrap in plastic, and chill for at least 1 hour.
2. Roll Out the Dough:
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On a floured surface, roll out the chilled dough into a 12-inch circle.
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Transfer to a 9-inch pie dish, trim excess, and crimp the edges.
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Chill the crust in the fridge while you prepare the filling.
3. Make the Filling:
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In a large bowl, whisk pumpkin purée with brown sugar, salt, and spices.
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Beat in the eggs, then stir in cream and vanilla until smooth.
4. Assemble and Bake:
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Preheat oven to 375°F (190°C).
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Pour the filling into the chilled crust and smooth the top.
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Bake for 50–60 minutes, or until the center is just set (a slight jiggle is okay).
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If the crust is browning too fast, cover the edges with foil or a pie shield.
5. Cool and Serve:
Let the pie cool for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream.
🍁 Tips for Success
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Fresh pumpkin tip: If using fresh pumpkin, roast a sugar pumpkin at 375°F until soft, then purée and strain it.
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Make ahead: Pumpkin pie can be made 1–2 days in advance and stored in the fridge.
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Spice it up: Try adding a pinch of cardamom or allspice for extra depth.
Final Slice
There’s a reason pumpkin pie is a holiday staple—it’s rich, comforting, and deeply nostalgic. Making it from scratch is easier than you think, and the results are far superior to anything store-bought. Give it a try and make your fall table unforgettable.
Ready to impress your guests? This pumpkin pie will do the trick.