From Scratch Pumpkin Pie
This from scratch pumpkin pie recipe transforms a simple dessert into something truly special with its silky, perfectly spiced filling and buttery, flaky homemade crust. Using fresh ingredients and traditional techniques, you'll create a dessert that fills your home with the irresistible aroma of cinnamon and nutmeg while it bakes. The filling achieves an ideal custard-like consistency—creamy but not runny, sweet but not cloying—making every bite pure comfort.
Equipment
- Food processor - Or pastry cutter
- Rolling Pin
- 9-inch pie dish - Glass or ceramic
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Plastic wrap
- Parchment paper - Optional for blind baking
- Pie weights - Optional for blind baking
- Wire cooling rack
- Sharp knife - For trimming dough
- Aluminum foil - Or pie shield for covering crust edges
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour - 156g, plus extra for rolling
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup unsalted butter - 113g, cold and cubed
- 3 tablespoons ice water - Plus 1 additional tablespoon if needed
For the Pumpkin Filling
- 15 ounces pure pumpkin puree - 425g, not pumpkin pie filling
- 3/4 cup packed light brown sugar - 150g
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup heavy cream - 240ml
- 1/4 cup whole milk - 60ml
- 1 teaspoon pure vanilla extract
For Serving (Optional)
- freshly whipped cream - Sweetened with vanilla and powdered sugar
- vanilla ice cream
- caramel sauce - For drizzling
- candied pecans - For sprinkling
Instructions
- Combine flour, salt, and sugar in food processor and pulse. Add cold butter and pulse until mixture resembles coarse crumbs. Drizzle in ice water and pulse until dough just comes together.
- Form dough into a flat disk, wrap in plastic, and refrigerate for at least 1 hour.
- On floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick.
- Transfer dough to 9-inch pie dish, gently press into place without stretching, and trim overhang to 1 inch. Fold edge under and crimp decoratively. Prick bottom with fork and refrigerate 30 minutes.
- Whisk eggs in large bowl until frothy. Add pumpkin puree and whisk until smooth.
- Add brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until well combined.
- Pour in heavy cream, milk, and vanilla extract. Whisk until filling is silky smooth.
- Preheat oven to 425°F (220°C). Pour filling into chilled crust.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake 40-50 minutes longer until edges are set but center still jiggles slightly.
- Cool on wire rack for 2 hours, then refrigerate at least 4 hours or overnight before serving.
Notes
- Fresh pumpkin: You can substitute fresh pumpkin puree from a sugar pumpkin. Roast the pumpkin, puree until smooth, then drain on paper towels for 10 minutes to remove excess moisture. Use 2 cups fresh puree to replace one 15-ounce can.
- Preventing cracks: Remove the pie from the oven when the center still jiggles slightly (like set Jell-O). Overbaking causes cracks. Cool gradually at room temperature, not directly in the refrigerator.
- Make-ahead crust: The pie crust can be made up to 2 days in advance and refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.
- Evaporated milk substitution: Replace the 1 cup heavy cream and 1/4 cup milk with 1 cup plus 2 tablespoons (about 10 ounces) evaporated milk for a traditional, slightly lighter version.
- Bourbon variation: Add 2 tablespoons bourbon to the filling for warmth and depth of flavor. Reduce heavy cream by 2 tablespoons to maintain consistency.
- Storage: Refrigerate leftover pie covered with plastic wrap or foil for 3-4 days. Do not leave at room temperature for more than 2 hours due to dairy and eggs.
- Freezing: Cool completely, wrap tightly in plastic wrap then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Doneness test: Insert a knife 1 inch from the edge; it should come out clean. The center will still be slightly jiggly but will set as it cools.
- Prevent soggy crust: Bake the pie in the lower third of the oven where heat is most concentrated. Chilling the crust thoroughly before adding filling also helps.
- Spice adjustments: If you prefer a less intense spice flavor, reduce cloves to 1/8 teaspoon and ginger to 1/4 teaspoon. For extra warmth, add 1/4 teaspoon ground cardamom.