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Best Homemade Pumpkin Pie from Scratch

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This homemade pumpkin pie from scratch features a velvety, spiced filling that tastes like autumn distilled into a slice, paired with a flaky, buttery crust. It’s the perfect Thanksgiving dessert that will change your perspective on pumpkin pie forever.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (plus extra for dusting)
  • ½ teaspoon salt
  • ½ cup unsalted butter, very cold and cut into small cubes
  • 3–4 tablespoons ice water
  • 1 ¾ cups pumpkin puree
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • ½ cup evaporated milk
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • ½ teaspoon salt

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 3 tablespoons ice water over mixture and stir with a fork until dough starts to come together. Add remaining water if needed. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Blind bake the crust: Preheat oven to 375°F. On a floured surface, roll chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, trim excess, fold under, and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake another 5 minutes until bottom looks dry and set. Let cool slightly.
  3. Make the filling: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Add heavy cream, evaporated milk, pumpkin pie spice, and salt. Whisk until fully combined.
  4. Assemble and bake: Pour filling into pre-baked crust. Place pie on a baking sheet and bake at 375°F for 50-60 minutes, until edges are set but center still jiggles slightly. If crust edges brown too quickly, tent with foil around 30-minute mark.
  5. Cool and serve: Let pie cool on a wire rack for at least 2 hours before slicing. For best results, refrigerate for 4 hours or overnight. Serve at room temperature or slightly warm.

Notes

Keep all ingredients cold for flaky crust. Don’t overmix the filling. Use an oven thermometer for accurate temperature. The jiggle test is key: center should wobble like Jell-O when done. Let pie cool completely before slicing for clean cuts. Pie tastes even better the next day.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, from scratch, Thanksgiving dessert, fall dessert, pumpkin pie recipe, best pumpkin pie

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