Best Pumpkin Pie From Scratch

Learn how to make this homemade pumpkin pie from scratch with a homemade pie crust and pumpkin filling. It’s a classic pie that you will love! Detailed step by step instructions and tips are below.

a slice of pumpkin pie on a white plate with a dollop of whipped cream

Homemade pie is a must for your Thanksgiving or holiday table. Haley here from If You Give a Blonde a Kitchen and today I’m sharing a basic homemade recipe where both the crust and filling are made from scratch.

This recipe makes a rich, spiced pumpkin filling with a buttery, flaky homemade crust. It’s quite easy to make this homemade classic pie!

Ingredients to Make Pumpkin Pie

For the Dough:

ingredients to make pumpkin pie crust

For the Pumpkin Pie Filling:

pumpkin pie filling ingredients
  • Note on the Pumpkin Puree: To make this recipe completely from scratch, use Homemade Pumpkin Puree. It’s easy and tastes amazing. You can also use canned pumpkin puree. Do not use canned pumpkin pie filling.
  • Note on Spices: You can use 2 1/4 teaspoons of Pumpkin Pie Spice instead of the individual spices, if desired.

Steps to Make the Pie Crust

mixing together the pie dough in a food processor
  1. Combine flour, sugar, salt and chilled butter pieces in a food processor.
  2. Pulse until the butter is processed into pea-sized pieces, about 15 seconds. You can also use a pastry blender to cut the butter into the flour mixture instead of using a food processor.
  3. Add one tablespoon at a time to the mixture and process until the dough begins to come together (about 3 tablespoons, but if necessary add more.)
  4. Small butter pieces will still be visible in the dough.
  5. Remove dough from the bowl and form into a disc about one inch thick. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes before rolling.

Shaping the Pie Crust

steps to shape pie crust for pumpkin pie
  • Roll the dough into a 13-inch diameter and transfer to an 8 or 9 inch pie plate.
  • Trim the dough to about 1 inch beyond the edge of the pan. Crimp around the edge with your thumb and pointer finger to form a pattern around the edge of the pie.
  • Place a round sheet of parchment paper on the pie dough and fill with pie weights or beans before baking.
  • Bake and then remove the weights and parchment paper.
pie crust in a pie pan with pie weights before baking

Prepare the filling in a medium saucepan. Then, pour into the crust and bake. Allow the pie to cool completely at room temperature then place in the refrigerator to cool completely.

mixing together ingredients for pumpkin pie filling in a large saucepan

Other Tips

  • Avoid droplets of water on the pie by making sure to include the cornstarch in the mix and remove the pie from the oven with the center is still a little jiggly. It also helps cool the pie completely at room temperature before placing in the refrigerator.
  • Always make the crust from scratch.
  • You can also use homemade Pumpkin Puree instead of canned.
  • Store the pie in the refrigerator for up to 3 days.
photo of whole pumpkin pie

Easy Pie Recipes

slice of pumpkin pie

Best Pumpkin Pie

Yield: 8 slices
Prep Time: 40 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 50 mins
Use this recipe to make a delicious homemade pie with a crust made from scratch!
5 from 7 votes

Ingredients 

For the Homemade Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled, cut into 1-inch pieces
  • 3 tablespoons ice water

For the Pie Filling:

  • 1 (15 oz) can pumpkin puree, (or 2 cups fresh homemade puree)
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 1/4 cup heavy whipping cream,, cold
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 2 teaspoons cornstarch

Instructions

To make the pie crust:

  • In a food processor, combine flour, sugar, salt and chilled butter pieces. Pulse the mixture just until the butter is processed into pea-sized pieces—about 15 seconds. Do not over-process.¹
  • One tablespoon at a time, sprinkle ice water through food chute and process just until dough begins to come together (I used exactly 3 tablespoons, but if necessary add more ice water). Small butter pieces should still be visible in dough.
  • Remove dough from bowl and form into a disc about one inch thick. Wrap in plastic wrap and place in refrigerator for at least 30 minutes before rolling.
  • Preheat oven to 400° F. Grease pie pan lightly with butter to hold pastry in place.
  • Sprinkle workspace and rolling pin lightly with flour. Roll dough from center outward into a 13-inch diameter.
  • Transfer the pie dough to pie plate and gently press the dough to the inside of pan and up the sides. Trim dough to about 1 inch beyond edge of pan. Turn edge of pastry under and press with thumb and pointer finger to crimp around the edge forming a pattern.
  • Place a piece of parchment paper on pie dough and fill with pie weights or beans. Bake for 15 minutes, then remove the weights and parchment.

To make the pie:

  • While the crust is baking, prepare the filling. In a medium saucepan over medium heat, combine the pumpkin, brown sugar, sugar, salt and spices. Bring the mixture to a low simmer, cook for 5 minutes.²
  • Remove from the heat and whisk in the cold cream and vanilla extract. Add the eggs one at a time and beat by hand until incorporated—about 1 minute. Then sprinkle the cornstarch in and whisk till combined.
  • Pour filling into the warm pie crust, return to the oven and bake for 15 minutes at 400° F. Lower the temperature to 350° F and continue baking for 40 minutes or until the center jiggles slightly when moved.³
  • Remove pie from the oven and cool completely at room temperature, then place in the refrigerator to cool completely. Serve pie chilled or at room temperature with fresh whipped cream.

Video

Notes

  1. Alternatively, you may use a pastry blender to cut butter into the flour mixture.
  2. Filling may brown slightly—that is okay!
  3. During the last half of the baking time, the filling will expand and rise, it will fall as it cools and will become completely flat.
STORAGE
  • Store pie in the refrigerator for up to 3 days. 

Nutrition

Calories: 454kcal, Carbohydrates: 46g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 160mg, Sodium: 342mg, Potassium: 106mg, Fiber: 0g, Sugar: 26g, Vitamin A: 1015IU, Vitamin C: 0.2mg, Calcium: 62mg, Iron: 1.6mg
Course: Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe was originally published in November 2018 and was updated in October 2020 with new process photos and tips.

10 comments on “Best Pumpkin Pie From Scratch”

  1. I love pumpkin pies and yours look amazing! I really appreciate that you provide photos with every step – that makes the recipe much more easier to follow. Thank you!

  2. How long can I leave the dough in the fridge before I bake it?

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