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photo of whole pumpkin pie

Pumpkin Pie from Scratch

Use this recipe to make a delicious homemade pie with a crust made from scratch!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings 8 slices
Calories 454kcal
Author Ashley C.


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 cups heavy whipping cream cold
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 2 teaspoons cornstarch


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.
  • 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 8 or 9 inch 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.



Notes on the recipe:
  • You can use 2 1/4 teaspoons of Pumpkin Pie Spice instead of the individual spices, if desired.
  • You may use a pastry blender to cut butter into the flour mixture.
  • Filling may brown slightly—that is okay!
  • 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.
  • Store pie in the refrigerator for up to 3 days. 


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