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Perfect Homemade Pumpkin Pie from Scratch – Easy & Delicious

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This perfect homemade pumpkin pie from scratch features a flaky, buttery crust and a silky, perfectly spiced filling. It’s a crowd-pleasing winner that’s make-ahead friendly and guaranteed to impress.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • ½ cup evaporated milk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Make the pie crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat. Using a pastry cutter or two forks, cut the butter into the flour until you have pea-sized crumbs with some larger pieces. Drizzle 3 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If dry, add the extra tablespoon. Turn the dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 1 hour (up to 3 days …
  2. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into the corners. Trim excess dough, leaving a ½-inch overhang. Fold edges under and crimp. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 5 minutes until the bottom looks dry an…
  3. Prepare the filling: In a large bowl, whisk together the pumpkin puree, both sugars, eggs, egg yolk, and vanilla extract until smooth. In a separate small bowl, whisk the heavy cream and evaporated milk together. Gradually pour the milk mixture into the pumpkin mixture, whisking constantly. Add the cinnamon, ginger, nutmeg, cloves, and salt. Whisk until fully combined and silky.
  4. Bake the pie: Reduce oven temperature to 350°F (175°C). Place the blind-baked crust on a baking sheet. Pour the filling into the warm crust, filling almost to the brim. Bake for 50 to 60 minutes. The pie is done when the edges are set but the center still jiggles slightly when gently shaken. If the crust edges brown too quickly, tent with foil around the 30-minute mark.
  5. Cool completely: Remove the pie from the oven and place on a cooling rack. Cool at room temperature for at least 2 hours. Do not refrigerate while warm. Once fully cooled, refrigerate until ready to serve. The pie needs at least 4 hours of chilling time to slice cleanly.

Notes

Keep everything cold for the crust. Don’t overmix the filling. Use a baking sheet to catch drips. Check for doneness with the jiggle test. Cool gradually to prevent cracking. The pie can be made a day ahead; flavors improve overnight.

Nutrition

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

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