There's nothing quite like the aroma of Homemade Pumpkin Pie baking in the oven, especially during the holidays. This recipe is made entirely from scratch with fresh pumpkin and a buttery, flaky crust that’s a family favorite.
This post was Originally Published on November 17, 2017, Re-published on November 22, 2021, and Updated on October 14, 2022, and November 26, to improve content and photos.
This Homemade Pumpkin Pie is a family favorite that we've been making for years. My husband loves pumpkin pie, and this has become his favorite to make every year.
Every fall, while picking out pumpkins to carve, I also grab a few pie pumpkins to make my own puree for pies. I love using fresh pumpkins because they add a natural sweetness and flavor you can't get from canned puree.
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🥧 Ingredients to Make a Homemade Pumpkin Pie
- Crust - The recipe below makes the best flaky crust for pumpkin pie. It's enough dough for up to a 9 ยฝ-inch pie dish. You can also grab store-bought piecrust for a shortcut.
- Pumpkin - To make the filling for pumpkin pie you need 2 cups of pumpkin puree. This can be fresh pumpkin purée from real pumpkins or canned pumpkin. If you use canned, get pumpkin purée or 100% pumpkin, NOT pumpkin pie filling (This is already seasoned).
- Milk - I use evaporated milk because it's thicker, creamier, and has a bit of a cooked flavor that works well in the pumpkin pie filling. If you need to, regular milk can be used as a substitute.
- Spices - Instead of using pumpkin pie spice, I opt for my own blend. The spices you will need for pumpkin pie is ground, nutmeg, ground, cinnamon, ground ginger, ground allspice, and ground cloves.
📘 Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
🥣 How to Make Pumpkin Pie from Scratch
Make the Pie Dough – In a food processor, pulse the flour, salt, and cold butter until the butter forms small pea-sized pieces. Gradually add the ice water, one tablespoon at a time, pulsing 3-5 times after each addition until the dough just begins to come together. (It should hold together when you pinch it, but doesn't need to be one big ball of dough.)
Turn the dough out onto a tea towel, twist the towel to shape the dough into a disc, and then wrap the dough in plastic wrap. Chill in the refrigerator for 30 minutes while you prepare the filling.
Make the Filling - In a large bowl, whisk together the pumpkin puree, milk and eggs. In a separate bowl, mix together both sugar, the salt and all the spices.
Add the dry ingredients to the wet ingredients and whisk until smooth, making sure no lumps remain. Chill the filling for 30 minutes in the refrigerator to allow the flavors to meld.
Roll out Crust - When the dough is done chilling, roll it out on a floured surface to about ยผ inch thickness. (If the crust cracks while rolling, simply press it together and use extra flour if it’s too sticky.)
Crimp and Fill - Place the crust in a greased 9 ยฝ-inch pie dish and press it down gently to flatten it against the sides and bottom.
Use your thumbs and index finger to crimp the edges. Pour the chilled pie filling into the pie shell and gently tap the dish on the counter a few times to pop any bubbles.
Bake and Chill - Bake at 400˚F for 15 minutes to brown the crust, then cover the crust with foil or a pie shield and bake for 30-40 minutes until a knife comes out clean when inserted into the middle of the pie.
Let the pie cool for 1 hour at room temperature, then chill completely in the refrigerator. For the best results, refrigerate overnight.
⭐️ Chef's Secret
Place a sheet pan on the rack underneath the pie while it’s cooking to catch any potential spills.
🥡 How to Store Pumpkin Pie
Once the pumpkin pie is baked and chilled, it can stay in the refrigerator up to 2 days ahead of time.
Pumpkin pie can be either served cold or at room temperature. However, don't leave the pie at room temperature for longer than 2 hours.
Pumpkin pie can also be wrapped in plastic wrap and stored in a freezer bag in the freezer for up to one month.
Kitchen Time Saver
Make the pie dough and filling ahead of time! Pie dough can be stored wrapped in plastic wrap in the refrigerator for 3 days or freezer for 3 months. The filling can be kept in an airtight container for 2 days in the refrigerator or freezer for 2 months. (Don't forget to leave time for thawing!)
🎃 More Recipes to Make with Pumpkin Puree
If you have leftover pumpkin puree, don't throw out! Make these recipes instead:
๐ Recipe
Homemade Pumpkin Pie from Scratch
Equipment
- 9 ยฝ-inch Pie Dish (affiliate link)
Ingredients
Pie Crust
- 1 ¼ cup all purpose flour
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, cold and cut into small pieces
- 3-5 Tablespoons ice water
Pumpkin Pie Filling
- 2 cups pumpkin puree, or 100% canned pumpkin
- 12 ounces evaporated milk
- 2 large eggs
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Instructions
Pie Crust
- Add the flour, salt and cold butter pieces to a food processor and pulse the ingredients 8-10 times, until the butter is the size of small peas.
- Add the ice water, 1 Tablespoon at a time, pulsing 3-5 times after each addition, until the mixture can be pressed together with your fingers. (The mixture will be crumbly).
- Turn the dough mixture out onto a tea towel. Pull the ends of the towel up and twist to wrap the dough in the towel and form it into a disc.
- Remove the disc from the towel and wrap tightly in plastic wrap. Chill the dough in the refrigerator for 30 minutes, while you make the filling.
Pumpkin Pie Filling
- Preheat the oven to 400˚F and grease a 9.5 inch pie plate with butter or baking spray.
- Combine the pumpkin puree, evaporated milk and eggs in a large mixing bowl and whisk to combine.
- In a separate bowl, mix together the brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, allspice and cloves.
- Add the dry ingredients to the wet ingredients and whisk everything together until no lumps remain. Chill the filling in the refrigerator for 30 minutes while you roll out the crust.
- After the dough is chilled, roll it out on a floured surface until it is approximately ยผ inch thick.
- Carefully lay dough onto the prepared pie plate and gently press it down so it lays flat against the sides and bottom.
- Use your index finger and thumbs to gently crimp the pie dough all the way around the edges.
- Pour the chilled filling in the crust and bake in the preheated oven for 15 minutes until the crust is lightly browned. Cover the crust with foil or pie shield and bake an additional 35-45 minutes until a knife comes out clean when inserted into the middle.
- Let the pie cool for 1 hour at room temperature, then chill completely in the refrigerator. For the best results, refrigerate overnight.
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