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There’s nothing like a classic pumpkin pie made completely from scratch. Forget about store-bought stuff. This homemade version has a creamy, spiced filling, buttery crust, and the nostalgic Thanksgiving flavor we yearn for all year long. If you’ve ever felt nervous about making pumpkin pie from scratch, don’t worry…we’ll walk you through every step to ensure your pie comes out smooth, creamy, and perfectly baked every time.
Whether you’re hosting Thanksgiving or just want a cozy fall dessert, this is the only pumpkin pie recipe you’ll ever need.
Oh, pumpkin pie, oh, pumpkin pie, you taste so good… Who needs a song about Christmas trees when you can sing about pie?
I know there are haters out there (haters are going to hate, hate, hate. Thank you, Taylor Swift.) I don’t even understand the hate, but that’s okay. It exists. I believe every blog should share their favorite classic recipes and this is one of my favorites. Well, this and my mom’s lemon meringue pie.
Feelings of gratitude for the way I have grown
Thanksgiving has always been one of my favorite holidays since I was a child. Cousins, aunts, uncles, and everyone else were crammed into my grandfather’s house in Le Grande, Oregon, with folding tables and chairs lined up in every corner. There were always more people than the house could technically accommodate, and more than once us kids fell on the floor holding our plates.
Even if we were at home in Vancouver, Washington, the house would still be full of family and even a few people from church who had nowhere to go. Dad always made sure no one spent Thanksgiving alone. The cousins played non-stop, the adults snacked and chatted, and in the middle of the afternoon we finally sat down to have “dinner.” After cleaning up (I always use paper plates…just to keep me sane), the ladies and kids do some Christmas crafting, the guys watch soccer, and then it’s pie time!
But to be honest, my favorite part was the next day. It was a time of laziness, watching movies, leftovers, and eating turkey sandwiches on rolls. I loved them more than the big meals.
We are currently having Thanksgiving at our house.
As an adult, Thanksgiving looks a little different. Where we currently live, most people have deep roots and large family gatherings, so it can feel a little lonely when you’re not traveling. This day wasn’t a lively holiday when I was growing up, but it taught me an important lesson. Just like my father, always look around to see who needs to be seated at the table.
Our traditions have changed, but we still have pie…and let’s be honest, with pie, everything is fine.
pumpkin pie ingredients
Start by making one of my favorite puff pastry recipes, or the fool-proof dough recipe your mom taught you. Both recipes make a double crust, so this pumpkin pie only requires half the dough. You can freeze the other half or make two pumpkin pies! Or use the other half for lemon meringue pie.
Here is the grocery list for stuffing:
Pumpkin Puree: The base of the filling, providing richness, moisture, and classic pumpkin flavor. Fresh cream: Adds richness and creates a smooth custard-like texture. Half and Half: Balances the cream and keeps the filling creamy without being too thick. Salt: Enhances flavor and brings out the spice and pumpkin flavor. Sugar: Adds sweetness to the pie and helps the filling set smoothly. Brown Sugar: Adds a deeper caramel flavor and extra moisture, enriching the flavor of your pie. Eggs: Bundle the filling together and firm it up into a smooth custard when baking. Cinnamon: The main warming spice that gives classic pumpkin pie flavor. Nutmeg: Adds warmth and a slightly sweet nutty flavor that pairs perfectly with pumpkin. Cloves: Add bold, aromatic depth, and add just a little to create a signature fall flavor. Ginger: Adds brightness and a gentle spicy kick to balance out the sweetness.
How to bake pumpkin pie
Pumpkin pie is one of the easiest pies you can make. Literally, mix everything and pour into the dough. that’s it! The basic steps are:
Preparation: Preheat oven to 400°F. Make the pie crust: Make the pie crust according to the recipe card for the all-butter pie crust recipe. Divide the dough in half, roll half of the dough and place it in the pie pan. Chill the pie crust: Prick the bottom of the pie crust all over and place in the refrigerator for 30 minutes. Bake the pie crust in a blind. Add the pie weights to the dough, place the foil loosely over the dough, and bake for 15 minutes. Remove the foil and bake for an additional 6-8 minutes. Pro tip: Bake the dough blind to avoid it becoming soggy after you add the filling. Make the pie filling: Combine pumpkin, salt, sugar, and spices in a large saucepan over medium heat and bring to a boil. Cook the filling for 5 minutes, stirring constantly. Add the cream, half and half, and stir over medium-high heat for another minute, until it boils and starts to crackle. Whisk the eggs and yolks in a separate small bowl and slowly add 1 tablespoon of the pumpkin mixture to the eggs to temper. Bake: Bake on high for 25 minutes, then reduce heat to 350°F and bake for another 10 minutes. When the dough begins to darken, cover it with foil. Pro tip: You’ll know the pie is cooked when it puffs up a little in the middle and the center barely moves. Cool: Remove pie from oven and place on cooling rack. Leave for 2 hours until solidified. Topping: Top with fresh cream or powdered sugar.
How to topping pumpkin pie
Have you ever seen that meme where a pumpkin pie is covered in four inches of whipped cream on all sides? It makes me laugh every time. Pumpkin pie with whipped cream on top is delicious. I recommend making a stable whipped cream and creating a nice piped mass on top.
I’m also obsessed with the pie stamps in these photos. Don’t you look so cute?! And I don’t usually do cute things. They are also very easy. Roll out the remaining half of the pastry and stamp the leaves. Bake at 375°F for 15-20 minutes.
Frequently asked questions about pumpkin pie
The biggest cause of cracked pumpkin pie is overbaking. You can make a smooth pumpkin pie by baking quickly at a high temperature and then baking at a lower temperature the rest of the time. Setup is complete after at least 2 hours.
If you ask me this question about ingredients, most of the time I’ll say fresh. For pumpkin pie, canned pumpkin is definitely the way to go. It will hold together better, have a better texture, and taste better.
yes of course! I always say I make homemade dough, but I get it! Sometimes you just don’t have time for that!
Notice the bulge in the middle and the small movement in the middle. Then remove from the oven and let cool to finish setting up.
Pumpkin pie filling does not contain wheat or other sources of gluten, so if you follow this recipe, your pie filling will be gluten-free. The crust is not gluten free.
How to make, store, and freeze
Make-ahead: Pumpkin pie is a great make-ahead pie, perfect for Thanksgiving. One less thing to do on Thanksgiving Day. Make and bake according to the instructions and let cool completely. Wrap tightly in plastic wrap and store in the refrigerator up to 2 days before eating. Top with whipped cream just before serving.
Storage: Store pumpkin pie in the refrigerator. Wrap it loosely with plastic wrap or aluminum foil. Leftovers can be stored in the refrigerator for 3 to 4 days.
Freezing: Pumpkin pie can be stored in the freezer. Once cooled completely, wrap tightly in plastic wrap and place in a sealed bag. It can be stored in the freezer for about 1 month. When ready to eat, remove from the freezer and thaw in the refrigerator for 10-12 hours before serving.
It wouldn’t be Thanksgiving without some homemade pumpkin pie from scratch. Gather your family, friends, or anyone who needs a place to feel loved around the table and create the perfect pumpkin pie.
See more pie recipes you’ll love:
See how to make this recipe…
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Preheat oven to 400 degrees Fahrenheit.
Prepare the pie crust, form the dough into a 9-inch pie plate, prick the bottom of the dough with a fork, and place in the refrigerator for 30 minutes.
1 piece of puff pastry
Add pie weights to the dough, cover with foil to prevent browning, and bake for 15 minutes. Remove the foil and bake for an additional 6-8 minutes. Next, remove the puff pastry from the oven.
Meanwhile, combine pumpkin, salt, sugar, and spices in a large saucepan. Reduce heat to medium, bring to a boil, and cook, stirring constantly, for 5 minutes.
2 cups pumpkin puree, 1/2 teaspoon salt, 1/4 cup white sugar, 1/2 cup brown sugar, 2 teaspoons cinnamon, 1/4 teaspoon powdered nutmeg, 1/4 teaspoon ground cloves, 3/4 teaspoon grated ginger
Add the cream, half and half, and stir over medium-high heat for another minute, until it boils and starts to crackle.
1 cup of fresh cream, 1/2 cup half and half
2 eggs, 1 egg yolk
Bake at 400°F for 25 minutes, then immediately reduce the heat to 350°F and continue baking for 10 minutes or until the pie is puffed and the center is barely moving. Edges may be slightly cracked. If the dough is getting too brown, you may want to cover the dough with aluminum foil for the last 20 minutes.
Place the pie on a wire cooling rack and leave without touching for 2 hours to set up.
Store the pie in the refrigerator
Provided by: 1slice, calorie: 341kcal, carbohydrates: 37g, protein: 5g, fat: 20g, Saturated fat: 10g, Polyunsaturated fats: 2g, Monounsaturated fats: 6g, Trans fat: 0.004g, cholesterol: 104mg, sodium: 273mg, potassium: 237mg, fiber: 3g, sugar: twenty threeg, Vitamin A: 10117IU, Vitamin C: 3mg, calcium: 82mg, iron: 2mg
Nutritional information is automatically calculated and should only be used as a rough guide.
