As the cool breeze of autumn rolls in, there’s nothing that captures the essence of the season quite like pumpkin pie. In this article, we’ll guide you through how to make the perfect pumpkin pie from scratch, including tips on making your own pie crust and using fresh pumpkin purée for an authentic, rich flavor. Let’s get started!

1. Homemade Pumpkin Pie Recipe

Ingredients

For the Pie Crust

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar (optional, for a slightly sweet crust)
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes
  • 3-4 tablespoons ice water

For the Pumpkin Pie Filling

  • 2 cups fresh pumpkin purée (or 1 can [15 oz] pumpkin purée if using canned)
  • ¾ cup packed brown sugar
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon pure vanilla extract

Instructions

Step 1: Prepare the Pie Crust

Option 1: Make the Pie Crust by Hand

Mix the dry ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.

Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter (or your hands), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Add ice water: Gradually add ice water, 1 tablespoon at a time, and stir with a fork until the dough starts to come together. Be careful not to overwork the dough.

Form the dough: Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.

Option 2: Make the Pie Crust in a Food Processor

Pulse the dry ingredients: In a food processor, pulse together the flour, salt, and sugar.

Add the butter: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Add water: Slowly drizzle in ice water, pulsing after each tablespoon, until the dough just starts to come together.

Chill the dough: Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 2: Prepare the Pumpkin Purée (If Using Fresh Pumpkin)

While canned pumpkin purée is convenient, making your own fresh pumpkin purée adds a deeper, richer flavor to the pie.

Choose the pumpkin: Use a small sugar pumpkin (also known as a pie pumpkin), which is sweeter and less watery than large carving pumpkins.

Roast the pumpkin: Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for 40-50 minutes or until the flesh is tender. Let the pumpkin cool.

Purée the pumpkin: Scoop the flesh from the roasted pumpkin and purée it in a food processor until smooth. If the purée is watery, strain it through a cheesecloth to remove excess moisture.

Step 3: Roll Out the Pie Crust

Roll the dough: Once the dough has chilled, place it on a lightly floured surface. Roll it out into a 12-inch circle, about ⅛ inch thick.

Transfer to pie dish: Gently transfer the rolled-out dough to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough, leaving about a 1-inch overhang. Tuck the edges under and crimp with your fingers or a fork.

Chill the crust: Place the pie dish in the refrigerator to chill while you prepare the filling.

Step 4: Make the Pumpkin Pie Filling

Mix dry ingredients: In a medium bowl, whisk together the brown sugar, salt, cinnamon, ginger, nutmeg, and cloves.

Whisk the eggs: In a large bowl, lightly beat the eggs. Add the pumpkin purée and the sugar-spice mixture. Stir until combined.

Add cream and milk: Gradually whisk in the heavy cream, milk, and vanilla extract until smooth and well incorporated.

Step 5: Assemble and Bake the Pie

Preheat the oven: Preheat your oven to 425°F (220°C).

Pour the filling: Pour the pumpkin filling into the prepared pie crust, spreading it out evenly.

Bake the pie: Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 45-50 minutes, or until the center is set and a knife inserted in the middle comes out clean.

Cool the pie: Remove the pie from the oven and let it cool completely on a wire rack. The pie will continue to set as it cools.

Step 6: Serve

Chill the pie: For the best texture, chill the pumpkin pie in the refrigerator for at least 2 hours before serving.

Serve with whipped cream: Serve slices of pumpkin pie topped with freshly whipped cream or a scoop of vanilla ice cream for a delightful finishing touch.

 

2. Tips for the Best Pumpkin Pie

Use Cold Butter for the Crust: Keeping the butter cold is key to a flaky pie crust. If the butter begins to melt while mixing, pop the dough back in the refrigerator for a few minutes.

Don’t Overmix the Dough: Overworking the dough can result in a tough crust. Mix just until the dough comes together.

Strain Fresh Pumpkin Purée: If you’re using homemade pumpkin purée, make sure to strain it if it’s watery. This will prevent the pie filling from being too loose.

Protect the Crust: To prevent the edges of the crust from over-browning, use a pie shield or cover the edges with aluminum foil after the first 15 minutes of baking.

Check for Doneness: The center of the pie should be slightly jiggly when removed from the oven. It will firm up as it cools.

3. Variations of Pumpkin Pie

This classic pumpkin pie recipe is delicious as is, but you can customize it with a few fun variations:

Spiced Pumpkin Pie: Add a little more heat by increasing the amount of ginger or cloves, or even adding a pinch of allspice.

Maple Pumpkin Pie: Replace some of the brown sugar with pure maple syrup for a natural, rich sweetness.

Bourbon Pumpkin Pie: Add a tablespoon or two of bourbon to the filling for a boozy twist with a caramel-like depth.

Gingersnap Crust: For a flavorful and crunchy base, swap the traditional pie crust for a gingersnap cookie crust.

4. How to Store Pumpkin Pie

Refrigerating:

Refrigerate: Pumpkin pie should be stored in the refrigerator. Cover it loosely with plastic wrap or foil and refrigerate for up to 3-4 days.

Reheating:

Reheat: If you prefer warm pumpkin pie, gently reheat individual slices in the microwave for 20-30 seconds or warm the entire pie in a low oven.

With a flaky homemade crust and a rich, spiced pumpkin filling, this pie is a true classic that will impress at any gathering. Whether you’re serving it for Thanksgiving, Halloween or just indulging in a cozy dessert, this homemade pumpkin pie brings the warmth and flavors of autumn to your table.

With a little time and care, you’ll have a pie that’s far superior to anything store-bought. So roll up your sleeves, grab your rolling pin, and enjoy the satisfaction of baking a beautiful pumpkin pie from scratch!

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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