The Best Pumpkin Pie Recipe from Scratch – Classic, Creamy & Perfect for Fall
Every year when fall rolls around, I tell myself this is the year I’m gonna slow down, enjoy the season, and not let the holidays stress me out. And then—boom. School events, Halloween costumes, Thanksgiving planning, and somehow I’m already behind on Christmas shopping. But no matter how crazy life gets, there’s one thing I always make time for: baking a pumpkin pie from scratch.
Now, I know some people swear by the canned stuff, and no judgment there (trust me, I’ve been in survival mode plenty of times). But if you’ve never made a pumpkin pie from real pumpkin, I promise—it’s worth it. This is hands-down the best pumpkin pie recipe, the one my family actually asks for every year. It’s got that perfect balance of smooth, creamy pumpkin custard pie filling with warm spices and a flaky, buttery crust. Whether you’re looking for a classic pumpkin pie recipe, a sweet pumpkin pie recipe, or just a simple pumpkin pie recipe that won’t stress you out, this one checks all the boxes.
And if you’re feeling extra fancy? I’ll walk you through the best pumpkin pie crust recipe too, because let’s be real—a good crust makes all the difference. Whether you’re making a fresh pumpkin pie recipe using a real pumpkin, or you just want a pumpkin pie recipe easy enough to throw together with the kids, I’ve got you covered. This is the best pumpkin pie recipe from scratch, tested and approved by a mom who’s made more holiday desserts than she can count.
So grab your apron, take a deep breath, and let’s make some pie.
What You’ll Need
Before we jump in, let’s talk ingredients. You don’t need anything fancy, and if you’re like me, you probably have most of this stuff in your pantry already.
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
For the Filling:
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling—trust me, it’s different)
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk (or heavy cream if you want it extra rich)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
How to make pumpkin pie
Step 1: Make the Pie Crust
If you’re short on time (or patience), a store-bought crust works just fine. But if you wanna go homemade, it’s really not that hard.
- In a mixing bowl, combine the flour and salt.
- Cut in the cold butter using a pastry cutter or a fork until it looks crumbly, like coarse sand.
- Add the ice water one tablespoon at a time, mixing until the dough starts to come together. It should hold its shape but not be sticky.
- Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes.
Step 2: Roll It Out & Pre-Bake the Crust
- Roll out the dough on a lightly floured surface until it’s about 12 inches across.
- Carefully transfer it to a 9-inch pie dish. Trim any extra dough hanging off the edges and crimp the edges with your fingers or a fork.
- Stick the crust in the fridge for 15 more minutes. Cold dough makes a flakier crust!
- Preheat your oven to 375°F.
- Line the crust with parchment paper and fill it with pie weights (or dried beans, because who actually owns pie weights?).
- Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes.
Step 3: Make the Pumpkin Filling
While the crust is pre-baking, let’s whip up the good stuff.
- In a large bowl, whisk together the pumpkin purée and brown sugar.
- Add the eggs, one at a time, whisking well.
- Pour in the evaporated milk and vanilla, and mix until smooth.
- Sprinkle in the cinnamon, ginger, nutmeg, cloves, and salt. Stir until everything is combined and smells like fall in a bowl.
Step 4: Bake the Pie
- Pour the filling into the pre-baked crust and smooth it out.
- Lower the oven temp to 350°F and bake for 45-50 minutes. The center should be slightly wobbly, but not liquid.
- Let the pie cool completely before slicing. This part is painful, but if you cut it too soon, the filling won’t set properly.
Pumpkin Pie FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you want a pumpkin pie from real pumpkin, just roast a small sugar pumpkin, scoop out the flesh, and blend it until smooth. It’ll give you a slightly different texture, but the flavor is amazing.
What’s the secret to a flaky crust?
Cold butter. Always. The butter should be straight from the fridge, and if your kitchen is warm, you can even chill your flour and mixing bowl. A good pumpkin pie crust recipe also needs just enough water to bring it together without making it sticky.
How do I know when my pie is done?
The edges should be set, but the center should still have a little jiggle when you tap the pan. If you bake it until the middle is completely solid, you’ll end up with a dry pie. Nobody wants that.
Can I freeze pumpkin pie?
Yep! Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to two months. Just thaw it in the fridge overnight before serving.
Why did my pumpkin pie crack?
Overbaking is usually the culprit. Classic pumpkin pie recipes set from the edges inward, so once the center is just barely set, it’s time to pull it out. Letting it cool slowly also helps prevent cracks.
The Best Pumpkin Pie Recipe Card
Pumpkin Pie
Ingredients
Method
- Mix flour and salt in a bowl.
- Cut in cold butter with a pastry cutter until it looks crumbly.
- Add ice water, one tablespoon at a time, and mix until dough holds together.
- Shape into a disc, wrap, and refrigerate for 30 minutes.
- Roll out dough and fit into a 9-inch pie dish. Crimp the edges.
- Chill for 15 minutes.
- Preheat oven to 375°F (190°C).
- Line crust with parchment paper and pie weights.
- Bake for 10 minutes, remove weights, then bake for another 5 minutes.
- In a large bowl, whisk together pumpkin, brown sugar, eggs, evaporated milk, and vanilla.
- Add cinnamon, ginger, nutmeg, cloves, and salt. Stir until smooth.
- Pour filling into the pre-baked crust.
- Reduce oven temperature to 350°F (175°C) and bake for 45-50 minutes, until the center is slightly wobbly but mostly set.
- Let cool completely at room temperature, then chill for at least 2 hours before serving.
Notes
- For a flakier crust: Keep all ingredients cold, including the flour if possible.
- Prevent cracks: Don’t overbake—take it out while the center still has a slight jiggle.
- Make ahead: Pumpkin pie tastes best when made a day in advance.
- Serving suggestion: Top with whipped cream and a sprinkle of cinnamon!
At the end of the day, nothing beats the smell of a classic pumpkin pie recipe baking in the oven. It’s that warm, cozy hug of cinnamon and nutmeg that just makes everything feel right—even if the kids are running around like wild animals and someone already spilled juice on the table. Trust me, I’ve been there.
This truly is the best pumpkin pie recipe from scratch, whether you’re using canned purée or going all out with a pumpkin pie from real pumpkin. The creamy, spiced pumpkin custard pie filling paired with a homemade pumpkin pie crust recipe makes all the effort worth it. And if you’re looking for a pumpkin pie recipe easy enough to whip up without feeling overwhelmed, this one’s got you covered.
Whether you’re making this for Thanksgiving, a cozy fall weekend, or just because you have a craving for sweet pumpkin pie recipe, this is the one to try. And hey, if your kids don’t eat it? That just means more pumpkin pie desserts for you.
