A comforting homemade pumpkin pie with a perfectly flaky, buttery crust and rich, spiced pumpkin filling – this easy-to-follow recipe will bring the warmth of fall to your table. You won’t get the same fresh, homemade taste from store-bought pies. Plus, making this pie from scratch is easier than you might think, and the results are absolutely worth it!
Why You’ll Love This Recipe
I love this pumpkin pie because it’s everything you want in a fall dessert. The crust is flaky and buttery, and the filling is smooth, creamy, and perfectly spiced. It has the rich flavor of pumpkin combined with warm autumn spices like cinnamon, ginger, and nutmeg. Plus, making it from scratch means you control the quality of ingredients, and the taste is so much fresher than anything you could buy at the store. It’s a classic fall favorite that’s perfect for any gathering, whether it’s Thanksgiving, a cozy dinner, or just a seasonal treat.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the filling:
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the crust: In a large bowl, combine flour and salt. Add cubed, chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together. Shape the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
- Roll out the dough: Once chilled, roll the dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trim any excess dough, and crimp the edges. Place the crust in the fridge while you prepare the filling.
- Make the filling: In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, sugars, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
- Assemble the pie: Pour the pumpkin filling into the prepared crust, smoothing it into an even layer.
- Bake: Preheat your oven to 375°F (190°C). Bake the pie for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust edges brown too quickly, cover them with foil or a pie shield during the last 15 minutes of baking.
- Cool and serve: Let the pie cool to room temperature, then refrigerate for at least 2 hours before slicing to allow the filling to set. Serve with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Crust variations: For a twist on the classic, you can make a graham cracker crust instead of a traditional pie crust. The crunch and sweetness complement the pumpkin filling beautifully.
- Dairy-free version: To make this pie dairy-free, substitute the heavy cream with coconut cream and use a dairy-free butter alternative in the crust.
- Spiced version: Add a pinch of ground allspice or a teaspoon of maple syrup to the filling for a unique flavor profile.
- Pecan topping: If you love nuts, add a layer of chopped pecans on top of the pie before baking for a crunchy, nutty finish.
- Sweetener swap: For a healthier option, you can replace the brown and granulated sugar with maple syrup, honey, or a low-calorie sweetener of your choice.
Storage/Reheating
- Storage: I recommend storing the pie in the refrigerator. It will keep well for about 3-4 days.
- Reheating: To reheat, place a slice of pie in the microwave for about 20-30 seconds or warm it in a 350°F (175°C) oven for about 10 minutes until heated through. You can also enjoy it cold if you prefer!
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FAQs
How can I make the crust extra flaky?
For the flakiest crust, it’s important to keep the butter as cold as possible when working with it. I like to chill the butter, and even the flour and bowl, before mixing. Also, be sure not to overwork the dough – the less you handle it, the better.
Can I make this pie ahead of time?
Yes, this pie is great for making ahead of time! You can prepare it a day or two in advance, and simply refrigerate it until you’re ready to serve. It also freezes well if you want to make it further in advance.
What can I use if I don’t have a 9-inch pie dish?
If you don’t have a 9-inch pie dish, you can use an 8-inch dish or even a tart pan. Just keep an eye on the baking time, as smaller pans will cook faster, and larger pans may require more time.
Can I use fresh pumpkin instead of canned puree?
Yes! If you have fresh pumpkin, you can roast or steam it, then puree it for use in this recipe. Just make sure to drain any excess liquid before using it in the filling to prevent the pie from becoming too watery.
Can I add whipped cream to the filling?
You can fold whipped cream into the filling for a lighter, fluffier texture. Just be careful not to deflate it too much, as it can alter the consistency of the pie.
Conclusion
This easy homemade pumpkin pie from scratch with a flaky crust is the perfect way to bring the cozy flavors of fall into your kitchen. Whether you’re baking it for a holiday gathering or simply craving a slice of pumpkin goodness, this recipe will surely become a favorite. With its warm spices, creamy texture, and buttery crust, this pumpkin pie will quickly earn a special place on your dessert table!
Easy Pumpkin Pie from Scratch with Flaky Crust
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This easy pumpkin pie from scratch features a buttery, flaky crust and a rich, spiced pumpkin filling. Made with simple ingredients like pumpkin puree, cinnamon, and ginger, it’s the perfect fall dessert. Whether for Thanksgiving or a cozy gathering, this homemade pie is fresher and more flavorful than any store-bought option. Learn how to make pumpkin pie with a flaky crust and indulge in the best flavors of fall!
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
For the filling:
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Combine flour and salt in a large bowl. Add the cubed butter and work it into the flour with a pastry cutter or fingers until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Shape the dough into a ball, wrap in plastic, and chill for at least 30 minutes.
- Roll out the dough: Once chilled, roll the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim excess dough, and crimp the edges. Refrigerate the crust while preparing the filling.
- Make the filling: Whisk together the pumpkin puree, heavy cream, eggs, sugars, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth.
- Assemble the pie: Pour the pumpkin filling into the prepared crust and smooth it into an even layer.
- Bake: Preheat oven to 375°F (190°C). Bake the pie for 45-50 minutes, or until set and a knife inserted into the center comes out clean. Cover crust edges with foil if they brown too quickly.
- Cool and serve: Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving. Serve with whipped cream or a sprinkle of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
