There is something truly magical about preparing a Pumpkin Pie from Scratch Recipe that fills your kitchen with the warm, spicy aroma of fall and delivers a classic dessert that feels like a cozy hug in every bite. This recipe combines simple, thoughtfully chosen ingredients to create a rich, creamy filling nestled in a flaky crust, perfect for celebrations or just because you deserve a sweet treat. Whether you’re a seasoned baker or trying your hand at pumpkin pie for the first time, this recipe embraces tradition with a homemade charm that’s simply irresistible.
Ingredients You’ll Need
Gathering the right ingredients is your first joyful step toward baking a perfect pumpkin pie. Each item plays a key role, bringing essential flavor, texture, and balance to the dish—ensuring every slice tastes like a little piece of autumn heaven.
- Pie crust: Use a 9-inch unbaked homemade or store-bought crust; this forms the flaky, buttery base that holds all the goodness together.
- Pumpkin puree: 2 cups of fresh or canned 100% pumpkin provide that vibrant, velvety pumpkin flavor central to the pie’s identity.
- Granulated sugar: 3/4 cup adds sweetness that energizes the spices and pumpkin.
- Light brown sugar: 1/2 cup packed contributes a subtle molasses flavor and moistness for complexity.
- Large eggs: 2 eggs help the filling set with a smooth, luscious texture.
- Heavy cream: 1 cup enriches the custard, giving it a silky mouthfeel that’s downright dreamy.
- Whole milk: 1/2 cup lightens the cream slightly, balancing richness while maintaining creaminess.
- Ground cinnamon: 1 1/2 teaspoons — the star spice delivering warmth and depth.
- Ground ginger: 1/2 teaspoon adds a gentle zing that brightens the flavor.
- Ground nutmeg: 1/4 teaspoon offers a sweet, nutty note, best when freshly grated for extra punch.
- Ground cloves: 1/4 teaspoon brings a hint of earthiness and spice that rounds out the blend.
- Salt: 1/2 teaspoon enhances every flavor component, acting as a quiet hero.
- Pure vanilla extract: 1 teaspoon adds a fragrant, smooth finish that ties the whole filling together beautifully.
How to Make Pumpkin Pie from Scratch Recipe
Step 1: Prepare the Pie Crust
Preheat your oven to 425°F and place your unbaked 9-inch pie crust into a pie dish. Take a moment to crimp the edges however you like — it adds a charming, homemade look. The crust is your golden vessel that will crisp up perfectly, holding a luxuriously creamy filling. Keeping your crust cold before baking helps it stay flaky and tender, so if it’s homemade, chill it in advance.
Step 2: Whisk Together Pumpkin Filling
In a large bowl, bring all your filling ingredients together: pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, and milk. Whisk until the mixture is smooth and velvety with no lumps in sight. Next, add the spices, salt, and vanilla. Whisk again until everything is luxuriously combined and infused with those cozy autumn scents. This mixture is your pumpkin pie magic, rich and inviting.
Step 3: Pour Filling into Crust and Bake
Pour the luscious filling into your prepared pie crust and gently smooth the top with a spatula. Pop it into the oven at 425°F for 15 minutes to start setting the edges and building a firm base. Then, without opening the oven door, reduce the temperature to 350°F and bake for another 40 to 50 minutes. You’re aiming for the center to be mostly set but with a slight jiggle, which means it will finish setting as it cools—giving you that perfectly creamy texture we love.
Step 4: Cool Completely
This step requires patience, but it’s worth every minute. Let your pie cool at room temperature for at least 2 hours before slicing. This resting period allows the filling to fully set, ensuring each slice comes out clean and presents beautifully. Trust me, letting it chill out here makes all the difference.
How to Serve Pumpkin Pie from Scratch Recipe
Garnishes
Nothing enhances the charm of pumpkin pie like a generous dollop of freshly whipped cream. For an extra special touch, sprinkle a pinch of cinnamon or nutmeg on top, or add a few toasted pecans for a delightful crunch. These little additions elevate the flavor and look of your pie, making every bite a celebration.
Side Dishes
Pairing your pumpkin pie with a scoop of vanilla ice cream or a drizzle of caramel sauce turns a simple dessert into a decadent treat. If you prefer something lighter, a cup of hot spiced tea or freshly brewed coffee wonderfully complements the pie’s warm spices, rounding out a memorable dessert experience.
Creative Ways to Present
For a festive touch, serve your slices on rustic wooden platters or vintage china plates. Garnish each piece with edible flowers like marigolds or candied orange peel for a pop of color. You can also slice the pie into mini tartlets for individual servings at gatherings, making the Pumpkin Pie from Scratch Recipe even more approachable and fun.
Make Ahead and Storage
Storing Leftovers
Pumpkin pie keeps beautifully in the fridge for up to 4 days. Cover it loosely with plastic wrap or foil to prevent drying out. Chilling actually helps the flavors deepen, so leftovers can taste even better the next day, which is a wonderful bonus when you need a quick sweet fix.
Freezing
If you want to store your pie longer, freeze it wrapped tightly in plastic wrap and foil for up to 2 months. To thaw, place it in the refrigerator overnight. This is a fantastic method for making your Pumpkin Pie from Scratch Recipe in advance for big holiday feasts or special occasions.
Reheating
Warm up slices gently in a low oven (around 300°F) for 10-15 minutes or enjoy chilled as preferred. Be careful not to overheat, as the creamy filling can lose its perfect texture. Reheating is perfect when you want your pie to feel fresh-out-of-the-oven without waiting to bake again.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
Canned pumpkin pie filling already contains spices and sugars, which can throw off the balance in this recipe. It’s best to use plain 100% pumpkin puree for your Pumpkin Pie from Scratch Recipe to control the flavors and sweetness perfectly.
What if my pie crust edges brown too fast?
If you notice the crust edges are getting too dark during baking, simply cover them with foil or a pie crust shield halfway through. This protects the crust while the filling continues to cook evenly.
Can I substitute milk for a non-dairy alternative?
Yes, you can. Full-fat coconut milk or almond milk can work well, but they may slightly alter the flavor and texture of the final pie. For best results, stick with heavy cream and whole milk as in the traditional recipe.
How do I tell when the pumpkin pie is done baking?
Look for a mostly set filling with a slight jiggle in the center when you gently shake the pie dish. The pie will continue to set as it cools, ensuring a creamy but firm texture.
Can this recipe be made vegetarian or vegan?
This recipe is already vegetarian. To make it vegan, you would need to substitute eggs and dairy with vegan alternatives, though this will change the texture and flavor. The traditional Pumpkin Pie from Scratch Recipe shines with its rich custard made from real eggs and cream.
Final Thoughts
Making this Pumpkin Pie from Scratch Recipe is truly a rewarding experience that fills your home with comfort and joy. It’s a classic dessert that brings people together, invites smiles, and creates lasting memories. I encourage you to try it out—even if it’s your first time—and watch as the simple ingredients transform into something extraordinary. Your taste buds and loved ones will thank you!
Print
Pumpkin Pie from Scratch Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes plus cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Pumpkin Pie from Scratch features a creamy and spiced pumpkin filling baked in a flaky homemade or store-bought pie crust. Perfect for fall gatherings and Thanksgiving celebrations, this dessert blends traditional spices like cinnamon, ginger, nutmeg, and cloves with the rich texture of pumpkin puree and cream for a comforting and delicious treat.
Ingredients
Pie Crust
- 1 unbaked 9-inch homemade or store-bought pie crust
Filling
- 2 cups pumpkin puree (freshly made or canned 100% pumpkin)
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and prepare crust: Preheat your oven to 425°F. Place the unbaked pie crust into a 9-inch pie dish and crimp the edges neatly to form a decorative border.
- Mix the filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, and whole milk until the mixture is smooth and uniform.
- Add spices and vanilla: Incorporate the ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and pure vanilla extract into the pumpkin mixture, whisking thoroughly until fully combined and creamy.
- Fill the crust: Pour the prepared pumpkin filling into the pie crust, smoothing the top with a spatula for an even surface.
- Initial bake: Bake the pie at 425°F for 15 minutes to set the crust and filling.
- Reduce temperature and continue baking: Lower the oven temperature to 350°F without opening the door, and bake for an additional 40 to 50 minutes, or until the center is just set with a slight jiggle when gently shaken.
- Cool and set: Remove the pie from the oven and allow it to cool completely at room temperature for at least 2 hours. This helps the filling fully set before slicing and serving.
Notes
- For enhanced flavor, use freshly grated nutmeg and ginger instead of pre-ground spices.
- If the pie crust edges begin to brown too quickly during baking, cover them loosely with foil or a pie shield to prevent burning.
- This pie can be prepared a day in advance and stored in the refrigerator for convenience.
- Serve with whipped cream for a classic finishing touch.
