If you’ve ever dreamed of creating that perfect, cozy fall dessert that fills your home with irresistible aromas, then this Pumpkin Pie from Scratch Recipe is exactly what you need. It’s a delightful blend of warm spices, creamy pumpkin filling, and a buttery flaky crust that’s entirely homemade. This recipe is a celebration of simple, wholesome ingredients coming together to produce a classic dessert that’s as comforting as it is impressive. Whether you’re baking for Thanksgiving, a family gathering, or just treating yourself, this pumpkin pie will quickly become a beloved favorite.
Ingredients You’ll Need
Each ingredient in this Pumpkin Pie from Scratch Recipe is thoughtfully chosen for flavor, texture, and that beautiful autumnal color that makes pumpkin pie so inviting. From the crispy, buttery crust to the spiced, velvety filling, these essentials work in harmony to create an unforgettable dessert.
- All-purpose flour (1 1/4 cups): The foundational element for a flaky, tender crust that holds the filling perfectly.
- Salt (1/2 teaspoon): Enhances the flavors in both crust and filling, balancing sweetness and spices.
- Unsalted butter, cold and cubed (1/2 cup): Key to creating that flaky texture in the crust; keep it cold for best results.
- Ice water (3 to 4 tablespoons): Gently brings the dough together without making it tough.
- Pumpkin puree (1 can, 15 ounces): The star ingredient, lending its vibrant color and natural sweetness.
- Granulated sugar (3/4 cup): Adds sweetness and helps to balance the spices in the filling.
- Brown sugar, packed (1/2 cup): Gives depth with a hint of molasses flavor and moisture.
- Ground cinnamon (1 teaspoon): Brings warmth and classic fall spice aroma.
- Ground ginger (1/2 teaspoon): Adds a subtle spicy kick that complements the cinnamon.
- Ground nutmeg (1/4 teaspoon): Provides a slightly sweet, nutty fragrance.
- Ground cloves (1/4 teaspoon): Intensifies the spice profile with its pungent, aromatic punch.
- Salt (1/2 teaspoon): Balances the pumpkin filling’s sweetness and spices.
- Large eggs (3): Bind everything together and create a silky texture in the filling.
- Heavy cream (1 cup): Makes the filling rich and smooth, adding luscious creaminess.
- Vanilla extract (1 teaspoon): Enhances all flavors with its sweet, floral notes.
How to Make Pumpkin Pie from Scratch Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 425°F to get things warming up for the perfect bake. In a large bowl, whisk together the flour and salt—these dry ingredients set the stage for your buttery crust. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs. This is what ensures beautiful flakiness once baked. Add the ice water gently, one tablespoon at a time, until the dough just holds together. Remember, don’t overwork it! Form the dough into a disk, wrap it up, and chill in the refrigerator for at least 30 minutes to relax the gluten and keep the butter firm.
Step 2: Roll Out and Bake the Crust
Once chilled, lightly flour your surface and roll the dough into a 12-inch circle. Transfer it carefully to a 9-inch pie dish, trimming and crimping the edges to create that welcoming homemade look. This handmade touch is what makes your pie truly special. The longer you take to do this step with care, the better your crust will hold its shape during baking.
Step 3: Mix the Pumpkin Pie Filling
Combine the pumpkin puree, both sugars, and all the warm spices in a large bowl. Add the salt, eggs, heavy cream, and vanilla extract, then whisk everything until the mixture is smooth and perfectly blended. This filling is packed with cozy fall flavors, creamy textures, and just the right amount of sweetness to please everyone at your table.
Step 4: Bake Your Pumpkin Pie
Pour that luscious filling into your prepared crust. Bake at 425°F for 15 minutes to start, which helps the crust begin to crisp. Then lower the heat to 350°F and bake for an additional 40 to 50 minutes. When done, the center should be set but with a gentle jiggle, signaling a creamy consistency. If your crust edges start to brown too fast, feel free to shield them with foil. Cool the pie completely on a wire rack before slicing to allow the filling to set beautifully.
How to Serve Pumpkin Pie from Scratch Recipe
Garnishes
Nothing elevates a slice of pumpkin pie quite like a perfectly whipped dollop of fresh cream or a sprinkle of cinnamon sugar. Try adding toasted pecans or a drizzle of caramel sauce for extra charm. These little details bring layers of texture and flavor that transform each bite into an indulgent experience.
Side Dishes
Pair your pumpkin pie with a scoop of vanilla bean ice cream or a cup of spiced chai tea. These accompaniments balance the pie’s warm spices and add a cool, creamy contrast that guests will adore. For larger gatherings, consider fresh fruit or a crisp salad to cut through the richness.
Creative Ways to Present
Serve individual pumpkin pies in mini tart pans for a unique touch or use decorative pie weights to add an elegant crust pattern. For an eye-catching centerpiece, top the entire pie with edible autumn leaves made from fondant or chocolate shavings. Presentation turns your homemade creation into a feast for the eyes as well as the taste buds.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your pumpkin pie tightly with plastic wrap or store it in an airtight container in the refrigerator. Properly stored, you can enjoy delicious slices for up to four days, with all the flavors becoming even more melded and satisfying.
Freezing
You can freeze this pumpkin pie, but it’s best to wrap it carefully first with plastic wrap and then aluminum foil to prevent freezer burn. To maintain the crust’s texture, thaw it overnight in the fridge before serving. Frozen pumpkin pie can be kept for up to two months, handy for planning ahead.
Reheating
Warm your slices gently in the oven at 300°F for about 10 to 15 minutes. This preserves the luscious texture without overcooking. Avoid the microwave if you want to keep the crust flaky and the filling creamy rather than rubbery or watery.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Using fresh pumpkin requires roasting and pureeing your pumpkin flesh first, which adds a lovely depth of flavor—but keep in mind it takes more time and effort compared to convenient canned puree.
How can I prevent a soggy pie crust?
Chilling the dough before baking and baking the crust a little before adding the filling helps avoid sogginess. You can also brush the crust with a beaten egg white before filling to create a moisture barrier.
Can I substitute heavy cream with milk?
While you can use milk, it won’t be as rich or creamy as heavy cream, which contributes significantly to the silky texture of the filling. For lighter versions, consider half-and-half as a middle ground.
What spices can I adjust in this recipe?
The spice blend is flexible! If you prefer less intensity, reduce cloves or ginger. Alternatively, add a pinch of allspice or cardamom for a unique twist that still honors the pumpkin pie tradition.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or animal by-products beyond dairy and eggs, which align with most vegetarian diets.
Final Thoughts
This Pumpkin Pie from Scratch Recipe is truly a heartwarming celebration of flavors and textures that bring people together. It’s simple enough to make any day feel special yet impressive enough for holiday gatherings. I can’t wait for you to try it and experience how a lovingly homemade pumpkin pie can fill your kitchen—and your heart—with joy.
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Pumpkin Pie from Scratch Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic homemade Pumpkin Pie made from scratch with a flaky buttery crust and a rich, spiced pumpkin filling. This traditional American dessert is perfect for Thanksgiving or any cozy autumn gathering.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
For the Filling
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 425°F. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges and crimp them decoratively.
- Make the filling: In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, heavy cream, and vanilla extract until smooth and fully combined.
- Assemble and bake: Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F and bake for an additional 40 to 50 minutes, or until the center is set but still slightly jiggly.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving to allow the filling to set properly.
Notes
- Keep all crust ingredients cold for the flakiest texture.
- If the crust edges brown too quickly, cover them loosely with foil during baking to prevent burning.
- The pie can be made one day in advance and stored in the refrigerator until ready to serve.
