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Pumpkin Pie from Scratch
5 from 150 votes

Pumpkin Pie from Scratch

This Pumpkin Pie from Scratch features a homemade flaky pie crust paired with a spiced pumpkin filling enriched with heavy cream and eggs for a smooth texture. The filling is flavored with traditional warm spices like cinnamon, ginger, nutmeg, and cloves. This pie offers a balanced sweetness and a tender yet set custard that makes it suitable for holiday desserts or any fall gathering.

Prep Time
40 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 50 mins
Servings: 8 slices
Calories: 454 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Homemade Pie Crust:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cut into 1-inch pieces, chilled
  • 3 tablespoons water ice
For the Pie Filling:
  • 1 (15 oz) can pumpkin or 2 cups fresh homemade puree, puree
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cloves ground
  • 1 1/4 cups heavy whipping cream cold
  • 1 teaspoon vanilla extract pure
  • 3 large egg
  • 2 teaspoons cornstarch

Instructions

To make the pie crust:
    Cup of Yum
  1. In a food processor, combine flour, sugar, salt and chilled butter pieces. Pulse the mixture just until the butter is processed into pea-sized pieces—about 15 seconds. Do not over-process.
  2. One tablespoon at a time, sprinkle ice water through food chute and process just until dough begins to come together (I used exactly 3 tablespoons, but if necessary add more ice water). Small butter pieces should still be visible in dough.
  3. Remove dough from bowl and form into a disc about one inch thick. Wrap in plastic wrap and place in refrigerator for at least 30 minutes before rolling.
  4. Preheat oven to 400° F. Grease 8 or 9 inch pie pan lightly with butter to hold pastry in place.
  5. Sprinkle workspace and rolling pin lightly with flour. Roll dough from center outward into a 13-inch diameter.
  6. Transfer the pie dough to pie plate and gently press the dough to the inside of pan and up the sides. Trim dough to about 1 inch beyond edge of pan. Turn edge of pastry under and press with thumb and pointer finger to crimp around the edge forming a pattern.
  7. Place a piece of parchment paper on pie dough and fill with pie weights or beans. Bake for 15 minutes, then remove the weights and parchment.
To make the pie:
  1. While the crust is baking, prepare the filling. In a medium saucepan over medium heat, combine the pumpkin, brown sugar, sugar, salt and spices. Bring the mixture to a low simmer, cook for 5 minutes.²
  2. Remove from the heat and whisk in the cold cream and vanilla extract. Add the eggs one at a time and beat by hand until incorporated—about 1 minute. Then sprinkle the cornstarch in and whisk till combined.
  3. Pour filling into the warm pie crust, return to the oven and bake for 15 minutes at 400° F. Lower the temperature to 350° F and continue baking for 40 minutes or until the center jiggles slightly when moved.³
  4. Remove pie from the oven and cool completely at room temperature, then place in the refrigerator to cool completely. Serve pie chilled or at room temperature with fresh whipped cream.

Notes

  • You can substitute 2 1/4 teaspoons of pumpkin pie spice for the individual spices listed.
  • A pastry blender is a helpful tool to cut butter into the flour mixture for the crust.
  • The pie filling may brown slightly during baking which does not affect flavor or texture.
  • Allow the pie filling to rise during baking and settle as it cools for proper texture.
  • Store the finished pie covered in the refrigerator for up to three days for best quality.

Nutrition Information

Calories 454kcal (23%) Carbohydrates 46g (15%) Protein 6g (12%) Fat 27g (42%) Saturated Fat 16g (80%) Cholesterol 160mg (53%) Sodium 342mg (14%) Potassium 106mg (2%) Fiber 0g (0%) Sugar 26g (52%) Vitamin A 1015IU (20%) Vitamin C 0.2mg (0%) Calcium 62mg (6%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 454

% Daily Value*

Calories 454kcal 23%
Carbohydrates 46g 15%
Protein 6g 12%
Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 160mg 53%
Sodium 342mg 14%
Potassium 106mg 2%
Fiber 0g 0%
Sugar 26g 52%
Vitamin A 1015IU 20%
Vitamin C 0.2mg 0%
Calcium 62mg 6%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.