Go Back
–+ servings
Pumpkin pie slice on a plate.
Print Recipe
No ratings yet

Homemade Pumpkin Pie Recipe

Making a classic pumpkin pie recipe at home is simpler and more delicious than you'd ever expect!
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Dessert, Desserts
Cuisine: American
Diet: Vegetarian
Allergy: Nut Free, Vegetarian
Servings: 8 servings
Calories: 404kcal
Author: Marina Rizhkov

Ingredients

Pie Crust:

  • 1½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, cold
  • 4-6 Tbsp ice water

Pumpkin Filling:

  • 15 oz pumpkin puree, 1 can
  • ¾ cup heavy cream
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spices
  • ¼ tsp salt

Instructions

  • Combine the flour and salt in a mixing bowl. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
    1½ cups all-purpose flour, ½ tsp salt, ½ cup unsalted butter,
    Dry ingredients in a grey dish.
  • Gradually add the ice water, one tablespoon at a time. Add just enough water until the dough comes together and forms a ball. Gather the dough and shape it into a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to allow the dough to chill and rest.
    4-6 Tbsp ice water
    Pumpkin pie dough on a wooden board.
  • Preheat the oven to 400F. Lightly flour a clean surface and roll out the chilled dough into a circle, about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch pie dish. Gently press the dough into the bottom and sides of the dish.
    Pie crust dough inside aa glass dish.
  • Crimp the edges of the crust. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
    Dough for pumpkin pie crust ready to bake.
  • Line the pie crust with parchment paper and fill it with pie weights (I used uncooked rice).
    Pumpkin pie crust in a glass dish with rice in as pie weights.
  • Bake for 20 minutes with pie weights. Then remove the weights and bake for 5 more minutes. Take it out of the oven and let the crust cool to room temperature.
    Pumpkin pie crust fresh baked.
  • Reduce the oven temperature to 350°F.
  • In a large mixing bowl, whisk together the eggs and sugar.
    3 eggs, 1 cup granulated sugar
    Wet ingredients in a white bowl with a whisk.
  • Add pumpkin puree, heavy cream, vanilla extract, spices, and salt, and whisk until well combined.
    ¾ cup heavy cream, 1 tsp vanilla extract, 2 tsp pumpkin pie spices, ¼ tsp salt, 15 oz pumpkin puree,
    Poured pie filling into baked pie crust in a glass dish.
  • Pour the pumpkin mixture into the pie crust.
    Poured pie filling into baked pie crust in a glass dish.
  • Bake for 40-50 minutes, or until the filling is set. The pie may still have a slight jiggle in the center, but it will firm up as it cools.
  • Once baked, remove the pie from the oven and let it cool completely. Then refrigerate it for at least 2 hours, or overnight, to allow it to fully set. Top with whipped cream before serving.
    Pumpkin pie ready to serve on a wooden board.

Notes

  • Make sure not to overbake the pie filling. Over baking may cause for the top to crack. 

Nutrition

Calories: 404kcal | Carbohydrates: 48g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 117mg | Sodium: 253mg | Potassium: 187mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9046IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg