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Nut Free
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Vegetarian
Homemade Pumpkin Pie Recipe
Make this timeless and classic Homemade Pumpkin Pie for a delicious and perfect Thanksgiving dessert!
Complement Thanksgiving dinner with a quintessential Thanksgiving dessert: Pumpkin Pie! This delicious pie recipe is the star of the show these holidays. Make your ideal pie right at home with a simple and easy recipe.
Homemade pie crust is actually easier than it looks! Thank goodness for good pictures. Make pumpkin pie from scratch with step-by-step images that help create the perfectly flaky pie crust of your dreams. Also, use this homemade pie dough for many more recipes, whether it’s apple pie or cherry pie!
Table of Contents
Create a classic pumpkin pie spice blend!
Prep your own pumpkin pie spices rather than buying store-bought this year. Combine ground cinnamon, nutmeg, allspice, ground ginger, and cloves. Rival any bakery with this foolproof pumpkin spice mix!
While the pie bakes, the filling will set into a smooth, custardy texture that pairs perfectly with the flaky crust. It further sets while cooling in the refrigerator, whether you cool for just 4 hours or overnight. Serve with homemade whipped cream, and your family will enjoy this easy pumpkin pie recipe!
Key Ingredients
Pie Crust:
All-purpose flour creates the structure in the pie crust. This is a key base ingredient.
Unsalted butter creates the texture of the dough, making it perfectly flaky.
Ice water and salt help to add flavor and structure to the pie dough.
Pumpkin Filling:
Pumpkin Puree creates the base flavor in this seasonal dessert. You can’t have pumpkin pie ingredients without the pumpkin!
Heavy cream adds liquid and the custard-like structure to pie filling as it bakes.
Granulated sugar is in baked goods for sweetness and structure.
Eggs bind together the filling ingredients, making sure they hold together while baking and afterwards, too.
Vanilla extract adds delicious vanilla flavor throughout the pie.
Pumpkin pie spices are a delicious addition to any sweet fall recipe! Make your own or choose store bought spices for this tasty holiday dessert.
Finally, you’ll need salt.
Find the full printable recipe with specific measurements below.
How to make a Homemade Pumpkin Pie Recipe
Step 1: Combine flour and butter
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.
Step 2: Add ice water and create the dough
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.
Step 3: Prepare the dough
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.
Step 4: Crimp and fork
Crimp the edges of the crust. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
Step 5: Fill with pie weights
Line the pie crust with parchment paper and fill it with pie weights (I used uncooked rice).
Step 6: Bake
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.
Step 7: Lower the temp
Reduce the oven temperature to 350°F.
Step 8: Mix eggs and sugar
In a large mixing bowl, whisk together the eggs and sugar.
Step 9: Add the rest of the filling ingredients
Add pumpkin puree, heavy cream, vanilla extract, spices, and salt, and whisk until well combined.
Step 10: Prepare to bake
Pour the pumpkin mixture into the pie crust.
Step 11: Bake
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.
Step 12: Cool and serve
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.
Expert Tips:
- Make sure your eggs and cream are at room temperature for a smoother filling.
- Make your own pumpkin pie spice mix with fresh ingredients for a more vibrant taste throughout the pie.
- Remove the pie from the oven when the center is still slightly jiggly. Over baking may cause the top of the pumpkin pie filling to crack.
- Use a nice deep dish pie pan to make sure you can fit all the batter into the pre-baked crust.
- Make the pie crust recipe a day ahead, and save it for later – you can add the pie filling the next day. Make sure not to remove it from the pie dish until ready to serve for best results.
Recipe FAQs
Yes, you can get a pre-made pie crust if you’d like, but homemade adds an extra touch of flavor.
Yes, you can make this pumpkin pie a day in advance and store it in the refrigerator until ready to serve.
Cover it with plastic wrap and refrigerate. It will stay fresh for up to 3-4 days.
Enjoy these tasty Thanksgiving recipes:
- Ratatouille is the perfect veggie side dish to serve with a roast bird at the dinner table.
- Make a delicious batch of Soft Dinner Rolls to pair with very single dish at Thanksgiving dinner!
- Enjoy some Pickled Onions with perfectly tangy flavor! Serve with lunch or dinner at every family gathering with minimal prep time.
More fall recipes
If you tried this Homemade Pumpkin Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Homemade Pumpkin Pie Recipe
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
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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,
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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
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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.
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Crimp the edges of the crust. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
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Line the pie crust with parchment paper and fill it with pie weights (I used uncooked rice).
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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.
- Reduce the oven temperature to 350°F.
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In a large mixing bowl, whisk together the eggs and sugar.3 eggs, 1 cup granulated sugar
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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,
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Pour the pumpkin mixture into the pie crust.
- 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.
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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.
Notes
- Make sure not to overbake the pie filling. Over baking may cause for the top to crack.