From Scratch Homemade Pumpkin Pie

From Scratch Homemade Pumpkin Pie

Nothing says comfort and celebration like a from-scratch homemade pumpkin pie. Made with real pumpkin purée, warm spices, and a flaky butter crust, this classic dessert delivers rich flavor and silky texture—without canned shortcuts (unless you want them). This is the ultimate pumpkin pie recipe for holidays, gatherings, or anytime you crave a timeless dessert.

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Why Make Pumpkin Pie From Scratch?

• Deeper flavor than canned fillings

• Control over sweetness & spice

• Creamier texture with fresh pumpkin

• Impressively homemade, bakery-quality results

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Ingredients

Homemade Pie Crust (Flaky Butter Crust)

• 1 ¼ cups all-purpose flour

• ½ tsp salt

• 1 tsp sugar

• ½ cup (1 stick) cold unsalted butter, cubed

• 3–4 tbsp ice water

(You may substitute a high-quality store-bought crust if preferred.)

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Pumpkin Pie Filling (From Scratch)

• 2 cups homemade pumpkin purée* (or canned, well-drained)

• ¾ cup brown sugar (or maple sugar)

• 2 large eggs + 1 egg yolk

• 1 cup heavy cream

• ½ cup whole milk

• 2 tbsp melted butter

• 1 ½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• ½ tsp salt

• 1 tsp vanilla extract

*See tips below for making fresh pumpkin purée.

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How to Make Homemade Pumpkin Pie From Scratch

Step 1: Make the Pie Crust

1. Combine flour, salt, and sugar in a bowl.

2. Cut in cold butter until pea-sized crumbs form.

3. Add ice water gradually, mixing just until dough comes together.

4. Shape into a disc, wrap, and chill for at least 30 minutes.

5. Roll out and fit into a 9-inch pie plate. Crimp edges. Chill again.

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Step 2: Prepare the Pumpkin Filling

1. In a large bowl, whisk pumpkin purée and brown sugar until smooth.

2. Add eggs and yolk; whisk gently.

3. Stir in cream, milk, melted butter, vanilla, salt, and spices.

4. Mix until silky and fully combined—do not over-whisk.

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Step 3: Bake

1. Preheat oven to 425°F (220°C).

2. Pour filling into chilled crust.

3. Bake 15 minutes, then reduce temperature to 350°F (175°C).

4. Continue baking 40–45 minutes, until edges are set and center jiggles slightly.

5. Cool completely on a rack for at least 2 hours.

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Pro Tips for Perfect Pumpkin Pie

• Avoid cracks: Don’t overbake—slight jiggle is ideal

• Extra smooth filling: Strain mixture through a sieve

• Deep flavor: Let filling rest 10 minutes before baking

• No soggy crust: Chill crust well before filling

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How to Make Homemade Pumpkin Purée

1. Halve a sugar pumpkin (pie pumpkin), remove seeds.

2. Roast cut-side down at 400°F (205°C) for 45–60 minutes.

3. Scoop flesh and purée until smooth.

4. Drain excess moisture using cheesecloth if needed.

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Delicious Variations

🥧 Classic Southern Pumpkin Pie

Add 1 tbsp molasses and use evaporated milk instead of cream.

🍁 Maple Pumpkin Pie

Replace sugar with ½ cup pure maple syrup and reduce milk slightly.

🥥 Dairy-Free Pumpkin Pie

Use full-fat coconut milk and vegan butter.

🍂 Spiced Bourbon Pumpkin Pie

Add 1–2 tbsp bourbon for depth and warmth.

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Serving Suggestions

• Fresh whipped cream or cinnamon whipped topping

• Vanilla bean ice cream

• Toasted pecans or caramel drizzle

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Storage & Make-Ahead Tips

• Refrigerate covered up to 4 days

• Freeze baked pie up to 2 months

• Best flavor after chilling overnight

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Final Thoughts

This from-scratch homemade pumpkin pie recipe delivers everything a classic should—smooth custard, bold spice, and a buttery crust. Whether for Thanksgiving, holidays, or weekend baking, this pie earns its place at the center of the table.

OTHER RECIPES

Ingredients
Pumpkin:

• 1 medium sugar pumpkin (about 3 pounds)
• Canola oil, for oiling pumpkin

Easy Pie Crust:

• 2 cups all-purpose flour, plus more for flouring
• 1/4 teaspoon salt
• 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Filling:

• One 14-ounce can sweetened condensed milk
• 1/2 cup whipping cream
• 2 tablespoons cornstarch
• 2 tablespoons molasses
• 2 tablespoons canola oil
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs

Directions

For the pumpkin:
Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.

For the easy pie crust:
While the pumpkin is cooking, make the crust. 

In a large bowl, combine the flour and salt. 

Add in the butter and work into the dough with a fork until the mixture is crumbly. 

Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. 

Divide the dough in half, shape each half into a ball and flatten slightly. 

Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. 

Transfer to a 9-inch-diameter glass pie dish. 

Fold the overhangs under and crimp decoratively. 

Pierce the dough all over with a fork. 

Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. 

Remove the foil and beans. Reduce the oven temperature to 350 degrees F.

For the filling:
Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). 

Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. 

Transfer the pie to a rack and cool for 30 minutes. 

Serve at room temperature or chilled. Enjoy the Thanksgiving!
Enjoy it !

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