If you’ve ever dreamed of mastering a timeless fall favorite, this Pumpkin Pie from Scratch Recipe is exactly what you need. Imagine a golden, flaky crust cradling a creamy, spiced pumpkin filling that fills your kitchen with the warmest aromas of cinnamon, nutmeg, and cloves. This pie is the definition of cozy comfort and festive tradition, guaranteed to make every bite feel like a little celebration. Whether it’s for Thanksgiving, a family gathering, or just because you deserve a sweet treat, baking this Pumpkin Pie from Scratch Recipe will become one of your most cherished culinary adventures.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component is simple, yet essential, lending the perfect balance of flavor, color, and texture to your pie. The pumpkin puree gives that rich, velvety base; spices bring warmth and depth; eggs and cream provide luscious creaminess; and the crust acts as the crispy, buttery frame that holds it all together.
- 1 unbaked 9-inch pie crust: Use homemade for extra love or store-bought for convenience; either will hold the filling perfectly.
- 1 15-ounce can pumpkin puree: Pure pumpkin is key—avoid pie filling for the best taste and texture.
- 3/4 cup granulated sugar: Adds sweetness without overpowering the natural pumpkin flavor.
- 1/4 cup packed brown sugar: Brings a subtle molasses note that deepens the flavor.
- 2 large eggs: They bind everything together and give the pie its custardy consistency.
- 1 cup heavy cream: Richness that makes the filling irresistibly smooth.
- 1/2 cup whole milk: Balances the cream for a lighter texture without sacrificing creaminess.
- 1 teaspoon vanilla extract: Adds warmth and rounds out the spices beautifully.
- 1 teaspoon ground cinnamon: The star spice for that classic pumpkin pie aroma.
- 1/2 teaspoon ground ginger: Adds a tasteful zing that livens up the filling.
- 1/4 teaspoon ground nutmeg: A hint of nutmeg adds depth and a slight earthiness.
- 1/4 teaspoon ground cloves: A little goes a long way in enhancing the overall spice profile.
- 1/2 teaspoon salt: Balances sweetness and amplifies all the flavors.
How to Make Pumpkin Pie from Scratch Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 425°F so it’s hot and ready. Place your unbaked pie crust into a 9-inch pie dish, pressing it gently to fit and crimp the edges with a charming, rustic look or precise fluting—you choose! This crust will become the golden, crispy bed that holds your luscious filling, so make sure it’s evenly pressed and ready for that beautiful bake.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, milk, and vanilla extract until the mixture is perfectly smooth and glossy. Adding your cinnamon, ginger, nutmeg, cloves, and salt next, continue mixing well so every spice dances through the filling evenly. This blend is what transforms simple pumpkin into a breathtakingly flavorful custard that will enamor everyone lucky enough to taste it.
Step 3: Fill and Bake
Pour your silky pumpkin mixture into the prepared crust, smoothing the top with a spatula to make it picture-perfect. Pop the pie into the preheated oven and bake at 425°F for 15 minutes to give the crust a strong start and ensure a beautifully set top. Then lower your oven temperature to 350°F and bake for an additional 40 to 45 minutes. You want the center to be just set but still a little jiggly—this guarantees that creamy texture we all crave.
Step 4: Cool and Set
Once the baking is complete, remove your pumpkin pie from the oven and transfer it to a wire rack. Cooling fully is crucial—it helps the filling solidify nicely for clean slicing and brings out the deep, developed flavors. Patience here means each slice will be nothing short of perfect.
How to Serve Pumpkin Pie from Scratch Recipe
Garnishes
Top your pie with a generous dollop of freshly whipped cream to add coolness and fluffiness that contrasts beautifully with the dense filling. For an extra touch, sprinkle a pinch of cinnamon or a few chocolate shavings on top—it’s all about making every bite feel indulgent and inviting.
Side Dishes
Although this pumpkin pie can stand solo, pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce can elevate your dessert plate to extraordinary heights. A warm spiced cider or a cup of rich coffee balances sweetness and complements the pie’s cozy spices brilliantly.
Creative Ways to Present
For special occasions, consider serving your pumpkin pie slices on individual dessert plates with mini cinnamon sticks or a sprinkle of crushed pecans around the plate edges. Adding seasonal touches like a sprig of fresh rosemary or a dusting of powdered sugar creates an irresistible presentation that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover pie? Lucky you! Store it in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 3 days. The flavors actually meld and deepen overnight, rendering each bite even more delicious the next day.
Freezing
If you want to save your pie for longer, you can freeze it. Wrap the cooled pie tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When stored this way, your pie will maintain quality for up to 1 month. Thaw it overnight in the refrigerator before serving to preserve that lovely custard texture.
Reheating
To enjoy leftovers warm, place slices on a baking sheet and heat in a 325°F oven for about 10-15 minutes. Avoid microwaving when possible, as this can make the crust soggy and the filling rubbery. Warm pie is just as comforting and full of flavor as freshly baked!
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just roast your pumpkin, scoop out the flesh, and puree it until smooth. Fresh pumpkin can give your pie a fresher, more vibrant flavor, but make sure to strain excess moisture so your filling isn’t watery.
What if my pie crust edges brown too quickly?
No worries! Simply cover the edges loosely with foil or a pie crust shield halfway through baking to prevent burning while allowing the filling to cook fully.
Can I make this pumpkin pie vegan or dairy-free?
You can substitute the milk and cream with coconut or almond milk, and use a vegan pie crust. Replace eggs with flax eggs or a vegan egg replacer, though keep in mind texture and flavor might vary slightly.
How do I know when the pie is fully baked?
The pie is done when the center is just set with a slight jiggle — not liquidy. The edges may be more firm and slightly puffed. A gentle shake or a toothpick test can help determine readiness.
Can I prepare the pie filling ahead of time?
You sure can! Mix the filling and store it covered in the refrigerator overnight, then pour into your crust and bake as usual. This is a great time-saving tip for busy holidays.
Final Thoughts
This Pumpkin Pie from Scratch Recipe is more than just a dessert; it’s a warm hug in pie form. With its irresistibly creamy texture, perfectly balanced spices, and flaky crust, it’s destined to become your go-to recipe for every autumn celebration. I encourage you to roll up your sleeves, dive in, and make this classic treat your own—it’s always worth the effort and deliciously rewarding to share with those you love.
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Pumpkin Pie from Scratch Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic homemade Pumpkin Pie from Scratch is a rich and creamy fall dessert perfect for Thanksgiving or any cozy occasion. Made with smooth pumpkin puree and warming spices, it features a flaky pie crust and a luscious custard filling that’s baked to perfection. Enjoy the authentic taste of autumn in every bite.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 15-ounce can pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 425°F (220°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired to create a decorative border.
- Mix Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and eggs until smooth. Add the heavy cream, whole milk, and vanilla extract, continuing to whisk until fully combined.
- Add Spices and Salt: Sprinkle in the ground cinnamon, ginger, nutmeg, cloves, and salt. Stir gently but thoroughly until the spices are evenly distributed throughout the pumpkin mixture.
- Fill Pie Crust: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula for an even surface.
- Bake at High Temperature: Bake the pie at 425°F (220°C) for 15 minutes. This initial high heat helps set the crust and filling quickly.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and continue to bake for an additional 40 to 45 minutes. The pie is done when the center is set but still slightly jiggly; it will firm up as it cools.
- Cool the Pie: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely before slicing to ensure clean cuts and the perfect texture.
Notes
- Use pure pumpkin puree, not canned pumpkin pie filling, for authentic flavor and texture.
- If the crust edges brown too quickly during baking, cover them loosely with foil to prevent burning.
- The pie can be prepared a day in advance and stored in the refrigerator to enhance the flavor and ease serving.
