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
Scale
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.
