The Best Homemade Pumpkin Pie From Scratch

A must-try and a most favorite pie for Thanksgiving
Top this rich and creamy made-from-scratch pumpkin pie with some fresh whipped cream and you’re in for a treat!

Pie season is FINALLY here!! Who is ready for some baking?!? 

Here is the classic and the most loved by many. A must-have for the upcoming holidays. This made-from-scratch pumpkin pie is rich and spiced, thick and creamy. Top with fresh whipped cream and you’re in for a mouthwatering treat

Pie Crust: I love to make the pie crust from scratch. If you use a food processor, it will only take a few minutes to mix it up (plus 30 minutes in the refrigerator after the dough is ready, before you can roll it out). 

You can also make the dough by hand, cutting the butter with the tip of a knife or a pastry cutter. This is also as good, just a little more time consuming. You can read more about how to make the pie crust here. 

Notes: The pie crust can be done ahead of time. The filling too. Make sure to refrigerate and bake the following day. 

If you are trying to save time you can also buy the pie shell, but trust me, homemade is always best. 

How to flute a pie rust: You can decorate the edge of your pie many ways. This pretty fluted edge is generally my way to go. 

It’s easy and quick and it holds the edges nicely so they won’t fall in or shrink when baking. 

The easiest way is to make a fluted edge, is by using the index finger of one hand and push the dough between a “V” made with the index and middle finger of the other hand. Move along the edge in the same way, spacing it evenly. 

Which pumpkin to use: Even though I generally like to use fresh ingredients, for this recipe I prefer to use canned pumpkin puree (vs fresh). 

It’s a lot easier and way faster to use (no peeling, cutting, baking, mashing…). But it also yield a sturdier pie that holds its shape better. And it’s a little more consistent in taste. Win win situation!

For this recipe I use sweetened condensed milk. No need to add more sugar. You can substitute with same amount of heavy cream plus 1 cup of brown sugar 

Notes: This pumpkin pie freezes well for up to 3 months. All you will need is to thaw it overnight in the refrigerator before serving.

Ready to try it out?!?

Other pie or tart recipes you might like:

PRINTABLE RECIPE CARD: Homemade Pumpkin Pie

The Best Homemade Pumpkin Pie From Scratch

The Best Homemade Pumpkin Pie From Scratch
Yield: about 8

Author: Manuela Mazzocco

Prep time: 20 MinCook time: 1 H & 10 MInactive time: 30 MinTotal time: 2 Hour

A must-try and a most favorite pie for ThanksgivingRich and creamy, topped with fresh whipped cream and you’re in for a treat!

Ingredients

For the pie crust (9 inch):

  • 1 1/2 cups (190g) all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 oz (115 gr) unsalted butter chilled and cut into small pieces
  • about 5 to 6 tablespoons ice cold water

For the filling:

  • 1 15 oz can (450 gr) pumpkin puree
  • 2 large eggs
  • 1 14 oz (400 gr) can sweetened condensed milk
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Instructions

  1. In a food processor combine flour, sugar and salt. Pulse to mix.
  2. Add the cold butter cut in pieces and pulse. until mixture resembles coarse crumbs with peas sized crumbs.
  3. Add about 4 tablespoons of ice cold water and Pulse. Add one or two more tablespoons until the dough comes together.
  4. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes or longer.
  5. Preheat the oven to 400F (200C). Lightly grease a 9 inch pie pan with butter.
  6. Roll out the pie crust to a 13 inches in diameter circle. Transfer to pie dish and using your fingers tuck the edges under itself and flute the edges (or decorate as you wish).
  7. Cover with aluminum foil, fill with pie weights and bake for 15 minutes at 400°F.
  8. In a large bowl, whisk the pumpkin puree with the eggs.
  9. Add the condensed milk, cinnamon, ginger, nutmeg, vanilla extract, corn starch and salt. Whisk until combined.
  10. When the pie crust is partly bakes, remove the aluminum foil and weights. Pour the pumpkin filling and bake at 350°F for about 55 o 60 minutes or until the center is set. Time might vary based on the pan you use and your oven. Make sure to check the pie after 30 minutes and cover lightly with aluminum foil to prevent the edges from getting too brown.
  11. Allow the pie to cool completely before serving. Refrigerate and serve with whipped cream.
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