This is the best Pumpkin Pie recipe from scratch, complete with step-by-step instructions for making your very own homemade pie crust.  The filling is smooth and creamy with the perfect blend of pumpkin pie spice all wrapped up in a buttery, flakey crust.

If you’re looking for more holiday pies and desserts, be sure to to try our Berry Pie, Chocolate Cheesecake, and Nutella Cream Cheese Cake. They’re sure to make everyone swoon.

A small white plate with a slice of this pumpkin pie recipe from scratch, topped with whipped cream.

Best Pumpkin Pie Recipe From Scratch

No fall season would be complete in our house without this homemade pumpkin pie recipe.  The filling is super creamy, rich, and pumpkiny and the crust is tender, flakey, and so easy to make.  You could buy a premade crust in a pinch, but trust us when we say that you can totally do it.  

Whether you want to use fresh pumpkin puree or canned is completely up to you.  We like it both ways, although canned is far quicker and has that “pumpkin pie flavor” that you may be used to.  When in doubt, why not try it both ways!?

For a total stunner, top with these Sugared Cranberries and a dollop of lightly sweetened whipped cream.

A baked homemade pumpkin pie in a pie dish.

Key Ingredients

  • Flour – for the crust for pumpkin pie, all-purpose flour works great.
  • Crisco – in my experience, Crisco works great because it doesn’t melt as easily as butter.  But, you can absolutely substitute cold butter if you’d prefer.
  • Cold Water – use super cold water to keep the dough as cool as possible.  You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
  • Pumpkin Puree – you can use canned pumpkin puree or make your own. Just don’t use pumpkin pie filling because it already has seasoning and sweeteners added.
  • Evaporated Milk – this makes your pie silky smooth.  
  • Brown Sugar – you can use light or dark brown sugar.
  • Eggs – any kind of large eggs will work great as a binder for the filling.
  • Baking Spices – we use a blend of cinnamon, ginger, and cloves.
Three photos showing the steps for how to roll pie dough and lining a pie dish.

How to Make this Pumpkin Pie Recipe from Scratch

  1. Mix the pie dough.  Combine the four and salt, then add the Crisco (or cold butter) and use your fingers to combine.  Once the mixture resembles coarse meal, make a well in the center and add the water.  Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened.  Do not overmix or knead!
  2. Chill.  Form the dough into a flat disc, wrap in plastic and let rest in the cooler for about 30 minutes—1 hour.
  3. Roll the dough out.  Using a rolling pin, start in the middle of the dough and roll outwards to make a circle that is large enough for the dough to hang over your pie plate at least 1/2″.
  4. Line your pie plate.  Carefully line a 9″ pie plate with the rolled dough, cutting the excess dough off to leave a ½” overhang.  Tuck the dough under to create a smooth edge, then use your fingers to crimp the dough into a decorative pattern and set it aside.  
  5. Make the filling.  In a blender, combine the pumpkin puree, evaporated milk, brown sugar, cinnamon, salt, ginger, cloves, and eggs.  Blend on low until all of the ingredients are combined, then pour into the prepared pumpkin pie crust.
  6. Bake.  Bake in a preheated 425-degree oven for 15 minutes, then reduce the oven temperature to 350 degrees and bake for another 45 minutes, or until the filling is set in the center and the crust is golden brown.  If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
  7. Serve.  Once the pie has finished baking, remove it from the oven and let cool on a wire rack to room temperature before slicing and serving with a scoop of fresh whipped cream or vanilla ice cream.  Enjoy!
Three photos showing how to crimp the edges of a homemade pie crust.
Three photos showing pumpkin pie filling being made and added to a pie shell.

Tips for Making the Crust

  • If you have the time, blind baking the crust will keep it from getting soggy if it’s stored for a couple of days before serving. If you plan to serve this pie within 24 hours, there’s no need to blind-bake the crust.
  • If you want to save some time, you can use a store-bought pie crust. You can find them in the refrigerator aisle at the grocery store by the biscuits. That will take a few minutes off your preparation time. You can also use a frozen pie crust found by the frozen berries at the grocery store.
  • If you want to make a deep dish pie, I would recommend making 1 1/2 times the pumpkin pie custard recipe and adjusting the baking time as needed.
  • When it comes to making flakey pie dough, remember to keep your ingredients cold, cold, cold!  Using cold butter or Crisco and ice water will help immensely. 
  • It’s a good idea to chill your pie dough if you have the time, but if you are in a rush, you can skip it.  This recipe still rolls out nicely without chilling.
  • The trick to making sure your Pumpkin Pie doesn’t crack is turning the oven down after 15 minutes of baking and making sure you don’t over bake it.  Once the center is jiggly, it’s done!
A full pumpkin pie made from scratch in a pie dish with a slice removed.

Frequently Asked Questions

How do I know when my pumpkin pie is finished baking?

Give the pie a gentle little shimmy, and if it jiggles in the center, your pie is finished.  If it still looks liquidy, keep baking, and if you are unsure, you can always check whether a knife inserted into the center comes out clean.  If your pie crust is starting to brown, but the pie hasn’t finished baking, cover the edges of the crust with aluminum foil so that they don’t burn.

Which is better—canned pumpkin puree or fresh pumpkin puree?

Both work great but canned is more consistent.   It has that pumpkin pie flavor and texture that you are probably used to.  Check out our post on Homemade Pumpkin Puree if you choose to go that route.  

Can I make Pumpkin Pie ahead of time?

Absolutely, and you actually have a few options:
Make and form the pie crust ahead of time and freeze.  This way, all you’ll need to do is make the filling and bake.
Make the filling and pie dough the day before.  On the day of, you’ll just need to line your pie plate, add the filling, and bake.
Freeze baked pies.  You can freeze your baked Pumpkin Pie, cool completely, cover in aluminum foil and plastic wrap and freeze for up to 2 months.  Thaw overnight in the fridge.

A white plate with a slice of pumpkin pie, topped with whipped cream and a fork with a piece of pie on it.

Storing Instructions

  • Refrigerator: you can also cover and store in the fridge for up to 5 days.
  • Freezer: if you plan to freeze your pie, let it cool completely and then wrap in aluminum foil, then plastic wrap.  Store frozen for up to 2 months, then thaw in the fridge overnight once you are ready to eat.
5 from 3 votes

Best Pumpkin Pie Recipe From Scratch

Author The Carefree Kitchen
This is the ultimate pumpkin pie recipe, complete with step-by-step instructions for making your very own homemade flakey pie crust. It’s smooth and creamy with the perfect blend of pumpkin pie spice all wrapped up in a buttery, flakey crust.
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Yields1 9″ pie

Ingredients

Pie Dough

  • cups (160 g) all-purpose flour
  • 1/2 teaspoon (1/2 teaspoon) salt
  • 4 ounces (115 g) Crisco
  • 1/8 cup (30 g) water, cold

Pumpkin Pie Filling

  • 15 ounces (425 g) pumpkin puree
  • 12 ounces (340 g) evaporated milk
  • 3/4 cup (165 g) light brown sugar
  • teaspoons ( teaspoons) ground cinnamon
  • 1/2 teaspoon (1/2 teaspoon) salt
  • 1/2 teaspoon (1/2 teaspoon) ground ginger
  • 1/2 teaspoon (1/2 teaspoon ) ground gloves
  • 2 large (100 g) eggs

Instructions
 

Basic Pie Crust

  • In a large mixing bowl, combine the flour, salt, and Crisco and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the cold water.
    1¼ cups all-purpose flour, 1/2 teaspoon salt
  • Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead! Form the dough into a flat disc and wrap in plastic. Let the dough rest in the cooler for about 30 minutes – 1 hour.
  • Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle about 1/4" thick and large enough for the dough to hang over your pie plate at least 1/2".
  • Roll the dough onto the rolling pin and transfer to a 9" pie plate. Cut the excess dough off leaving a 1/2" dough to hang over the side of the pie plate. Tuck the dough under to create a smooth edge, then use your fingers to crimp into a decorative edge and set aside.

Pumpkin Pie Filling

  • In a blender, combine the pumpkin puree, evaporated milk, brown sugar, cinnamon, salt, ginger, cloves, and eggs. Blend on low until all of the ingredients are combined, then pour into the prepared pie crust.
    15 ounces pumpkin puree, 12 ounces evaporated milk, 3/4 cup light brown sugar, 1½ teaspoons ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/2 teaspoon ground gloves, 2 large eggs

Baking

  • Preheat oven to 425 degrees F.
  • Bake in a preheated oven for 15 minutes, then reduce the heat to 325 degrees and bake for another 45-50 minutes, or until the filling is set in the center and the crust is golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
  • Once the pie has finished baking, remove from the oven and let cool before slicing and serving. Enjoy!

Notes

Storing instructions: cover and store in the fridge for up to 5 days, or in the freezer for up to 2 months. Thaw in the fridge overnight once you are ready to eat.

Nutrition

Calories: 364kcal | Carbohydrates: 43g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 59mg | Sodium: 358mg | Potassium: 280mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8443IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 2mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Dessert
Cuisine American
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More Of the Best Pumpkin Recipes

This Pumpkin Pie is super creamy and rich with a perfectly tender and flakey homemade pie crust. Follow these step-by-step instructions and you will see just how easy it is to make your own pie right at home. Every family loves this classic Pumpkin Pie Recipe!

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5 from 3 votes (1 rating without comment)

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4 Comments

  1. A perfect, classic no-fuss pumpkin pie recipe that tastes just like autumn should! YUM!

  2. So easy and such a classic. Will definitely make this again this fall!

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