Go Back
+ servings
pumpkin pie recipe from scratch
Print Recipe
5 from 3 votes

Best Pumpkin Pie Recipe From Scratch

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 Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 1 9" pie
Calories: 364kcal
Author: The Carefree Kitchen

Ingredients

1 (9 inch) Pie Crust Recipe

  • 1 ¼ cups All-Purpose Flour
  • ½ teaspoon Salt
  • 4 oz Crisco or butter
  • cup Water cold

Pumpkin Pie Filling

  • 15 ounces Pumpkin Puree about 1 ¼ cups
  • 12 ounces Evaporated Milk or half and half
  • ¾ cup Brown Sugar
  • 1 ½ teaspoon Ground Cinnamon
  • ½ teaspoons Salt
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Ground Cloves
  • 2 large Eggs

Instructions

Basic Pie Crust

  • In a large mixing bowl, combine the four and salt.
  • 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!
  • Form the dough into a flat disc and wrap in plastic. Let the dough rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough.  It’s a good practice, but not 100% necessary with this recipe.
  • Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
  • Roll the dough onto the rolling pin and transfer to a 9" pie plate. Cut the excess dough off leaving a ½" 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 the dough 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.

Baking

  • Preheat oven to 425 degrees F.
  • Bake in a preheated 425 degree 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 with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!

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