Best Pumpkin Pie Recipe From Scratch

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

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: 9" pie

Calories: 364kcal

Author: The Carefree Kitchen

Ingredients

Pie Dough

1¼ cups all-purpose flour
1/2 teaspoon salt
4 ounces Crisco
1/8 cup water cold

Pumpkin Pie Filling

15 ounces pumpkin puree
12 ounces evaporated milk
3/4 cup light brown sugar
1½ teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground gloves
2 large eggs

US Customary - Metric

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 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