This homemade pumpkin pie from scratch is a must try this Thanksgiving. The rich, spiced pumpkin filling is unbelievably good with the homemade buttery pie crust.
Pie season is here and pumpkin pie from scratch is an absolute must—especially for Thanksgiving. My homemade pumpkin pie recipe is a sure win every holiday season! The homemade crust and classic filling is a crowd pleaser. Top with fresh whipped cream and you’re in for a treat!
Why this recipe works: The pumpkin filling in this pie is unbelievably good. It is thick and creamy, but sturdy enough to hold a bite. It’s made with extra baking spices (think nutmeg, cinnamon and cloves) to make a flavorful dessert.
Overview: How to make homemade pumpkin pie
- Make the pie dough: Whisk flour, sugar and salt together in the bowl of a food processor (you can also do make pie crust by hand). Add chilled shortening and pulse until combined. Add chilled butter and pulse until mixture has pea sized crumbs. Transfer to a bowl, add ice cold water and mix until large clumps form. Shape the dough into a disc, chill for 30 minutes.
- Pre-bake the crust: Roll crust into a 13-inch circle and place in a greased pie plate. Add parchment paper and pie weights. Bake at 400 F for 15 minutes.
- Prepare the filling: In a medium saucepan, mix together pumpkin purée, brown sugar, sugar, salt and spices. Cook over medium heat and bring to a simmer. Cook for 5 minutes then remove from the heat. Stir in heavy whipping cream and vanilla, followed by the eggs one at a time. Finally stir in cornstarch.
- Bake the pie: Transfer mixture to pre-baked pie crust. Bake at 400 F for 15 minutes, then lower the temperature to 350 F and bake for 40 minutes. Cool completely and chill for an hour before serving.
Hesitant about making pie dough from scratch? Check out my post for homemade pie crust. There are plenty of tips and tricks to help you out!
We all want our pumpkin pie to be perfect, right? Well there are few tricks to achieve the best pumpkin pie. The first question to answer is fresh or canned pumpkin for pumpkin pie? I prefer canned pumpkin as it is sturdier than fresh pumpkin. It will hold its shape better. I use Libby’s pure pumpkin purée (make sure it’s not pumpkin pie filling!).
Another mishap with pumpkin pies are cracks in the filling. It’s all about timing in order to prevent cracks in pumpkin pie. The filling should jiggle in the center when you take the pie out (don’t worry, it will solidify as it cools). If the pie bakes for too long, the center will crack. My pie usually takes exactly 55 minutes, but when I made it at high altitude in Denver, CO, it only took 45 minutes.
Frequently asked questions
Does pumpkin pie need to be refrigerated? Yes. It will stay fresh longer and hold its shape better. However, it may be brought to room temperature before serving.
Can you freeze pumpkin pie? Yes. Pumpkin pie freezes well. After chilling the baked pie in the refrigerator for an hour, cover the entire pie (with or without the pan) in plastic wrap or aluminum foil. Place in a freezer safe bag and freeze for up to one month. Defrost in the refrigerator before serving.
How long does pumpkin pie last? Pumpkin pie lasts in the refrigerator for 4 days or in the freezer for one month.
What’s in pumpkin pie spice? Cinnamon, ginger, nutmeg and cloves. Instead of using the individual ingredients in this recipe, you can use 2 1/4 teaspoons of pumpkin pie spice.
Pumpkin pie is a classic dessert for Thanksgiving. If you’re looking for more pie recipes, check out my mom’s homemade apple pie or my favorite pecan pie! If you try one of my recipes, be sure to tag @ifyougiveablondeakitchen on social media and I will feature my favorite on Instagram!
Pumpkin Pie from Scratch
Homemade Pie Crust
- 1 1/2 cups (187 g) all purpose flour
- 1 tablespoon (15 g) granulated sugar
- 1/2 teaspoon salt
- 4 Tablespoons (56 g) shortening, chilled and cut into 1/2-inch pieces
- 4 Tablespoons (56 g) unsalted butter, chilled and cut into 1/2-inch pieces
- 2-4 Tablespoons ice cold water
Pumpkin Pie Filling
- 2 cups (one 15 ounce can or 425 g) pure pumpkin purée (not pumpkin pie filling)
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 1/4 cup (300 ml) heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 Tablespoon cornstarch, sifted
Homemade Pie Crust
- Make sure all your ingredients are cold. In the bowl of a food processor (or use a pastry blender and make the pie dough by hand), combine flour, sugar and salt. Pulse a couple times until whisked together. Add shortening and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add butter and pulse until mixture resembles coarse crumbs with bits the size of small peas, about ten more 1-second pulses. Transfer mixture to a mixing bowl. Sprinkle cold water, one tablespoon at a time, over the mixture. Use a wooden spoon or spatula or mixture the dough until large clumps form.
- Transfer dough to a lightly floured surface and use your hands to form the dough into a 8-inch disc. Wrap the dough in plastic wrap and chill for at least 30 minutes and up to 24 hours. When ready to bake the crust, preheat the oven to 400° F and lightly grease a 9-inch ceramic or glass pie plate with butter.
- When ready to roll the pie crust, remove dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll the dough out into a circle that is 13-inches in diameter. Be mindful to add more flour underneath the dough (especially in the center) if it starts sticking to the work surface.
- Transfer pie dough to the pie dish and gently press it into the bottom and sides of the dish. Use your fingers to tuck the edges of the dough under itself and crimp the edges (refer to video for visual). Place parchment paper on the dough and fill with pie weights so there is an even layer on the bottom. Bake at 400°F for 15 minutes. When crust is done baking, remove it from the oven. Remove the parchment paper and pie weights. Keep oven on and prepare the filling.
Pumpkin Pie Filling
- In a pot over medium heat, use a silicone spatula or whisk to combine pumpkin puree, brown sugar, sugar, salt and spices (cinnamon, ginger, nutmeg and cloves). Bring mixture to a simmer (reduce heat if necessary) and simmer for 5 minutes. The mixture will turn glossy and fragrant.
- Remove pot from the heat and stir in the heavy whipping cream and vanilla. Add eggs, one at a time, mixing well after each addition. Finally stir in cornstarch until combined. Transfer filling to partially cooked crust (it's okay if it's still warm).
- Bake the pie at 400° F for 15 minutes, then reduce temperature to 350° F and bake for 40 minutes. Pie is done when the center jiggles slightly when gently shaken. Allow pie to cool completely to room temperature, then chill the pie for an hour before serving with homemade whipped cream.