This classicHomemade Pumpkin Pie from Scratch deserves a spot on your Thanksgiving menu! It has a buttery, flaky pie crust filled with a rich, creamy, spiced, pumpkin filling. This family favorite is bound to have everyone lining up for seconds.
4Tablespoons(56 g) shortening, chilled and cut into 1/2-inch pieces
4Tablespoons(56 g) unsalted butter, chilled and cut into 1/2-inch pieces
2-4Tablespoonsice cold water
Pumpkin Pie Filling
2cups(one 15 ounce can or 425 g) pure pumpkin purée, (not pumpkin pie filling)
¾cup(150 g) packed light brown sugar
¼cup(50 g) granulated sugar
½teaspoonsalt
1 ½teaspoonsground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
¼teaspoonground cloves
1 ¼cup(300 ml) heavy whipping cream
½teaspoonpure vanilla extract
3large eggs, room temperature
1Tablespooncornstarch, sifted
Instructions
Homemade Pie Crust
Make sure all your ingredients are cold. In a bowl, whisk flour, sugar and salt. Use a pastry cutter (or two forks) to cut shortening into dry ingredients until the mixture resembles coarse sand. Cut in cold butter pieces until mixture resembles coarse crumbs with bits the size of small peas. One tablespoon at a time, sprinkle cold water over the mixture, stirring with a wooden spoon after each addition until until large clumps form.
Transfer dough to a lightly floured surface and use your hands to form the dough into an 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.
Notes
Pumpkin purée: Canned pure pumpkin purée is best. It helps the pie hold its shape better. However, you can also use homemade pumpkin purée if you prefer.Spices: 2 1/2 teaspoons of pumpkin pie spice may be used in place of the individual spices.Pie crust: See my homemade pie crust recipe for more details and tips on how to make a pie crust properly.Storing pumpkin pie: Keep pumpkin pie loosely covered and in the refrigerator for up to 5 days. Serve cold or at room temperature.Freezing pumpkin pie: Once cooled, chill the pie in the refrigerator for at least an hour to set. Cover the entire pie (you can include the plate or not) with plastic wrap or aluminum foil. Store in a freezer-safe bag for up to one month. Defrost in the refrigerator before serving.