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Classic Homemade Pumpkin Pie from Scratch – Best Easy Dessert

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This classic homemade pumpkin pie from scratch is the perfect dessert for any gathering. With a buttery, flaky crust and a silky, spiced filling, it’s a crowd-pleaser that can be made ahead of time.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup (1 stick) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 2 cups pumpkin puree
  • 1 ¼ cups heavy cream
  • ¾ cup packed light brown sugar
  • 2 tablespoons pure maple syrup
  • 2 large eggs, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry blender or your fingertips, work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. If it’s too dry, add the remaining tablespoon of water.
  2. Chill the Dough: Turn the dough out onto a piece of plastic wrap. Flatten it into a disc about 1 inch thick. Wrap it tightly and refrigerate for at least 1 hour, or up to 2 days.
  3. Roll Out the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie dish. Gently press it into the bottom and up the sides. Trim the overhang to about ½ inch, then fold it under and crimp the edges. Place the crust in the freezer for 15 minutes while you preheat the oven.
  4. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for another 8-10 minutes, until the bottom looks dry and lightly golden. Set the crust aside to cool slightly. Lower the oven temperature to 350°F (175°C).
  5. Make the Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, and maple syrup until smooth. Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in the vanilla extract. In a small bowl, combine the cinnamon, ginger, nutmeg, cloves, and salt. Add the spice mixture to the pumpkin mixture and whisk until everything is fully incorporated.
  6. Bake the Pie: Pour the filling into the pre-baked crust. Place the pie on the middle rack of the oven. Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. If the crust edges are browning too quickly, cover them with a pie shield or strips of foil after 30 minutes.
  7. Cool Completely: Remove the pie from the oven and place it on a wire rack. Let it cool completely at room temperature, about 2-3 hours.
  8. Chill Before Serving: Once cool, refrigerate the pie for at least 4 hours, or preferably overnight.

Notes

For the pumpkin puree, you can use canned or roast a small sugar pumpkin. Make sure the butter for the crust is very cold. Blind baking is key to avoid a soggy bottom. The pie can be made up to two days in advance and stored in the refrigerator.

Nutrition

Keywords: pumpkin pie, homemade, from scratch, classic, easy, dessert, Thanksgiving, fall

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