If you have ever dreamed of baking a truly memorable autumn dessert, this Pumpkin Pie from Scratch Recipe is your new best friend. It’s not just any pumpkin pie; it’s the perfect blend of a flaky, buttery crust and a luxuriously spiced pumpkin filling that wows every time. With warm notes of cinnamon, nutmeg, and cloves, this pie captures the essence of fall and Sunday family dinners alike. Trust me, once you make this Pumpkin Pie from Scratch Recipe, you will never go back to store-bought again.
Ingredients You’ll Need
There is something wonderfully simple about the ingredients in this Pumpkin Pie from Scratch Recipe. Each element plays a crucial role—from the crisp texture of the crust to the creamy, warmly spiced filling that melts in your mouth. Gather these essentials for a pie that tastes like a slice of cozy autumn bliss.
- 1 1/4 cups all-purpose flour: The foundation for a tender, flaky pie crust that holds the filling perfectly.
- 1/2 teaspoon salt (for crust): Enhances the dough’s flavor, balancing the sweetness in the filling.
- 1 tablespoon granulated sugar: Adds a slight sweetness and aids in browning the crust.
- 1/2 cup unsalted butter, cold and cubed: The secret to that buttery, melt-in-your-mouth crust texture.
- 3 to 4 tablespoons ice water: Helps bring the dough together without making it tough, keeping the crust flaky.
- 1 3/4 cups pumpkin puree: The star ingredient with rich, natural sweetness and vibrant color.
- 3/4 cup packed brown sugar: Deep molasses tones that perfectly complement the pumpkin’s natural flavor.
- 2 large eggs: They bind the filling together and add richness.
- 1 cup evaporated milk: Creates that creamy, smooth texture in the filling.
- 1/2 cup heavy cream: Adds extra richness for a luscious bite.
- 1 teaspoon vanilla extract: Brings warmth and depth, enhancing the overall flavor.
- 1 1/2 teaspoons ground cinnamon: The classic spice that defines the essence of pumpkin pie.
- 1/2 teaspoon ground ginger: Adds a subtle zing to balance the sweetness.
- 1/4 teaspoon ground nutmeg: Provides that cozy, nutty spice hit in every forkful.
- 1/4 teaspoon ground cloves: Just a pinch for an aromatic boost that awakens the senses.
- 1/4 teaspoon salt (for filling): Balances sweetness and brightens all the flavors in the filling.
How to Make Pumpkin Pie from Scratch Recipe
Step 1: Prepare the Perfect Pie Crust
Start by mixing your flour, salt, and sugar in a large bowl—this dry base forms the structure of your crust. Next, incorporate the cold, cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. This step is crucial; leaving pea-sized chunks of butter ensures a flaky crust. Slowly drizzle in ice water, one tablespoon at a time, mixing gently until the dough just clings together. Shape this dough into a disc, wrap it tightly, and chill it for at least one hour—this resting time lets the gluten relax and the butter firm up for easy rolling.
Step 2: Roll Out and Shape the Dough
Once chilled, roll the dough out on a lightly floured surface to fit your 9-inch pie dish. Be gentle and even, aiming for about 1/8-inch thickness so your crust bakes to golden perfection without burning. Carefully transfer it to your dish, trim the edges, and crimp them for a classic, beautiful finish. This step is where your pie gets its signature look—don’t rush it!
Step 3: Whisk Together the Filling
Now for the heart of the Pumpkin Pie from Scratch Recipe: blend pumpkin puree, brown sugar, eggs, evaporated milk, heavy cream, vanilla, spices, and salt in a large bowl until beautifully smooth. This bowl of goodness combines creamy texture with warm, fragrant spices that will fill your kitchen with the smell of fall as it bakes.
Step 4: Bake to Perfection
Pour the luscious filling into the prepared crust and slide it into your oven preheated at 375°F. Bake for 45 to 55 minutes until the edges are set and the center still jiggles slightly when nudged—a sign of lusciousness waiting beneath that golden surface. If the crust edges brown too quickly, cover them loosely with foil to prevent burning. Allow your pie to cool completely on a wire rack for at least two hours; this cooling time helps the filling set beautifully and makes slicing easier.
How to Serve Pumpkin Pie from Scratch Recipe
Garnishes
Nothing elevates this Pumpkin Pie from Scratch Recipe like a crown of freshly whipped cream, lightly sweetened and perhaps dusted with cinnamon. Alternatively, a scoop of vanilla ice cream adds a dreamy, cold contrast to your warm-spiced pie. For a festive touch, sprinkle chopped toasted pecans on top—adding crunch and an earthy flavor.
Side Dishes
If you’re serving this pie after a hearty meal, consider light, refreshing sides like a crisp apple salad or a delicate citrus sorbet to balance the richness of the pie. A hot cup of spiced tea or freshly brewed coffee pairs beautifully, complementing the warm spices and creamy texture.
Creative Ways to Present
Try slicing your Pumpkin Pie from Scratch Recipe into mini tartlets for individual servings that feel special and shareable. You can also drizzle a caramel sauce or maple syrup on top for extra indulgence. Decorate the edges of the crust with dough cutouts shaped like leaves or pumpkins to bring a touch of festive flair to your presentation.
Make Ahead and Storage
Storing Leftovers
Once your pie has cooled completely, cover it loosely with foil or plastic wrap and refrigerate. It will stay fresh for up to four days, making it convenient for enjoying a slice whenever a sweet craving strikes. Keep in mind the texture may soften slightly but the flavor only improves!
Freezing
You can freeze this pie if you want to prepare in advance or save leftovers for later. Wrap the cooled pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to two months. When you’re ready, thaw the pie in the refrigerator overnight.
Reheating
To warm your leftover Pumpkin Pie from Scratch Recipe, place it in a low oven at 300°F for about 10 to 15 minutes, just enough to take the chill off without drying it out. Avoid the microwave if you want to preserve that perfect crust texture and creamy filling.
FAQs
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works wonderfully well in this Pumpkin Pie from Scratch Recipe and saves time while still delivering delicious results. Just be sure to use pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
How can I prevent a soggy crust?
Using cold butter, chilling the dough, and baking the pie at the right temperature are key steps. If you want extra protection, you can blind bake the crust for 10 minutes before adding the filling to create a barrier that keeps the crust crisp.
What if my pie cracks on top?
Cracking occasionally happens due to overbaking or rapid cooling. To avoid this, remove the pie from the oven when the center is still slightly jiggly and allow it to cool gradually. Covering the pie with foil after baking can help prevent uneven drying.
Can I make the pie crust in advance?
Yes, you can make and chill the pie crust a day ahead. Just keep it wrapped tightly in plastic wrap in the refrigerator. This makes the baking day less hectic and flavors even better when rested.
Is this recipe suitable for vegetarians?
Perfectly! This Pumpkin Pie from Scratch Recipe contains no animal-derived ingredients other than eggs and dairy, which fit well within a vegetarian diet.
Final Thoughts
There is something truly magical about making a Pumpkin Pie from Scratch Recipe that fills your kitchen with warmth and fills hearts at the table. With straightforward ingredients and a bit of love, you can create a dessert centerpiece that everyone will ask for year after year. So go on, roll up your sleeves and give this recipe a try—you might just discover your new family tradition.
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Pumpkin Pie from Scratch Recipe
- Prep Time: 20 minutes plus 1 hour chilling
- Cook Time: 50 minutes
- Total Time: 3 hours including cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic homemade pumpkin pie from scratch features a flaky buttery crust and a smooth, warmly spiced pumpkin filling. Perfect for fall holidays and cozy gatherings, this recipe combines traditional spices with creamy pumpkin for an irresistible dessert that everyone will love.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
For the filling:
- 1 3/4 cups pumpkin puree
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Make the crust dough: In a large bowl, whisk together the flour, salt, and sugar for the crust. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough comes together. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to chill.
- Preheat the oven: Set your oven to 375°F (190°C) to warm while you prepare the pie crust and filling.
- Roll out the crust: On a lightly floured surface, roll out the chilled dough into a circle to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and crimp as desired to create a decorative edge.
- Prepare the filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, heavy cream, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until smooth and well combined.
- Fill and bake: Pour the pumpkin filling evenly into the prepared pie crust. Bake for 45 to 55 minutes until the center is mostly set but still slightly jiggly in the middle, a sign it will firm up as it cools.
- Cool the pie: Remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours before slicing. Cooling allows the filling to fully set for better slices.
Notes
- If the crust edges brown too quickly during baking, cover them loosely with foil to prevent burning.
- Homemade pumpkin puree can be used, but make sure it is well drained to avoid excess moisture in the filling.
- Serve the pie with freshly whipped cream for an extra indulgent touch.
