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Easy Homemade Pumpkin Pie From Scratch (Best Recipe)

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This easy homemade pumpkin pie from scratch is silky, spiced just right, and comes together fast enough for a weeknight craving. The crust is flaky, the filling is smooth, and every bite tastes like fall without the fuss.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (160g; use unbleached for best texture)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes (113g; I prefer Kerrygold for flavor)
  • 3 to 4 tablespoons ice water
  • 1 tablespoon vodka (optional but recommended; it adds tenderness without making the crust wet)
  • 2 cups pumpkin purée (from about 1 small sugar pumpkin or 1 can; see note below)
  • ¾ cup packed brown sugar (150g; dark or light both work—dark gives deeper flavor)
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 ¼ cups heavy cream (300ml; or use half-and-half for a lighter version)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg (freshly grated is best)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Make the crust dough. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining. Drizzle in 3 tablespoons of ice water and the vodka, then mix with a fork until the dough just comes together. If it’s too dry, add the remaining tablespoon of water. The dough should hold together when squeezed but not be sticky.
  2. Chill the dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. This step is non-negotiable—it relaxes the gluten and keeps the crust tender. I usually make the dough the night before and let it chill overnight.
  3. Roll out the crust. On a lightly floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. Transfer it to your pie dish by rolling it around the rolling pin, then gently press it into the dish. Trim the edges to about ½-inch overhang, then fold them under and crimp as desired. 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. Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 5 to 7 minutes until the bottom looks dry and lightly golden. This prevents the dreaded soggy bottom.
  5. Make the filling. While the crust bakes, combine the pumpkin purée, brown sugar, eggs, egg yolk, heavy cream, vanilla, and all the spices in a large bowl. Use your immersion blender to blend until completely smooth, about 30 seconds. If using a regular blender, work in batches. The mixture should be silky with no lumps.
  6. Bake the pie. Reduce the oven temperature to 350°F. Pour the filling into the warm pre-baked crust. Bake for 45 to 55 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pie. The internal temperature should read 175°F on an instant-read thermometer.
  7. Cool completely. Let the pie cool on a wire rack for at least 2 hours. The filling will continue to set as it cools. Don’t rush this—slicing too early leads to a runny mess.

Notes

Don’t overwork the crust. Use cold ingredients. Blend the filling thoroughly. Watch the crust edges and cover with foil if browning too quickly. Let the pie cool completely before slicing. The pie actually tastes better after a day or two in the fridge as flavors meld.

Nutrition

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

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