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Perfect Homemade Pumpkin Pie: Easy From-Scratch Recipe

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This from-scratch pumpkin pie features a silky, caramelized filling made from roasted sugar pumpkin and a foolproof all-butter crust. It’s the ultimate fall dessert that will impress at any gathering.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (160g)
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter (113g), cut into small cubes
  • 3 to 4 tablespoons ice water
  • 1 small sugar pumpkin (about 2–3 pounds)
  • 1 tablespoon olive oil
  • 2 cups pumpkin puree (about 450g)
  • ¾ cup packed brown sugar (150g)
  • ¼ cup granulated sugar (50g)
  • 2 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds and pulp, brush cut sides with olive oil, and place cut-side down on a parchment-lined baking sheet. Roast 35-45 minutes until fork-tender. Let cool, then scoop flesh into a food processor and blend until smooth. Strain through a fine-mesh strainer lined with cheesecloth for 30 minutes to remove excess water. You should have about 2 cups of puree.
  2. In a large bowl, whisk together flour and salt. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Sprinkle 3 tablespoons ice water over mixture and stir with a fork until dough starts coming together. Squeeze a handful—if it holds, it’s ready. If not, add remaining tablespoon water. Turn dough onto floured surface, shape into a disc, wrap in plastic, and refrigerate at least 1…
  3. Preheat oven to 375°F (190°C). On a floured surface, roll dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, press into corners, trim overhang to ½ inch, fold under, and crimp edges. Prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove parchment and weights, then bake another 8-10 minutes until bottom is dry and lightly golden. Let cool completely.
  4. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth and well combined. The mixture should be thick but pourable.
  5. Preheat oven to 375°F (190°C). Place blind-baked crust on a baking sheet. Pour filling into crust almost to the top. Carefully transfer to oven and bake 50-60 minutes, until edges are set and center jiggles slightly when shaken. Internal temperature should reach 175°F (80°C). If crust edges brown too quickly, tent with foil after 30 minutes. Let cool completely on a wire rack—at least 3 hours. Filling will continue to set as it cools.

Notes

Don’t skip blind baking the crust—it prevents sogginess. Strain the pumpkin puree even if using canned to remove excess moisture. Let the pie cool completely before slicing to allow the filling to set. For best flavor, serve at room temperature or slightly warm. Store covered in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

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