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Best Homemade Classic Pumpkin Pie Recipe

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This wholesome classic pumpkin pie from scratch features a flaky, buttery crust and a silky, spiced filling made from roasted sugar pumpkin. It’s the perfect dessert for Thanksgiving or any autumn gathering, and it’s sure to impress.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ cup (113g) unsalted butter, very cold and cut into small cubes
  • 3–4 tablespoons ice water
  • ½ teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 small sugar pumpkin (about 2–3 lbs), or 2 cups (450g) roasted pumpkin puree
  • 1 cup (240ml) heavy cream
  • 2 large eggs
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Cut sugar pumpkin in half, scoop out seeds, brush cut sides with oil, and place cut-side down on a baking sheet. Roast for 45-60 minutes until tender. Let cool, scoop flesh into a food processor, and blend until smooth. If watery, drain in a fine-mesh sieve for 30 minutes.
  2. In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, tossing with a fork until dough just comes together. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  3. On a lightly floured surface, roll dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into bottom and sides. Trim overhang to ½ inch, tuck under, and crimp edges. Prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove parchment and weights, bake 5-7 minutes more until dry and lightly golden. Set aside to cool slightly.
  4. In a large bowl, whisk together roasted pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
  5. Place par-baked crust on a baking sheet. Pour filling into warm crust. Bake at 375°F (190°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 30-40 minutes, until edges are set and center jiggles slightly (like Jell-O). Internal temperature should reach 175°F (80°C).
  6. Let pie cool completely on a wire rack for at least 2 hours (overnight is best). Serve at room temperature or slightly warm, with whipped cream if desired.

Notes

Don’t skip the par-bake—it prevents a soggy crust. Use room temperature ingredients for the filling. Don’t overmix the crust. Watch the edges of the crust and cover with foil if browning too quickly. Let the pie cool completely before slicing to allow the filling to set. Use a kitchen scale for the flour for best results.

Nutrition

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

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