Name: Homemade Pumpkin Pie Recipe
Prep time: 120 min
Ingredients: 1¾ cups 220g flour; 2/3 cup 150g cold butter, cubed; 3 tablespoons 37g sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1 egg yolk; 1 tablespoon cold water (or more if needed); 1 can (15oz/425g pumpkin puree, canned or homemade); 2 eggs + 1 egg yolk; 1/2 cup 100g white sugar; 1/4 cup 50g brown sugar; 3/4 cup 180ml heavy cream or evaporated milk or half & half; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; Whipped cream for serving (optional)

Homemade Pumpkin Pie Recipe

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Learn how to make classic homemade pumpkin pie from scratch. Traditional holiday pumpkin pie recipe – perfect dessert for thanksgiving and other holidays.

Two slices of pumpkin pie each topped with a dollop of whipped cream, served on white plates. The dessert features a smooth, creamy filling and a crisp, golden-brown crust. The background is dark, with the focus on the pie slices.

Homemade Pumpkin Pie Recipe

4 from 12 votes

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Prep Time 2

WORK TIME 30

DIFFICULTY Medium

Cuisine American

Servings yields

Ingredients

For the crust:

1¾ cups 220g flour
⅔ cup 150g cold butter, cubed
3 tablespoons 37g sugar
¼ teaspoon salt
½ teaspoon vanilla extract
1 egg yolk
1 tablespoon cold water or more if needed

For the filling:

1 can 15oz/425g pumpkin puree, canned or homemade
2 eggs + 1 egg yolk
½ cup 100g white sugar
¼ cup 50g brown sugar
¾ cup 180ml heavy cream or evaporated milk or half & half
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
Whipped cream for serving optional

Instructions

DIRECTIONS

1. In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg yolk and cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour. Then roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Refrigerate while making the filling.
3. Meanwhile make the filling: in a large bowl whisk eggs and both sugars until smooth. Add pumpkin puree, heavy cream, vanilla extract and spices, stir until combined.
4. Preheat oven to 420F (215C).
5. Fill the crust with the pumpkin mixture and bake for 15 minutes, then reduce the heat to 340F (170C) and bake for 35-45 minutes, until knife inserted near center comes out clean.
6. Let cool completely before serving.
Notes:
• Cover the edges of the pie crust with a pie crust shield as needed to prevent them from over-browning.
• Let the pie to chill completely before serving
• You can use canned or homemade pumpkin puree, but don’t use sweetened.