This homemade Pumpkin Pie recipe is made completely from scratch and is sure to become everyone’s favorite.
Homemade pumpkin pie
It’s truly the best pumpkin pie I’ve ever had and my taste testers said the same!
This recipe is very similar to my sweet potato pie.
The filling has all the flavorful fall spices like cinnamon, ginger, nutmeg, cloves, and even a little bit of molasses. Molasses is my secret ingredient here. It just does something magical to the flavor profile.
The crust is made with my newest pie crust recipe. The one I’ve been raving about for weeks now! I love how puffy it bakes up and it’s so tender.
The pie crust cutouts are completely optional but they’re a fun way to make the pie look festive.
Can pumpkin pie be frozen?
Pumpkin pies are great for making ahead and freezing. Bake it according to the recipe and allow it to cool completely. Wrap the pie tightly with several layers of plastic wrap and freeze it for up to 1 month.
How long will pumpkin pie keep?
Pumpkin pie will keep for up to 4 days stored in the refrigerator. Keep it covered with plastic wrap or aluminum foil. Pumpkin pie is best served cold so you can serve it straight from the fridge.
Is pumpkin pie healthy?
Is this a trick question? While pumpkin is quite good for you, a pumpkin pie is full of sugar, flour, and butter. For this reason, I wouldn’t consider it healthy. It’s dessert and should be consumed in moderation.
Can I use fresh pumpkin to make pumpkin pie?
The great thing about this recipe is you can use cooked fresh pumpkin puree in place of store-bought canned pumpkin.
How to make pumpkin pie from scratch?
Step 1: Make the crust
For the crust, I used my new favorite pie crust recipe. It’s made with half cake flour and half all-purpose flour in order to keep the gluten on the lower side. It also contains eggs that keep the crust tender.
Make the crust and refrigerate it for at least 2 hours then roll the dough into a 12-inch circle and press it into a 9-inch pie pan. Trim the edge so there is a 1-inch overhang then fold it under and flute the edge as desired.
I highly recommend using a glass pie plate for this pumpkin pie recipe. Glass conducts heat very well and will help prevent the crust from being soggy.
Refrigerate the crust for 30 minutes then blind bake it.
The crust recipe makes 2 pie shells. You can use the second one to cut out shapes for decorating or freeze it to use later.
Step 2: Make the pumpkin pie filling
The tastiest part of the pie is the pumpkin filling. It’s super creamy and will have you smitten! Just whisk all the ingredients together in a large bowl and you’re done.
See? It’s so easy, right?
One thing to note: Just like cheesecake, lightly beat the eggs then mix them in at the end so you don’t incorporate too much air into them. Air in the eggs will cause the filling to puff up during baking. It will collapse as it cools causing the top to crack.
Step 3: Bake the pie
Add the filling to the pie shell and bake it for an hour or so. The center of the pie should be slightly wobbly.
You may need to cover the edges with foil or a pie shield if they start to get too dark before the pie has finished baking.
Cool the pumpkin pie completely on a wire rack before serving. I like mine cold so I always refrigerate it for a few hours after it has cooled.
You can make this pie a day in advance and store it in the refrigerator or make it a month in advance and store it in the freezer.
Serve the pie with homemade whipped cream or a scoop of vanilla ice cream.
Tips for this easy pumpkin pie recipe
- Use a glass pie pan. This will ensure the crust comes out crisp and not soggy.
- Blind baking the crust for 10 minutes at 400°F helps keep the bottom of the pie crisp. Don’t skip this step.
- You can skip the molasses if you just simply don’t want to use it but I highly encourage you to give it a try.