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!
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.
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 which 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.
More pumpkin recipes you’ll love
This Pumpkin Pie recipe is made completely from scratch and it's so easy. It will become everyone’s favorite holiday pie!
- 1 pie crust recipe or you can use store-bought
- 15 ounce canned pumpkin not pumpkin pie filling
- 1 tablespoon unsulfured molasses
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs lightly beaten
- 2/3 cup heavy cream
- 2/3 cup whole milk
Make the crust
Prepare the pie crust according to the recipe and chill for at least 2 hours. You need only half the dough so freeze the second half for use at a later date or use it for pie crust cutouts to decorate the pie.
On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim the edge so there's a 1-inch overhang. Fold the excess under so it sits up on the rim of the pan and flute as desired. Using a fork, prick the bottom and sides of the crust. Refrigerate the crust for 30 minutes.
While the crust is chilling, preheat the oven to 400ºF.
Line the crust with parchment paper and fill with pie weights. Bake for 10 minutes.
Remove the crust from oven and carefully lift out the parchment paper with pie weights. Reduce the oven temperature to 350ºF.
Make the filling
In a large bowl, whisk the pumpkin, molasses, sugar, cinnamon, salt, ginger, nutmeg, and cloves until well combined. Add the eggs, cream, and milk. Gently whisk until well combined.
Pour the filling into the prepared crust and bake for 50-60 minutes, or until the center is almost set (it should be a little jiggly). Cover the edges with aluminum foil or a pie shield if they become too brown before the pie has finished baking.
Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Serve once cooled or cover tightly and refrigerate for a few hours or overnight.
Make ahead tip
Baked and cooled pie will keep for up to 4 days covered tightly and stored in the refrigerator.
Baked and cooled pie will keep for up to 1 month wrapped tightly in several layers of plastic wrap and stored in the freezer. Thaw in the refrigerator overnight.
The pie crust can be prepared up to 2 days in advance. Wrap tightly in plastic wrap and keep it refrigerated until ready to use.
The filling can be prepared up to 1 day in advance. Cover it with plastic wrap and store it in the refrigerator until ready to assemble the pie.
Use the second half of the dough to make pie crust cutouts. Roll the dough into a 10-inch circle and use a 1-inch leaf & pumpkin-shaped cookie cutter to cut shapes from the pie crust. Place them in a single layer on a parchment-lined baking sheet. Brush the cutouts lightly with milk and sprinkle with coarse sugar. Bake for 10-15 minutes, until lightly golden brown. Cool completely.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.