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Homemade Pumpkin Pie from Scratch (Easiest Recipe)

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This wholesome homemade pumpkin pie from scratch features a silky, perfectly spiced filling and a flaky all-butter crust. It’s the ultimate fall dessert that tastes like home, made with real ingredients and a foolproof method.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons (45-60ml) ice water
  • 2 cups (450g) pumpkin puree
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (60ml) pure maple syrup
  • 2 large eggs, plus 1 large egg yolk
  • 1 ½ cups (355ml) heavy cream
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse meal with pea-sized butter pieces. Drizzle 3 tablespoons ice water over mixture and toss until dough clumps together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie plate, crimp edges, and refrigerate for 30 minutes.
  3. Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights, prick bottom with fork, and bake 5-7 minutes more until bottom is dry. Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk together pumpkin puree, brown sugar, and maple syrup until smooth. Add eggs and yolk one at a time, whisking well. Add heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth.
  5. Place pre-baked crust on a baking sheet. Pour filling into crust. Bake at 375°F (190°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake 35-45 minutes more until edges are set but center jiggles slightly.
  6. Cool completely on a wire rack for about 2 hours before serving.

Notes

For a dairy-free version, use full-fat canned coconut milk instead of heavy cream. The pie tastes even better the next day. To prevent cracks, use a water bath or cool gradually. If crust edges brown too quickly, cover with foil.

Nutrition

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

Find it online: https://ovenmila.com/homemade-pumpkin-pie-from-scratch-easiest-recipe/