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Classic Homemade Pumpkin Pie from Scratch – Best Ever

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This classic homemade pumpkin pie features a silky, perfectly spiced filling and a buttery, flaky crust. It’s simple enough for beginners, forgiving for busy bakers, and impressive enough for any holiday table.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • 1 can (12 oz) evaporated milk
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour and salt. Add cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse meal with pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, and mix with a fork until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish. Press into bottom and up sides, trim excess, fold overhang under, and crimp edges. Prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for another 5-7 minutes until lightly golden. Set aside to cool slightly.
  3. Make the filling: Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, vanilla extract, and salt until smooth and well combined. Do not overmix.
  4. Assemble and bake: Pour the filling into the pre-baked crust, leaving about ¼ inch of space at the top. Bake for 50-60 minutes. The edges should be set, but the center should jiggle slightly when shaken. If crust edges brown too quickly, tent with foil halfway through.
  5. Cool and serve: Place pie on a wire rack and cool completely at room temperature (about 2 hours). Then refrigerate for at least 4 hours or overnight. Serve cold or at room temperature with whipped cream if desired.

Notes

Don’t skip the blind bake—it ensures a crisp crust. Use room temperature eggs and evaporated milk for even baking. The center should jiggle like Jell-O when done; overbaking causes cracks. Chill the pie overnight for best flavor and texture. If using fresh pumpkin, drain the puree to remove excess moisture.

Nutrition

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

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