Pumpkin Pie
A classic homemade pumpkin pie with a buttery, flaky pie crust and warmly spiced pumpkin filling. Perfect for Thanksgiving, fall gatherings, or whenever you’re craving a homemade pumpkin dessert.
Try my Pumpkin Pie Cheesecake next!
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There are some desserts that just taste like fall, and homemade pumpkin pie is at the top of that list.
The moment that pumpkin, cinnamon, ginger, and nutmeg start baking together, the whole kitchen smells like Thanksgiving. Add a buttery homemade crust and a dollop of whipped cream, and you have the kind of dessert that makes everyone suddenly want to know when dinner is going to be ready.
This classic pumpkin pie recipe is simple, comforting, and made with ingredients you probably already have in your pantry. The filling comes together quickly, and the homemade butter pie crust gives this pie that extra-special, from-scratch flavor.
Whether you’re making pumpkin pie for Thanksgiving, a family gathering, or simply because it’s a crisp fall afternoon, this is one recipe you’ll want to keep coming back to.
Why You’ll Love This Pumpkin Pie
There are plenty of pumpkin pie recipes out there, but this one has a few things that make it especially good.
The crust is homemade. A buttery, flaky pie crust makes all the difference, and this one uses simple ingredients.
The filling is warmly spiced. Cinnamon, ginger, and nutmeg give the pumpkin filling that familiar cozy flavor without overpowering the pumpkin.
A little molasses. Just a touch of molasses gives the filling a deeper, richer flavor that makes this pie taste wonderfully old-fashioned.
It’s perfect for the holidays. This homemade pumpkin pie belongs on the Thanksgiving dessert table, right alongside the whipped cream!
Ingredients for Homemade Pumpkin Pie
Homemade Pie Crust
- All-purpose flour
- Mineral salt
- Sugar
- Cold butter
- Cold water
Using cold butter is important when making the crust. The little pieces of butter help create a flaky texture as the crust bakes.
Pumpkin Pie Filling
- Canned pumpkin
- Cornstarch
- Cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Melted butter
- Evaporated milk
- Sugar
- Molasses
- Eggs
The combination of pumpkin, warm spices, butter, evaporated milk, and molasses creates a creamy, flavorful filling that sets beautifully as it bakes.
How to Make Pumpkin Pie from Scratch
Making a homemade pumpkin pie doesn’t have to be intimidating. Once you’ve made the crust, the filling is incredibly simple.
Step 1: Make the Pie Crust
Start by adding the all-purpose flour, mineral salt, and sugar to a large mixing bowl.
Stir everything together, then add the cold butter that has been diced into small pieces.
Using a pastry cutter, fork, or your fingers (my favorite way!), work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 6 tablespoons of cold water, mixing as you go. If the dough still seems too dry, add additional water one tablespoon at a time until the dough comes together.
Try not to overwork the dough. You want the butter to remain cold and leave little pockets throughout the dough. Those are what help give you a flaky homemade pie crust.
Step 2: Roll Out the Crust
Once the dough comes together, form it into a ball.
On a lightly floured surface, roll the dough out large enough to fit a 9-inch pie pan.
Carefully transfer the dough to the pie pan and gently press it into the bottom and sides. Trim the edges if needed, then crimp the crust however you like.
And don’t worry if your crust isn’t perfectly pretty. Homemade pies are supposed to look homemade!
Step 3: Mix the Pumpkin Pie Filling
Now for the easy part.
In a large bowl, combine the sugar, salt, cinnamon, ginger, nutmeg, and cornstarch.
Give the dry ingredients a good stir so the spices and cornstarch are evenly distributed.
Add the pumpkin and mix well.
Next, add the beaten eggs, melted butter, molasses, and evaporated milk.
Stir everything together until the filling is smooth and well combined.
At this point, you’ll have a beautiful, fragrant pumpkin filling that’s ready for the crust.
Step 4: Fill the Pie
Make sure your prepared pie crust is sitting in the 9-inch pie pan.
Pour the pumpkin filling directly into the crust.
If you’ve managed to get a little filling on the crust edge, don’t worry. That’s just part of making pie!
Step 5: Bake the Pumpkin Pie
Preheat your oven to 450°F.
Place the pumpkin pie in the oven and bake for 15 minutes.
After 15 minutes, reduce the oven temperature to 350°F.
Continue baking for approximately 50 minutes, or until the pumpkin filling is set.
The higher starting temperature helps get the crust going, while lowering the temperature allows the pumpkin filling to finish baking without over-browning the crust.
Step 6: Let the Pie Cool
This might be the hardest part of the entire recipe.
When the pumpkin pie comes out of the oven, let it cool completely before slicing.
The filling continues to set as it cools, so giving it time to rest will help you get those beautiful, clean slices.
Once it’s cool, slice it up and serve it with a generous spoonful of whipped cream.
Tips for Making the Best Pumpkin Pie
Keep your butter cold. Cold butter is one of the secrets to a flaky pie crust. Don’t let the butter sit around at room temperature while you’re preparing the dough.
Don’t add all the water at once. Start with 6 tablespoons and add more only if necessary. Different flour and weather conditions can affect how much water your dough needs.
Don’t overwork the crust. Mix the dough just until it comes together. Overworking it can result in a tougher crust.
Give the pie time to cool. I know it’s tempting to cut into a warm pumpkin pie, but letting it cool completely allows the filling to finish setting.
Use real whipped cream. A classic pumpkin pie with homemade whipped cream is hard to beat!
Can You Make Pumpkin Pie Ahead of Time?
Absolutely!
Pumpkin pie is actually a wonderful make-ahead Thanksgiving dessert. You can bake the pie ahead of time and allow it to cool completely before storing it.
This also makes it a great choice when you’re preparing a large holiday meal. One less thing to worry about on Thanksgiving Day is always a good thing!
What to Serve with Pumpkin Pie
A slice of homemade pumpkin pie is delicious on its own, but there are plenty of ways to dress it up.
Try serving it with:
- Freshly whipped cream
- Vanilla ice cream
- A sprinkle of cinnamon
- A drizzle of caramel sauce
- A cup of hot coffee
- A mug of warm apple cider
Personally, I’m a whipped-cream-on-top kind of person. Give me a generous scoop and I’m happy!
A Classic Fall Dessert Worth Making
There’s something special about making a pumpkin pie from scratch.
Maybe it’s the smell of the spices filling the kitchen. Maybe it’s the buttery crust cooling on the counter. Or maybe it’s simply sitting down with your family and sharing a dessert that feels like it belongs this time of year.
So grab a can of pumpkin, a few simple spices, and some cold butter, and make yourself a pie.
Because fall is a pretty good excuse to eat pumpkin pie.
Frequently Asked Questions
Yes. While a homemade butter pie crust adds wonderful flavor, you can use a prepared 9-inch pie crust if you want to make this recipe even easier.
The filling should be set around the edges and no longer look liquid in the center. Remember that the pie will continue to firm up as it cools.
Yes. Because pumpkin pie contains eggs and evaporated milk, leftovers should be refrigerated.
Yes! Pumpkin pie is an excellent make-ahead dessert for Thanksgiving and other holiday gatherings. Allow the pie to cool completely before storing it.
This recipe is written for a 9-inch pie pan.
More Cozy Fall Recipes!
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Pumpkin Pie
Ingredients
Pie Crust
- 2½ cups all-purpose flour
- ½ teaspoon mineral salt
- 1 tablespoon sugar
- 1 cup cold butter diced (2 sticks)
- 6 –8 tablespoons cold water or more as needed
Pumpkin Filling
- 1 15-ounce can pumpkin
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ tablespoons butter melted
- 1 12-ounce can evaporated milk
- 1 cup sugar
- ⅛ cup molasses
- 2 eggs beaten
Instructions
Prepare the Pie Crust
- Add the flour, mineral salt, and sugar to a large mixing bowl and stir to combine.
- Add the cold, diced butter and cut it into the flour mixture until the mixture resembles coarse crumbs.
- Gradually add the cold water, starting with 6 tablespoons, mixing until the dough begins to come together. Add additional water, 1 tablespoon at a time, if needed.
- Form the dough into a ball, then roll it out on a lightly floured surface.
- Carefully transfer the crust to a 9-inch pie pan and gently press it into the bottom and sides of the pan. Trim and crimp the edges as desired.
Prepare the Pumpkin Filling
- In a large bowl, combine the sugar, salt, cinnamon, ginger, nutmeg, and cornstarch.
- Stir in the pumpkin until well combined.
- Beat the eggs separately, then add them to the pumpkin mixture.
- Stir in the melted butter, molasses, and evaporated milk until the filling is smooth and thoroughly combined.
Bake the Pie
- Preheat the oven to 450°F.
- Pour the pumpkin filling into the prepared pie crust.
- Bake at 450°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for approximately 50 minutes, or until the pie is set.
- Remove from the oven and allow the pie to cool before slicing and serving.
Notes
- Use cold butter and cold water when making the pie crust. This helps create a flaky, tender crust.
- Add the water to the crust mixture gradually. You may need slightly more or less depending on the flour and humidity.
- The pumpkin filling should be smooth and well combined before pouring it into the crust.
- Start baking the pie at 450°F to help set the crust, then reduce the temperature to 350°F to finish baking the filling.
- Allow the pie to cool completely before slicing so the filling has time to set.
- Serve plain or topped with freshly whipped cream.
