This homemade Pumpkin Pie Recipe is always perfect – flaky, creamy, and irresistibly spiced! It’s not only foolproof but also a delightful addition to any festive table. With straightforward steps and expert tips sprinkled throughout, you’re on your way to being the star of every holiday gathering with a pie that promises to warm hearts and satisfy souls.

A slice of delicious pumpkin pie with cranberries on a plate.

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Why You Will Love Making Pumpkin Pie

Embrace the cozy, warm feelings of fall with every bite of this classic pumpkin pie recipe. It’s not just a dessert; it’s a cherished tradition, serving up a slice of holiday warmth on a plate.
Never baked a pie before? That’s okay! Enjoy the beautiful blend of ease and elegance in this recipe, ensuring even baking beginners can create a flaky, flavorful pumpkin pie. Simple ingredients, straightforward steps, and no need for fancy techniques or elusive items.
One of the best things about this pumpkin pie is its versatility. You can use fresh or canned pumpkin and add your personal flair with subtle tweaks to the spices. Your pie, your canvas – make it uniquely yours!
This homemade pumpkin pie is the star of the dessert table! With its beautifully browned crust and enchanting aroma of spices, it’s not just a dessert; it’s a showstopper.
Creating this pumpkin pie is about more than just baking; it’s about crafting cherished memories. From rolling the dough to anticipating the golden perfection as it bakes, every moment becomes a memory, especially when shared with loved ones.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Pumpkin pie ingredients on a pink background.

How to Make Pumpkin Pie from Scratch with Step-by-Step Instructions

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Chilling the Ingredients for a Flaky Crust

Let’s kick things off with the pie crust, ensuring it’s as flaky and delightful as possible. Chill all of your ingredients, even the flour, before mixing them together.

A white bowl with pumpkins and spices on a pink background. — Combine all the dry ingredients in a bowl.

A bowl of flour, butter and pumpkins on a table. — Add the cold butter cubes.

Combine the dry ingredients, add the cubed butter, and gently work it with a fork until you achieve a grainy texture.

A bowl of flour and pumpkins on a table. — Using a fork, gently bring together the ingredients until they have a grainy texture.

A group of pumpkins, pumpkins, and dough on a table. — Knead, wrap it in plastic wrap and chill in the fridge for a minimum of an hour.

Knead just until it comes together, wrap it up, and let it chill in the refrigerator for at least an hour.

For more tips, be sure to check out our homemade pie crust recipe!

Preparing the Velvety Pumpkin Filling

While our dough is chilling, let’s whisk up our pumpkin pie filling.

A white bowl with ingredients for pumpkin pie. — Add the filling ingredients into a bowl.

A bowl of combined ingredients and pumpkins on a table. — Mix together using a hand mixer.

A bowl of pumpkin pie filling with a spoon and pumpkins. — Mix until combined and smooth.

Grab your pumpkin puree, light brown sugar, and all those lovely spices, and mix them together. Using a hand mixer will ensure that your filling is smooth and well combined.

Rolling and Shaping the Homemade Pie Crust

Once your dough has chilled, roll it out until it’s about ¼ inch thick, ensuring it’s large enough to fit into your deep-dish pie pan with a little overhang.

A rolling pin on a table on top of rolled pastry next to a pumpkin. — Roll your pie crust until it’s ¼ inch thick.

Pie crust placed in a pie dish. — Place it in the pie dish and trim the excess.

Gently place it in your pie dish, shape the rims, and you’re ready for the next step – blind baking!

Blind Baking to Perfection

Preheat your oven to 180ºC (350ºF) and get ready to blind-bake the pie crust.

Pie crust in a pie dish with fork pricks over the surface. — Prick the base with fork holes.

A pie filled with beans and pumpkins on a table. — Add parchment paper and pour in rice, beans, or pie weights.

Line your pie crust with parchment paper, fill it with beans or pie weights, and bake for 15 minutes. This step ensures your crust is partially cooked before adding the filling, preventing a soggy bottom.

Filling and Baking Your Pie

Remove the beans or pie weights and pour in that luscious pumpkin filling. Pop it back into the oven and bake for 50-60 minutes until the middle is just set.

A pumpkin pie on a plate next to a bowl of pumpkin puree. — Once baked, pour the pumpkin pie filling into the crust.

A pumpkin pie with whipped cream and cranberries on a plate. — Add whipped cream evenly over the top of the pie.

A pumpkin pie with whipped cream and cranberries. — Decorate with pastry leaves and scatter cranberries over the top.

Adding the Final Touches

While your pie is baking, utilize the leftover dough to create adorable autumn leaves or any shape that tickles your fancy.

Bake them separately for about 12 minutes, and once your pie is done and cooled, adorn it with these charming little pieces.

Serve with Love

Top your pie with a generous dollop of whipped cream, a sprinkle of ground cinnamon, pastry leaves, and perhaps a few frozen cranberries for an extra festive touch.

Each slice served is not just a dessert; it’s a piece of love crafted by your hands and baked to perfection.

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Take a Look

A pumpkin pie with cranberries and cream on a plate.

Recipe Notes and Expert Tips

Flaky Pie Crust: A flaky crust is a dream for every pie baker! To achieve this, ensure your butter and water are ice-cold. The cold butter will create little pockets of fat in the dough, which, when baked, results in that desired flaky texture. Also, remember to handle the dough as little as possible to prevent the development of too much gluten, which can make the crust tough.
Smooth Pumpkin Filling: For a velvety, smooth pumpkin filling, consider straining the mixture through a fine-mesh sieve before pouring it into the pie crust. This extra step will remove any lumps, ensuring every bite of your pumpkin pie is wonderfully smooth and perfectly spiced. It’s a little detail that can elevate your pie from great to exceptional!
Preventing a Soggy Bottom: No one wants a soggy bottom on their pie! Blind baking is one key step to avoid this, but also consider brushing the crust with a beaten egg white before adding the filling. This creates a barrier between the wet filling and the crust, helping to keep it crisp and delicious.
Checking the Pie’s Doneness: Knowing when your pumpkin pie is done can be a bit tricky. Look for a filling that is mostly set but still has a bit of a jiggle in the center. It will continue to set as it cools. A knife inserted into the pie should come out moist but relatively clean, ensuring that every slice holds together nicely.
Cool Completely: Patience is key when it comes to letting your pie cool. Allowing it to cool completely ensures the filling sets properly, and it also makes slicing much easier. Plus, a fully cooled pie absorbs the flavors of the spices more deeply, making each bite a rich, flavorful experience.
Can I Use Pumpkin Pie Spice Instead of Individual Spices? Absolutely! If you have a blend of pumpkin pie spice on hand, feel free to use that instead of the individual spices. Typically, 2 teaspoons of pumpkin pie spice can be used as a substitute for the cinnamon, nutmeg, and ginger in the recipe. Try our Homemade Pumpkin Pie Spice for a perfectly balanced mix!
Can I Make This Pie with Fresh Pumpkin? Certainly! To use fresh pumpkin puree instead of canned pumpkin puree, select a sugar pumpkin, roast it until soft, and then puree until smooth. Ensure that the homemade pumpkin puree is well-drained to avoid a soggy pie. You’ll need about 2 cups of puree for this perfect pumpkin pie recipe.
Can I Make the Pie Crust in Advance? Yes, you can make the pie crust in advance! Simply prepare the pie dough, shape it into a disk, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 3 days or in the freezer for up to a month.
Can I use a Frozen Pie Crust? Yes, in a pinch, a frozen pie shell works for this easy pumpkin pie recipe. We always recommend making it from scratch, though – nothing beats the flavor!
What’s the Best Way to Slice the Pie? For clean slices, use a sharp, thin-bladed knife and wipe it clean between cuts. Ensure the pie is fully cooled or refrigerated to allow the filling to set, making it easier to slice.

A slice of pumpkin pie on a plate with cranberries.

How to Store Leftover Pumpkin Pie

Have some leftover pumpkin pie? No worries! Here’s how to store it.

Fresh in the Fridge

Wrap your pie in plastic wrap or aluminum foil and pop it into the refrigerator. It will stay delicious for up to 3-4 days. When you’re ready for another slice, just grab it from the fridge, and it’s ready to enjoy!

Freezing for the Future

Make sure your pie is completely cool, then wrap it tightly in plastic wrap or aluminum foil, and into the freezer it goes! It can last for up to 2 months in the freezer.

When the craving for pumpkin pie strikes, simply thaw it in the refrigerator overnight and enjoy a slice of festive delight, even out of season.

A Note on Whipped Cream

If you’ve topped your pie with whipped cream, it’s best to remove it before storing the leftovers. Whipped cream can become watery when stored, so for the best quality, whip up a fresh batch when you’re ready to enjoy your stored pie.

What to Serve with Pumpkin Pie

Pumpkin pie quite successfully takes center stage, but you can still enhance te flavors even more with these tasty ideas.

A Scoop of Sweetness: Ice Cream

Imagine a scoop of velvety vanilla ice cream slowly melting alongside a slice of your warm pumpkin pie.

The combination of warm and cold, spicy and sweet, creates a symphony of flavors and textures that dance delightfully on the palate. Other ice cream flavors like cinnamon, caramel, or even pecan praline also make fabulous partners for your pie.

A Crunch of Contrast: Nuts

For a bit of crunch and an extra layer of flavor, consider serving your pumpkin pie with a sprinkle of toasted pecans or walnuts.

The nutty, slightly bitter contrast of the nuts against the sweet, creamy pie creates a delightful contrast and adds a dash of sophistication to your dessert presentation.

A Sip of Comfort: Beverages

When it comes to drinks, consider serving your pumpkin pie with a warm cup of coffee or a spiced chai tea.

The bitterness of the coffee or the spiced warmth from the tea complements the sweet and spiced notes of the pie wonderfully.

For a festive touch, a glass of Cranberry Spritzer or a pour of a Whiskey Sour can elevate your dessert experience to a new, sophisticated level.

Pumpkin Heaven: A Fall Dessert Feast

Let’s turn that dessert table into a pumpkin extravaganza! Complement your pumpkin pie with moist pumpkin spice muffins and pumpkin bars, each offering their own sweet and spiced notes.

Don’t forget a swirled pumpkin roll and a creamy pumpkin cheesecake, adding a luxurious touch to your festive spread. It’s a pumpkin lover’s dream, where every bite celebrates the rich, comforting flavors of fall.

A slice of pumpkin pie with whipped cream and cranberries on a plate.

More Pie Recipes For You To Try

Print Pin Recipe

5 from 41 votes

Homemade Pumpkin Pie Recipe

This homemade Pumpkin Pie Recipe is always perfect – flaky, creamy, and irresistibly spiced! It’s the star of any festive holiday table.

Prep Time30

Cook Time1 30

Total Time2

Servings

Calories569

Course: Dessert

Cuisine: American

Author: Mandy Applegate | Splash of Taste

Ingredients

Pie Crust

2 ½ cups all-purpose flour
2 tbsp. sugar
1 tbsp. cinnamon
1 tsp. salt
1 cup unsalted butter chilled and cubed
½ cup water

Pie Filling

1 15-ounce can pumpkin puree
1/2 cup light brown sugar
¼ cup sugar
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. salt
3 eggs
1 cup heavy cream

Decoration

Whipped Cream
Frozen cranberries

US Customary – Metric

Instructions

Before starting the crust, make sure all the ingredients – including the flour – are very cold. Place all the dry ingredients of the crust in a bowl and combine. Add the cubed butter and press it with a fork until you reach a grainy texture, after that point, transfer to a table and knead just until it incorporates – avoid over mixing. Cover with plastic wrap and refrigerate for at least 1 hour.
2 ½ cups all-purpose flour, 2 tbsp. sugar, 1 tbsp. cinnamon, 1 tsp. salt, 1 cup unsalted butter
While the dough gets cold, make the filling by mixing all ingredients with a hand mixer.
½ cup water, 1 15-ounce can pumpkin puree, 1/2 cup light brown sugar, ¼ cup sugar, 1 tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. ginger, ½ tsp. salt, 3 eggs, 1 cup heavy cream
Remove the dough from the refrigerator and roll until ¼ inch thick. Cut with the shape of the pie dish leaving, and an extra 2 inches (depending on how tall is your pie dish, it should overlap).
Preheat the oven to 180ºC. Line the pie dish with paper and cover with beans. Transfer the dough and shape the rims. Blind bake the pie for 15 minutes.
Remove the beans and add the filling. Bake for 50-60 minutes or until it sets in the middle. Use the rest of the dough to make little autumn leaves. Bake them for 12 minutes.
Top with optional whipping cream, pastry leaves, and frozen cranberries. Serve and enjoy.
Whipped Cream, Frozen cranberries

Notes

Flaky Pie Crust: Make sure your butter and water are ice-cold. Also, remember to handle the dough as little as possible to prevent the development of too much gluten, which can make the crust tough.
Smooth Pumpkin Filling: For a velvety, smooth pumpkin filling, consider straining the mixture through a fine-mesh sieve before pouring it into the pie crust.
Preventing a Soggy Bottom: No one wants a soggy bottom on their pie! Blind baking is one key step to avoid this, but also consider brushing the crust with a beaten egg white before adding the filling. This creates a barrier between the wet filling and the crust, helping to keep it crisp and delicious.
Checking the Pie’s Doneness: Look for a filling that is mostly set but still has a bit of a jiggle in the center. It will continue to set as it cools. A knife inserted into the pie should come out moist but relatively clean, ensuring that every slice holds together nicely.
Cool Completely: Allowing it to cool completely ensures the filling sets properly, and it also makes slicing much easier.
Can I Use Pumpkin Pie Spice Instead of Individual Spices? Absolutely! If you have a blend of pumpkin pie spice on hand, feel free to use that instead of the individual spices. Typically, 2 teaspoons of pumpkin pie spice can be used as a substitute for the cinnamon, nutmeg, and ginger in the recipe. Try our Homemade Pumpkin Pie Spice for a perfectly balanced mix!
Can I Make This Pie with Fresh Pumpkin? Certainly! To use fresh pumpkin puree instead of canned pumpkin puree, select a sugar pumpkin, roast it until soft, and then puree until smooth. Ensure that the homemade pumpkin puree is well-drained to avoid a soggy pie. You’ll need about 2 cups of puree for this perfect pumpkin pie recipe.
Can I Make the Pie Crust in Advance? Yes, you can make the pie crust in advance! Simply prepare the pie dough, shape it into a disk, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 3 days or in the freezer for up to a month.
Can I use a Frozen Pie Crust? Yes, in a pinch a frozen pie shell works for this easy pumpkin pie recipe. We always recommend making it from scratch though – nothing beats the flavor!
What’s the Best Way to Slice the Pie? For clean slices, use a sharp, thin-bladed knife and wipe it clean between cuts. Ensure the pie is fully cooled or refrigerated to allow the filling to set, making it easier to slice.
Storage: Wrap your pie in plastic wrap or aluminum foil and pop it into the refrigerator. It will stay delicious for up to 3-4 days. When you’re ready for another slice, just grab it from the fridge, and it’s ready to enjoy!
Freezing: Make sure your pie is completely cool, then wrap it tightly in plastic wrap or aluminum foil, and into the freezer it goes! It can last for up to 2 months in the freezer. When the craving for pumpkin pie strikes, simply thaw it in the refrigerator overnight and enjoy a slice of festive delight, even out of season.
Remove Whipped Cream: If you’ve topped your pie with whipped cream, it’s best to remove it before storing the leftovers. Whipped cream can become watery when stored, so for the best quality, whip up a fresh batch when you’re ready to enjoy your stored pie.

Nutrition

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.