Best Pumpkin Pie Recipe From Scratch

A homemade pumpkin pie is the heart of any cozy autumn celebration and an essential part of every Thanksgiving table. Its smooth, spiced filling encased in a tender, buttery crust offers a nostalgic taste of the season that few desserts can match. This Best Pumpkin Pie Recipe From Scratch combines a flaky homemade pie dough with a silky filling made from pure pumpkin puree, warm spices, and creamy evaporated milk. The result is a perfectly balanced pie that captures the rich, comforting flavors of fall while maintaining a light and creamy texture. Whether you’re baking for family, friends, or guests at a holiday gathering, this recipe guarantees a dessert that looks as beautiful as it tastes.

Ingredients

Pie Dough

▢ 1¼ cups all-purpose flour
▢ ½ teaspoon salt
▢ 4 ounces Crisco
▢ ⅛ cup cold water

Pumpkin Pie Filling

▢ 15 ounces pumpkin puree
▢ 12 ounces evaporated milk
▢ ¾ cup light brown sugar
▢ 1½ teaspoons cinnamon
▢ ½ teaspoon salt
▢ ½ teaspoon ground ginger
▢ ½ teaspoon ground cloves
▢ 2 large eggs

The Perfect Pumpkin Pie: Tradition Meets Texture

A truly great pumpkin pie strikes the right balance between texture and flavor. The filling should be smooth and custard-like, not too dense or overly sweet, and the spices should complement the pumpkin without overpowering it. In this recipe, the blend of cinnamon, ginger, and cloves delivers the familiar warmth associated with classic pumpkin pie. The homemade crust, made with Crisco for maximum flakiness, provides the ideal contrast—light, crisp, and buttery. This version stays true to traditional pumpkin pie but refines the process for consistent, foolproof results every time.

Step-by-Step Instructions

Step 1: Prepare the Pie Dough

In a large mixing bowl, combine the flour and salt. Cut in the Crisco using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, stirring gently until the dough begins to come together. Be careful not to overmix; the dough should hold when pressed but not feel sticky. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax. This chilling step ensures the crust will be tender and flaky once baked.

Step 2: Roll Out and Shape the Dough

Lightly flour your work surface and rolling pin. Roll out the chilled dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides without stretching. Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges decoratively with your fingers or a fork. Return the pie shell to the refrigerator while you prepare the filling—keeping it cold helps prevent shrinking during baking.

Step 3: Make the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, light brown sugar, salt, cinnamon, ginger, and cloves until fully combined. Add the eggs and whisk until smooth. Gradually pour in the evaporated milk while continuing to whisk until the mixture is creamy and uniform. The filling should be pourable but not watery; if it appears too thick, stir in a tablespoon of milk to loosen it slightly.

Step 4: Preheat the Oven and Prepare for Baking

Preheat your oven to 425°F (220°C). Place an oven rack in the lower third of the oven to help the crust bake evenly from the bottom. Set your chilled pie crust on a baking sheet to make transferring it easier.

Step 5: Assemble the Pie

Pour the pumpkin filling into the prepared pie shell. Tap the pie dish gently on the counter to remove any air bubbles and to smooth the surface of the filling. The pie should be nearly full but not overflowing, as the custard will expand slightly during baking.

Step 6: Bake the Pie

Bake at 425°F (220°C) for 15 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the filling is set around the edges and just slightly jiggly in the center. A knife inserted near the center should come out mostly clean. Overbaking can cause the filling to crack, so check for doneness a few minutes early if needed.

Step 7: Cool the Pie

Once baked, remove the pie from the oven and place it on a wire rack to cool completely at room temperature. This step allows the custard filling to finish setting and ensures clean slices later. Once cooled, refrigerate the pie for at least two hours before serving. Pumpkin pie is traditionally served chilled or at room temperature, topped with a dollop of whipped cream.

Pro Tips for Success

Use cold ingredients for your dough—cold shortening and cold water are key to creating flaky layers. Handle the dough as little as possible; overworking it will make it tough. When baking, avoid opening the oven frequently, as sudden temperature changes can cause the filling to sink or crack. If your crust edges brown too quickly, cover them with strips of foil or a pie shield during the final 20 minutes of baking. For a richer flavor, substitute part of the evaporated milk with heavy cream or half-and-half.

Make-Ahead and Storage

Pumpkin pie can easily be made a day ahead, which makes it ideal for busy holiday schedules. Simply bake it, let it cool completely, and refrigerate it uncovered for the first hour, then loosely cover it with plastic wrap or foil. Stored properly, it will stay fresh for up to four days. You can also freeze pumpkin pie: once cooled, wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to one month. To serve, thaw in the refrigerator overnight.

Serving Suggestions

This pie is delicious on its own but truly shines when paired with lightly sweetened whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg on top adds a professional touch. For presentation, garnish each slice with a small mint leaf, candied pecan, or a drizzle of caramel sauce. Pair your pumpkin pie with coffee, chai tea, or spiced cider for a complete autumn experience.

Common Mistakes to Avoid

Avoid using pumpkin pie filling from a can, as it already contains sugar and spices and can lead to an overly sweet, unbalanced flavor. Always bake on the lower rack of the oven to prevent a soggy bottom crust. Do not rush the cooling process—cutting into the pie while it’s still warm can cause the custard to collapse. Lastly, measure your spices carefully; too much clove or ginger can overpower the delicate pumpkin flavor.

Frequently Asked Questions (FAQs)

1. Can I use fresh pumpkin instead of canned puree?
Yes. Roast and puree sugar pumpkins or pie pumpkins for the best texture and flavor. Make sure to strain any excess moisture before using.

2. How can I tell when my pumpkin pie is done?
The filling should be set around the edges and slightly jiggly in the center. It will firm up as it cools.

3. Why did my pie crack?
Overbaking or rapid cooling can cause cracks. Remove the pie from the oven once the center barely jiggles and let it cool gradually at room temperature.

4. Can I use butter instead of Crisco for the crust?
Yes, though the texture will differ slightly. Butter gives a richer flavor, while Crisco produces a flakier crust.

5. How long should I let the pie cool before serving?
Cool completely on a wire rack and refrigerate for at least two hours before slicing.

6. Can I make the dough ahead of time?
Absolutely. The dough can be made up to three days in advance and stored in the refrigerator, or frozen for up to a month.

7. How do I prevent a soggy bottom crust?
Pre-chilling the pie shell and baking on a lower rack helps ensure the crust bakes evenly. You can also brush the crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier.

8. Can I double the recipe for two pies?
Yes. Simply double all ingredients proportionally and prepare two crusts. Adjust baking time only slightly as needed.

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Conclusion

This Best Pumpkin Pie Recipe From Scratch is a timeless classic that celebrates everything we love about fall—warm spices, creamy texture, and the aroma of home baking filling the kitchen. From the crisp, flaky crust to the smooth, custardy filling, each slice delivers comfort and tradition in every bite. Whether it’s your first time making pie from scratch or you’re perfecting a family tradition, this recipe ensures success with its clear steps and proven balance of flavors. Serve it at your next holiday dinner, and it’s sure to become a treasured favorite on your Thanksgiving table year after year.