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Classic Pumpkin Pie From Scratch

A smooth, perfectly spiced pumpkin pie with a flaky all-butter homemade crust. The classic Thanksgiving dessert, made easy with simple steps and make-ahead tips.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill dough and cool pie 3 hours
Total Time 1 hour 45 minutes
Course Dessert, Holiday Treats
Cuisine American
Servings 8 slices
Calories 300 kcal

Ingredients
  

All-butter pie crust:

  • 1 1/4 cups all-purpose flour plus more for rolling
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter 1 stick, cubed
  • 3 to 5 tbsp ice water

Pumpkin filling:

  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 3/4 cup packed light brown sugar
  • 2 large eggs plus 1 egg yolk
  • 1 can (12 oz) evaporated milk
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions
 

  • Make the crust: Whisk the flour, sugar and salt. Cut in the cold butter until the pieces are the size of small peas. Add ice water 1 tablespoon at a time, mixing with a fork, until the dough holds together when squeezed. Shape into a disk, wrap and chill for at least 1 hour.
  • Roll the dough into a 12-inch circle on a floured surface. Fit it into a 9-inch pie plate, trim and crimp the edges. Freeze for 15 minutes.
  • Heat the oven to 400°F (200°C). Line the crust with parchment, fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and bake 5 minutes more until the bottom looks dry. Lower the oven to 350°F (175°C).
  • Make the filling: Whisk the pumpkin, brown sugar, eggs, egg yolk, evaporated milk, spices, salt and vanilla until completely smooth.
  • Pour the filling into the warm crust. Bake at 350°F (175°C) for 50 to 60 minutes, until the edges are set and the center still jiggles slightly (about 175°F on a thermometer). Cover the crust edges with foil if they brown too fast.
  • Cool the pie on a wire rack for at least 2 hours so the filling sets. Serve at room temperature or chilled, with whipped cream.

Notes

Make ahead: Bake the pie up to 2 days ahead. Cover and refrigerate once cool. The dough can be made 3 days ahead or frozen for 3 months.
Storage: Pumpkin pie is a custard pie, so keep it covered in the fridge for up to 4 days.
Reheat: Serve chilled or let it sit at room temperature for 30 minutes. No reheating needed.
Variations: Use a 9-inch store-bought crust to save time, swap evaporated milk for heavy cream, or use 1 tbsp pumpkin pie spice instead of the separate spices.
Keyword classic pumpkin pie, homemade pumpkin pie, pumpkin pie from scratch, thanksgiving pie