Delicious Pumpkin Pie Recipe Anyone Can Make from Scratch

Making homemade pumpkin pie can be easier than it sounds. You don’t need fancy ingredients or lots of experience. All you need is some patience and a bit of flour. The taste of a homemade pumpkin pie is miles better than anything from the store, and once you’ve tried making it from scratch, you’ll see why it’s worth the effort. Plus, there’s something satisfying about serving a pie you made from start to finish.

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Why Make Pumpkin Pie from Scratch?

Store-bought pies are easy, but nothing beats the magic of making your own! Homemade pumpkin pie fills the house with a comforting smell that nothing else can match. The flavor is richer, and you have full control over the ingredients. You can adjust the spices to your taste and even tweak the sweetness. Making pumpkin pie from scratch doesn’t just taste better, it feels more rewarding too.

It’s not as hard as you might think. Yes, you’ll be making the crust and the filling yourself, but each step is simple and manageable. You’ll just need to break it down one step at a time. So let’s roll up our sleeves and get to work.

Making the Crust

The first step is to make the crust. Store-bought pie crusts are easy, but they don’t hold a candle to a homemade one. The key to a good pie crust is to keep everything cold. Cold butter and cold water make for a flakier crust. Here’s what you’ll need for the crust:

• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cubed and chilled
• 3-4 tablespoons ice water

Steps to Make the Crust:

1. Mix dry ingredients: In a large bowl, combine the flour, sugar, and salt. Give it a quick mix to evenly distribute everything.
2. Add butter: Toss in the cold, cubed butter. Using a pastry cutter or your hands, work the butter into the flour. You want to break up the butter until it’s in small, pea-sized pieces.
3. Add water: Start with three tablespoons of ice water. Gently mix it into the flour mixture. Add more water, a tablespoon at a time, until the dough just comes together. Get the dough just right—not too wet, but it should stick together when you press it.
4. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and stick it in the fridge for at least 30 minutes. Chilling the dough helps it firm up, which makes it easier to roll out.

Rolling Out the Crust

Once your dough has chilled, it’s time to roll it out. Dust your work surface with flour and place the dough on top. You want to roll it out evenly, about 1/8 inch thick, and large enough to fit a 9-inch pie dish.

Roll the dough onto your rolling pin to transfer it to the pie dish. Gently unroll it over the dish, pressing it into the bottom and sides. Trim any excess dough around the edges. You can crimp the edges with your fingers or a fork to give it a nice finish.

After the crust is in the dish, place it back in the fridge while you make the filling. This helps prevent the crust from shrinking when it bakes.

Making the Pumpkin Pie Filling

Now, let’s move on to the star of the show: the pumpkin pie filling. The filling is simple, yet delicious. It’s made with canned pumpkin purée, but if you feel ambitious, you can roast your own pumpkin. Either way, the filling is smooth, creamy, and perfectly spiced. Here’s what you’ll need:

• 1 can (15 ounces) pumpkin purée (not pumpkin pie mix)
• ¾ cup sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (12 ounces) evaporated milk

Steps to Make the Filling:

1. Mix dry ingredients: In a bowl, combine the sugar, salt, cinnamon, ginger, and cloves. This ensures the spices are evenly distributed throughout the filling.
2. Add pumpkin and eggs: Stir in the pumpkin purée, followed by the eggs. Mix everything well!
3. Add evaporated milk: Gradually stir in the evaporated milk. The mixture will be smooth and creamy. You’re now ready to fill the pie crust.

Assembling the Pumpkin Pie

Once your filling is ready, it’s time to put everything together. Take the chilled crust out of the fridge and pour the filling into it. Spread the filling evenly, making sure it reaches all the edges.

Baking the Pumpkin Pie

Here’s where the magic happens. Baking the pie lets the flavors come together and fills your kitchen with the smell of fall. Preheat your oven to 425°F. Start by baking the pie at this high temperature for 15 minutes, then lower the heat to 350°F and continue baking for 40–50 minutes.

You’ll know the pie is done when a knife inserted into the center comes out clean. The center may still have a slight jiggle, but it will set as the pie cools.

Letting the Pie Cool

This is the hardest part: waiting for the pie to cool. It’s tempting to cut into it right away, but letting it cool completely ensures the filling sets properly. You can leave it on a wire rack for a couple of hours or pop it in the fridge to speed things up.

Serving Your Homemade Pumpkin Pie

Once your pie is cool, it’s ready to serve. You can keep it simple and serve it as is, or you can add a dollop of whipped cream on top. Either way, your homemade pumpkin pie is sure to impress. It’s the perfect way to celebrate fall, Thanksgiving, or even just a random Tuesday.

Making a pie from scratch might seem like a lot of work, but it’s really just a series of small, simple steps. Each step is easy to handle, and the result is a pie that’s filled with love, flavor, and the satisfaction of knowing you made it yourself.

Storing Leftover Pie

If you have leftovers (and that’s a big if), they can be stored in the fridge for up to four days. Cover the pie with plastic wrap or aluminum foil to keep it fresh. You can also freeze pumpkin pie for up to a month. Just make sure it’s wrapped tightly to avoid freezer burn.

Crust Troubleshooting Tips

Crusts can be tricky. If your dough is too dry, it won’t roll out properly, and if it’s too wet, it will be sticky and difficult to handle. The key is to add water slowly and mix gently. If the dough feels too dry, add a little more ice water, just a teaspoon at a time.

If your crust shrinks when baked, it’s usually because it wasn’t chilled long enough. The dough needs time to relax before baking to prevent shrinking.

Pumpkin Pie Filling Troubleshooting Tips

Pumpkin pie filling can sometimes crack during baking. This usually happens when the pie is overbaked. To avoid this, keep a close eye on the pie as it bakes. The center should be just set, with a slight jiggle. The pie will continue to cook as it cools, so it’s better to pull it out of the oven a little early rather than letting it overbake.

Tips for Success

• Use cold butter: Cold butter makes for a flakier crust. Keep it in the fridge until you’re ready to use it.
• Chill your dough: Don’t skip chilling the dough. This helps with rolling and keeps the crust from shrinking.
• Don’t overmix the filling: Stir the filling just until everything is combined. Overmixing can cause the filling to crack as it bakes.

Make It Your Own

Once you’ve mastered the basics, feel free to experiment. Add more cinnamon if you like a spicier pie, or sprinkle a little nutmeg on top. You could even swap out the evaporated milk for coconut milk for a dairy-free version. The beauty of making your own pumpkin pie is that you can adjust it to suit your taste.

Final Thoughts

Making homemade pumpkin pie from scratch is more than just baking; it’s about taking the time to create something with your hands. It’s about the smell of spices filling the kitchen and the satisfaction of cutting into a pie you made yourself. Sure, it takes a little more effort than picking up a pie at the store, but the reward is so much greater. The next time you’re in the mood for something special, try making a pumpkin pie from scratch. It might just become your new favorite way to celebrate the season.