If you’re ready to indulge in the cozy flavors of fall, this Pumpkin Pie from Scratch Recipe is your golden ticket. It blends a tender, flaky crust with a rich, spiced pumpkin filling that feels like a warm hug in every bite. Whether it’s for a holiday gathering or simply treating yourself, making this pie from scratch brings a satisfying feeling that store-bought versions just can’t match. The perfect balance of cinnamon, ginger, and cloves contrasts beautifully with the creamy pumpkin base to create a dessert that’s both timeless and deeply comforting.
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients is the first step towards a perfectly textured and flavorful pumpkin pie. Each component plays its own crucial role, from the flaky crust to the luxuriously smooth filling packed with warming spices.
- All-purpose flour: This forms the foundation of the pie crust, giving it structure and tenderness.
- Salt for the crust: Just a pinch enhances the flavor without overpowering the pie.
- Unsalted butter (cold): Cold butter creates those beloved flaky layers in the crust.
- Ice water: Added gradually, it brings the dough together without melting the butter.
- Pumpkin puree: Whether fresh-roasted or canned, it’s the heart of the filling’s creamy texture and vibrant color.
- Granulated sugar: Sweetens the pumpkin mixture perfectly while balancing spices.
- Salt for the filling: Amplifies the overall taste of the spices and pumpkin.
- Ground cinnamon: Adds warm, sweet spice essential for that classic pumpkin pie flavor.
- Ground ginger: Brings a subtle zing and depth to the spice blend.
- Ground cloves: Provides an aromatic touch to round out the warm spices beautifully.
- Large eggs: Help set the filling and create that silky texture everyone loves.
- Heavy cream: Adds richness and smoothness to the filling’s consistency.
How to Make Pumpkin Pie from Scratch Recipe
Step 1: Prepare the Pie Crust
Start by whisking your flour and salt together to ensure even distribution. Working quickly, cut the cold butter into the flour until the mixture resembles coarse crumbs—this helps create those delightful flaky layers. Slowly add ice water a tablespoon at a time until your dough just comes together. Shape it into a disk, wrap it up, and pop it into the fridge to chill for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up, which results in a tender crust.
Step 2: Roll Out the Dough and Shape the Crust
Once chilled, sprinkle flour on your workspace to prevent sticking and roll the dough out into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing gently to fit and trimming excess dough. Crimp the edges for a classic look and to keep that crust perfectly sealed during baking.
Step 3: Mix the Pumpkin Filling
In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until everything is evenly blended. Beat in eggs one at a time to avoid curdling, then stir in the heavy cream until the mixture is smooth and creamy. This filling combines the perfect balance of flavors and texture that makes the Pumpkin Pie from Scratch Recipe shine.
Step 4: Fill and Bake
Pour your luscious pumpkin filling into the prepared crust, smoothing the surface with a spatula. Bake at 425°F for 15 minutes to set the edges and give the crust a head start on browning. Then lower the oven temperature to 350°F and continue baking for 40 to 50 minutes. You’ll know the pie is done when the filling is mostly set and a knife inserted near the center comes out clean. Let it cool completely on a wire rack to finish setting perfectly before slicing.
How to Serve Pumpkin Pie from Scratch Recipe
Garnishes
Nothing complements this pie better than a generous dollop of freshly whipped cream—light and airy, it contrasts beautifully with the dense filling. For an extra touch, sprinkle a little cinnamon or nutmeg on top of the cream to echo the spices in the pie. You can also add chopped toasted pecans for a nutty crunch that adds wonderful texture.
Side Dishes
This pie is a star dessert but pairs wonderfully with warm beverages like mulled cider or spiced chai tea. A scoop of vanilla ice cream on the side also elevates the experience, melting slowly into the warm pie for an indulgent treat. For a festive touch, serve alongside freshly brewed coffee for those cozy holiday mornings.
Creative Ways to Present
Take your Pumpkin Pie from Scratch Recipe to the next level by serving it in individual tart shells for a charming presentation. Alternatively, dust the tops with powdered sugar stencils or drizzle with caramel sauce for a decadent flair. If you’re feeling adventurous, sprinkle some edible gold dust or sparkly sugar crystals to impress your guests visually before they even taste this fall classic.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, cover your pumpkin pie loosely with foil or plastic wrap and store it in the refrigerator. It will keep fresh for up to 4 days, allowing you to savor every last slice without worry. Keeping it chilled also helps maintain the creamy texture of the filling.
Freezing
If you want to prep ahead, the Pumpkin Pie from Scratch Recipe freezes beautifully. Wrap the cooled, whole pie tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 1 month. To thaw, simply place the pie overnight in the fridge and serve as usual, preserving that fresh-baked warmth and flavor.
Reheating
To enjoy your leftover pie warm, heat individual slices in the oven at 325°F for 10 to 15 minutes. Avoid microwave reheating if possible, as it can dry out the crust and alter the filling’s texture. Warm pie with a scoop of ice cream is pure bliss and will taste just like freshly baked.
FAQs
Can I use canned pumpkin puree for this Pumpkin Pie from Scratch Recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe and provides consistent texture and flavor. Just make sure it’s pure pumpkin, not the pumpkin pie filling which contains added spices and sugar.
How do I ensure a flaky crust?
Keeping your butter cold and handling the dough minimally is key. Use ice water and chill the dough thoroughly before rolling out. This prevents the butter from melting too soon, creating those flaky layers you want in your crust.
What if my pie filling is too runny after baking?
That can happen if the pie was underbaked or eggs were not enough to set the filling. Make sure to bake until a knife inserted near the center comes out mostly clean. Also, using fresh eggs and the right amount of cream helps the filling hold together perfectly.
Can I make the crust ahead of time?
Yes, you can prepare the dough up to 2 days before baking. Wrap it tightly and refrigerate. Just allow it to sit at room temperature for a few minutes before rolling out for easier handling.
Is there a way to make this recipe vegan?
To make it vegan, substitute the butter with a plant-based alternative and replace eggs with flax eggs or commercial egg replacers. Use coconut cream or a plant-based cream alternative instead of heavy cream. Keep in mind the texture and richness may vary slightly.
Final Thoughts
There’s something truly special about making a Pumpkin Pie from Scratch Recipe that fills your home with cozy aromas and offers a slice of comfort at any table. It’s a timeless dessert that brings people together and lets you connect with classic flavors in the best way. Don’t hesitate to dive in and create this wonderful pie—it’s easier than you think, and every bite is pure fall magic!
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Pumpkin Pie from Scratch Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Pumpkin Pie from Scratch features a flaky homemade crust and a warmly spiced pumpkin filling. Perfect for fall gatherings and holiday celebrations, this dessert combines traditional flavors of cinnamon, ginger, and cloves with smooth pumpkin puree baked to perfection.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 3 to 4 tablespoons ice water
For the Filling
- 1 3/4 cups pumpkin puree (fresh or canned)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup heavy cream
Instructions
- Prepare the crust: In a bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven and roll out dough: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Fit the dough into a 9-inch pie pan, trim the edges, and crimp them decoratively.
- Make the filling: In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Beat in the eggs, then stir in the heavy cream until the mixture is smooth and evenly combined.
- Fill the crust and bake: Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes to set the crust and start cooking the filling.
- Reduce heat and finish baking: Lower the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool the pie: Remove the pie from the oven and let it cool completely on a wire rack before serving to allow the filling to fully set.
Notes
- For a flakier crust, keep the butter very cold until mixing.
- Fresh pumpkin puree can be made by roasting and pureeing a pumpkin until smooth, as a substitute for canned puree.
- Serve the pie with a dollop of whipped cream for added richness and presentation.
