homemade pumpkin pie recipe

Written ByJenny Smyth Posted on
homemade pumpkin pie recipe
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The Best homemade pumpkin pie recipe

I’m so excited to share my homemade pumpkin pie recipe with you all today! This classic dessert is a staple in many American households, and for good reason – it’s incredibly delicious and easy to make. I’ve been perfecting this recipe for years, and it’s always a hit with my family and friends.

The first time I made this pie was for Thanksgiving dinner, and it was love at first bite. My kids couldn’t get enough of the sweet and spicy flavors, and my husband raved about the flaky crust. Ever since then, I’ve been hooked on making this pie for every special occasion.

And the best part? It’s actually pretty healthy compared to many other desserts out there – the pumpkin is packed with vitamins and minerals, and the spices have amazing health benefits too. But don’t just take my word for it – give this recipe a try and see for yourself why it’s a family favorite.

One of the things that makes this pie so special is the way the flavors come together. The sweetness of the pumpkin pairs perfectly with the warmth of the cinnamon, nutmeg, and ginger, while the crust adds a nice crunch to each bite. And let’s not forget about the presentation – a beautifully baked pie is almost too pretty to eat (almost!)

But trust me, you won’t be able to resist taking a slice (or two). As a busy mom, I love that this recipe can be made ahead of time and frozen for later use – it’s perfect for those crazy days when I need a quick dessert solution. And don’t worry if you’re not a fan of pumpkin – this pie has a way of converting even the most skeptical eaters into pumpkin lovers.

So go ahead, give this recipe a try, and get ready to fall in love with homemade pumpkin pie like I did all those years ago.

Homemade Pumpkin Pie

Homemade Pumpkin Pie

4.6 from 1079 votes

A classic homemade pumpkin pie recipe with a flaky crust and smooth, spiced filling. Perfect for fall holidays, this pie is easy to make and full of warm flavors.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Pumpkin Filling

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large mixing bowl, combine flour and salt.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
7Press the dough into the pie dish, trimming any excess.
8Use a fork to poke holes in the bottom and sides of the crust.
9Bake the crust in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown.
10Remove from the oven and set aside to cool slightly.
11In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
12Pour the filling into the cooled pie crust.
13Reduce the oven temperature to 350°F (175°C).
14Bake the pumpkin pie for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
15If the crust starts to brown too quickly, cover the edges with aluminum foil.
16Remove from the oven and let the pie cool completely on a wire rack.
17This may take up to 2 hours.
18Once the pie is completely cool, refrigerate for at least 4 hours or overnight.
19This allows the filling to set and the flavors to meld together.
20Serve chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven
Measuring cups and spoons
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 450mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 7g

📝Notes

Tips: Ensure all ingredients are at room temperature before mixing the filling. For a smoother crust, use a food processor to combine the dough ingredients.

Watch Video Of How Homemade Pumpkin Pie Works

This homemade pumpkin pie recipe is truly one of my absolute favorites – not only is it ridiculously delicious, but it’s also incredibly easy to make and packed with nutritious ingredients.

Whether you’re looking for a special dessert to serve at your next family gathering or just want something tasty to snack on throughout the week, I highly recommend giving this recipe a try.

❓ Frequently Asked Questions About Pumpkin Pie

Q: What type of pumpkin should I use for this recipe?

For this homemade pumpkin pie recipe, you’ll want to use a sugar pumpkin or an edible ornamental pumpkin. These types of pumpkins are specifically grown for their sweet and flavorful flesh.

Q: Can I make this pie without a pastry crust?

Of course! While the flaky crust is definitely one of the highlights of this recipe, you can easily make it without using any pastry at all.

Q: How do I prevent my pie from becoming too soggy?

This is actually one of my favorite tips: after you’ve filled your pie crust with the pumpkin mixture, be sure to chill it in the refrigerator for at least 30 minutes before baking.

Q: Can I substitute other spices for some or all of the cinnamon in this recipe?

Sure thing! If you’re looking to mix things up in terms of flavor, feel free to experiment with different spice combinations.

Q: Is there any way to make this pie gluten-free?

You bet! Simply replace your traditional all-purpose flour with gluten-free alternatives like almond flour or coconut flour.

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