Pumpkin Pie is THE classic dish that just has to be on the Thanksgiving dessert table. This easy Pumpkin Pie recipe is simple enough so even beginners can pull it off – your family’s eyes will light up around the holiday table when they see this pie!
Pumpkin Pie is probably my favorite Thanksgiving recipe of them all… I mean, next to Sweet Potato Casserole, Twice Baked Sweet Potatoes and Hot Apple Cider, of course! Here I’m sharing my easy and foolproof way to make pumpkin pie – it’s the pie I caught my husband with, and he isn’t even that much into pumpkin, so it really is amazing 😉
How to Make Pumpkin Pie from Scratch
Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.
Watch the Pumpkin Pie Video Tutorial:
Ingredients for Homemade Pumpkin Pie
If you’ve never made pumpkin pie from scratch, you’re going to be surprised just how easy it is!
Pumpkin Pie Crust:
1 ¼ cups all-purpose flour
¼ teaspoon salt
6 tablespoons cold unsalted butter cubed
½ teaspoon apple cider vinegar
¼ cup ice-cold water
Pumpkin Pie Filling:
2 large eggs
⅓ cup granulated sugar
⅓ cup light brown sugar
1 (15-ounce) can pure pumpkin puree
1 (12oz) can evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (click here for my homemade pumpkin spice mix)
- feel free to use a ready-made pie crust to make this recipe even easier
- the filling can be made with half-and-half OR heavy cream in place of the evaporated milk for an even richer pie
- feel free to cut back on the pumpkin spice for a milder filling, or add extra ground ginger for more spice
- use all granulated sugar in place of the brown sugar
- use 2 cups well-drained homemade fresh pumpkin puree in place of the canned pumpkin
Equipment Needed to Make Pumpkin Pie
You need the following equipment ready
- a large bowl for the pie crust
- measuring cups and spoons
- a measuring jug
- a pastry blender (or clean hands)
- a 9-inch pie plate
- a bowl for the filling
- a whisk
Make your pumpkin pie even more festive: These are the most beautiful pie plates for your holiday table!
Making pumpkin pie from scratch isn’t hard at all! Try it and see for yourself!
1 – Make the pie crust:
Place flour and salt in a bowl and combine well.
Cut in the butter until crumbs form. Combine the vinegar and ice cold water in a measuring jug and add to the bowl, one tablespoon at a time.
Lightly stir with your fingers just until the pastry comes together, then push into a ball. Flatten slightly, wrap in foil and chill for at least 1 hour.
Note: New to making pie crust? I have a tutorial to teach you how to make pie crust the foolproof way!
2 – Roll out crust:
Once the pastry has chilled enough, roll it out between two sheets of parchment paper into a circle that’s slightly larger than your pie dish.
Butter your dish well, then fit the pastry inside. Tuck the overhang under to make a standing edge, then flute the edge all around.
Chill the crust in the pie dish for at least another 30 minutes.
3 – Make the filling:
Preheat the oven to 425°F. Place a baking sheet in the lower half of your oven to heat up as the oven preheats.
Whisk all ingredients for the filling together in a bowl. Pour into the chilled pie crust (you may have some filling leftover, but make sure to fill the crust right up to the top for the most perfect pie).
4 – Bake the pie:
As soon as you have filled the pie, place it on the hot baking sheet in the preheated oven.
Bake for 15 minutes, then reduce the oven temperature to 375°F and finish baking for 35-45 minutes, or until the filling is set.
Cover the edges with a pie shield or aluminum foil after 20-30 minutes, to keep it from getting too brown.
Turn off the oven and open the oven door slightly (use a wooden spoon to keep it open, if needed). Cool the pie in the oven for 15-30 minutes, then move the pie dish to a wire rack and cool for 2 hours. Eat right away, or chill in the fridge for up to 2 days.
Nora’s Tips for the Best Pumpkin Pie:
- chill the pastry well to keep it from turning out tough
- to prevent a soggy bottom, preheat the oven well and make sure to also preheat your baking sheet. Make sure the pie crust is chilled well and gets baked right after filling. Cool the pie completely in the pie dish on a wire rack.
- don’t skip resting the pie in the oven – this helps to prevent cracks from showing up in the surface if the pie cools down too quickly
What to serve with pumpkin pie:
More Pumpkin Recipes You’ll Love:
Print the Recipe:
Classic Pumpkin Pie
Pumpkin Pie Crust:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter cubed
- ½ teaspoon apple cider vinegar
- ¼ cup ice-cold water
Pumpkin Pie Filling:
- 2 large eggs
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 15-ounce can pure pumpkin puree
- 1 12oz can evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice click here for my homemade pumpkin spice mix
PREPARE PUMPKIN PIE CRUST
- Make pie pastry: Combine flour and salt in a large bowl. Cut in butter until crumbs form. Combine vinegar and ice water in measuring jug. Add water mixture, one tablespoon at a time, to the bowl and stir just until it comes together. Push pastry into a ball and flatten slightly. Wrap in plastic wrap and chill for at least one hour.
- Roll out pastry: Roll out the pastry so that it is slightly larger than your pie dish. Generously butter pie dish, then gently press pastry down into the dish so that it lines the bottom and sides.
- Fit pastry into dish: Fold edge of pastry under to make a standing edge. Flute pastry all around, then chill the pie dish for at least 30 minutes.
MAKE PUMPKIN PIE FILLING
- Prep: Once ready to make the filling, preheat oven to 425°F. Place a baking sheet in the lower half of your oven to heat up as the oven preheats.
- Make filling: Whisk all ingredients for pumpkin pie filling together until smooth.
BAKE PUMPKIN PIE
- Fill pie crust: Right before baking, pull pie dish with pie crust out of the fridge. Pour filling into the pie shell, filling it right up to the top (you might have filling leftover, but try to fill the shell completely – leftover filling can be baked for 20-30 minutes in a ramekin to make a pumpkin custard).
- Bake: Bake pie at 425°F for 15 minutes. Reduce oven temperature to 375°F and bake 35 to 45 minutes or until filling is set. Cover sides with foil or a pie shield after 20-30 minutes, to keep it from burning.
- Cool pie: Once pie is done, switch off the oven and open the door a few inches. Allow pie to rest in the oven for 15-30 minutes, then remove to a wire rack to cool for 2 hours. Serve right away or chill in the fridge for up to 2 days.
More recipe information
P.S: Want more pumpkin recipes? Check out our collection of canned pumpkin recipes!