A classic Thanksgiving pie and autumn favorite, pumpkin pie from scratch starts with a homemade all-butter pie crust that is filled with smooth, warmly spiced, sweet pumpkin custard.
Key Takeaways: Pumpkin Pie From Scratch
- Prep Time: 20 minutes
- Bake Time: 1 hour
- Total Time: 1 hour, 20 minutes
- Servings: 8 servings
- Cook Method: Baked in a pie pan until set
- Flavor & Texture: A crisp, buttery crust with a smooth, pumpkin-spiced custard filling.
- Difficulty: Easy. This pie has a simple filling with a single pie shell.
- Why this Recipe? This pumpkin pie recipe is a simple but delicious classic, focusing on homemade components and warm, fall flavors.
We love pumpkin pie in the fall. The warm spices and complementary textures of the crisp crust and custard filling make this one of the best seasonal desserts.
Serve the pie with a dollop of from-scratch whipped cream or old-fashioned ice cream.
Some of our other fall favorites include pumpkin cheesecake, baked apple cider donuts, homemade apple pie, apple cake with homemade glaze, and sourdough cinnamon rolls.
Why You’ll Love This Recipe
Delicious classic – Simple, but full of flavor, keep this recipe on hand for any and all fall occasions.
Make-ahead friendly – You can prepare the crust and custard separately, refrigerating and then baking when needed. You can also assemble and bake the pie 1-2 days ahead of time, refrigerating until ready to serve.
Wholesome ingredients – Homemade crust and purée, plus quality eggs and dairy, this pie is creamy, sweet, and full of ingredients you know and love.
Ingredients
Pumpkin purée – Use homemade pumpkin purée (from one medium pumpkin) or canned pumpkin.
Vanilla extract – Use a store-bought vanilla or use your own homemade vanilla extract.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make Pumpkin Pie From Scratch
Step 1: Prepare your all-butter pie crust and press it into a 9-inch pie plate, trimming and crimping the edges. Keep the dough chilled while mixing the filling.
Step 2: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, add eggs, pumpkin purée, heavy cream, vanilla, brown sugar, salt, cinnamon, and pumpkin pie spice. Whisk until smooth.
Step 3: Pour the filling into the prepared pie shell and bake for one hour. The edges of the crust should turn golden brown, and the filling should be set.
Step 4: Cool on a wire rack for at least an hour before serving.
Lisa’s Expert Tips
- This is a single crust recipe. My all-butter pie crust recipe makes two crusts (a top and bottom crust). Halve the pie crust recipe for a single pumpkin pie, or make the full recipe and double the pumpkin filling for two pies.
- If the pie crust starts to brown too much before the pie is done, cover the edges with aluminum foil to prevent further browning.
- You can make your own pumpkin spice out of individual spices or use a premade blend from the store.
- If you are crunched for time, you can easily substitute the homemade crust with a store-bought pie crust, and your own pumpkin purée for canned pumpkin.
- Pumpkin pie is egg-based and should be kept refrigerated to prevent spoiling.
Pumpkin Pie from Scratch FAQs
Before storing, let the pie cool completely to room temperature. Cover loosely with plastic wrap and refrigerate for up to four days.
No, regular carving pumpkins lack flavor and are watery and stringy. Pie pumpkins, also known as sugar pumpkins, are ideal for making homemade pumpkin purée. They have a smooth texture and sweet flavor, perfect for pies.
Some common errors include using premade canned pie filling, which is pre-spiced and sweetened, or disregarding the correct baking and cooling times.
Yes, a pumpkin filling is a custard made with cream and eggs. It should be runny and pourable and will firm up after baking and cooling.
More Fall Recipes from the Farmhouse
- Pumpkin Frittata with Bacon and Feta
- Cranberry French Toast Casserole
- Garlic Sourdough Bread with Rosemary
- Sweet Potato Casserole
- Pumpkin Deviled Eggs
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
How To Make The Best Pumpkin Pie From Scratch
Video
Equipment
Ingredients
- ½ all-butter pie crust
- 3 large eggs
- 2 cups pumpkin purée
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
Instructions
- Prepare your all-butter pie crust and press it into a 9-inch pie plate, trimming and crimping the edges. Keep the dough chilled while mixing the filling.
- Preheat the oven to 350 degrees Fahrenheit. In a large bowl, add eggs, pumpkin purée, heavy cream, vanilla, brown sugar, salt, cinnamon, and pumpkin pie spice. Whisk until smooth.
- Pour the filling into the prepared pie shell and bake for one hour. The edges of the crust should turn golden brown, and the filling should be set.
- Cool on a wire rack for at least an hour before serving. Serve with fresh whipped cream or old-fashioned ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this pie using a pie pumpkin we grew in our backyard and fresh milled soft white wheat for the crust. I’ve never made pumpkin pie before and this recipe was easy and delicious! My family loved it and I feel pretty proud I made something this good from what I grew. Thanks Lisa!
You should be proud! Great job.
Our local farmers market held a pie eating contest today to raise money for local non-profits. I was tasked with making 10 pumpkin pies (6″) for the contest. I grew the pumpkins (1 Amish pie and 1 winter luxury). When this recipe came across my email earlier this week, I decided to try it. The pies turned out great. To make 10 six inch pies, I made 3 regular sized pies but poured the filling into smaller tins. Many compliments all around on the taste of the pie. The recipe and link to your site was printed ahead and available to anyone who wanted it. Thank you for posting this recipe.
My family agreed that this was the best pumpkin pie we’ve had.
Perfect!
This truly is the best pumpkin pie I’ve ever made. Thank you for sharing!