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.
Hi there, Lisa, I have a question. All I could find was liquid pumpkin pie spice in my local stores. What is the difference of amount used versus ground, pumpkin spice?
I’m not sure. I’ve never heard of liquid pumpkin pie spice.
After 1 hour my crust was still pretty undone, especially the bottom layer. I live in a high-altitude state with a dry climate. I may try to bake the bottom crust alone for a bit before adding the filling and top crust. Wondering if I need to up the heat as well or just extend the baking time? Tips welcome.
Amazing pumpkin pie, great flavor, not too sweet, and the texture is amazing. We prefer the sourdough crust without the sugar in it.
Wow! This filling is delicious! I made it with butternut squash puree instead because I couldn’t find a pie variety of pumkin. It worked perfectly!
I may try freezing it because I made many small ones.. Hope it is going to keep its nice texture!
Seriously the best pumpkin pie I have ever had. My husband loves it too; although he thinks I should bake the pie crust for a little while before pouring the filling in. Does anyone else do this and are the results better?
Wow. What a compliment! You could definitely do that. I would just watch the crust around the edges during baking to make sure they aren’t burning. You may have to wrap them with aluminum foil.
I made this for the first time today with store bought pie crust. Its beautiful! I have not had luck in the past with pie so I will try again to make pie crust from scratch. Feel like this was a big win for me. Thank you.
How wonderful!
How far in advance can you bake these? How long do they keep? Do they need to be refrigerated after cooling in order to stay fresh?
I am also wondering this. Were you able to get an answer?
Can you make pumpkin pies ahead of time and freeze them? Would you freeze them baked or unbaked? Thanks
I believe so. I’ve never done it, but you should be able to freeze them after they are baked.
I did freeze some and the texture and taste stayed good.
Looks yummy! Do you know if I can substitute maple syrup for the brown sugar and if it will come out ok?
I ended up replacing and it was awesome. 1/2 cup maple.
Did you increase or decrease any other ingredients to adjust for the increased moisture content? I try to stay away from processed sugar as well and have been swapping maple syrup or honey for most recipes.
looks delicious!
l made this but swapped pumpkin for butternut squash. It took three small butternut squash to equal the two cups. (My great grandmother always used butternut squash for pumpkin, I’m not sure of the exact reason but I’d guess that it’s because butternut squash is easier to grow in our climate)
Anyway it turned out delicious!! Thank you for sharing.