How To Make The Best Pumpkin Pie From Scratch
A classic Thanksgiving pie and autumn favorite, pumpkin pie from scratch starts with a homemade all-butter pie crust filled with smooth, warmly spiced sweet pumpkin custard.
Servings: 8 Slices
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.
Video
Notes
This is a single crust recipe. My all-butter pie crust recipe linked in the ingredients makes two crusts (a top and bottom crust). Halve the pie crust recipe for a single pie.
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.
Nutrition
Serving: 1Slice | Calories: 276kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 229mg | Potassium: 220mg | Fiber: 2g | Sugar: 23g | Vitamin A: 10061IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg