This classic Homemade Pumpkin Pie from Scratch deserves a place on your Thanksgiving table. A buttery, flaky crust cradles a spiced pumpkin filling that is rich, smooth and satisfyingly creamy. This family favorite will have guests reaching for seconds.
Pie season is here, and this easy pumpkin pie is popular for good reason. It’s sweet, silky and full of warm fall spices—simple to make yet impressive enough for holiday gatherings.
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Why this recipe works
This recipe delivers everything you want in a pumpkin pie: straightforward steps, accessible ingredients and a reliably delicious result. Using canned pure pumpkin purée keeps the recipe quick and consistent without the extra work of making purée from whole pumpkins. The filling is velvety yet firm enough to slice cleanly—creamy, spiced and full-flavored.
If you prefer to make your own crust, you can use a homemade pie crust for an even more impressive result.
Ingredients notes
- Butter: Keep it cold and cut into equal cubes so the crust becomes flaky when baked.
- Shortening: Adds structure and tenderness to the crust while helping flakiness.
- Ice water: Cold water prevents fats from melting during mixing and helps form a tender crust.
- Pure pumpkin purée: Use 100% canned pumpkin purée (not pumpkin pie filling) for consistent texture and flavor.
- Heavy whipping cream: Adds richness and a silky mouthfeel; full-fat cream gives the best results.
Recipe variations
If you have fresh pumpkin, you can roast it and process the flesh into homemade purée. Pat the purée dry if needed, since fresh purée can be wetter than canned. For a quicker option, try a crustless pumpkin pie: grease the dish and bake at 350°F for about 50–60 minutes.
How to make pumpkin pie from scratch
- Make the pie dough: Whisk flour, sugar and salt. Cut chilled shortening into the dry mix, then cut in chilled butter until pea-sized crumbs form. Add ice-cold water a tablespoon at a time until the dough holds in large clumps. Shape into a disc and chill at least 30 minutes.
- Pre-bake the crust: Roll the chilled dough into a 13-inch circle and fit into a greased 9-inch pie plate. Line with parchment and pie weights and bake at 400°F for 15 minutes.
- Prepare the filling: In a medium saucepan over medium heat, combine pumpkin purée, brown sugar, granulated sugar, salt and spices. Simmer for about 5 minutes until glossy and fragrant. Remove from heat and stir in heavy cream and vanilla, then add eggs one at a time, mixing after each. Stir in sifted cornstarch to thicken.
- Bake the pie: Pour the filling into the pre-baked crust. Bake at 400°F for 15 minutes, then reduce oven to 350°F and bake another 40 minutes. The center should still have a slight jiggle when done. Cool to room temperature, then chill at least an hour before serving. Serve plain or with whipped cream.
Expert tips
Use canned pumpkin purée for consistency. Canned purée holds its shape better than many homemade versions and keeps the filling stable. Make sure you buy pure pumpkin purée, not pumpkin pie filling.
Make dough ahead. The crust dough can be refrigerated up to three days. Let it warm slightly until pliable but still cool enough to roll.
Prevent cracks. Overbaking causes cracks in the filling. Follow the recommended bake times and remove the pie when the center still jiggles slightly; it will set as it cools.
Frequently asked questions
Yes. Refrigerate the pie to keep it fresh and maintain its texture. Allow it to return to room temperature before serving if desired.
When removed from the oven, the top should be slightly puffed and the center should jiggle a little. The filling firms as it cools.
Yes. After chilling the baked pie for an hour, wrap it tightly in plastic wrap or foil and place in a freezer-safe container or bag for up to one month. Thaw in the refrigerator before serving.
Refrigerated, it keeps up to 4–5 days. Frozen, it’s best within one month.
Related recipes
Try these other fall desserts if you want more seasonal baking ideas.
Bourbon Sweet Potato Pie
The BEST Apple Pie Recipe from Scratch
Classic Pecan Pie from Scratch
Pumpkin Cupcakes with Cream Cheese Frosting
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Equipment
- 1 Pie plate
- 1 Rolling pin
- Pie weights
- Kitchen scale (optional)
- 1 Medium saucepan
Ingredients
Homemade Pie Crust
- 1 ½ cups (187 g) all-purpose flour
- 1 tablespoon (15 g) granulated sugar
- ½ teaspoon salt
- 4 Tablespoons (56 g) shortening, chilled and cut into ½-inch pieces
- 4 Tablespoons (56 g) unsalted butter, chilled and cut into ½-inch pieces
- 2–4 Tablespoons ice cold water
Pumpkin Pie Filling
- 2 cups (one 15 oz can) pure pumpkin purée (not pumpkin pie filling)
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ¼ cup (300 ml) heavy whipping cream
- ½ teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 Tablespoon cornstarch, sifted
Instructions
Homemade Pie Crust
- Make sure ingredients are cold. Whisk flour, sugar and salt. Cut in shortening until coarse, then cut in butter until pea-sized crumbs form. Add cold water a tablespoon at a time until dough holds together in large clumps.
- Form dough into an 8-inch disc, wrap and chill at least 30 minutes. Preheat oven to 400°F and grease a 9-inch pie plate.
- Roll dough into a 13-inch circle and fit into the pie dish. Tuck and crimp edges, line with parchment and fill with pie weights. Bake at 400°F for 15 minutes. Remove weights and parchment and keep oven on.
Pumpkin Pie Filling
- In a pot over medium heat, combine pumpkin purée, brown sugar, granulated sugar, salt and spices. Simmer for 5 minutes until glossy and fragrant.
- Remove from heat and stir in heavy cream and vanilla. Add eggs one at a time, mixing after each. Stir in cornstarch until combined and transfer filling to the partially cooked crust.
- Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake 40 minutes more. The center should jiggle slightly when done. Cool completely, then chill for an hour before serving with whipped cream if desired.
Notes
Spices: Substitute 2 ½ teaspoons pumpkin pie spice for the individual spices if you prefer.
Storing: Keep the pie loosely covered in the refrigerator up to 4–5 days. You can freeze a wrapped pie for up to one month; thaw in the refrigerator before serving.
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Calories: 479kcal