How to make pumpkin pie from scratch?

Making pumpkin pie from scratch starts with preparing a homemade buttery crust, then whisking together pumpkin puree, sugar, spices, eggs, and evaporated milk for the filling. Pour into the crust and bake until set. It’s easier than it looks and yields the most delicious flavor.

How long does it take to make a pumpkin pie from scratch?

About 1 hour and 25 minutes total: 25 minutes of prep and 1 hour of baking time. You’ll also need cooling time before serving.

Is it worth making pumpkin pie from scratch?

Absolutely. Homemade pumpkin pie has a flaky crust, creamy filling, and fresh spice aroma that no store-bought version can match. It’s a labor of love and always impresses guests.

What are the ingredients in pumpkin pie from scratch?

Pumpkin puree, sugar, warm spices (like cinnamon, ginger, and cloves), eggs, evaporated milk, and a homemade pie crust made with butter, flour, sugar, salt, and ice water.

Can I use real pumpkin instead of canned?

Yes! You can make your own homemade pumpkin puree by roasting and blending fresh pumpkin. It gives a richer, slightly sweeter flavor.

Can you use regular pumpkins to make pie?

You can, but sugar pumpkins (also called pie pumpkins) are best. Large carving pumpkins have more water and less flavor.

Are there any pumpkins that are not edible?

Yes, ornamental pumpkins used for decoration are not intended for eating. Always choose sugar pumpkins or other edible varieties.

Which is better for pumpkin pie, evaporated or condensed milk?

Evaporated milk is ideal because it adds creaminess without extra sweetness. Condensed milk is too sweet and can make the filling heavy.

What are common pumpkin pie mistakes?

Overbaking, underbaking, or skipping the cool-down phase. Cracks form when it’s baked too long or cooled too quickly. Always bake until just set and cool at room temperature.

Is homemade pumpkin pie good for you?

Pumpkin pie can be part of a balanced diet. Pumpkin is rich in vitamin A and fiber, and making it from scratch lets you control the sugar and fat content.

How long will homemade pumpkin pie last?

It lasts up to 4 days in the refrigerator, tightly covered, or up to 3 months in the freezer.

How to tell if a pumpkin pie has gone bad?

If it develops an off smell, cracks excessively, or shows moisture or mold on top, it’s time to discard it.

Why is pumpkin pie a Thanksgiving tradition?

Pumpkin pie dates back to early American harvest celebrations. Pumpkins were native to North America and quickly became a symbol of abundance and gratitude, making the pie a holiday staple.

Can you make pumpkin pie with no crust?

Yes! Pour the filling into a greased pie dish or ramekins and bake — you’ll get a custard-style dessert that’s naturally gluten-free.

Can homemade pumpkin pie be frozen?

Yes, freeze the baked pie whole or sliced. Wrap tightly in plastic wrap and foil, and thaw overnight in the fridge before serving.

Can homemade pumpkin pie filling be frozen?

Definitely. Store uncooked filling in an airtight container or freezer bag for up to 3 months. Thaw completely and whisk before baking.

Classic Homemade Pumpkin Pie from Scratch

Name: Homemade Pumpkin Pie from Scratch
Prep time: 25 min
Cook time: 55 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsalted butter, cut into 1/2-inch cubes; 1 tablespoon granulated sugar; 1 teaspoon salt; 1/3 cup ice water; 1 (15 ounce or 398 mL) can pumpkin puree (or 1¾ cups homemade); ¾ cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon fine salt; 2 large eggs; 1 (12 ounce or 354 mL) can evaporated milk; whipped cream (for serving)

Description

Classic Homemade Pumpkin Pie from Scratch features a buttery flaky crust and silky spiced filling — the perfect Thanksgiving dessert everyone loves.

Ingredients

Scale

For the pie crust:

2 cups all-purpose flour
3/4 cup unsalted butter, cut into 1/2-inch cubes
1 tablespoon granulated sugar
1 teaspoon salt
1/3 cup ice water

For the pie filling:

1 (15 ounce or 398 mL) can pumpkin puree (or 1¾ cups homemade)
¾ cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
2 large eggs
1 (12 ounce or 354 mL) can evaporated milk
whipped cream (for serving)

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Instructions

Make the pie crust:

Add flour, butter, sugar, and salt into a food processor. Pulse on and off until the mixture forms small pea-sized pieces of dough, about 1 minute.
Drizzle in ice water, a tablespoon at a time, while pulsing until the dough reaches a breadcrumb consistency, about another minute. Ice-cold water is essential to keep the butter from melting.
Transfer the crumbly dough to a lightly floured surface. Use your hands to press and squeeze it together until it forms a smooth dough. Shape it into a flat disc, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.
Dust your work surface with flour and roll the chilled dough into a 14-inch circle. Carefully transfer it to a greased 9-inch pie dish. Fold excess dough under around the rim and crimp the edges with your fingers or a fork for a decorative edge.

Make the pumpkin pie filling:

Preheat oven to 425°F (220°C) so it’s ready once your filling is mixed.
In a large mixing bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt until smooth. Add eggs and beat well, then gradually whisk in evaporated milk until the mixture is silky and fully combined.

Assemble and bake the pie:

Pour the filling into your prepared pie crust and gently shake the pan to release any air bubbles. Smooth the top with a spatula if needed.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes. The filling should be just set in the center, as it will continue to firm as it cools. To test doneness, insert a toothpick or paring knife about 1 inch from the crust, if it comes out clean, your pie is ready. Do not overbake to avoid cracking in the middle of the pie filling.
Remove from oven and allow the pie to cool completely to room temperature, around 2 hours. Cooling allows the filling to set fully and prevents cracking. Once cooled, serve immediately or refrigerate until ready to serve.
Top with a generous dollop of whipped cream and a sprinkle of cinnamon. Slice, serve, and enjoy every silky-smooth bite.

Notes

How to store: Once cooled to room temperature (about 2 hours after baking), pumpkin pie can be served immediately or stored for later. If not eating right away, loosely cover the pie with plastic wrap or aluminum foil and place it in the refrigerator. Homemade pumpkin pie will keep well for up to 3-4 days. Avoid sealing it in an airtight container, as this can trap moisture and make the crust soggy.

How to reheat: Serve chilled or warm slices gently in the microwave for 15–20 seconds.

How to freeze: Pumpkin pie freezes beautifully, whether whole or sliced. Allow it to cool completely first, then wrap tightly in plastic wrap, followed by a layer of foil to prevent freezer burn. Label with the date and freeze for up to 3 months. For easier serving, slice the pie into individual pieces before freezing — that way, you can thaw one slice at a time. To serve, thaw in the refrigerator overnight, then serve chilled or slightly warmed.

How to freeze pumpkin pie filling: You can also freeze unbaked pumpkin pie filling for later use. Pour the mixed filling into a freezer-safe airtight container or a large freezer bag (leaving a little room at the top for expansion). Label and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator, then whisk the filling well before pouring into your pie crust and baking as directed.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Pie
Method: Bake
Cuisine: American