Pumpkin Pie From Scratch

4.37 from 11 votes

This homemade pumpkin pie recipe is made completely from scratch with a silky smooth filling, warm spices, and a tender, buttery crust.

Prep Time15

Cook Time1 10

Total Time1 25

Course: 500+ Best Dessert Recipes

Keyword: comfort food, dessert, fall desserts, homemade, pie, pumpkin, thanksgiving

Servings:

Author: Carrian Cheney

Equipment

Ingredients

1 Pie Crust see note
2 Cups Pumpkin Puree not pumpkin pie filling
½ teaspoon Salt
¼ Cup White Sugar
½ Cup Brown Sugar
2 teaspoons Cinnamon
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Cloves
¾ teaspoon Ground Ginger
1 Cup Heavy Cream
½ Cup Half and Half
2 Eggs large, whisked
1 Egg Yolk large, whisked

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
Prepare your pie crust, form the crust in the 9" pie plate, prick the bottom of the crust with a fork and place in the fridge for 30 minutes.
1 Pie Crust
Add pie weights to the crust and drape foil over to prevent browning, bake for 15 minutes. Remove the foil and bake another 6-8 minutes. Then remove the pie crust from the oven.
Meanwhile, in a large pot, mix the pumpkin, salt, sugars and spices. Turn the heat to medium and bring to a simmer, cooking for 5 minutes, stirring constantly.
2 Cups Pumpkin Puree, ½ teaspoon Salt, ¼ Cup White Sugar, ½ Cup Brown Sugar, 2 teaspoons Cinnamon, ¼ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cloves, ¾ teaspoon Ground Ginger
Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer.
1 Cup Heavy Cream, ½ Cup Half and Half
In a bowl, beat the eggs and egg yolk until smooth. Add a tablespoon of the pumpkin to the eggs while stirring then slowly pour the eggs into the pumpkin and stir again.
Pour the entire mixture into a baked pie shell.
2 Eggs, 1 Egg Yolk
Bake at 400℉ for 25 minutes then immediately turn the heat down to 350℉ degrees and continue baking for 10 minutes or until the pie is puffed up and barely moves in the center. The edges will probably be a little cracked. You may want to place tin foil around the crust the last 20 minutes if it it getting too brown.
Place the pie on a wire cooling rack and allow to sit without touching for 2 hours to set up.
Serve with fresh whipped cream or powdered sugar.

Video

Notes

This pie crust recipe makes enough for two pie crusts, so you'll only use half the dough to make this pumpkin pie. Wrap the other half in plastic wrap and place in a ziploc bag and store in the freezer.

Keep pie in the refrigerator

Nutrition