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Easy Homemade Pumpkin Pie Recipe from Scratch

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A silky, flaky pumpkin pie made completely from scratch with roasted pumpkin or canned puree, a secret splash of maple syrup, and a buttery crust. Perfect for weeknights or holidays.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick or 113g) cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons (45-60ml) ice water
  • 1 medium sugar pumpkin (about 2–3 lbs or 900g-1.4kg) OR 1 can (15 oz or 425g) pure pumpkin puree
  • ¾ cup (150g) packed brown sugar
  • 1 tablespoon (15ml) pure maple syrup
  • 2 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. If using fresh pumpkin: Preheat oven to 400°F (200°C). Cut pumpkin in half, scoop out seeds, place cut-side down on a parchment-lined baking sheet. Roast 35-45 minutes until tender. Cool, scoop flesh, mash or puree. Drain excess liquid. You need about 1 ½ cups. Skip if using canned.
  2. Make the crust: In a large bowl, whisk flour and salt. Add cold butter cubes. Cut in with a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces.
  3. Sprinkle 3 tablespoons ice water over mixture, stir with a fork until dough comes together. Add more water if needed, 1 teaspoon at a time. Squeeze a bit—if it holds together, it’s ready.
  4. Turn dough onto a floured surface, shape into a 1-inch thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes.
  5. Preheat oven to 375°F (190°C). On a floured surface, roll dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish. Trim excess to ½-inch overhang, fold under, and crimp edges. Refrigerate 15 minutes.
  6. Blind bake: Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove parchment and weights. Prick bottom with a fork. Bake 5-7 minutes more until lightly golden. Cool slightly.
  7. Reduce oven to 350°F (175°C). In a large bowl, whisk together pumpkin puree, brown sugar, maple syrup, eggs, and heavy cream until smooth.
  8. In a small bowl, mix cinnamon, ginger, nutmeg, cloves, and salt. Add to wet ingredients and whisk until fully combined.
  9. Pour filling into warm pre-baked crust. Place pie on a baking sheet. Bake 50-60 minutes until edges are set but center jiggles slightly. If crust browns too fast, cover edges with foil after 30 minutes.
  10. Cool pie on a rack at room temperature for 2 hours. Refrigerate at least 4 hours, preferably overnight, before serving.

Notes

Keep all crust ingredients cold for flakiness. Don’t overwork the dough. If using fresh pumpkin, drain excess liquid to avoid a runny filling. Let pie cool completely and refrigerate at least 4 hours for best texture. For a dairy-free version, substitute butter with coconut oil and heavy cream with full-fat coconut milk. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, from scratch, Thanksgiving dessert, fall dessert, easy pumpkin pie

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