scratch pumpkin pie recipe

Written BySheba G Updated On
scratch pumpkin pie recipe
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The Best scratch pumpkin pie recipe

I’ve been making this scratch pumpkin pie recipe for years, and it’s still a family favorite. The first time I made it, I was hooked – the combination of the flaky crust, the tender pumpkin filling, and the hint of spice was absolute perfection.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. They love watching the dough come together and feeling the warmth of the oven as we bake it.

This pie is perfect for any occasion – whether it’s a holiday gathering or just a cozy night in with family. Plus, it’s a great way to get some extra vitamins and fiber into our diet.

The key to this recipe is using fresh, high-quality ingredients and taking your time to let the filling simmer slowly on the stovetop. It’s a bit more work than using a mix, but trust me, it’s worth it.

Classic Scratch Pumpkin Pie

Classic Scratch Pumpkin Pie

4.7 from 922 votes

A traditional pumpkin pie made from scratch with a homemade crust and a rich, creamy filling. Perfect for holiday gatherings.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time90 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

1 can 15 oz pumpkin puree
1 can 12 oz evaporated milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

👨‍🍳Directions

1In a large bowl, combine flour and salt.
2Add cubed butter and mix with your fingers until the mixture resembles coarse crumbs.
3Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
4Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
6Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
7Trim the edges and crimp as desired.
8Refrigerate the crust while you prepare the filling.
9Preheat your oven to 425°F.
10In a large bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until well combined and smooth.
11Pour the filling into the chilled pie crust.
12Place the pie dish on a baking sheet to catch any spills.
13Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 40-45 minutes, or until the edges are set and the center is still slightly jiggly.
14Remove the pie from the oven and let it cool completely on a wire rack.
15This can take several hours.
16Once cooled, refrigerate the pie for at least 4 hours or overnight before serving to allow the flavors to meld and the filling to set completely.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 80mg🧂Sodium: 400mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: Ensure your butter and water are very cold for the best crust. You can make the crust and filling a day ahead and assemble before baking.

This scratch pumpkin pie recipe is always a good idea for any occasion – whether it’s Thanksgiving dinner or just a Tuesday evening at home with family.

The leftovers keep beautifully in an airtight container in the fridge for up to five days, making it perfect for meal prep or packing lunches for school/work.

To reheat, simply place slices on a baking sheet and bake at 350°F (180°C) until warmed through – about 10-15 minutes total.

❓ Frequently Asked Questions About Scratch Pumpkin Pie

1. What type of pumpkin should I use for this recipe?

I recommend using a sugar pumpkin or a pie pumpkin for this recipe. These types of pumpkins are specifically bred for their sweet flavor and dense texture, making them perfect for baking.

2. Can I use canned pumpkin instead of fresh?

While you can use canned pumpkin as a substitute, I highly recommend using fresh pumpkin if possible. Fresh pumpkin has a more vibrant flavor and texture that’s hard to replicate with canned varieties.

3. Do I need to pre-bake the crust before filling it?

No, you do not need to pre-bake the crust before filling it. In fact, baking the crust along with the filling will help prevent it from becoming soggy or overly browned.

4. Can I make this recipe in advance? Yes, you can make this recipe in advance by preparing the crust and filling separately and storing them in separate containers in the refrigerator until ready to assemble and bake.

5. How long does this pie keep in the fridge?

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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