Pumpkin Pie From Scratch

How to make a pumpkin pie from scratch, start to finish! This homemade pumpkin pie recipe has all the classic flavor you love.

Oh, friends. I feel like I’m sitting down with you at the end of a fun Thanksgiving meal to share this recipe with you. The house has the lingering smell of roast turkey, starchy side dishes (my fave), and somehow cinnamon is in the air too (for me, it’s practically the official smell of the holiday season). We’re in sweaters, and it’s really chilly outside.

We’re settling in for the night, having come out of our post-binge naps, and it’s time for pie.

In my family, pie was (to me) almost as much an event as the Thanksgiving meal itself (blasphemous confession: turkey is one of my least favorite parts of the meal). My dad’s side of the family especially goes ALL out for pie time. My Uncle Sam and Aunt Amy especially–how I want to be them when I grow up! Honestly, sometimes it feels like there are almost as many pies as adults in the room.

And as much as I usually think of pie as year-round fare, for some reason, I only really ever have pumpkin pie at Thanksgiving.

I’ve also secretly harbored the goal of someday making my very own pumpkin pie from scratch. As in from an actual pumpkin. And this year, I did it! Having learned to make my own pumpkin puree this year, I thought this was the perfect opportunity to give it a go, and thought you might want to try it out yourself this year!

I adapted a Martha Stewart recipe and it really wasn’t difficult. I was sort of surprised it wasn’t more work. Especially when you can make the puree and the pie crust dough ahead of time, the pie pulls together pretty quickly.

Start With Simple Ingredients

• Pie Crust. To start, you’ll need a classic pie crust or gluten-free pie crust. I recommend a double-crust (2 crusts) so you can make the cute leaf cut-outs!
• Pumpkin Puree. To make this pumpkin pie entirely from scratch, you can use homemade pumpkin puree. Or, just used canned pumpkin puree for ease & consistency.
• Warm Spices. We love a blend of cinnamon, ginger, nutmeg & cloves.
• Salt & Vanilla. Then, a bit of salt and vanilla extract balance the flavors.
• Cornstarch to help bind the filling and give you the perfect set.
• Eggs. 3 large eggs give your pumpkin pie filling that velvety smooth, custard-like texture.
• Evaporated Milk or Heavy Cream for richness & body.
• Egg Wash. For a beautiful finish, we suggest an egg wash, made from 1 egg and 2 Tablespoons milk or cream.
• Coarse Sugar. Then, you’ll sprinkle the leaves with coarse sugar, like Turbinado sugar or sugar in the raw. (Sparkling sugar also works!)

How To Make Pumpkin Pie From Scratch, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Preheat oven to 350 degrees.
2. Prep The Crust. Roll out one half of the pie dough to fit inside a 10″ pie plate. Fold dough under flush with the edge of the pie plate. Freeze about 15 minutes, or until firm.
3. Prep The Leaf Cut-Outs. While dough is hardening, roll out second half of pie dough to about 1/4″ thickness. Cut out leaves (or other shape) with cookie cutter.
4. Brush With Egg Wash & Sugar. Remove pie crust from freezer. Whisk together egg wash ingredients (egg and milk) and brush the edges of the crust with egg wash. Arrange leaves along the border (you will have extra leaves). Brush tops of leaves with egg wash and sprinkle with coarse sugar. Return to freezer and freeze 10 minutes longer. While pie shell is hardening, finish brushing and sugaring remaining leaf cut-outs and set aside.
5. Blind Bake The Crust & Bake Cutouts. Remove pie crust from freezer and place on a baking sheet. Prick the bottom of the crust with a fork, and line the middle of the pie crust gently with a piece of foil. Place some rice or pie weights onto the foil to weigh it down. Place extra leaf cut-outs on the same baking sheet. Bake for 10 minutes. Remove the rice/weights and the foil. Bake 5 minutes longer.
6. Make Filling. While crust is pre-baking, make pie filling by combining pumpkin puree with brown sugar, cinnamon, ginger, nutmeg, cloves, salt, vanilla, and cornstarch. Stir well to combine. Add eggs, one at a time, stirring to incorporate after each addition. Add evaporated milk/cream and stir to mix well (it will seem much more liquid).
7. Fill Pie Crust & Bake Pie. When crust is finished pre-baking, pour filling into pie shell (remember, if you aren’t using a 10″ plate, you will have some filling left over). Bake pie until all but the center is set (it will just be slightly wiggly), about 50-60 minutes. **You will need to check on your leaf cut-outs throughout the baking time to remove them when they’re golden brown. This will be before the pie is finished baking.
8. Cool pie completely before slicing to allow it to set completely. Cut into slices and serve with whipped cream and extra leaf cut-outs. Cover leftover pie and store in the refrigerator 2-3 days.

FAQ + Tips For The Best Homemade Pumpkin Pie

DECORATIONS. We made a fancy leaf decoration for the crust, but if you like, you can certainly skip this step and crimp it or press it with a fork or something if you prefer. If you plan to make a leaf decoration for the edge, make sure you have dough for a double crust (my favorite recipe does this anyway). We cut out extra leaves for serving and I LOVED the presentation.

A NOTE ABOUT SIZE. This is a recipe for a 10-inch pie or DEEP dish 9-inch pie. If you only have a regular 9-inch plate, fill the crust, leaving a little less than 1/2″ of space before the edge of the crust, then bake the remaining filling in a ramekin.

MAKE-AHEAD TIPS. Pumpkin pie can be made ahead, covered well, and frozen up to 2 months. Thaw in the refrigerator before serving for best results.

More Homemade Pie Recipes To Try

Gluten-Free Pecan Pie (NO Corn Syrup!)

Vegan Chocolate Pie

Triple Berry Crumble Pie (Gluten-Free or Not!)

Recipe Card

Pumpkin Pie From Scratch

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• Author: Emily Dixon, One Lovely Life
• Total Time: 1 hour 50 minutes
• Yield: 1 (10-inch) pie 1x
• Diet: Vegetarian

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Description

How to make a pumpkin pie from scratch –start to finish! This homemade pumpkin pie has all the classic flavor you love.

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Ingredients

Scale 1x2x3x

For assembly:

• 1 double pie crust* (Regular or Gluten-Free)
• egg wash (1 egg + 2 Tbsp milk or cream)
• Coarse sugar (turbinado/sugar in the raw)

For filling:

• 1 1/2 cups pumpkin puree (fresh or canned)
• 3/4 cup light brown sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 Tablespoon cornstarch
• 3 eggs
• 1 1/2 cups evaporated milk or heavy cream

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Instructions

1. Preheat oven to 350 degrees.
2. Prep The Crust. Roll out one half of the pie dough to fit inside a 10″ pie plate. Fold dough under flush with the edge of the pie plate. Freeze about 15 minutes, or until firm.
3. Prep The Leaf Cut-Outs. While dough is hardening, roll out second half of pie dough to about 1/4″ thickness. Cut out leaves (or other shape) with cookie cutter.
4. Brush With Egg Wash & Sugar. Remove pie crust from freezer. Whisk together egg wash ingredients (egg and milk) and brush the edges of the crust with egg wash. Arrange leaves along the border (you will have extra leaves). Brush tops of leaves with egg wash and sprinkle with coarse sugar. Return to freezer and freeze 10 minutes longer. While pie shell is hardening, finish brushing and sugaring remaining leaf cut-outs and set aside.
5. Blind Bake The Crust & Bake Cutouts. Remove pie crust from freezer and place on a baking sheet. Prick the bottom of the crust with a fork, and line the middle of the pie crust gently with a piece of foil. Place some rice or pie weights onto the foil to weigh it down. Place extra leaf cut-outs on the same baking sheet. Bake for 10 minutes. Remove the rice/weights and the foil. Bake 5 minutes longer.
6. Make Filling. While crust is pre-baking, make pie filling by combining pumpkin puree with brown sugar, cinnamon, ginger, nutmeg, cloves, salt, vanilla, and cornstarch. Stir well to combine. Add eggs, one at a time, stirring to incorporate after each addition. Add evaporated milk/cream and stir to mix well (it will seem much more liquid).
7. Fill Pie Crust & Bake Pie. When crust is finished pre-baking, pour filling into pie shell (remember, if you aren’t using a 10″ plate, you will have some filling left over). Bake pie until all but the center is set (it will just be slightly wiggly), about 50-60 minutes. **You will need to check on your leaf cut-outs throughout the baking time to remove them when they’re golden brown. This will be before the pie is finished baking.
8. Cool pie completely before slicing to allow it to set completely. Cut into slices and serve with whipped cream and extra leaf cut-outs. Cover leftover pie and store in the refrigerator 2-3 days.

Notes

• SIZE. This is a recipe for a 10-inch pie or DEEP dish 9-inch pie. If you only have a regular 9-inch plate, fill the crust, leaving a little less than 1/2″ of space before the edge of the crust, then bake the remaining filling in a ramekin.
• CRUST. If you’re not making the leaf cutout decoration, you’ll only need 1 crust!

• Prep Time: 35 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: oven
• Cuisine: American