The inviting aroma of warm spices fills the air as you step into the kitchen, instantly stirring memories of crisp autumn days and festive gatherings. Imagine a silky slice of pumpkin pie, its rich, golden custard nestled in a perfectly crisp crust, ready to be savored with a dollop of whipped cream. This Easy Pumpkin Pie From Scratch encapsulates all the cozy comforts of the season, making it an unmissable centerpiece for your Thanksgiving table or any fall celebration.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Pumpkin Pie From Scratch
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Pumpkin Pie From Scratch

I still recall the first time I made pumpkin pie with my grandmother. We giggled as we rolled out the dough, flour flying everywhere, and I can almost hear her playful comments now. Those moments nestled deep in my heart, reminding me that baking is as much about connection and love as it is about food. Let’s create a similar moment together by making this delightful Easy Pumpkin Pie From Scratch—it’s bound to become a cherished tradition in your home.

Why You’ll Love This Recipe

Simple & Quick: In just under 30 minutes of prep, you have a delicious pie baking away!
Irresistible Flavor: The blend of pumpkin, spices, and creamy custard creates a symphony of taste that’s hard to resist.
Eye-Catching Appeal: This pie is a showstopper, perfect for all your fall gatherings.
Flexible Serving: Enjoy it fresh out of the oven or chilled, alongside coffee or tea.
Diet-Friendly Options: Easy to adapt for various dietary needs, like using gluten-free crust or dairy alternatives.

Ingredients You’ll Need

1 can (15 oz) pumpkin purée: Opt for Libby’s for the best texture, or make your own homemade pumpkin purée. Just ensure it’s well-drained!
2 large eggs + 1 egg yolk: These add richness and help set the custard just right.
½ cup heavy cream: This creates a luxurious, velvety texture; you can use half & half for a lighter version.
½ cup evaporated milk: For creaminess; or substitute with full-fat coconut milk for a non-dairy option.
¾ cup packed brown sugar: Light or dark will work, lending a deeper flavor depending on your choice.
¼ cup granulated sugar: Sweetens the custard perfectly without overshadowing the pumpkin.
2 tsp pumpkin pie spice: A must-have for that classic flavor profile.
½ tsp ground cardamom: This optional spice adds warmth and depth; don’t skip it if you can!
1 tbsp cornstarch: Helps to firm up the filling without making it dense.
¼ tsp salt: Enhances all the flavors beautifully.
1 tsp vanilla extract: A hint of vanilla harmonizes beautifully with pumpkin.
1 single 9-inch pie shell: Use your favorite homemade recipe or a store-bought option, chilled and pre-baked for optimal results.

How to Make Easy Pumpkin Pie From Scratch

Prebake the Crust: Start by rolling out your chilled pie dough and pressing it firmly into a 9-inch pie dish. Docking the bottom with a fork helps prevent air bubbles. Chill it for 15 minutes to keep it from shrinking while baking. Then, line the crust with parchment paper and fill it with pie weights or dry beans. Bake at 425°F for 15 minutes, then remove the weights and paper to bake for another 10 minutes until the crust is lightly golden. Be sure to let the crust cool completely before adding in the filling!

Make the Filling: In a large bowl, whisk together the pumpkin purée, eggs, egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cardamom, salt, and cornstarch. Mix until the mixture is smooth and uniform. Gradually whisk in the heavy cream, evaporated milk, and vanilla extract. To ensure a super silky filling, strain this mixture through a fine-mesh sieve into another bowl—this step is key for that creamy texture you want!

Prepare to Bake: Preheat your oven to 425°F and position a rack in the lower third to evenly distribute the heat. Place your cooled filled pie on a baking sheet covered in parchment—this catches any drips. Bake the pie on the lower rack at 425°F for 10 minutes, then reduce the temperature to 350°F without opening the oven door.

Finish Baking: Continue to bake at 350°F for 35–45 minutes, keeping an eye on it. The pie should look puffed with set edges, but the center should still have a gentle jiggle. Check around the 30-minute mark, aiming for an internal temperature of about 175°F for a perfectly set custard. If the edges start to brown too quickly, loosely cover them with foil.

Cool and Serve: Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 2–3 hours. This cooling time allows the filling to set fully, making it easier to slice. Serve with a dollop of whipped cream for a delightful finish!

Storing & Reheating

Store your pumpkin pie at room temperature for up to 2 days, covered lightly with foil. For longer storage, refrigerate it in an airtight container for up to a week. If you wish to freeze it, wrap it well in plastic wrap and then in foil, ensuring it is tightly sealed—this keeps it fresh for up to 3 months. To reheat, preheat your oven to 350°F and warm it for about 15-20 minutes; refreshing with a little whipped cream can help maintain its creamy texture.

Chef’s Helpful Tips

Avoiding a Soggy Crust: Make sure the crust cools completely before adding the filling to prevent sogginess.
Ingredient Temperature: Use room temperature eggs for better emulsion and to incorporate air, making your filling lighter.
Check Doneness Carefully: Look for a slight jiggle in the center—it’ll firm up as it cools.
Flavor Enhancements: Consider adding a pinch of nutmeg or ginger to the spice mix for an extra flavor kick.
Make Ahead: You can prepare the filling a day ahead and keep it in the fridge, then pour it into the pre-baked shell before baking.

On the plate or in the belly, making this Easy Pumpkin Pie From Scratch brings forth warmth and joy, especially during the heart of the fall season. Each homemade slice is a warm hug of comfort, calling for friends and family to come and gather around. So, roll up those sleeves, enjoy the process, and let the festive flavors envelop you.

Recipe FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin can be delicious—just make sure to roast and properly puree it until smooth. Drain any excess moisture for the best results to prevent a watery pie filling.

How do I prevent cracks on the pie surface?

To minimize cracks, avoid overbaking and keep an eye on the pie as it cools. Letting it cool slowly and completely, preferably on a wire rack, also helps prevent cracks from forming.

Can I make this pie vegan?

Yes, you can! Substitute the eggs with a mixture of ground flaxseed and water (1 tablespoon flaxseed meal to 2.5 tablespoons water makes one egg). Use coconut cream or almond milk in place of heavy cream and evaporated milk.

How do I tell when my pie is done baking?

The pie should appear puffed, with the edges set while the center remains slightly jiggly. An internal temperature of about 175°F indicates the custard is cooked through. You can also gently jiggle the pan to see if the filling moves cohesively.

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Easy Pumpkin Pie From Scratch

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Author: Danae
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

This Easy Pumpkin Pie From Scratch features rich pumpkin custard in a flaky crust, perfect for holidays or a cozy dessert. Quick to prepare, it’s a classic favorite!

Ingredients

Scale

1 can (15 oz) pumpkin purée
2 large eggs + 1 egg yolk
½ cup heavy cream
½ cup evaporated milk
¾ cup packed brown sugar
¼ cup granulated sugar
2 tsp pumpkin pie spice
½ tsp ground cardamom
1 tbsp cornstarch
¼ tsp salt
1 tsp vanilla extract
1 single 9-inch pie shell

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Instructions

Prebake the pie crust and let cool.
Whisk together pumpkin purée, eggs, sugars, spices, and cornstarch until smooth.
Gradually mix in heavy cream, evaporated milk, and vanilla, then strain for a silky texture.
Preheat the oven and bake the filled pie, lowering the temperature after 10 minutes.
Bake until edges are set with a jiggle in the center, about 35–45 minutes.
Cool the pie completely for at least 2–3 hours before serving.

Notes

Ensure the crust cools fully to prevent sogginess.
Using room temperature eggs helps in better mixing and texture.
Straining the filling enhances creaminess.