I’m sharing my Best Pumpkin Pie From Scratch along with a surprising step that guarantees reliable results.

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I never thought I could stop chasing other people’s versions until this one came along. This Pumpkin Pie From Scratch tastes honest, not overworked, with bright pumpkin puree that actually sings instead of hiding.

My Pumpkin Pie Crust breaks the rules a little, flaking perfectly while still holding the filling, and a touch of unsalted butter keeps everything tasting rich not greasy. It’s simple enough to make on a weeknight and special enough for Thanksgiving, which surprised me.

Try it once and you might find yourself defending why this is the one you keep making.

Ingredients

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All purpose flour gives structure and carbs, little protein, helps crust be chewy not rubbery.
Cold butter adds rich flavor, lots of fat for flakiness, mouthfeel, isnt very healthy.
Pumpkin brings beta carotene fiber and moisture, mildly sweet and earthy, nutritious.
Granulated sugar sweetens filling, adds carbs, no fiber or protein, can be cut down.
Eggs bind the filling, add protein and richness, help set custard when baked.
Evaporated milk gives creaminess, concentrated dairy adds calories and calcium, silky texture.
Cinnamon ginger nutmeg cloves give warm aromatic spice, tiny amounts add big flavor.

Ingredient Quantities

1 1/4 cups all-purpose flour (about 150 g)

1 tablespoon granulated sugar (optional)

1/2 teaspoon fine salt

8 tablespoons (1 stick, 113 g) unsalted butter, very cold, cubed

2 tablespoons vegetable shortening, very cold (optional, for extra flake)

2 to 4 tablespoons ice cold water

1 (15 ounce) can pumpkin puree (about 425 g) or ~2 cups homemade pumpkin puree

3/4 cup granulated sugar (150 g)

1/4 cup packed dark brown sugar (50 g, optional for deeper flavor)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine salt

2 large eggs, room temp

12 fluid ounces evaporated milk (1 1/2 cups)

1 teaspoon pure vanilla extract (optional)

1 tablespoon unsalted butter, melted (optional, for a silkier filling)

How to Make this

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1. Make the crust: in a bowl mix 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar (optional), and 1/2 teaspoon fine salt. Cut in 8 tablespoons very cold cubed unsalted butter and 2 tablespoons very cold vegetable shortening (optional) until the mixture looks like coarse crumbs with some pea sized pieces, use a pastry cutter, forks, or a food processor, just dont overwork it.

2. Add 2 tablespoons ice cold water and gently toss, add more 1 tablespoon at a time up to 4 tablespoons total until the dough just holds when pinched. Form into a flat disc, wrap and chill at least 30 minutes, longer is fine. Cold ingredients = flakier crust.

3. Roll and fit: on a lightly floured surface roll the chilled dough to about a 12 inch circle and fit into a 9 inch pie plate, trim and crimp the edges, then chill the lined crust 15 minutes while you preheat the oven. You can freeze the crust 10 minutes if it seems soft.

4. Preheat oven to 425°F (220°C). If the edges look like theyll burn during baking, have foil or a pie shield ready.

5. Make the filling: in a large bowl whisk 1 (15 ounce) can pumpkin puree (or ~2 cups homemade), 3/4 cup granulated sugar and 1/4 cup packed dark brown sugar (optional), 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/2 teaspoon fine salt until blended.

6. Beat in 2 large room temperature eggs, then stir in 12 fluid ounces evaporated milk slowly until smooth, add 1 teaspoon pure vanilla extract (optional) and 1 tablespoon melted unsalted butter (optional, for a silkier filling). If you want an extra smooth mix beat the eggs first in a separate bowl before adding.

7. Pour the filling into the chilled pie shell, smooth the top. Tap gently to remove any big air pockets.

8. Bake at 425°F (220°C) for 15 minutes, then lower oven to 350°F (175°C) and bake another 40 to 50 minutes until the center is mostly set and only slightly jiggly in the middle. If the crust edges brown too fast cover them with foil.

9. Cool on a wire rack to room temperature (about 2 hours) then chill at least 2 hours or overnight for best texture. Serve slightly chilled or at room temperature with whipped cream.

Equipment Needed

1. 9-inch pie plate (glass, metal or ceramic)
2. Mixing bowls, at least one large and one medium
3. Measuring cups and spoons
4. Pastry cutter or food processor or two forks for cutting the cold butter
5. Rolling pin (and a lightly floured surface)
6. Bench scraper or offset spatula for trimming and transferring dough
7. Plastic wrap to chill the dough, plus aluminum foil or a pie shield for the edges
8. Whisk for the filling and a rubber/silicone spatula for scraping
9. Oven and a wire cooling rack, dont forget them when you bake

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin? A: Yes you can, but use a sugar pumpkin or pie pumpkin not a big carving one. Roast or simmer the chunks until very soft then puree and drain any extra water, you want about 2 cups of thick puree to match a 15 oz can.

Q: How do I stop the crust from getting soggy or shrinking? A: Keep the butter and shortening very cold, handle the dough as little as possible, add ice cold water 2 to 4 tablespoons just till it holds, then chill the dough at least 30 minutes before rolling. Fit the dough into the pan without stretching it, and for a crisper bottom blind bake for about 10 minutes with pie weights or dried beans, then fill and finish baking.

Q: How will I know the pie is done and why did mine crack? A: The filling should be mostly set with a little wobble in the center, an instant read thermometer reads around 175 to 180 F. Overbaking makes the custard curdle and crack so pull it when it's slightly jiggly, let it cool slowly at room temp for about an hour then chill. Strain the filling before pouring to remove bubbles for a silkier finish.

Q: What can I use instead of evaporated milk or how do I make it dairy free? A: You can use whole milk or half and half but the texture may be a bit looser. For dairy free try full fat canned coconut milk or an evaporated style coconut milk substitute, keep the total liquid the same and expect a faint coconut note.

Q: Can I make the pie ahead or freeze it? A: Yes. Refrigerate a baked pie up to 3 days. For longer storage wrap tightly and freeze whole or in slices up to 2 months, thaw in the fridge overnight and warm in a 350 F oven for 10 to 15 minutes to refresh the crust and filling.

Q: My filling was runny after baking, what went wrong and how do I fix it? A: Common causes are watery puree, underbaking, or too little egg. If it seems underdone return it to the oven and bake a little longer, check every 5 minutes. For next time use thicker puree, strain if needed, and make sure eggs are room temp and well whisked but not foamy before adding evaporated milk. If it's already baked and really loose you can scoop the filling out and cook it gently on the stove to thicken then pour back in and chill it as a last resort.

BEST PUMPKIN PIE FROM SCRATCH Recipe Substitutions and Variations

Pumpkin puree: swap with roasted butternut squash or canned sweet potato puree, 1:1. Sweet potato is a bit sweeter so cut back on sugar a touch, but otherwise same volume and spices.
Evaporated milk: replace cup for cup with whole milk plus 2 tablespoons heavy cream per cup of evaporated milk (so for 1 1/2 cups, add about 3 tbsp cream), or use full fat canned coconut milk 1:1 for a dairy free option (will add a mild coconut note).
Unsalted butter in crust: use chilled lard 1:1 for an extra flaky crust, or just use salted butter if that’s what you have but reduce the recipe salt by about half.
Eggs: make flax “eggs” for vegan/egg-free baking, 1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit 5 minutes; or use 1/4 cup puréed silken tofu per egg for a very smooth, custardy filling.

Pro Tips

– Keep things cold and move fast. If the butter starts to warm up, pop the bowl or shaped dough in the fridge or freezer for a few minutes, itll help create big flaky layers in the crust and you wont have to fuss with reworking it.
– Stop a soggy bottom by baking the pie on a preheated baking sheet or pizza stone on the lower oven rack so the bottom gets direct heat and crisps up. If the edges brown too quickly, throw on a foil shield, but dont cover the whole pie or the filling wont set properly.
– For the silkiest filling beat the eggs in a separate bowl first and add the milk slowly while whisking, then if you want extra smooth push the mixture through a fine mesh strainer to catch any stringy bits. Avoid whipping it like crazy or you will trap air and get cracks.
– Know when it is done and how to slice it: the center should be mostly set and only a little jiggly, not liquid. Cool it gradually to room temp before chilling to reduce cracking, and for clean slices dip a sharp knife in hot water between cuts.

BEST PUMPKIN PIE FROM SCRATCH Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I'm sharing my Best Pumpkin Pie From Scratch along with a surprising step that guarantees reliable results.

Servings

servings

Calories

410

kcal

Equipment: 1. 9-inch pie plate (glass, metal or ceramic)
2. Mixing bowls, at least one large and one medium
3. Measuring cups and spoons
4. Pastry cutter or food processor or two forks for cutting the cold butter
5. Rolling pin (and a lightly floured surface)
6. Bench scraper or offset spatula for trimming and transferring dough
7. Plastic wrap to chill the dough, plus aluminum foil or a pie shield for the edges
8. Whisk for the filling and a rubber/silicone spatula for scraping
9. Oven and a wire cooling rack, dont forget them when you bake

Ingredients

1 1/4 cups all-purpose flour (about 150 g)
1 tablespoon granulated sugar (optional)
1/2 teaspoon fine salt
8 tablespoons (1 stick, 113 g) unsalted butter, very cold, cubed
2 tablespoons vegetable shortening, very cold (optional, for extra flake)
2 to 4 tablespoons ice cold water
1 (15 ounce) can pumpkin puree (about 425 g) or ~2 cups homemade pumpkin puree
3/4 cup granulated sugar (150 g)
1/4 cup packed dark brown sugar (50 g, optional for deeper flavor)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon fine salt
2 large eggs, room temp
12 fluid ounces evaporated milk (1 1/2 cups)
1 teaspoon pure vanilla extract (optional)
1 tablespoon unsalted butter, melted (optional, for a silkier filling)

Directions

Make the crust: in a bowl mix 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar (optional), and 1/2 teaspoon fine salt. Cut in 8 tablespoons very cold cubed unsalted butter and 2 tablespoons very cold vegetable shortening (optional) until the mixture looks like coarse crumbs with some pea sized pieces, use a pastry cutter, forks, or a food processor, just dont overwork it.
Add 2 tablespoons ice cold water and gently toss, add more 1 tablespoon at a time up to 4 tablespoons total until the dough just holds when pinched. Form into a flat disc, wrap and chill at least 30 minutes, longer is fine. Cold ingredients = flakier crust.
Roll and fit: on a lightly floured surface roll the chilled dough to about a 12 inch circle and fit into a 9 inch pie plate, trim and crimp the edges, then chill the lined crust 15 minutes while you preheat the oven. You can freeze the crust 10 minutes if it seems soft.
Preheat oven to 425°F (220°C). If the edges look like theyll burn during baking, have foil or a pie shield ready.
Make the filling: in a large bowl whisk 1 (15 ounce) can pumpkin puree (or ~2 cups homemade), 3/4 cup granulated sugar and 1/4 cup packed dark brown sugar (optional), 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/2 teaspoon fine salt until blended.
Beat in 2 large room temperature eggs, then stir in 12 fluid ounces evaporated milk slowly until smooth, add 1 teaspoon pure vanilla extract (optional) and 1 tablespoon melted unsalted butter (optional, for a silkier filling). If you want an extra smooth mix beat the eggs first in a separate bowl before adding.
Pour the filling into the chilled pie shell, smooth the top. Tap gently to remove any big air pockets.
Bake at 425°F (220°C) for 15 minutes, then lower oven to 350°F (175°C) and bake another 40 to 50 minutes until the center is mostly set and only slightly jiggly in the middle. If the crust edges brown too fast cover them with foil.
Cool on a wire rack to room temperature (about 2 hours) then chill at least 2 hours or overnight for best texture. Serve slightly chilled or at room temperature with whipped cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.