Classic Pumpkin Pie Recipe

A slice of homemade pumpkin pie with whipped cream on a small plate.

4.96 from 24 ratings

from kristineskitchenblog.com

This easy homemade Pumpkin Pie Recipe makes the best pumpkin pie! This pumpkin pie from scratch is quick and easy to make. It's perfect for Thanksgiving or the holidays!

Prep Time30

Cook Time55

Total Time1 25

Servings: servings

Calories: 390kcal

Ingredients

For the crust:

1 ¼ cups all purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter cut into cubes
4 tablespoons ice-cold water

For the filling:

15 ounce can (1 ¾ cups) pure pumpkin puree (not pumpkin pie filling), or use homemade pumpkin puree*
3 eggs
¾ cup heavy whipping cream
½ cup whole milk
¾ cup packed light brown sugar
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt

Instructions

Make the pie crust:

Place flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. (Alternatively, the pie dough may be made by hand in a large bowl using a pastry cutter to blend in the butter and a fork to bring the dough together.)
Add the cold butter cubes and pulse until the largest pieces of butter are the size of small peas, about 8 pulses. Add the ice-cold water and pulse until the dough just comes together, adding more water by the teaspoonful as needed.
Turn dough out onto a floured work surface and form into a round disk. Roll the dough into a 12-inch round. Transfer dough round to a 9-inch pie dish that is 2 inches deep by wrapping it partway around the rolling pin. Trim the dough edges as needed around the pie plate and then fold edges under. Use your fingers to crimp the edges of the pie crust as desired. Place pie crust in refrigerator while you prepare the filling.

Make the pumpkin pie filling:

Preheat oven to 375° F.
In a large bowl, combine pumpkin puree, eggs, heavy whipping cream, milk and brown sugar. Whisk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan. The pie will continue to set up as it cools.
Cool pie on a wire rack for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.

Notes

*If you use fresh homemade pumpkin puree, I recommend draining it to remove some of the moisture. This can be done by placing the pumpkin puree in a strainer lined with cheesecloth and placing it over a bowl in your refrigerator for 1-2 hours. The liquid can be saved and used in place of water or milk in bread recipes. It's a good source of beta-carotene!

Nutrition

Nutrition information is only an estimate.