The BEST Classic Pumpkin Pie Recipe Ever! Made completely from scratch (NO sweetened condensed milk here)! It's THE pie you need to make on Thanksgiving this year!

I know that I’m making a¬†bold clam when I say that this is THE Best Classic Pumpkin Pie recipe. But I wouldn’t say such a thing if I didn’t believe it was 100% true.

Literally everyone who tries this Classic Pumpkin Pie falls in love with it. It’s a beautiful blend of creamy, spicy sweet flavors that encompass all that is wonderful about fall. Plus, it’s a known fact that even if you eat more than your fair share of dinner…there’s always room for pie. ūüėČ

The BEST Classic Pumpkin Pie Recipe Ever! Made completely from scratch (NO sweetened condensed milk here)! It's THE pie you need to make on Thanksgiving this year!

Now let me be sure you all know that this pie is not a health food. If you’re looking for a super healthy pumpkin pie recipe…check out these cute little mini versions {that can easily be made into one larger pie}.

This Classic Pumpkin Pie is soul food at it’s finest. Made with butter and sugar and lots of love. It¬†can be made dairy-free and gluten-free to satisfy your dietary needs without sacrificing flavor {see below for substitution information}!

But I’m a firm believer that there’s room for all foods in our diets, in moderation. And a slice of this¬†Classic Pumpkin Pie after Thanksgiving dinner will satisfy both your soul and your tastebuds this year!

The BEST Classic Pumpkin Pie Recipe Ever! Made completely from scratch (NO sweetened condensed milk here)! It's THE pie you need to make on Thanksgiving this year!

 The Best Classic Pumpkin Pie: Method

Many people think homemade pies are intimidating but please don’t buy into that lie!¬†You absolutely will¬†not¬†regret making this pie from scratch!

The crust. I always make my pie crusts in the food processor. Simply add all the ingredients and process for 15-20 seconds until the mixture resembles a coarse meal and sticks together when pinched. You absolutely mix the ingredients together with your hands or a pastry cutter, just remember that the less you handle the dough, the better. You want chunks of butter in there!

COLD ingredients. Chop up your butter and put it in the freezer and let it sit there for a while. Measure out your water and add ice cubes. Keeping the ingredients cold ensures a super flaky crust!

Chill the dough. Make the dough, form it into a circle, cover it in plastic wrap and chill for at least 2 hours or overnight. This ensures buttery pockets in your dough that increase the flaky factor!

Filling.¬†All you need is one bowl and a whisk to make the filling! It’s super easy and straightforward!

Let it cool.¬†After it’s baked this pie needs to cool for at least 2 hours. You can pop it in the fridge {or outside on your cold porch} to speed up the process, but please avoid the freezer!

The BEST Classic Pumpkin Pie Recipe Ever! Made completely from scratch (NO sweetened condensed milk here)! It's THE pie you need to make on Thanksgiving this year!

The Best Classic Pumpkin Pie: Substitutions 

The great thing about this pie is that it is actually fairly versatile (for a pie)! You can tweak a few ingredients to make this pie suitable for all sorts of dietary needs!

All-purpose flour: Gluten-free purpose flour can be used in a 1:1 ratio to make this pie! You can also substitute your favorite gluten-free crust if desired!

Butter. Vegan butter {such as Earth Balance} can be used for a dairy-free version!

Heavy Cream. There are many possible substitutions for heavy cream! I have used half & half for a dairy-full variation. For dairy-free options choose full-fat coconut milk or coconut cream. Dairy-free creamer can also be used, just watch out for the added sugars!

Brown Sugar: coconut sugar is a great refined-sugar free alternative!

The BEST Classic Pumpkin Pie Recipe Ever! Made completely from scratch (NO sweetened condensed milk here)! It's THE pie you need to make on Thanksgiving this year!

5 from 1 vote
Print

The Best Classic Pumpkin Pie

The best pumpkin pie you will ever eat! It's made completely from scratch and can be adapted for various dietary needs!

Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 2 hours
Servings 10 People

Ingredients

Filling:

Pie Crust:

Instructions

Make the pie Crust:

  1. Place the flour, salt, and sugar in a food processor fitted with an ‚ÄúS‚ÄĚ blade and pulse to combine.
  2. Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. 
  3. Remove dough from processor (will be crumbly) and form into a ball.
  4. Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight

Make the filling:

  1. In a large bowl, beat the eggs. 
  2. Whisk in the pumpkin, cream and vanilla extract until combined.
  3. Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.

Putting it together

  1. Preheat your oven to 425 degrees F.
  2. Lightly grease a pie plate and set aside.
  3. Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
  4. Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
  5. Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
  6. Bake for 15 minutes at 425 degrees F. 
  7. Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.
  8. Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.

The BEST Classic Pumpkin Pie Recipe Ever! Made completely from scratch (NO sweetened condensed milk here)! It's THE pie you need to make on Thanksgiving this year!

 Here is a list of my pie-crust making must-haves! 

I used these Fall Pie Crust Cutters to make the pretty shapes around the crust (and made 1.5x the recipe in order to do so)!

I have had this Marble Rolling Pin for 10 years and use it all the time!

A pastry cloth is an absolute must to make transferring the pie into your pie plate a breeze!

I have used my food processor for so many things over the years I can’t even count. It’s the only way I will make pie crusts because it’s so so easy!

And obviously a pie plate is a must-have! I love this one as a simple yet elegant, and affordable option! This is the one that I use in these photos {which was a total splurge but I’m a sucker for hand-thrown pottery}!

Question: Have you ever made a pie completely from scratch?! Tell me about it in the comments! 

If you want to stay connected or you make something from JoyFoodSunshine I would love to see your creations! #joyfoodsunshine
Instagram: @joyfoodsunshine

Pinterest: JoyFoodSunshine

Facebook: JoyFoodSunsine

Twitter: @joyfoodsunshine

Pin for later:

The BEST Classic Pumpkin Pie Recipe Ever! Made completely from scratch (NO sweetened condensed milk here)! It's THE pie you need to make on Thanksgiving this year!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

The BEST Classic Pumpkin Pie Recipe Ever! Made completely from scratch (NO sweetened condensed milk here)! It's THE pie you need to make on Thanksgiving this year!