This is the Best Pumpkin Pie Recipe from Scratch Ever! This easy pumpkin pie contains NO sweetened condensed milk and is 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 Pumpkin Pie recipe EVER. But I wouldn’t say such a thing if I didn’t believe it was 100% true.

Literally everyone who tries this easy Pumpkin Pie Recipe from scratch 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. 😉

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 Best Pumpkin Pie Recipe from scratch 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 easy Pumpkin Pie recipe after Thanksgiving dinner will satisfy both your soul and your tastebuds this year!

Important tools for making a pie crust from scratch! 

• 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}!

 How to make The Best Pumpkin Pie Recipe

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!

1. 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!
2. 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!
3. 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!
4. Filling. All you need is one bowl and a whisk to make the filling! It’s super easy and straightforward!
5. 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 Pumpkin Pie Recipe From Scratch: 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!

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5 from 1 vote

The Best Pumpkin Pie Recipe

The BEST 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! 

Course Dessert

Cuisine American

Keyword best pumpkin pie, best pumpkin pie recipe, classic pumpkin pie, easy pumpkin pie, homemade pumpkin pie, pumpkin pie, pumpkin pie from scratch, pumpkin pie no condensed milk, pumpkin pie recipe

Prep Time 10 minutes

Cook Time 1 hour

Chilling time 1 hour

Total Time 2 hours 10 minutes

Servings 10 Slices

Calories 294kcal

Author Laura

Ingredients

Filling:

• 3 large eggs
• 1 15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)
• 1 cup heavy cream or half & half
• 1 tsp vanilla extract
• ¾ cup light brown sugar
• ½ tsp sea salt
• 1 tsp ground cinnamon
• 1 ½ tsp pumpkin pie spice

Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ tsp sea salt
• 1 TBS granulated sugar
• ½ cup salted butter chilled, and cut into 1 inch pieces**
• ¼ cup ice cold water

Instructions

Make the pie Crust:

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

Make the filling:

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

Putting it together

• Preheat your oven to 425 degrees F.
• Lightly grease a pie plate and set aside.
• Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
• Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
• Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
• Bake for 15 minutes at 425 degrees F. 
• 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.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.

Notes

Notes on ingredient substitutions: 

• All-purpose flour: Gluten-free purpose flour can be used in a 1:1 ratio to make this pie! You can also use a store bought crust. 
• Heavy Cream. There are many possible substitutions for heavy cream! I have used half & half for a dairy-full variation. 
• Brown Sugar: Light or dark brown sugar can be used in this recipe! Coconut sugar is a great refined-sugar free alternative!

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 30.3g | Protein: 4.5g | Fat: 19.6g | Saturated Fat: 11.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Cholesterol: 113.2mg | Sodium: 154.6mg | Potassium: 103.2mg | Fiber: 1.9g | Sugar: 13.7g | Vitamin A: 4475IU | Vitamin C: 0.8mg | Calcium: 45mg | Iron: 1.3mg

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

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