This is the BEST Pumpkin Pie Recipe from Scratch! This easy pumpkin pie contains NO sweetened condensed milk and is the only pumpkin pie recipe you’ll ever need!
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 Pumpkin Pie Recipe 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 easy to make with only 10 ingredients and NO condensed milk! Serve with a dollop of homemade whipped cream for fall dessert perfection!
How to make The Best Pumpkin Pie Recipe
Many people think homemade pies (like this apple pie and this French Silk Pie) are intimidating but please don’t buy into that lie! You absolutely will not regret making this pumpkin pie from scratch!
Make The crust.
I have an entire tutorial on how to make an all-butter pie crust. It’s the best pie crust ever! Just be sure to remember that you need to make the crust and chill it in the refrigerator for at least 1 hour before rolling it out. so plan accordingly!
Make the Pumpkin Pie Filling
This pumpkin pie filling is SO easy to make! Simply whisk all the ingredients together and you’re done! I like to make it while the crust is chilling so that it’s ready to go!
Shape the pie crust
After chilling and rolling, shape the pumpkin pie crust to fit in your favorite pie dish. I like to use these fall pie crust cutters to cut fun shapes into any extra dough! Then bake them in the preheated oven separately from your pie for 5-8 minutes, and decorate the top of the pie once it’s cooled!
Fill the crust
Fill the crust with the pumpkin pie filling quickly. You do not want the crust to get warm before baking!
Bake
Place your pumpkin pie into the oven to bake! I recommend using a pie crust shield or aluminum foil to cover the crust, otherwise it will brown before the filling is done.
Remove the pie crust shield int he last 10 minutes of baking to be sure the crust gets golden-brown!
How do you know when pumpkin pie is ready?
There are a few ways to tell that your pumpkin pie is baked!
- The top will be set and slightly puffed.
- It will be set on the edge and have a very slight jiggle in the middle!
- A cake tester inserted in the middle of the pie will come out clean. But a word of warning, I don’t like to do this because it leaves a hole in the center of the pie and might cause it to crack as it cools. You could cover up the hole with a pretty pie crust design, but I’d be careful!
Let it cool.
After it’s baked this pie needs to cool for at least 2hours on a wire rack. You can put it in the fridge {or outside on your cold porch} to speed up the process, but please avoid the freezer!
Store in the refrigerator
After it has cooled for 2 hours at room temperature, pumpkin pie needs to be stored in the refrigerator until serving.
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!
FAQs about Pumpkin Pie
Here are some commonly asked questions about making this pumpkin pie recipe!
Why is my pumpkin pie wet on top?
If your pumpkin pie develops droplets of water on top (or “weeps”) that likely means that it was over baked. It will still taste delicious, just adjust the baking time the next time you make it!
Does Pumpkin Pie set after baking?
Yes. Since this pumpkin pie recipe is more like a custard, it will continue to bake after it’s removed from the oven. It will also set up as it cools.
Why does my pumpkin pie separate from the crust?
Pumpkin pie filling separates from the crust after baking because it shrinks. This happens more dramatically if the pie is over baked, so watch your baking time carefully!
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!
How to make homemade pumpkin puree
To make your own pumpkin puree you will need 2 pie pumpkins. Follow these instructions:
- Preheat oven to 450 degrees F
- Cut pumpkins in half and remove the pulp and seeds.
- Place pumpkins facedown in a baking dish, dutch oven or on a sheet pan with edges.
- Pour water into the bottom of the baking dish to cover about 1/4″ of the bottom of the pumpkins.
- Cover, either with a lid (as in a dutch oven) or with aluminum foil.
- Roast for 60 minutes, or until the shell of the pumpkin depresses downward when pushed.
- Let pumpkins cool, then peel the shell off of the pumpkin.
- Blend the pumpkin flesh in a blender or process in a food processor until smooth. Then use in your baking!
Homemade Pumpkin Pie Spice (1 TBS)
Stir the following spices together and use 2 tsp of this in the recipe in place of the pumpkin pie spice!
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
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The Best Pumpkin Pie Recipe (Homemade from Scratch)
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
- 2 tsp ground cinnamon
- 2 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.
Video
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!
How to make homemade pumpkin puree
To make your own pumpkin puree you will need 2 pie pumpkins. Follow these instructions:- Preheat oven to 450 degrees F
- Cut pumpkins in half and remove the pulp and seeds.
- Place pumpkins facedown in a baking dish, dutch oven or on a sheet pan with edges.
- Pour water into the bottom of the baking dish to cover about 1/4" of the bottom of the pumpkins.
- Cover, either with a lid (as in a dutch oven) or with aluminum foil.
- Roast for 60 minutes, or until the shell of the pumpkin depresses downward when pushed.
- Let pumpkins cool, then peel the shell off of the pumpkin.
- Blend the pumpkin flesh in a blender or process in a food processor until smooth. Then use in your baking!
Homemade Pumpkin Pie Spice (1 TBS)
Stir the following spices together and use 2 tsp of this in the recipe in place of the pumpkin pie spice!- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
Nutrition
What can I make with pumpkin?
I have lots of delicious ideas for you if you’re looking to make something with pumpkin, besides this pumpkin pie of course!
- Make a loaf of the BEST pumpkin bread ever!
- Try this dairy-free pumpkin pie which is equally delicious!
- Pumpkin baked oatmeal is one of our favorite fall breakfasts!
- Baked pumpkin donuts are another yummy breakfast for special days!
- This no-bake vegan pumpkin cheesecake is great if you have people in your family with food allergies! Also this paleo pumpkin bread, these paleo pumpkin muffins, and these mini vegan pumpkin pies!
- Make a batch of this pumpkin coffee creamer. It’s healthy and delicious!
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Shar Ruhnke
Thank you for sharing…I have two large fairy tale pumpkins to cook up……can I can pumpkin to keep? Freezing seems to end up with freezer burn
Paula
Do you blind bake the crust before cooking or no? I’ve read a few recipes and I like yours the best! I’m new to pumpkin pie making and I buy store bought crust so what would you recommend ? blind bake or no blind bake?
Thanks!
Laura
No blind bake! Pour the filling into your unbaked crust and then bake the whole pie!
Jess
The pie tin I used doesn’t fit the entire filling…what can I do with the left over filling?
Ethan
Delicious and easy!
Ana paola
Looks good, I did not make yet.. l just would like to use natural pumpkin, cause I do not use canned products in my recipes.. how to do it with the fruit.?
Laura
Hey Ana! Here are the instructions for making your own pumpkin puree!
To make your own pumpkin puree you will need 2 pie pumpkins. Follow these instructions:
Preheat oven to 450 degrees F
Cut pumpkins in half and remove the pulp and seeds.
Place pumpkins facedown in a baking dish, dutch oven or on a sheet pan with edges.
Pour water into the bottom of the baking dish to cover about 1/4″ of the bottom of the pumpkins.
Cover, either with a lid (as in a dutch oven) or with aluminum foil.
Roast for 60 minutes, or until the shell of the pumpkin depresses downward when pushed.
Let pumpkins cool, then peel the shell off of the pumpkin.
Blend the pumpkin flesh in a blender or process in a food processor until smooth. Then use in your baking!
Kathlien M.
This is a delicious pumpkin pie recipe! I added a 1/2 tsp of ginger to the spice mix as well and the flavor turned out amazing! I did find that my cooking time was much less at the 350 degree temp, I pulled it out after 30 minutes and it was perfect. Something for others making the recipe to look out for! I’m not a pumpkin pie fan but this recipe had me going back for seconds, thank you for the recipe!
Kate
Thank you!! So glad i read your comment!!! I baked for 30 mins. At 350 as you had suggested, and they were definitely done!! Havent tried yet, still waiting for them to cool, but again, i think your comment saved me from over cooking them!!
Jordan Scruggs
Can u use frozen pie crust
Laura
Yes! Just follow the instructions on the package on whether or not to thaw it before baking!
Jordan Scruggs
Ok thanks gonna try this today
Ashley Nicole Bonomo
Question… I would like to add coconut sugar AND date syrup to this recipe in substitution for the brown sugar but was unsure how to measure them both out or if you think date syrup would even work in this recipe. Your recipe looks and sounds amazing by the way! I love that you have included substitutions and dairy free options. My daughter has a dairy allergy and always has to pass on desserts for this reason but now I can make her a pie she doesn’t have to say no to! Thanks!
Gracie
My 3 year old and I have made this twice and everyone loved it so much, my daughter and my mom made it for Thanksgiving too! This is THE BEST.
Laura
I’m so glad your family loves it Gracie!
emma
It looks so delicious! Perfect for any family gathering.
Carla Patterson
Wow, this pumpkin pie looks extremely tasty <3 Thanks a lot for sharing it with us! I've tried quite some of them and I believe classic is the best after all
Liz
Your pies are just BEAUTIFUL! I want to go get little fall cookie cutters like those for our Thanksgiving pies— SO CUTE!
Emily Swanson
I so agree that there is nothing like the classic creamy pumpkin pie. I love it with a scoop of whipped cream or ice cream or both. The designs for the crust are absolutely stunning Laura! And again this makes me so grateful that God designed the delightful squash called the pumpkin. Each veggie and fruit gives Him so much glory!
Jennifer Bliss
Festive!!!! A work of art!