BEST Pumpkin Pie
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The Best Pumpkin Pie Recipe (Homemade from Scratch)

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!
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:

Pie Crust:

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: 
  1. Preheat oven to 450 degrees F
  2. Cut pumpkins in half and remove the pulp and seeds. 
  3. Place pumpkins facedown in a baking dish, dutch oven or on a sheet pan with edges. 
  4. Pour water into the bottom of the baking dish to cover about 1/4" of the bottom of the pumpkins. 
  5. Cover, either with a lid (as in a dutch oven) or with aluminum foil. 
  6. Roast for 60 minutes, or until the shell of the pumpkin depresses downward when pushed. 
  7. Let pumpkins cool, then peel the shell off of the pumpkin.
  8.  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
Serve with a dollop of homemade whipped cream for an extra special treat!

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