Finding the best homemade pumpkin pie has not been easy, and that is why this is one of those recipes I look forward to making every fall. The filling is silky smooth, perfectly spiced, and sits inside a buttery homemade crust that's flaky enough to make all the rolling and chilling worthwhile.
This homemade pumpkin pie is a must-have for fall gatherings and Thanksgiving. All you need are 12 ingredients, and it's quick and easy to make. If you're planning a get-together dessert table, why not also try my Sweet Potato Cheesecake with Marshmallow Meringue? Now for the full recipe for the best pumpkin pie recipe below!
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Try The Best Homemade Pumpkin Pie
If you've only ever had store-bought pumpkin pie desserts, I really hope you give this pumpkin pie from scratch a chance. The homemade pie dough crust is flaky, the filling is rich and not overly sweet, and does not even need heavy cream, and the warm spices make every bite worth it.
This homemade pumpkin pie spice recipe is so much easier to make than it looks once prepared! Once the crust is made, the filling is made in just a few minutes with nothing more than a whisk and one bowl.
Why You'll Love It
- Easy pumpkin pie to make: The filling couldn't be simpler. All 12 ingredients are whisked together in one bowl before being poured into the crust.
- Perfect texture: The filling bakes into a smooth, creamy custard with just the right amount of wobble in the center and a delicious pumpkin flavor.
- Classic Thanksgiving pumpkin pie dessert: This is the pie everyone expects to see on the holiday table, and for good reason, though I do like to make if for any occasion as it is delicious.
- Great for making ahead: I actually prefer making it the day before because the filling slices much more neatly once it's thoroughly chilled in the refrigerator, and the flavors meld really well.
Ingredients
- Butter: I recommend using unsalted butter. Use it straight out of the fridge; it needs to be very cold and firm to get the flakiest pie crust possible, making the crust better than most store-bought crusts.
- Pumpkin puree: I prefer canned puree for pies instead of fresh pumpkin, but you can either use homemade purée or canned pumpkin purée. If you use homemade, I recommend baking the pumpkin in the oven rather than cooking in water. When cooked in water, it results in a too watery puree and would directly affect the texture of your filling.
- Sweetened condensed milk: Both storebought or homemade sweetened condensed milk work with this recipe. Don't interchange it for evaporated milk, as it is not sweet.
- Spices: You can use 1 ½ teaspoon of pumpkin pie spice instead of the spices used in this recipe
How to Make The Best Homemade Pumpkin Pie
1. Start by preparing the homemade pie crust. Use a food processor and pulse the flour, salt, sugar, and butter a few times until pea-sized butter flakes are visible. Add water one tablespoon at a time, and pulse 1-2 times. When the dough starts to clump and looks like in the picture below, stop adding water.
2. Transfer the dough clumps to a piece of plastic wrap and form them into a 1 -1.5-inch thick disc without kneading. Wrap tightly and place in the refrigerator for 2 hours, all the way up to 2 days.
3. Roll the dough out on a lightly floured surface into an 11-inch (28cm) circle. You are using a just 9-inch (23cm) baking dish but need enough dough to cover the sides of the dish and flute the edges as well.
4. Then transfer the rolled dough to the baking dish or pie pan. Evenly press the dough into the bottom and against the sides of the dish and flute the edges. Freeze for 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. Take some parchment paper and line the crust after you remove it from the freezer. Then weigh it down with the baking weights, distributing them evenly and also pressing them lightly against the sides to prevent the sides from shrinking too much.
7. Bake for 10 minutes and carefully remove it from the oven. Take out the parchment paper and baking beans. Take care not to burn yourself.
8. Continue with the pumpkin pie filling by whisking the pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Whisk for 1-2 minutes until it's thoroughly combined.
9. Pour the creamy filling mixture into the pre-baked crust and bake for 40-45 minutes.
10. Once it's been baking for 20 minutes, add a piece of parchment paper or aluminum foil on top so that it doesn't brown too much.
11. When you slightly move the pan and the center jiggles slightly, you know it's done. Remove from the oven and allow it to cool completely to room temperature on a wire rack. Then transfer to an airtight container and refrigerate for at least 4 hours.
Recipe Tips
- I stop adding water to the dough as soon as it starts clumping together. Too much water can make the crust tougher than it needs to be.
- Don't over-process the pastry. Seeing little pieces of butter throughout the dough is actually what you want because that's what creates flaky layers.
- Always pre-bake the crust. It takes a little extra time, but it keeps the bottom crisp instead of soggy once the filling is added.
- Don't bake until the center is completely firm. A gentle wobble means the filling will finish setting as it cools.
- If the edges start browning faster than the filling cooks, cover the pie loosely with parchment paper instead of letting the crust get too dark.
What Can You Serve With This?
- Fresh whipped cream
- Vanilla ice cream
- Caramel sauce
- Candied pecans
- Cinnamon sugar pecans
- Cranberries
- Hot coffee
- Chai latte
FAQs
Absolutely. I recommend roasting the pumpkin instead of boiling it because roasted pumpkin contains much less moisture, giving you a thicker, creamier filling.
Yes. If I don't feel like measuring several spices, I simply use 1½ teaspoons of pumpkin pie spice instead.
Most pumpkin pies crack because they've been overbaked. I always remove mine while the center still has a slight wobble since it continues setting as it cools.
Recipe
The Best Homemade Pumpkin Pie
Ingredients
Crust
- 1 ¼ cups all-purpose flour, spooned and leveled
- ¼ teaspoon salt
- ¼ teaspoon granulated white sugar
- ½ cup unsalted butter, cold
- 4-6 tablespoon cold water
Filling
- 15 oz pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- pinch of all-spice
- pinch of ground cloves
Instructions
Crust
- In a food processor*, combine the flour, granulated sugar, salt, and butter, and pulse 4 or 5 times, or until pea-sized butter pieces are still visible. Add 1 tablespoon (15 ml) of the cold water at a time, pulsing one or two times after each addition. Stop adding water and pulsing when you notice that the dough comes together and starts to clump.
- Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1- to 1 ½-inch (2.5- to 4cm)-thick disk. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- After chilling, on a lightly floured surface, roll out the dough into an 11-inch (28cm) even circle and transfer to a 9-inch (23cm) pie dish. Evenly press the dough into the bottom and against the sides of the pie dish and flute the edges. Freeze it for 30 minutes.
- While the crust is in the freezer, preheat the oven to 375°F (190°C).
- Line the chilled crust with parchment paper and weight it down with pie weights, distributing the weights evenly and also pressing them lightly against the sides to prevent the sides from shrinking too much.
- Bake for 10 minutes. Then, remove it from the oven and, taking care not to burn yourself, remove the weights along with the parchment paper. Set aside.
Filling
- In a large mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, all-spice, and cloves until combined about 1-2 minutes.
- Pour the filling into the crust and bake it for about 40-45 minutes. Cover with parchment paper after 20 minutes to prevent it from heavy browning if necessary. Remove from the oven when the filling is just set with a slight wobble in the center.
- Let it cool completely. Then transfer to an airtight container and store in the refrigerator at least 4 hours or overnight. Leftovers will stay fresh up to 4 days. Freeze up to 3 months.
Notes
Cooking Time and Temperature
Bake the crust at 375°F (190°C) for 10 minutes before adding the filling. Return the pie to the oven and bake for 40-45 minutes, covering loosely with parchment paper after about 20 minutes if it begins browning too quickly. The pie is ready when the edges are set and the center still has a gentle wobble.Taste & Texture
This homemade pumpkin pie has a crisp, buttery crust with a silky smooth filling that's rich, creamy, and perfectly spiced. Every bite is packed with warm cinnamon, ginger, nutmeg, and cloves, making it taste exactly like the holidays should.Storage, Freezing & Reheating
- Refrigerator: Store covered in the refrigerator for up to 4 days.
- Freezer: Wrap the cooled pie tightly in plastic wrap and foil, or place it in a freezer-safe bag, and freeze for up to 3 months.
- Thawing: Thaw overnight in the refrigerator before serving.
- Reheating: Pumpkin pie is usually served chilled, but if you prefer it slightly warm, heat individual slices in the microwave for about 15-20 seconds.
Serving Recommendations
I almost always serve this pie with a generous dollop of freshly whipped cream because the light creaminess balances the rich pumpkin filling perfectly. If I'm feeling extra indulgent, I'll add a scoop of vanilla ice cream or a drizzle of caramel sauce. A hot cup of coffee or spiced chai alongside a slice makes it even better.Recipe Variations and Substitutions
- Pumpkin puree: Homemade or canned pumpkin puree both work well. If you're making your own, I recommend roasting the pumpkin instead of boiling it so the puree stays thick and doesn't water down the filling.
- Sweetened condensed milk: Homemade sweetened condensed milk works just as well as store-bought. I don't recommend replacing it with evaporated milk because evaporated milk isn't sweet enough and the filling won't have the same rich texture.
- Pumpkin pie spices: Instead of measuring individual spices, you can use 1½ teaspoons pumpkin pie spice.
- Pie crust: If you don't have a food processor, simply cut the butter into the flour with a pastry cutter or two forks until pea-sized pieces remain before adding the cold water.
Proper Storage Tips
- Allow the pie to cool completely before refrigerating.
- Cover tightly or store in an airtight container to keep the filling fresh.
- Chill for at least 4 hours before slicing so the filling has time to fully set.
- Freeze only once the pie has cooled completely.
- Thaw overnight in the refrigerator for the best texture.
Pro Tips
- Keep the butter as cold as possible when making the crust.
- Stop adding water as soon as the dough begins to clump together.
- Leave small butter pieces in the pastry for the flakiest crust.
- Always blind bake the crust to prevent a soggy bottom.
- Remove the pie while the center still has a slight wobble—it will continue setting as it cools.
- Let the pie chill overnight if possible. I honestly think it tastes even better the next day, and the slices come out much cleaner.
Video
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Sharon
Amazing recipe! Used my own pie crust recipe that I discovered during Covid shutdown. The filling was great. Great texture and not too sweet or heavy. Hit the spot after a big thanksgiving meal!
Rita
I made this pie with store-bought pie crust. It was delicious. The filling has a great texture.
Sabine
Thank you so much! I'm happy that you like it.