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Decorative picture of pumpkin pie on brown background
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5 from 3 votes

Pumpkin Pie

This homemade pumpkin pie recipe is a must-have for fall gatherings and Thanksgiving. You only need 12 ingredients, and it's quick and easy to make.
Prep Time45 mins
Cook Time50 mins
Chill4 hrs
Total Time5 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: how to make pumpkin pie, pumpkin pie, pumpkin pie recipe
Servings: 12 servings
Calories: 247kcal



  • 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


  • 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



  • 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.


  • 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.



* If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case, mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.

Top tips:
  • Stop processing the dough when pea-sized butter flakes are still visible. This is the key to ultra-flaky pie crust.
  • Don't add too much water to the crust. Stop when it starts to clump.
  • Remove from the oven when the center slightly jiggles for the best possible texture.

Make-ahead tip
You can prepare the crust for up to 2 days in advance. Wrap it tightly and store it in the fridge until you use it. You could also freeze it for up to 3 months. For thawing, place it in the refrigerator overnight.
The filling can be prepared the night before. Store it covered in the fridge that no odors can come inside the filling.

To make this recipe gluten-free, use your go-to gluten-free flour instead of all-purpose flour by the same amount. 

Graham cracker crust
Instead of pie crust, you can make this recipe with a graham cracker crust. 

Pumpkin pie spice
You can replace the spices in the filling with 1 ½ teaspoon pumpkin pie spice.

More Questions?
Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video. You will also find plenty of helpful tips and options (how to make mini pies, how to make this recipe with a graham cracker crust,...).


Calories: 247kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 203mg | Potassium: 221mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5885IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg