If you’re craving a classic fall dessert that sings warm spices and buttery crust, look no further than this Pumpkin Pie from Scratch Recipe. It captures the essence of autumn with its velvety pumpkin filling nestled in a perfectly flaky, homemade crust. Making this pumpkin pie from scratch is not just about the perfect taste, but also about the cozy feeling you get while preparing it—each step invites you into a comforting tradition that’s meant to be shared and savored.
Ingredients You’ll Need
The beauty of this Pumpkin Pie from Scratch Recipe lies in its simplicity. Each ingredient plays a crucial role in achieving a balanced flavor and delightful texture that feels truly homemade. From pantry staples to fresh dairy, you’ll see how easily they come together to create a stunning dessert.
- 1 1/4 cups all-purpose flour: The base of your crust, providing structure and a tender bite.
- 1/2 teaspoon salt: Enhances all the flavors in both crust and filling.
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces: Key for a flaky, rich crust that melts in your mouth.
- 3 to 4 tablespoons ice water: Helps bring the dough together without sacrificing flakiness.
- 1 3/4 cups pumpkin puree (fresh or canned): The star ingredient, lending that classic earthy, sweet pumpkin flavor.
- 3/4 cup granulated sugar: Balances the spices and pumpkin with just the right touch of sweetness.
- 1/2 teaspoon salt: Adds depth and rounds out the filling’s taste.
- 1 teaspoon ground cinnamon: The warm spice that defines fall desserts.
- 1/2 teaspoon ground ginger: Introduces a subtle zing and complexity.
- 1/4 teaspoon ground cloves: A little goes a long way to evoke that cozy aroma.
- 2 large eggs: Bind the filling while giving it a creamy richness.
- 1 cup heavy cream: Makes the filling luxuriously smooth and silky.
How to Make Pumpkin Pie from Scratch Recipe
Step 1: Prepare the Crust
Start by combining the flour and salt in a bowl—two simple ingredients forming the foundation of your crust. Next, cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial because those little pieces of butter create the crust’s signature flakiness when baked. Gradually add the ice water, one tablespoon at a time, just enough for the dough to come together into a cohesive disk. Wrap it in plastic and let it chill in the fridge for at least 30 minutes, allowing the gluten to relax and the butter to firm up again.
Step 2: Roll Out and Shape the Crust
Once chilled, roll the dough out on a lightly floured surface into a beautiful 12-inch circle. Don’t rush! Taking your time here ensures an even thickness. Gently transfer it into a 9-inch pie pan, then trim any excess dough around the edges. Finish by crimping the edges to give your pie an inviting, rustic look that’s as charming as it is tasty.
Step 3: Make the Spiced Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. This blend of spices will fill your kitchen with the unmistakable scent of fall. Beat in the eggs, one at a time, ensuring the mixture is smooth. Finally, stir in the heavy cream to lend that luscious, creamy texture that we all love in pumpkin pie. The filling is now ready to be poured into your prepared crust.
Step 4: Bake to Perfection
Preheat your oven to 425°F. Bake the pie at this high temperature for 15 minutes to help set the crust and activate the spices. Then lower the temperature to 350°F and continue baking for an additional 40 to 50 minutes, or until the filling is set and a knife inserted near the center comes out clean. This gentle finish locks in the creaminess while ensuring the crust doesn’t burn. Let the pie cool completely on a wire rack before serving, allowing the flavors to meld beautifully.
How to Serve Pumpkin Pie from Scratch Recipe
Garnishes
A dollop of freshly whipped cream is a classic follow-up that adds an airy, sweet contrast to the rich, spiced pumpkin filling. For a little extra flair, sprinkle some ground cinnamon or nutmeg on top of the cream, or even add a few toasted pecans for crunch and nutty warmth. These simple additions really elevate the experience and make every bite more delightful.
Side Dishes
Pairing pumpkin pie with a hot beverage, like a spiced chai latte or freshly brewed coffee, creates an indulgent autumn moment. If you’re serving this pie after a hearty meal, consider light side salads like arugula with citrus vinaigrette or roasted root vegetables to balance the richness of the dessert. These contrasts keep the meal well-rounded and satisfying.
Creative Ways to Present
For a charming twist, serve individual mini pumpkin pies in ramekins or tart pans—perfect for entertaining or portion control. You can also drizzle caramel sauce over each slice for an extra layer of decadence or serve with a scoop of vanilla bean ice cream for a hot-and-cold sensation that guests will rave about. Presentation can truly turn this Pumpkin Pie from Scratch Recipe into a showstopper that’s as gorgeous as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once your pumpkin pie has cooled completely, cover it tightly with plastic wrap or place it in an airtight container. Store in the refrigerator, where it will keep beautifully for 3 to 4 days. This allows all the flavors to deepen, making every slice just as delicious if not better the next day.
Freezing
If you want to prepare ahead of time or save leftovers longer, you can freeze the pie. Wrap it securely in plastic wrap and then foil to prevent freezer burn. Frozen properly, your pie can stay fresh for up to 1 month. Thaw overnight in the refrigerator before serving to maintain its creamy texture.
Reheating
To warm your pumpkin pie leftovers, place slices on a baking sheet and heat at 300°F for about 10 minutes. This gently warms the filling without drying it out, bringing back that just-baked feeling. Avoid microwaving, as it can make the crust soggy and the filling watery.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Using canned pumpkin puree is a convenient and reliable option that works perfectly in this Pumpkin Pie from Scratch Recipe. Just make sure to pick pure pumpkin and not pumpkin pie filling, which already contains spices and sweeteners.
How can I make the crust flakier?
The secret is in keeping the butter very cold and working quickly. Small chunks of cold butter in the dough create steam while baking, resulting in those flaky layers you love. Chilling the dough after mixing also helps calm the gluten for a tender crust.
Is fresh pumpkin puree better than canned?
Fresh pumpkin puree can add a brighter, more vibrant flavor but requires extra effort to roast and puree the pumpkin. Canned pumpkin is perfectly fine and creates a delicious pie, making the process easier. Either way, your pie will be fantastic.
Can I make the pie in advance?
Yes, you can prepare the crust and filling a day ahead, then bake when ready. Fully baked pie should be refrigerated and enjoyed within a few days for the best taste and texture.
What can I serve with pumpkin pie?
Classic accompaniments include whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Hot drinks like coffee, tea, or spiced apple cider also pair beautifully and round out your autumn dessert experience.
Final Thoughts
This Pumpkin Pie from Scratch Recipe is an absolute joy to make and a delight to eat. From the buttery crust to the rich, spiced filling, it embodies the flavors of fall in the most comforting way. I encourage you to dive into this baking adventure—it’s a wonderful way to bring a little warmth and homemade love to your table this season. Happy baking!
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Pumpkin Pie from Scratch Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic pumpkin pie from scratch features a flaky homemade crust and a creamy, spiced pumpkin filling. Perfect for fall and holiday gatherings, this American dessert combines warm spices like cinnamon, ginger, and cloves to create a comforting and flavorful treat.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 3 to 4 tablespoons ice water
For the Filling
- 1 3/4 cups pumpkin puree (fresh or canned)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup heavy cream
Instructions
- Make the Crust: In a bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat Oven and Prepare Crust: Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Fit it into a 9-inch pie pan, trim any excess dough, and crimp the edges to form a decorative border.
- Prepare the Filling: In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Beat in the eggs, then stir in the heavy cream until the mixture is smooth and well combined.
- Fill the Pie and Bake: Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes more. The pie is done when the filling is set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving. Optionally, garnish with whipped cream.
Notes
- Keep the butter very cold when making the crust for a flakier texture.
- You can use fresh pumpkin puree instead of canned; roast and puree the pumpkin until smooth.
- Serve with whipped cream for an extra indulgent touch.
