Description

This classic homemade pumpkin pie recipe features a flaky, buttery crust filled with a smooth, spiced pumpkin filling. Perfectly baked to set the custard-like interior, it’s a fall favorite ideal for Thanksgiving or any cozy gathering. The pie offers the comforting flavors of cinnamon, pumpkin pie spice, and vanilla, balanced by the richness of heavy cream and a touch of brown sugar for sweetness.

Ingredients

Scale

Filling

3 large eggs
2 cups pumpkin purée (from one medium pie pumpkin)
1 cup heavy cream
1 teaspoon vanilla extract
¾ cup brown sugar
½ teaspoon sea salt
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice

Pie Crust

1 1/4 cups all-purpose flour
½ teaspoon salt
½ cup cold butter, cubed
¼ cup ice water (plus more if needed)

Instructions

Prepare the Pie Dough: Stir together the flour and salt in a bowl. Chop the cold butter into small cubes and cut it into the flour mixture using a fork or pastry blender until the texture resembles pea-sized chunks.
Form the Dough: Gradually add ice water and mix until the dough just starts to come together. Place the dough on a lightly floured surface, gently pack it into a ball, then flatten it into a disc. Wrap tightly with plastic wrap and refrigerate for at least one hour to chill.
Preheat Oven and Prepare Filling: Preheat the oven to 350°F (175°C). In a large bowl, combine all the filling ingredients – eggs, pumpkin purée, heavy cream, vanilla extract, brown sugar, sea salt, cinnamon, and pumpkin pie spice. Whisk thoroughly until smooth and well combined.
Roll Out Dough and Shape Crust: Remove the chilled dough from the refrigerator and roll it out to about ¼ inch thickness. Drape the rolled dough over a pie dish. Trim any excess dough from the edges and pinch them to form a neat crust border.
Fill and Bake: Pour the pumpkin filling evenly into the prepared pie crust. Place the pie in the preheated oven and bake for 1 hour. The pie is done when the filling is set and the crust edges begin to turn golden brown.
Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely for at least one hour. Serve with freshly whipped cream or homemade ice cream for extra indulgence.

Notes

If the crust edges brown too quickly, cover them with aluminum foil to prevent over-browning while the filling finishes baking.
You may use a store-bought pumpkin pie spice blend or make your own if preferred.
For convenience, the homemade crust can be substituted with a store-bought pie crust, while using fresh pumpkin purée instead of canned ensures the best flavor.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin pie, homemade pumpkin pie, fall dessert, Thanksgiving pie, pumpkin dessert, classic pumpkin pie, pie crust from scratch