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Best Homemade Pumpkin Pie Recipe from Scratch

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A quick and easy homemade pumpkin pie from scratch with a flaky crust and silky spiced filling. Perfect for weeknights, this recipe uses simple ingredients and a clever hot water method for the crust.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (160 grams)
  • ½ teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • ½ cup unsalted butter (1 stick, 113 grams), cut into small cubes and chilled
  • 3 tablespoons ice water (or hot water for the trick)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed brown sugar (150 grams), light or dark
  • 2 large eggs, room temperature
  • 1 cup heavy cream (240 ml)
  • 2 tablespoons unsalted butter
  • 2 teaspoons pumpkin pie spice (or homemade blend)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Make the crust: In a medium bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using fingertips or a pastry cutter, work butter into flour until mixture resembles coarse meal with pea-sized butter pieces. Drizzle 3 tablespoons very hot tap water over dough and stir with a fork until just combined. Turn out onto plastic wrap, shape into a disk, and refrigerate for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until bottom looks dry and slightly golden. Set aside to cool.
  3. Make the filling: In a small saucepan over medium heat, melt 2 tablespoons butter. Add pumpkin pie spice and stir for about 30 seconds until fragrant. Remove from heat and let cool for a minute. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, salt, and the spiced butter mixture until smooth and fully combined (about 1 minute).
  4. Assemble and bake: Pour filling into pre-baked crust. Bake at 375°F (190°C) for 45-50 minutes, until edges are set but center still jiggles slightly. If crust edges brown too quickly, tent with foil strips. Let pie cool completely on a wire rack for at least 2 hours.

Notes

For a flakier crust, use hot water instead of ice water. Bloom spices in butter for deeper flavor. Let pie cool completely before slicing to avoid runny filling. Pie tastes even better the next day.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, easy pumpkin pie, weeknight dessert, fall dessert, Thanksgiving pie

Find it online: https://oracooks.com/best-homemade-pumpkin-pie-recipe-from-scratch/