Easy Pumpkin Pie from Scratch with Flaky Crust (2024)

Published: Nov 17, 2022 · Modified: Nov 30, 2023 by Juliea Huffaker

This easy pumpkin pie recipe ensures a perfect balance of pumpkin flavor on my flaky pie crust recipe. Easy enough for Sunday dinners and the perfect pumpkin pie for Christmas and Thanksgiving celebrations.

Easy Pumpkin Pie

Irresistible homemade pumpkin pie is a blend of warm spices and velvety pumpkinthat transforms your kitchen into a haven of heavenly aromas and flavor.

This easypumpkin pie recipe earns its "easy" distinction with a straightforward process, from a fuss-free pie crust – whether homemade or store-bought – to a spiced pumpkin filling, ensuring a delightful creation without sacrificing on flavor or complexity.

Ingredients

• For the Homemade Pie Crust
  • If using a store-bought crust, make sure it's at room temperature.
  • For a homemade crust:
    • 1 ¼ cups all-purpose flour
    • ½ cup unsalted butter, chilled and cubed
    • ¼ cup brown sugar, packed
    • Pinch of salt
    • 3-4 tablespoons ice water
• For the Pumpkin Pie Filling
• 1 can (15 ounces) canned pumpkin or 1 ¾ cups fresh pumpkin puree
• ¾ cup brown sugar, packed
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• A pinch of pepper! (Trust me... no one will know it's in there, but it makes a wonderful difference!)

Directions

Prepare the Pie Crust

If using a store-bought crust, let it come to room temperature.

For a homemade crust:

In a large bowl, combine flour, brown sugar, and salt.

Add chilled, cubed butter. Use a pastry cutter until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, until the dough comes together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven

Preheat your oven to the temperature specified on the store-bought crust or 375°F (190°C) for homemade crusts.

Roll out the Crust

On a lightly floured surface, roll out the pie crust and fit it into a pie pan. If using a store-bought crust, follow the package instructions.

Preheat the Oven to 450

Prepare the Pumpkin Pie Filling

In a large bowl, mix together the canned pumpkin or fresh pumpkin puree, brown sugar, pumpkin pie spice, salt and a pinch of pepper until well combined.

Fill the Pie Crust

Pour the pumpkin filling into the pre-baked crust.

Bake

Place the pie on a baking sheet lined with aluminum foil to catch any spills.

Bake at 450 degrees F for the first 15 minutes.

Then turn the heat down to 350 degrees F for an additional 45 minutes of baking until the center is set.

When baking a pumpkin pie, you want the center to be set but slightly jiggly. The filling will continue to set as it cools. Here are a few additional tips:

1. Use the Toothpick Test:
   • To ensure the pie is cooked through, insert a toothpick into the center. It should come out mostly clean with a few moist crumbs attached. If it comes out wet, the pie needs more time.
2. Avoid Overbaking:
   • Be cautious not to overbake the pie, as this can lead to a dry texture. The residual heat will continue to cook the pie after it's removed from the oven.
3. Cooling Time:
   • Allow the pie to cool completely on a wire rack. As it cools, the center will firm up.
4. Refrigeration:
   • For the best texture, refrigerate the pie for a few hours or overnight. This not only enhances the flavor but also ensures a well-set filling.

Remember, the jiggle is a sign of a creamy and smooth texture. If the edges are firm and the center is just slightly jiggly, your pumpkin pie is likely perfectly baked.

Serve

Serve at room temperature.

Optional Next Day Tip

Pumpkin pies often taste even better the next day as the flavors meld. Cover and refrigerate overnight.

Additional Tips

For a visual guide, refer to step-by-step photos or a video tutorial.

If making mini pies, adjust the bake time accordingly.

Store any leftover pie in the refrigerator.

Recipe Card

Perfect Pumpkin Pie

Yield: 2 pies

Prep Time: 45 minutes

Cook Time: 1 hour

Additional Time: 2 hours

Total Time: 3 hours 45 minutes

With homemade pumpkin pie, you get a fresh flaky crust, full seasoning flavor, and higher quality ingredients like real pumpkin puree, real eggs, and a secret ingredient that makes this the best pumpkin pie!

Ingredients

• For the Homemade Pie Crust
• If using a store-bought crust, make sure it's at room temperature.
• For a homemade crust:
• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup brown sugar, packed
• Pinch of salt
• 3-4 tablespoons ice water
• For the Pumpkin Pie Filling
• 1 can (15 ounces) canned pumpkin or 1 ¾ cups fresh pumpkin puree
• ¾ cup brown sugar, packed
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• A pinch of pepper! (Trust me... no one will know it's in there, but it makes a wonderful difference!)

Instructions

1. For a homemade pumpkin pie crust:
2. In a large bowl, combine flour, brown sugar, and salt.
3. Add chilled, cubed butter. Use a pastry cutter until the mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
5. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. Roll out the pie crust on a floured surface to fit your pie pan. Place the crust in the pan.
7. Preheat the Oven to 450
8. Prepare the Pumpkin Pie Filling:
9. In a large bowl, mix together the canned pumpkin or fresh pumpkin puree, brown sugar, pumpkin pie spice, salt and a pinch of pepper until well combined.
10. Fill the Pie Crust
11. Pour the pumpkin pie filling into the unbaked crust.
12. If you want a flakier crust, bake the pie at 450°F (232°C) for 15 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 45 minutes. If not, simply bake at 350°F (175°C) for 50-60 minutes.
13. Remove your pumpkin pie from the oven and let it cool on a countertop for at least 2 hours before serving.
14. Serve a slice of cooled pumpkin pie with a generous dollop of sweetened whipped cream on top!

Notes

1. Chill the Dough: After making the pie crust, let it chill in the refrigerator for at least 30 minutes. This makes it easier to roll out and helps create a flakier pumpkin pie crust.
2. Even Pie Crust: When rolling out the crust, try to make it an even thickness to ensure it bakes evenly. I roll out to about ⅛th of an inch thick.
3. Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. The latter is pre-sweetened and spiced, which could throw off your measurements.
4. Spice Balance: Adjust the spices to your preference. If you like a spicier pumpkin pie, increase the amounts of cinnamon, ginger, nutmeg, and cloves.
5. Don't Overmix: When making the filling, avoid overmixing, as it can result in a dense or custardy texture. Mix until just combined.
6. Proper Baking: If you choose the two-step baking method, preheat the oven to 450°F (232°C) and bake for 10 minutes initially to set the crust. Then reduce the temperature to 350°F (175°C) for the remaining baking time. This helps ensure a flakier crust.

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See Also

The Best Pumpkin Pie

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SOURCES

FDA

USDA

Culinary Institute of America

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