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Homemade Pumpkin Pie Recipe From Scratch

A pumpkin pie recipe from scratch involves making the pie'sfilling and crust from fresh, whole ingredients rather than using pre-madefillings or store-bought pie shells. The filling is made by combining pumpkinpuree with a mix of spices like cinnamon, ginger, and nutmeg. Eggs, heavycream, and milk make the filling rich and smooth, while the crust is oftenhomemade using flour, butter, and a bit of salt for flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 prepared pie crust

Equipment

  • Pie Dish
  • Mixing Bowls
  • Measuring Cups & Spoons
  • Electric Mixer or Whisk
  • Rolling Pin
  • Knife
  • Oven
  • Cooling Rack

Method
 

  1. Preheat your oven to 425°F (220°C). This high temperature will help set the crust before you lower the temperature for the actual baking.
  2. Prepare the Pie Crust: If you're using a homemade crust, roll it out to fit your 9-inch pie dish and place it in. Trim any excess dough and crimp the edges. If you're using a store-bought crust, simply fit it into the dish.
  3. Mix the Filling: In a large mixing bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Once combined, add the eggs and whisk until smooth.
  4. Add the Cream and Milk: Pour in the heavy cream, milk, and vanilla extract. Whisk until the mixture is smooth and creamy.
  5. Fill the Pie Crust: Pour the pumpkin filling into the prepared pie crust, smoothing it out evenly.
  6. Bake the Pie: Place the pie in the oven and bake for 15 minutes at 425°F. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
  7. Cool the Pie: Allow the pie to cool on a wire rack for at least 2 hours before serving. This helps the filling firm up and makes slicing much easier.

Notes

I cooked this recipe from scratch because I love the feeling of making everything from the ground up. The combination of fresh pumpkin and warm spices gives this pie a homemade taste you just can’t get from a store-bought version. The pie crust, while optional, truly elevates the experience—don’t skip it!