There’s nothing quite like the comforting aroma of a Homemade Fresh Pumpkin Pie filling your kitchen. This classic American dessert combines velvety smooth pumpkin custard with a flaky, buttery crust, creating a perfect balance of textures. With just over an hour of baking and a bit of chilling time, you’ll have a pie that’s rich in warm spices, creamy sweetness, and a hint of earthy pumpkin flavor. It’s a labor of love that’s absolutely worth the wait.
Each slice is a celebration of fall, offering a luscious filling that melts in your mouth and a golden crust that crumbles just right. Packed with nutrients like vitamin A and calcium, this pie is as wholesome as it is indulgent. Whether served warm or chilled, it’s a dessert that brings comfort and joy to every bite.
Ingredients for Homemade Fresh Pumpkin Pie
- For the Pie Crust:
- 1 ¼ cups flour, plus extra for dusting
- 1 Tablespoon sugar
- ½ teaspoon salt
- 1 stick (½ cup) butter, very cold, diced* (plus extra for greasing the pie pan)
- 3-8 Tablespoons ice water (add gradually until dough comes together)
- For the Pumpkin Pie Filling:
- 3 large eggs, room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 15 ounces pumpkin puree (1 can)
- 12 ounces evaporated milk (1 can)
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- A pinch of salt
Step-by-Step Instructions
- Make the Pie Crust:
- In a bowl, whisk together the flour, sugar, and salt.
- Cut the cold, diced butter into the flour mixture until it resembles pea-sized pieces.
- Add ice water, 1 tablespoon at a time, mixing after each addition. Stop when the dough just comes together.
- Form the dough into a ball, wrap it in plastic wrap, and chill for 1 hour or overnight.
- Prepare the Crust:
- Preheat the oven to 400°F. Grease a 9-inch pie pan with butter.
- Roll the chilled dough on a floured surface into a 12-inch circle. Transfer it to the pie pan, pressing it into the bottom and sides. Crimp the edges.
- Chill the crust in the pan for 20 minutes.
- Line the crust with parchment paper and fill with dry rice or pie weights. Bake for 15 minutes. Remove weights and parchment, then set aside.
- Make the Filling:
- In a large bowl, whisk together brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt.
- Whisk in the eggs until smooth, then add the pumpkin puree and mix well.
- Gradually add the evaporated milk in 3 parts, whisking until smooth after each addition.
- Bake the Pie:
- Pour the filling into the prepared crust. Bake at 400°F for 15 minutes.
- Reduce the oven temperature to 350°F and bake for an additional 40 minutes, or until the filling puffs up and the center jiggles slightly.
- Cool and Serve:
- Allow the pie to cool completely before slicing. Serve and enjoy!
Perfect Pairings: Toppings and Serving Ideas
Elevate your Homemade Fresh Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch. For a crunchy twist, sprinkle toasted pecans or candied ginger on top. Serve with a warm cup of spiced chai tea or coffee to complement the cozy flavors of the pie.
Storing and Reviving Your Pie
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. To reheat, place a slice in the oven at 300°F for 10-15 minutes or microwave for 20-30 seconds. For longer storage, wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought pie crust to skip the chilling and rolling steps. For the filling, substitute pumpkin pie spice (1 ½ teaspoons) for the individual spices. You can also prepare the dough a day ahead and refrigerate it overnight, so it’s ready to roll when you are!
Equipment You’ll Need
Make sure you have a 9-inch pie pan, a rolling pin, and parchment paper for blind baking. A pastry cutter or two forks will help cut the butter into the flour, and a whisk is essential for blending the filling smoothly. Don’t forget pie weights or dry rice for blind baking the crust!
Common Questions Answered
Can I use fresh pumpkin instead of canned? Absolutely! Roast and puree a small sugar pumpkin for a fresh twist. Why does my crust shrink? Avoid overworking the dough and ensure it’s well-chilled before baking. How do I know when the pie is done? The edges should be set, and the center should jiggle slightly when gently shaken.
Homemade Fresh Pumpkin Pie
Ingredients
For the Pie Crust
- 1 1/4 cups flour, plus more to flour your work surface
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1 stick butter, very cold, diced* (plus more to grease the pie pan)
- 3-8 Tablespoons ice water
For the Pumpkin Pie Filling
- 3 large eggs, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 15 ounces pumpkin puree, 1 can
- 12 ounces evaporated milk, 1 can
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- A pinch of salt
Instructions
- To make the crust
- Combine the dry ingredients. Whisk together the flour, sugar, and salt.
- Cut in the butter. Cut the butter into the flour mixture until it is the size of peas.
- Add the wet ingredients. Add the water, 1 tablespoon at a time, mixing after each addition. Only add enough water for the dough to just come together.
- Chill. Pull the dough into a ball, handling it as little as possible. Wrap the dough in plastic wrap and chill for 1 hour or overnight.
- Prep. Grease a 9-inch pie pan with butter and preheat the oven to 400°F.
- Roll. Remove the dough from the plastic wrap and place it on a floured surface. Roll it out into a circle ~12 inches in diameter. Place the dough in a 9-inch pie pan. Press it into the bottom and up the sides, crimping it at the rim of the pie dish.
- Chill. Chill for 20 minutes.
- Blind Bake. Place a sheet of parchment paper over the crust and fill it with dry rice or pie weights. Bake in the preheated oven for 15 minutes. Remove the pie weights and the parchment paper and set aside while you make the filling.
- To make the filling
- Make the filling. In a large mixing bowl, whisk the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt together. Whisk in the eggs until smooth. Whisk in the pumpkin puree until smooth. Finally, add the evaporated milk in 3 parts, whisking until smooth after each addition.
- Bake. Pour the filling into the prepared pie crust and bake at 400°F for 15 minutes. Reduce the heat to 350°F and bake for an additional 40 minutes or until the filling has puffed up and the center jiggles just a little bit.
- Cool. Allow the pie to cool completely before slicing and serving.