There’s pumpkin pie, and then there’s homemade Pumpkin Pie from scratch! The difference between homemade pumpkin pie and store-bought pumpkin pie (even really good store-bought pie) is huge!
Homemade pumpkin pie has a fresh buttery flaky crust and is a bit more seasoned than the store-bought version. Store-bought pumpkin pie (even Costco’s pie) has a soft (more like cake) crust that does not flake at all and has a mildly seasoned pumpkin filling.
With homemade pumpkin pie, you get a fresh flaky crust, full seasoning flavor, and higher quality ingredients like real pumpkin puree, real eggs, and cream instead of evaporated milk.
How to make pumpkin pie from scratch.
It’s actually much easier than you may think to make homemade pumpkin pie from scratch!
The first thing you’ll need is 2 pie crusts. I love this buttery flaky pie crust recipe. It’s easy to make and full of real food ingredients like real butter. egg and vinegar! Ingredients are:
- 1 and 1/2 cup Cold Butter
- 3 cups unbleached flour
- 1 large egg
- 5 tablespoons of very cold water
- 1 tablespoon of white vinegar
- 1 tsp of good fine ground salt
Print the recipe card at the bottom of this page for pie crust instructions!
How To Make Pumpkin Pie Filling
Homemade pumpkin pie filling is super easy too! Just combine the ingredients in a large mixing bowl. Mix well till all ingredients (especially eggs) are very well incorporated.
Then pour pumpkin pie filling into your unbaked pumpkin pie crust (that is placed in the pie pan).
Bake at 350 degrees F for 50-60 minutes.
That’s it! Remove your pie, and let it cool on the stovetop or the countertop for at least 2 hours before slicing!
Pumpkin Pie Filling Ingredients
- 29 ounces of pumpkin puree
- 4 eggs
- 1 teaspoon salt
- 2 cups of sugar
- 2 cups of cream, or half and half, or evaporated milk. (I like to use cream of course)
- 3 teaspoons cinnamon powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Bake Your Pie
There are two ways to bake your pie…
You can heat your oven to 450 degrees F, and bake it for 10 minutes to get a good start on the crust, then lower the temperature to 350 degrees F and bake for another 45 minutes.
Or you can just preheat the oven to 350 degrees F and bake your pie for 50 – 60 minutes.
Either way works well… If you want a flakier crust, use the first option.
Then, remove from the oven and let the pie cool on a countertop for at least 2 hours before serving.
How To Serve Homemade Pumpkin Pie
Don’t be stingy! Serve your guests a cooled pumpkin pie slice with a large dollop of sweetened whipped cream on top!
Whipped cream is a much better topping for pumpkin pie than vanilla ice cream (save that for the apple and pecan pie!)
What to do with leftover pumpkin pie?
Place a paper napkin over the top of your pumpkin pie (this lets it breathe and does not make the crust get soggy.) Let your pumpkin pie sit on the counter or in the fridge overnight, and enjoy it for breakfast the next day!
Pumpkin pie leftovers last up to 4 days in the fridge.
Hello – This recipe looks tasty. The quantity of filling seems like a lot… is this for 2 pies or 1? I see you are recommending 2 crusts.
Yes, this is for 2 pies!