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Cozy Classic Pumpkin Pie from Scratch – Best Easy Recipe

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This cozy classic pumpkin pie features a silky smooth, perfectly spiced filling in a flaky all-butter crust. It’s the ultimate comfort dessert, perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (160g)
  • ½ teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter (113g), cubed
  • 3 to 4 tablespoons ice water
  • 1 can (15 oz) pure pumpkin puree (425g)
  • ¾ cup packed light brown sugar (150g)
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 cup heavy cream (240ml)
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Sprinkle 3 tablespoons ice water over mixture; toss gently with a fork until dough comes together. If too dry, add remaining water, one teaspoon at a time. Turn dough onto floured surface, shape into a ¾-inch thick disk, wrap in plastic, and refrigerate at least 1 hour.
  2. Roll and blind bake the crust: Preheat oven to 375°F (190°C). On floured surface, roll dough into a 12-inch circle, about ⅛ inch thick. Transfer to 9-inch pie dish, press into bottom and up sides. Trim overhang to ½ inch, fold under, and crimp edges. Line with parchment paper and fill with pie weights. Bake 15 minutes. Remove parchment and weights; bake another 8-10 minutes until bottom is dry and lightly golden. Set aside to cool slightly.
  3. Prepare the filling: Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add eggs and egg yolk, whisk until smooth. Stir in pumpkin puree and vanilla. Slowly pour in heavy cream while whisking gently until combined and silky. Do not overbeat.
  4. Bake the pie: Place blind-baked crust on a baking sheet. Pour filling into warm crust. Bake 50-60 minutes until edges are set and slightly puffed, but center still jiggles like Jell-O when gently shaken. A knife inserted near center should come out clean.
  5. Cool and serve: Place pie on a cooling rack and cool completely at room temperature, about 2 hours. Do not refrigerate while warm. Serve at room temperature with whipped cream if desired.

Notes

Do not skip blind baking to avoid a soggy bottom. Use an oven thermometer for accurate temperature. Let pie cool completely before slicing. Freshly grated nutmeg is highly recommended. Room temperature ingredients ensure a smooth filling.

Nutrition

Keywords: pumpkin pie, classic pumpkin pie, homemade pumpkin pie, Thanksgiving dessert, fall dessert, pumpkin pie from scratch

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