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Dulce de leche, a flaky homemade crust, and real pumpkin make this easy Pumpkin Pie from Scratch a holiday favorite! Everyone will adore this cinnamon-spiced classic.
Homemade Pumpkin Pie Recipe
Of all the yummy pumpkin-flavored treats out there, from pumpkin muffins to a pumpkin roll, traditional pumpkin pie has got to be the most iconic. Even people who don’t really like pie are likely to line up for a slice of pumpkin pie at Thanksgiving! There’s just something about the smooth, sweet custard filling, warming spices, and flaky crust that sparks that holiday feeling.
This pumpkin pie recipe is super easy and turns out golden-brown and truly delicious. The pumpkin filling is redolent with real vanilla, real pumpkin, pumpkin pie spice, and a touch of dulce de leche. Yum! Bake it up in a tender homemade pie crust, and you’ve got a real winner!
What You’ll Need
Here’s a rundown of the ingredients for this classic pumpkin pie. It’s a simple list because this recipe is truly easy and foolproof! Note: while making your own crust as directed, you can substitute a pre-made, refrigerated pie crust. Easy peasy!
For the Pastry
- Flour: This pie crust works best with all-purpose flour, but you can also use a gluten-free 1:1 all-purpose flour blend. The texture of the crust may be more crumbly.
- Sugar: Brown sugar, confectioner’s sugar, or granulated sugar—it’s up to you! You only need a couple of teaspoons to slightly sweeten the crust.
- Butter: I use unsalted butter, but you can use salted if you prefer. Either way, make sure it’s cubed, and chilled until cold and hard.
- Cream Cheese: Adding cream cheese to pie crust makes a tender, golden-brown, and full-flavored crust with no guesswork!
For the Filling
- Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling, which has lots of added ingredients.
- Dulce de Leche: While you can make this at home, I prefer to use a can of dulce de leche—it’s easy and quick, and tastes heavenly!
- Eggs: Whole eggs bind the custard mixture together and give it body.
- Vanilla: Pure vanilla extract gives the best flavor, but vanilla flavoring is fine too!
- Pumpkin Pie Spice: You can make your own, using cinnamon, ginger, nutmeg, cloves, and cardamom; or you can use a pre-made pumpkin pie spice blend.
- Salt: To balance the sweet flavors.
How to Make Pumpkin Pie from Scratch
Making this classic pie is basically as easy as mix and bake. If you choose to use a store-bought crust, the whole process takes just a few minutes. But even if you make your own homemade pie crust, it’s really not difficult or time-consuming at all. Plus, it’s scrumptious!
Make the Pie Crust
- Combine the Dry Ingredients. In the bowl of a food processor, pulse the flour and sugar until combined. Then add the cubed butter, and pulse until the mixture resembles a coarse meal or coarse crumbs. You can also do this by hand, using a pastry cutter or a fork.
- Add the Cream Cheese. Add the cream cheese to the dry mixture, and pulse (or cut with a pastry cutter) until everything is well combined.
- Roll and Chill. Shape the dough into a disk, sprinkle the working surface with some flour, and, using a rolling pin, roll the dough out into a circle several inches larger than your pie dish. Place the dough into the pie dish, smooth it into the corners, and trim the edges. Refrigerate the crust for at least 20 minutes.
Assemble the Pie and Bake
- Combine the Filling Ingredients. Place all of the pie ingredients in a blender (you can also use a clean food processor). Mix until well combined. You can do this by hand, too, mixing well with a whisk or large spoon.
- Bake the Pie. Preheat the oven to 350°F. Take the pie crust out of the refrigerator, and pour the filling in. Bake for 1 hour. The pie is done when it’s mostly set. The very center of the pie should jiggle slightly if you shake the pie.
- Cool. Cool the pie on a wire rack for 2 hours before serving, or moving it to the refrigerator.
Recipe Tips
What else should you know about making the perfect pumpkin pie from scratch? As a matter of fact, I do have a few handy tips to share.
- Cream Cheese Substitution: If you don’t have cream cheese or don’t want to use it, you can use sour cream, or substitute ice-cold water. Add a tablespoon at a time to the pie crust until it just comes together in a ball with some dry floury areas.
- Dulce de Leche Substitution: If you don’t have dulce de leche or don’t want to use it, a can of sweetened condensed milk will work in this pumpkin pie recipe.
- Keep Foil Handy: If you notice that the crust is getting too browned, arrange some pieces of foil over the crust. That will allow the filling to cook without burning the delicate pie crust.
Serving Suggestions
To serve your pumpkin pie, consider offering a variety of toppings for everyone to choose from. Sweetened whipped cream is a classic choice, but a scoop of vanilla ice cream adds a creamy, cool contrast to the warm spices. Drizzle with caramel sauce for a touch of decadence, or sprinkle on some chopped candied nuts for added crunch. For a fun twist, crumble some Heath bars on top for an extra bit of texture and flavor.
Pair the pie with traditional holiday dishes like Thanksgiving roast turkey or a hearty pot roast to round out the meal. You could also serve it alongside a cheese platter with fruits and nuts, or with a warm cup of spiced apple cider or a macchiato latte for a cozy finish!
More Pie Recipes
And if you’re all about the pie-making, don’t stop at pumpkin! Try out my homemade Apple Pie, The Best Pecan Pie, or this Dutch Apple Slab Pie for a crowd-pleasing alternative. If you’re in the mood for something a little different, my Buttermilk Pie is a creamy, tangy option that’s so dang tasty. French Silk Pie is another winner!
How To Store Leftovers
- Leftover pumpkin pie should be kept in the fridge to prevent spoilage. Just place the leftovers in an airtight container, or cover the pie dish tightly with plastic wrap. Store for 3-4 days in the refrigerator.
How To Freeze Pumpkin Pie
- You can freeze the unbaked pie and bake it later directly from the freezer (be sure to freeze it in a metal pie plate, not a glass one). Unbaked pie will keep in the freezer for about 5 days.
- It’s also fine to freeze a baked pie or leftover slices. Just make sure the pie is cool, and then wrap it tightly in plastic wrap and store it in a freezer bag. Baked pumpkin pie will keep frozen for up to one month. Thaw overnight before serving.
More Homemade Desserts
- Homemade Banana Pudding
- Pumpkin Swirl Bread
- Pumpkin Cream Cheese Muffins
- Instant Pot Pumpkin Cheesecake
- Hot Chocolate Sugar Cookies
- No Bake Oatmeal Cookies
Pumpkin Pie from Scratch
Ingredients
For the Pastry
- 2½ cups all-purpose flour
- 2 teaspoons brown sugar, you can also use confectioner’s sugar or granulated sugar
- 2 sticks (1 cup) unsalted butter, cut into cubes
- ½ cup cream cheese
For the Filling
- 1 can (14 ounces) pumpkin puree
- 1 can (14 ounces) dulce de leche
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- pinch of salt
Instructions
Make the Pastry
- In the bowl of a food processor, pulse the flour and sugar until combined.
- Add the cubed butter, and pulse for at least 30 seconds, or until the mixture resembles a coarse meal.
- Add the cream cheese, and pulse everything until well combined. Transfer the dough to a working surface.
- Form the dough into a disk, sprinkle the working surface with some flour, and roll out the dough into a circle, 12 to 14 inches wide.
- Place the dough into a pie dish, trim the edges, and refrigerate for at least 20 minutes.
Make the Pie
- Preheat the oven to 350°F.
- Place all of the pie ingredients in a blender (you can also clean and use the food processor). Mix until well combined.
- Remove the pie dough from the refrigerator. Pour the filling into the uncooked, chilled pie crust.
- Bake for 1 hour, or until the pie is mostly set, with the very center jiggling slightly when shaken.
- Cool the pie on a wire rack for 2 hours before serving.
- Serve, or refrigerate until ready to serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Why is there no sugar listed in the pie filling ingredients???
Everything about this pie looks delicious, but my favorite part is the crust. You can’t beat a really good crust.
I agree! Thank you so much! I hope you’ll enjoy it! 🙂
I am always looking for a new pumpkin pie recipe. Yours has inspired me and I cannot wait to give it a go!
Thank you so much! I hope you’ll enjoy it! 🙂
I am so excited to try this pie! The cream cheese in the crust has my attention! Great topping ideas too.
I hope you’ll enjoy it! Thank you so much! 🙂
This Pumpkin Pie looks like dessert perfection!
This really is the most perfect pumpkin pie!
Thank you so much! I hope you’ll enjoy it! 🙂
This version is SO good!
Thank YOU! 🙂 I’m very happy you enjoyed it!