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+ servings
A pumpkin pie slice on a white plate with a fork.
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5 from 4 votes

Perfect Pumpkin Pie from Scratch

Dulce de leche, a flaky homemade crust, and real pumpkin puree make this easy Pumpkin Pie from Scratch a holiday favorite!
Prep Time30 minutes
Cook Time1 hour
Cool Time2 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: easy Thanksgiving dessert, how to make pumpkin pie
Servings: 10
Calories: 354kcal

Ingredients

For the Pastry

  • 2 ½ 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

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

Calories: 354kcal | Carbohydrates: 29g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 61mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6969IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg