Learn how to make Pumpkin Pie from Scratch with just a handful of pantry staples. This classic homemade pumpkin pie features a flaky, buttery crust, a smooth pumpkin filling seasoned with warm spices, and a tender texture that’s perfect for autumn gatherings. It stores well and can be prepared ahead of time, making it an ideal holiday dessert.
Thanksgiving and fall celebrations are the perfect excuse to bake a pumpkin pie. Many families enjoy sampling several pies at dessert, so it’s common to prepare more than one variety. This pumpkin pie is a favorite because the filling is velvety and warmly spiced, and the crust is tender and flaky. You can use homemade pumpkin purée for a fresher flavor or opt for canned pumpkin for convenience—this recipe supports both options.
Why you’ll love this recipe
- Perfect seasonal dessert: Rich pumpkin flavor, warm spices, and a flaky crust make this pie a classic fall choice.
- Made from scratch: The crust and filling are easy to prepare; homemade pumpkin purée takes the flavor to the next level, but canned pumpkin works well too.
- Make ahead friendly: The crust and purée can be prepared in advance, and the finished pie can be baked a day or two before serving.
- Flexible ingredients: The recipe includes notes for using evaporated milk or sweetened condensed milk and explains how to adjust sugar accordingly.
Recipe ingredients
This pumpkin pie is based on evaporated milk for a classic texture. If you prefer, you can substitute sweetened condensed milk—just omit the brown sugar if you do.
- 1 9″ pie crust (homemade or store-bought)
- 1 1/2 cups pumpkin purée (homemade or 15 oz canned pumpkin)
- 2 large eggs
- 12 ounces evaporated milk (or 12 ounces sweetened condensed milk — if using sweetened condensed milk, omit the brown sugar)
- 3/4 cup packed brown sugar (omit if using sweetened condensed milk)
- 2 teaspoons pumpkin pie spice (store-bought or homemade blend)
- Whipped cream for serving (homemade or store-bought)
See instructions below for tips on preparing and draining homemade pumpkin purée if you make it from a fresh pumpkin.
How to make homemade pumpkin pie
Breaking the recipe into a few simple steps makes it straightforward. You can make the crust and purée ahead of time so the final assembly is quick.
Pro tip: If using homemade pumpkin purée, strain it overnight in a cheesecloth-lined sieve in the refrigerator to remove excess water. This prevents a watery filling. If you prefer to skip that step, canned pumpkin is a reliable alternative.
- Prepare and chill the pie crust. Roll chilled dough on a lightly floured surface until it’s about 1–2 inches larger than a 9″ pie plate. Transfer carefully, trim the excess, and crimp the edges. Chill the crust for 30 minutes before baking.
- Preheat the oven to 425°F (220°C). In a medium bowl, whisk together the eggs, evaporated milk, brown sugar (unless using sweetened condensed milk), pumpkin purée, and pumpkin pie spice until smooth and homogenous.
- Pour the filling into the chilled pie crust and smooth the surface. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes. The pie is done when the center is puffed and still slightly jiggly; edges should be set.
- If the crust starts to brown too quickly, cover the edges with a pie shield or strips of foil after about 15–20 minutes in the oven.
- Remove the pie from the oven and cool completely on a wire rack for at least 2 hours, then chill in the refrigerator before serving. Top with whipped cream.
Recipe FAQs
What kind of pumpkin should I use?
Either fresh or canned pumpkin works. Homemade purée offers a brighter, fresher flavor, but be sure to drain excess moisture from fresh purée overnight in a cheesecloth-lined sieve so the filling isn’t watery.
Evaporated milk vs. sweetened condensed milk — what’s the difference?
Evaporated milk is unsweetened milk reduced to a thicker consistency and requires added sugar in the recipe. Sweetened condensed milk is evaporated milk with sugar already added; if you use it, omit the brown sugar in the filling.
Should I blind bake the crust?
Blind baking (pre-baking the crust) prevents a soggy bottom, but for this pumpkin pie recipe it’s optional. Many bakers make this style of pumpkin pie without blind baking and achieve excellent results.
How do I know the pie is done?
The center should be puffed and slightly jiggly when you remove the pie from the oven; it will finish setting as it cools. You can also test with a cake tester or skewer—if it comes out mostly clean, the pie is ready.
Why did my pie crack?
Cracking usually means the filling was overbaked. It will still taste great; cover any cracks with whipped cream before serving.
Can I make the pie ahead of time?
Yes. The pie can be baked 1–2 days ahead and kept refrigerated; it often tastes even better after chilling.
Recipe notes
- Strain fresh purée: If using homemade pumpkin purée, strain it overnight to remove excess water.
- Storage: The pie can be wrapped and refrigerated for 1–2 days; leftovers keep 3–5 days in the fridge.
- Prep ahead: The pie crust can be made 2–3 days in advance and kept wrapped in the refrigerator.
More pumpkin desserts you’ll love:
- Mini pumpkin cheesecakes
- Pumpkin pecan pie
- Pumpkin pie bars with oat crust
- Pumpkin cheesecake pie
Did you try this recipe? If so, please leave a review and share a photo of your pie on social media.
Pumpkin Pie From Scratch
Servings: 8 | Prep time: 20 mins | Cook time: 1 hr | Cooling time: 2 hrs 30 mins | Total time: about 3 hrs 50 mins
Learn how to make pumpkin pie from scratch using simple ingredients for a classic dessert: flaky crust, smooth pumpkin filling, and cozy spices.
Ingredients
- 1 9″ pie crust
- 2 large eggs
- 12 ounces evaporated milk
- 3/4 cup packed brown sugar (omit if using sweetened condensed milk)
- 1 1/2 cups pumpkin purée (homemade or 15 oz canned pumpkin)
- 2 teaspoons pumpkin pie spice
- Whipped cream, for serving
Instructions
- Remove dough from the refrigerator and let it soften slightly so it can be rolled without cracking. Roll on a floured surface until it is 1–2 inches larger than the pie plate. Transfer to the pie plate, trim and crimp the edges, and chill for 30 minutes.
- Preheat the oven to 425°F. In a bowl whisk the eggs, evaporated milk, brown sugar (if using), pumpkin purée, and pumpkin pie spice until smooth.
- Pour filling into the prepared crust and bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for 45–50 minutes more, or until the center is set but slightly jiggly. Protect the crust edge with foil or a pie shield if it browns too quickly.
- Cool completely on a wire rack for at least 2 hours, then chill in the refrigerator. Serve with whipped cream.
Nutrition (approx.)
Serving: 1 slice • Calories: 171 kcal • Carbohydrates: 29 g • Protein: 5 g • Fat: 5 g • Sugar: 26 g • Vitamin A: 7320 IU
All recipes and images © Flavor the Moments.
Note: This recipe was originally published in November 2019. Photos and text have been updated to include step-by-step instructions and additional details.