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Easy Creamy From Scratch Pumpkin Pie Recipe Perfect for Fall Desserts

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A silky smooth and creamy pumpkin pie made from scratch with simple pantry staples, perfect for fall gatherings and holiday celebrations.

Ingredients

Scale
  • 1 ¾ cups (425g) canned pumpkin puree (or homemade pumpkin puree)
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) whole milk
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water

Instructions

  1. Make the Pie Crust: In a large bowl, combine 1 ¼ cups all-purpose flour and ½ teaspoon salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized pieces (about 5 minutes).
  2. Add Ice-Cold Water: Slowly add 3 tablespoons of ice-cold water, mixing gently with a fork. If the dough doesn’t hold together when squeezed, add the remaining tablespoon of water. Form a ball, wrap tightly in plastic wrap, and chill for at least 30 minutes.
  3. Prepare the Pumpkin Filling: Preheat oven to 425°F (220°C). In a large bowl, whisk together pumpkin puree, sugar, heavy cream, whole milk, eggs, and vanilla extract until smooth. Stir in cinnamon, ginger, nutmeg, cloves, and salt until evenly mixed.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, press into edges, trim excess dough leaving a ½-inch overhang, fold edges under and crimp.
  5. Fill and Bake: Pour pumpkin filling into crust. Optionally prick crust lightly with a fork. Bake at 425°F for 15 minutes, then reduce oven to 350°F (175°C) and bake for an additional 40-45 minutes until edges are set but center jiggles slightly.
  6. Cool Completely: Remove pie from oven and cool on a wire rack for at least 2 hours before slicing.

Notes

Keep butter and water cold when making crust for flakiness. Do not overbeat pumpkin filling to avoid rubbery texture. Bake on middle rack and avoid opening oven door frequently. Cover crust edges with foil if browning too fast. Cool pie completely before slicing for best texture.

Nutrition

Keywords: pumpkin pie, creamy pumpkin pie, fall dessert, homemade pumpkin pie, easy pumpkin pie, Thanksgiving dessert

Find it online: https://jodierecipes.com/easy-creamy-from-scratch-pumpkin-pie-recipe-perfect-for-fall-desserts/