Welcome to my kitchen, where classic pies become traditions and every swirl of whipped cream is a little celebration. Today I’m sharing my Homemade Pumpkin Pie Recipe using a buttery, flaky crust and a perfectly spiced filling. This is the Best Pumpkin Pie for fall gatherings, cozy afternoons, and memorable Thanksgiving desserts. With simple steps, clean ingredients, and lots of pumpkin love, you can make the Easy Pumpkin Pie everyone looks forward to every year.
why make this recipe
There’s nothing like Pumpkin Pie From Scratch made in your own kitchen. The homemade crust turns golden and crisp, while the smooth, aromatic filling brings out all the warm flavors of fall. This Clean Eating Pumpkin Pie skips unnecessary additives and lets you control every ingredient. Whether you use canned or fresh puree, it’s a Fresh Pumpkin Pie that feels special and fits right into any list of Best Pumpkin Pie Recipes for holidays or family gatherings.
how to make Homemade Pumpkin Pie Recipe | The Carefree Kitchen in 2025 | Best pumpkin pie recipe, Best pumpkin pie, Homemade pumpkin pie
Start by mixing up a tender dough with all-purpose flour, a pinch of salt, cold butter or Crisco, and ice water. After chilling, roll and shape it into your pie plate for a crisp crust. For the filling, blend together pumpkin puree, evaporated milk, brown sugar, eggs, and cozy spices until silky and smooth. Pour into the prepared crust and bake in a hot oven first, then lower temperature to finish gently this keeps the custard creamy and the crust beautifully golden.
Ingredients :
Pie Dough:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 4 oz cold butter or Crisco
- ⅛ cup ice water
Pumpkin Pie Filling:
- 15 ounces pumpkin puree (about 1 ¼ cups, canned or fresh)
- 12 ounces evaporated milk or half & half
- ¾ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 large eggs
Directions :
- Mix flour and salt in a bowl. Cut in the cold butter or Crisco until the mix looks like coarse crumbs. Add ice water and gently bring the dough together. Flatten into a disk, wrap, and chill for 30–60 minutes.
- Roll out the dough to fit a 9″ pie plate. Trim extra, tuck, and crimp edges. Set aside.
- For the filling, blend pumpkin puree, evaporated milk, brown sugar, cinnamon, salt, ginger, cloves, and eggs until creamy.
- Pour into the pie crust.
- Bake at 425°F (220°C) for 15 minutes. Reduce to 350°F (175°C) and bake 45–50 more minutes until set but slightly wobbly in the center.
- Cool completely before slicing. Serve with whipped cream or vanilla ice cream.
how to serve Homemade Pumpkin Pie
Slice chilled or at room temperature. Top each slice with a dollop of whipped cream, a sprinkle of cinnamon, or even sugared cranberries. Set alongside coffee for the coziest fall dessert or bring to the Thanksgiving table with other holiday treats this Best Pumpkin Pie will always shine.
how to store Homemade Pumpkin Pie
Cover leftovers loosely with plastic wrap or foil and refrigerate for up to 5 days. For freezing, let cool fully, wrap well in foil and plastic, and freeze up to two months. Thaw slices in the fridge before serving for fresh flavor and perfect texture.
tips to make Homemade Pumpkin Pie
- Use ice-cold water and cold fat for the flakiest crust.
- Don’t overwork the dough; handle it gently.
- Cover pie edges with foil if browning too much during baking.
- Let pie cool fully to help the custard set this makes neat slices.
variation
Add a little nutmeg or swap cloves for allspice if you like different spice notes. For Clean Eating Pumpkin Pie, use coconut sugar or honey and a gluten-free or oat crust. Feeling fancy? Mix a bit of orange zest into the filling or top with toasted pecans for extra crunch.
FAQs
What’s the difference between canned pumpkin and fresh pumpkin for pie?
Both work great! Canned pumpkin is convenient and consistent, while fresh puree adds homemade flavor. This recipe lets you use either for Best Pumpkin Pie results.
Can you make pumpkin pie ahead of time?
Yes, you can make and chill the whole pie or just the dough and filling in advance. Finished pies store well perfect for Thanksgiving desserts prep.
How do you keep pumpkin pie crust from getting soggy?
Blind baking the crust first, or serving the pie the same day it’s made, helps keep the crust crisp for Easy Pumpkin Pie slices.
What is the best way to slice and serve pumpkin pie?
Use a clean sharp knife and wipe between slices for neat edges. Serve with fresh whipped cream or vanilla ice cream for the most classic Homemade Pumpkin Pie experience.
Conclusion
There’s a reason Homemade Pumpkin Pie stands out among fall desserts. With a tender homemade crust and rich, spiced filling, every slice is comfort and tradition baked right in. Whether for holidays or weekend cravings, this clean, easy recipe is sure to earn rave reviews. Enjoy baking, sharing, and savoring the pie, and join me on Pinterest and Medium for more favorite Pumpkin Pie Recipes and holiday inspiration.
Homemade Pumpkin Pie
Equipment
- Pie plate
- Rolling Pin
- Mixing Bowls
- Whisk
Ingredients
Pie Dough
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 4 oz cold butter or Crisco cut into small cubes
- 1/8 cup ice water as needed to bring dough together
Pumpkin Pie Filling
- 15 oz pumpkin puree canned or fresh
- 12 oz evaporated milk or half & half
- 3/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 2 large eggs lightly beaten
Instructions
- Mix flour and salt in a bowl. Cut in cold butter or Crisco until the mixture resembles coarse crumbs.
- Add ice water and gently bring the dough together. Flatten into a disk, wrap, and chill for 30–60 minutes.
- Roll out the dough to fit a 9-inch pie plate. Trim, tuck, and crimp edges. Set aside.
- In a bowl, whisk together pumpkin puree, evaporated milk, brown sugar, cinnamon, salt, ginger, cloves, and eggs until creamy and smooth.
- Pour the filling into the prepared crust. Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake 45–50 minutes until the center is just set.
- Cool completely on a wire rack before slicing. Serve with whipped cream or vanilla ice cream.
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