Introduction

This Best Pumpkin Pie from Scratch is a classic autumn dessert that combines a tender, flaky crust with a rich and warmly spiced pumpkin filling. Perfect for holiday gatherings or cozy nights in, this pie offers a delightful balance of flavors and a beautiful caramelized sugar topping.

A close-up view of a single slice of pumpkin pie with three clear layers: the bottom layer is a light, crumbly crust; the middle layer is a thick, smooth pumpkin filling in deep orange color with a creamy texture and some bite marks on the side; the top layer is a shiny, caramelized glaze with a darker orange-brown tint. On top of the pie slice is a generous dollop of white whipped cream sprinkled with light brown cinnamon powder. The pie sits on a white marbled surface with blurred orange pumpkins in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour (spooned and leveled)
1 & 1/2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup butter (COLD, cut into chunks, 1 stick)
6 tablespoons butter-flavored Crisco
1/2 beaten egg
1/4 cup ice water
1/2 cup granulated sugar
1/2 cup brown sugar
2 & 1/2 tablespoons all purpose flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon cardamom
1/8 teaspoon black pepper
2 cups pumpkin puree (not pumpkin mix!)
2 large eggs
2 large egg yolks
1 & 1/4 cups heavy cream
2-3 tablespoons fine sugar (for topping)
Whipped cream (to garnish)

Instructions

Step 1: First, make the pie crust. This recipe makes two crusts; use one now and freeze the other for later, or try it in another pie like Cheesecake Pecan Pie.
Step 2: Measure 1/4 cup water into a glass measuring cup and place it in the freezer.
Step 3: In a large bowl, whisk together flour, sugar, and salt.
Step 4: Add the cold butter chunks and butter-flavored Crisco to the flour mixture. Use a pastry cutter to cut the fats into the flour until the mixture resembles coarse crumbs. Avoid overmixing.
Step 5: In a small bowl, beat one egg and pour out half of it. This half beaten egg will help create a tender crust.
Step 6: Combine the half beaten egg with the cold water from the freezer. Pour this into the butter mixture, stirring until it just comes together. Use your hands to knead lightly one or two times. Divide dough in half, shape one half into a disk, and freeze for later.
Step 7: Roll out the remaining dough on a well-floured surface to fit a 9-inch pie pan.
Step 8: Transfer the dough to the pie pan by rolling it loosely onto a rolling pin. Fold the edges under and crimp or shape as desired. Chill in the refrigerator while preparing the filling.
Step 9: Preheat the oven to 425°F (220°C).
Step 10: In a large bowl, whisk together white sugar, brown sugar, flour, salt, ginger, cinnamon, nutmeg, cloves, cardamom, and black pepper.
Step 11: Add the pumpkin puree, whole eggs, egg yolks, and heavy cream. Whisk until smooth and free of lumps.
Step 12: Pour the filling into the chilled pie crust.
Step 13: Bake at 425°F for 12 minutes.
Step 14: Lower the oven temperature to 350°F (175°C). Cover the crust edges with aluminum foil to prevent over-browning, leaving the center uncovered.
Step 15: Bake at 350°F for 35-40 minutes. The center will still jiggle slightly; the outer 2 inches near the crust should be set and not move when the pan is gently shaken. Avoid overbaking to maintain a creamy texture.
Step 16: Turn off the oven but do not remove the pie. Open the oven door fully for at least 5 minutes to allow the pie to cool slowly, preventing cracks.
Step 17: After cooling to room temperature, transfer the pie to the refrigerator and chill for at least 2-3 hours until completely cold.
Step 18: When ready to serve, sprinkle 2-3 tablespoons of fine sugar evenly over the pie surface. Use a kitchen torch to caramelize the sugar, moving the flame constantly to avoid burning.
Step 19: For a deeper caramelized layer, apply additional thin layers of sugar and torch again. Multiple thin layers create a crackly top faster than one thick layer.
Step 20: If sugar collects around the crust edge, brush it toward the center and torch again. Lightly wet a brush to clean any remaining white sugar from the crust edges if desired for presentation.
Step 21: Serve promptly after torching, as the crackly top will soften within 15-20 minutes. You can reapply sugar and torch individual slices later if desired.
Step 22: Garnish with whipped cream and a sprinkle of cinnamon before serving for a perfect finish.

Tips & Variations

Use cold butter and Crisco for a flaky crust and avoid overworking the dough for tenderness.
Freezing half the pie dough is a convenient shortcut for future baking adventures.
The sugar topping is best caramelized with a kitchen torch just before serving for optimal texture.
For a spicier pie, adjust spices like ginger and cinnamon to your liking.

Storage

Store pumpkin pie covered in the refrigerator for up to 3-4 days. Keep any caramelized sugar topping protected with plastic wrap to preserve its texture. Reheat slices briefly if desired, but the pie is delicious served cold or at room temperature.

How to Serve

A close-up of a slice of pumpkin pie showing three layers: the bottom crust is not visible in this view, the thick middle layer is smooth and pumpkin orange with a soft texture, and the top layer is a shiny, dark caramelized glaze with small cracked patches. On top of the pie, there is a thick dollop of creamy white whipped cream sprinkled with a light dusting of brown cinnamon powder. The slice is set on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and is the recommended option for consistency and flavor in this recipe. Avoid using pumpkin pie filling, which is already sweetened and spiced.

How do I prevent my pumpkin pie crust from getting soggy?

Chilling the crust before baking and using a partially baked crust help maintain flakiness. Covering the crust edges with foil during baking prevents over-browning without drying out. Also, avoid overfilling to reduce moisture leakage.