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Best Pumpkin Pie from Scratch Recipe

★★★★★

4.5 from 51 reviews
  • Author: Harper
  • Total Time: 3 hours 12 minutes (including chilling and cooling times)
  • Yield: 8 servings 1x

Description

This Best Pumpkin Pie from Scratch recipe delivers a classic, creamy pumpkin custard with a tender, flaky homemade crust. Carefully crafted with warming spices and finished with a delicate brûléed sugar topping, it’s the perfect fall dessert that impresses with both flavor and presentation. The recipe includes detailed instructions for making the buttery crust from scratch, preparing a richly spiced pumpkin filling, and a unique caramelized sugar finish using a kitchen torch.

Ingredients

Scale

Pie Crust

  • 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 (use half of a beaten egg)
  • 1/4 cup ice water

Filling

  • 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 pie mix)
  • 2 large eggs
  • 2 large egg yolks
  • 1 & 1/4 cups heavy cream

Topping

  • 2–3 tablespoons fine sugar (for brûlée topping)
  • Whipped cream (to garnish)
  • Sprinkle of cinnamon (to garnish)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together 2 cups flour, 1 1/2 tablespoons sugar, and 1 teaspoon salt. Add 1/2 cup cold butter cut into chunks and 6 tablespoons butter-flavored Crisco. Use a pastry cutter to cut fat into the flour mixture until it resembles coarse crumbs. Avoid overmixing so crust stays tender.
  2. Add Moisture: Beat one egg and use half of it. Combine half beaten egg with 1/4 cup ice water (previously chilled in freezer). Mix egg-water into the flour mixture until dough just comes together. Knead lightly once or twice to form dough.
  3. Chill Dough: Divide dough in two. Shape one half into a disk and freeze for later use. Roll out remaining dough on a floured surface to fit a 9-inch pie pan. Transfer dough by loosely rolling on the pin, then place and crimp edges in the pie pan. Chill crust in refrigerator while preparing filling.
  4. Preheat Oven: Set oven to 425°F (220°C).
  5. Prepare Filling: In a large bowl, whisk together 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 1/2 tablespoons flour, 1/2 teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves, 1/8 teaspoon cardamom, and 1/8 teaspoon black pepper. Add 2 cups pumpkin puree, 2 eggs, 2 egg yolks, and 1 1/4 cups heavy cream. Whisk until smooth with no lumps.
  6. Fill the Crust: Pour the pumpkin filling evenly into the chilled pie crust.
  7. Initial Bake: Bake pie at 425°F for 12 minutes to set the crust and start cooking the filling.
  8. Lower Temperature and Cover Crust: Reduce oven temperature to 350°F (175°C). Cover pie crust edges loosely with aluminum foil, leaving the center exposed to avoid over browning.
  9. Finish Baking: Bake at 350°F for an additional 35 to 40 minutes. The pie’s edges should be set and not move when the pan is gently shaken; the center will remain slightly jiggly as it is a custard.
  10. Slow Cooling: Turn off oven and open the oven door fully. Let the pie cool inside the oven for at least 5 minutes. Then close the door partially open to allow gradual cooling to room temperature. This prevents cracks by allowing the custard to shrink slowly.
  11. Chill Pie: Transfer cooled pie to the refrigerator and chill for 2-3 hours until completely cold and set.
  12. Brûlée the Top: Just before serving, evenly sprinkle 2-3 tablespoons fine sugar over the top. Use a kitchen torch to caramelize the sugar by moving the flame continuously until the sugar bubbles and browns. Avoid touching the crust with the flame to prevent burning.
  13. Optional Additional Layers: For a thicker, crackly topping, repeat sprinkling sugar and torching in thin layers.
  14. Clean Up Edges: Use a slightly damp pastry brush to move sugar away from crust edges and lightly brush crust edges to remove whiteness for a tidy presentation.
  15. Serve: Serve slices with a dollop of whipped cream and a light sprinkle of cinnamon for the perfect finishing touch.

Notes

  • This pie crust recipe makes enough for two 9-inch crusts; freeze the extra dough for future recipes.
  • Using half a beaten egg in crust dough creates a tender texture; accuracy here improves the crust quality.
  • Be cautious not to overbake the pie; a slightly jiggly center results in a creamy custard texture.
  • Slow cooling in the oven prevents cracks caused by abrupt temperature changes.
  • The brûlée topping should be done last minute to maintain crispness; sugar topping softens after 15–20 minutes.
  • If presentation matters, brushing the crust edges after torching improves appearance by removing sugar residue.
  • The pie filling uses fresh pumpkin puree — do not use canned pumpkin pie mix, which contains added sugars and spices.
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin pie, homemade crust, fall dessert, pumpkin custard, pie from scratch, brûlée topping, holiday pie

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Find it online: https://harperellington.com/best-pumpkin-pie-from-scratch-recipe/