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Homemade Pumpkin Pie from Scratch – Easy & Cozy

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This homemade pumpkin pie from scratch features a roasted sugar pumpkin, toasted spices, and a buttery, flaky crust. It’s a cozy, impressive dessert that tastes like fall in every bite.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (160g)
  • ½ teaspoon salt (3g)
  • 1 tablespoon granulated sugar (12g)
  • ½ cup cold unsalted butter (113g), cut into small cubes
  • 3–4 tablespoons ice water (45-60ml)
  • 1 small sugar pumpkin (about 2–3 pounds)
  • ¾ cup packed light brown sugar (150g)
  • ¼ cup granulated sugar (50g)
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 ½ cups heavy cream (360ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1 ½ teaspoons ground cinnamon (3g)
  • ½ teaspoon ground ginger (1g)
  • ½ teaspoon freshly grated nutmeg (1g)
  • ¼ teaspoon ground cloves (0.5g)
  • ¼ teaspoon ground allspice (0.5g)
  • ¼ teaspoon salt (1.5g)

Instructions

  1. Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds and pulp. Place cut-side down on parchment-lined baking sheet. Roast 35-45 minutes until tender. Cool, scoop flesh, and puree in food processor until smooth. Measure 1 ½ cups puree.
  2. In a food processor, pulse flour, salt, and sugar. Add cold butter cubes and pulse until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in 3 tablespoons ice water and pulse until dough comes together. Add more water if needed. Shape into a disk, wrap in plastic, and refrigerate at least 1 hour.
  3. Roll out chilled dough on floured surface to 12-inch diameter. Transfer to 9-inch pie dish, press into corners, trim overhang to ½ inch, fold under and crimp edges. Prick bottom with fork. Line with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove parchment and weights, bake 8-10 minutes more until lightly golden. Cool slightly.
  4. In a large bowl, whisk together pumpkin puree, both sugars, eggs, and egg yolk until smooth. Add heavy cream and vanilla, whisk gently. In a small bowl, mix cinnamon, ginger, nutmeg, cloves, allspice, and salt. Sprinkle over pumpkin mixture and whisk until combined.
  5. Reduce oven to 350°F (175°C). Place blind-baked crust on baking sheet. Pour filling into crust. Bake 50-60 minutes until edges are set but center jiggles slightly. If crust edges brown too quickly, cover with foil after 30 minutes.
  6. Cool pie on wire rack for at least 2 hours at room temperature. Refrigerate at least 4 hours, preferably overnight. Serve cold or at room temperature with whipped cream.

Notes

Don’t skip roasting the pumpkin—it concentrates flavor and removes excess moisture. Keep all crust ingredients cold for flaky results. Watch baking time carefully; the center should jiggle like Jell-O when done. Let pie cool completely before slicing to avoid runny filling. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use cold coconut oil or vegan butter in crust and full-fat coconut cream in filling.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, from scratch, fall dessert, Thanksgiving pie, roasted pumpkin pie

Find it online: https://bakebelle.com/homemade-pumpkin-pie-from-scratch-easy-and-cozy/