I absolutely love sharing this Ultimate Homemade Pumpkin Pie Recipe because it’s the kind of dessert that instantly brings everyone together around the table. There’s just something magical about the rich, creamy filling balanced perfectly with a flaky, buttery crust that makes this pie a true holiday classic. Whether it’s Thanksgiving, a chilly fall evening, or any day you want to impress, this recipe never disappoints.
When I first tried making pumpkin pie from scratch, I used to struggle with soggy crusts or bland filling. But after discovering this Ultimate Homemade Pumpkin Pie Recipe, I realized how small tweaks—like adding a splash of vodka to the crust dough or carefully timing the bake—can make all the difference. Trust me, you’ll find that with a bit of practice, this recipe becomes your go-to secret weapon for the perfect pumpkin pie.
Why You’ll Love This Recipe
- Flaky, Buttery Crust: The combination of butter, shortening, and chilled vodka creates a crust that’s both tender and crisp, no soggy bottoms here.
- Perfectly Spiced Filling: The balanced spices and just enough sweetness give you that classic pumpkin pie flavor without overpowering the pumpkin.
- Easy to Follow Steps: Even if you’re new to pie-making, these clear, practical instructions help you avoid common pitfalls.
- Great for Any Occasion: Whether it’s a festive holiday meal or a cozy weekend treat, this pie fits right in.
Ingredients You’ll Need
All the ingredients in this Ultimate Homemade Pumpkin Pie Recipe come together perfectly to create that signature taste and texture you want in a great pumpkin pie. Fresh, quality ingredients make all the difference, so I always recommend going with real butter and good-quality canned pumpkin puree.
- All-purpose flour: The foundation of the pie crust—makes it tender yet sturdy enough to hold the filling.
- Sugar: A touch of sweetness balances the savory spices and pumpkin.
- Kosher salt: Amplifies all the flavors without being overpowering.
- Unsalted butter: Cold and cubed for that flaky crust—make sure it’s really cold for best results.
- Vegetable shortening: Helps create a tender crust that holds its shape well.
- Vodka (chilled): Sounds fancy, but it’s a trick to keep your dough tender without adding gluten.
- Cold water: Used just enough to bring the dough together without making it sticky.
- Large egg (plus one for egg wash): Adds richness to the filling and helps the crust develop a beautiful golden color.
- Canned pumpkin puree: Make sure to grab pure pumpkin, not pumpkin pie filling—that one has added spices and sugar.
- Brown sugar: Adds depth and a slight molasses note to the filling.
- Cornstarch: Keeps the filling silky-smooth and helps it set up nicely.
- Spices (cinnamon, ginger, nutmeg, cloves, black pepper): Classic warming spices build that familiar pumpkin pie flavor; the pepper is optional but adds a subtle kick.
- Heavy cream and whole milk: These make the custard rich and creamy without weighing it down.
Variations
I love that this Ultimate Homemade Pumpkin Pie Recipe is flexible enough for you to make it your own. Whether you want to dial the spices up or down, swap out dairy, or even make it vegan, there’s always a way to customize and still keep that signature pumpkin pie goodness.
- Vegan Variation: I’ve swapped dairy with coconut cream and used a vegan butter substitute in the crust with great results—just be mindful of baking times as it can vary slightly.
- Gluten-Free Crust: Using a mix of almond flour and gluten-free all-purpose flour makes a delicious crust that still holds up well.
- Spice Adjustments: You might enjoy adding a bit more ginger or even some cardamom for a unique twist that I’ve tried during the holidays.
- Mini Pies: Making mini pies or tartlets is fun for parties and makes serving a breeze—plus, everyone gets to choose their own toppings!
How to Make Ultimate Homemade Pumpkin Pie Recipe
Step 1: Mix and Chill Your Crust Dough
Start by whisking together your dry ingredients—flour, sugar, and salt—so everything’s evenly combined. Then toss in the cold butter and shortening cubes. I like pressing them lightly between my fingers or using a pastry cutter until you get pea-sized lumps scattered throughout. Pour in the chilled vodka—it might sound unusual, but this little trick adds flakiness without toughening the dough. Fold and press gently; if it feels dry, add cold water a tablespoon at a time. Once your dough just sticks together, press it into a disc, wrap it tightly, and pop it in the fridge for at least 45 minutes. Trust me, chilling helps relax the gluten and makes rolling out way easier.
Step 2: Roll, Shape, and Par-Bake the Crust
When you’re ready, lightly flour your surface and roll the dough into a 14-inch circle about ¼-inch thick. I like to rotate the dough as I go to keep it even. Transfer it gently into your 9-inch pie plate—it helps to fold it in half like a taco and then unfold inside the pan. Trim the edges, fold the excess under itself, and crimp the edges beautifully. Chill again for 30 minutes before baking—this keeps the shape perfect. Brush the edges with egg wash for that lovely golden finish. Line your crust with parchment and fill it with pie weights or dried beans to keep it from puffing. Bake at 375°F for 10 minutes, then cool on a rack while you make the filling.
Step 3: Whisk and Bake the Pumpkin Filling
Mix your pumpkin puree, eggs, dark brown sugar, and cornstarch well in a medium bowl. Then add the salt and spices—cinnamon, ginger, nutmeg, cloves, and yes, a pinch of black pepper if you’re feeling adventurous. Pour in the heavy cream and milk, and whisk until everything’s smooth and just slightly thick. Pour this velvety filling into your par-baked crust and bake for 20 minutes. At this point, cover the pie edges with foil to prevent burning. Bake another 35 to 40 minutes until the center is just set with a gentle jiggle. I always check the internal temperature aiming for around 175ºF to 180ºF to avoid overbaking, which can dry the filling out.
Step 4: Cool and Serve
Patience is key here! Let your Ultimate Homemade Pumpkin Pie cool on a wire rack for about 3 hours so it sets properly. This resting time ensures the custard firms up and the flavors deepen. Once cooled, it’s ready for your favorite garnishes or just a simple dollop of whipped cream to make everyone swoon.
Pro Tips for Making Ultimate Homemade Pumpkin Pie Recipe
- Keep Your Fats Ice-Cold: Cold butter and shortening are key to a flaky crust, so keep them chilled until just before use.
- Don’t Overmix the Dough: Handling the dough gently keeps it tender; overworking develops gluten, which makes crust tough.
- Use a Thermometer for the Filling: That perfect custard texture comes from baking until 175ºF–180ºF internal temp, so it doesn’t overcook or stay too loose.
- Protect the Crust Edges: Use foil or a pie shield halfway through baking to avoid burning the crust edges while the filling cooks through.
How to Serve Ultimate Homemade Pumpkin Pie Recipe
Garnishes
I love topping my pumpkin pie with a generous swirl of freshly whipped cream—there’s nothing quite like the creamy lightness to complement the rich pumpkin custard. Sometimes I sprinkle a little cinnamon or finely chopped toasted pecans on top for a bit of crunch and extra warmth. For a fun twist, a drizzle of maple syrup or a scoop of vanilla ice cream works beautifully too.
Side Dishes
Though this pie is a star on its own, I like serving it after a cozy autumn dinner with sides like roasted Brussels sprouts, garlic mashed potatoes, or a crisp apple and fennel salad to balance the richness. It’s the perfect way to round out a comforting meal.
Creative Ways to Present
One time, I made mini pumpkin pies in a muffin tin topped with decorative pie crust cutouts shaped like leaves—it was a big hit at the Thanksgiving buffet! You can also add cinnamon sticks or edible flowers alongside your pie for a rustic, seasonal vibe. Serving slices on pretty plates with a dollop of spiced whipped cream and a sprinkle of nutmeg never fails to impress.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pie tightly with plastic wrap and refrigerate it—pumpkin pie keeps great for about 3 to 4 days this way. Whenever I dig into leftovers, the flavors have deepened, and the texture is just as delicious as fresh.
Freezing
If you want to freeze your pumpkin pie, I recommend doing it without the whipped cream topping. Wrap the cooled pie tightly in plastic wrap and then foil for extra protection. In my experience, it’s best enjoyed within 1–2 months to preserve that fresh-baked taste and texture.
Reheating
When I reheat leftover pie, I pop it in a warm oven (around 300°F) for 10–15 minutes to bring back the warmth and soften the filling without drying it out. Avoid using the microwave as it can make the crust soggy and the filling rubbery.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you have fresh pumpkin, bake or steam it until soft, then blend it until smooth to create your own puree. Just make sure to drain any excess liquid, so your pie filling maintains the proper consistency.
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Why do you add vodka to the pie crust dough?
Vodka helps keep the dough tender by preventing gluten formation, but it mostly evaporates during baking so you won’t taste it. It’s a neat trick to make your crust flaky without sacrificing structure.
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How can I prevent the crust edges from burning?
Once the pie has baked for about 20 minutes, cover the crust edges with foil or a pie crust shield. This shields them from direct heat while allowing the filling to finish baking evenly.
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What’s the best way to tell when the pumpkin pie is done?
The filling should be mostly set but still have a slight jiggle in the center—for best results, use an instant-read thermometer aiming for 175ºF to 180ºF. Overbaking can cause cracks or a dry texture.
Final Thoughts
This Ultimate Homemade Pumpkin Pie Recipe holds a special place in my kitchen and heart because it captures everything I love about home baking—comforting, flavorful, and just a little bit magical. I can’t wait for you to try it yourself and see how delicious homemade pumpkin pie can be when you give it the attention it deserves. Believe me, once you nail this recipe, it’ll be your family’s favorite, too.
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Ultimate Homemade Pumpkin Pie Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pumpkin Pie recipe features a flaky, tender homemade pie crust paired with a rich and creamy spiced pumpkin filling. Perfectly balanced with warm spices like cinnamon, ginger, nutmeg, and cloves, this pie is an ideal dessert for fall gatherings and holiday celebrations. Made from scratch with simple ingredients, it offers a satisfying, comforting flavor that pairs beautifully with whipped cream.
Ingredients
Pie Crust
- 2 ½ cups (355 g) all-purpose flour
- 2 tablespoons (25 g) sugar
- 1 teaspoon (6 g) kosher salt
- 12 tablespoons (170 g) unsalted butter, cold, cut into ¼” cubes
- ½ cup (60 g) vegetable shortening, cold, cut into ¼” cubes
- ¼ cup (60 ml) vodka, chilled
- ¼ cup (60 ml) cold water
- 1 large egg, whisked with 1 tablespoon water for egg wash
Pumpkin Filling
- 15 ounces (425 g) canned pumpkin puree
- 3 large eggs
- 1 ¼ cups (250 g) packed dark brown sugar
- 1 tablespoon (8 g) cornstarch
- ½ teaspoon (3 g) kosher salt
- 1 ½ teaspoons (3.75 g) ground cinnamon
- ½ teaspoon (1.25 g) ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon black pepper, optional
- 1 cup (240 ml) heavy cream
- ¼ cup (60 ml) whole milk
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, and kosher salt to evenly distribute all dry components for the crust.
- Break Down the Fats: Add the cold unsalted butter and vegetable shortening cubes to the flour mixture. Toss them to coat the fats with flour, then use your fingers or a pastry cutter to work the fats into the flour until the mixture forms pea-sized pieces, creating a flaky texture.
- Hydrate the Dough: Pour chilled vodka over the flour-fat mixture. Using a rubber spatula, fold and press the mixture to bring it together. If the dough feels dry, gradually add cold water one tablespoon at a time, folding after each addition, up to ¼ cup to form a slightly tacky dough that holds together.
- Rest the Dough: Shape the dough into a 1-inch thick round disc, wrap it tightly with plastic wrap, and refrigerate it for at least 45 minutes to relax the gluten and firm up the fats. You can rest it up to 2 days if needed, storing it in a resealable bag.
- Roll the Dough: Lightly flour a work surface and roll the chilled dough into a 14-inch round, about ¼-inch thick, ensuring an even thickness throughout.
- Form the Crust: Transfer the rolled dough gently into a deep 9-inch pie plate. Trim the edge, leaving about 1 inch overhanging, then fold it under itself to create a thick crust edge. Decorate the edges as desired and chill the crust again for 30 minutes until firm. Use any excess dough to make decorative shapes if preferred.
- Heat the Oven: Position the oven rack in the center and preheat the oven to 375°F (191ºC).
- Par-Bake the Crust: Remove the chilled crust from the refrigerator and brush the edges with the egg wash (egg whisked with water). Line the crust with parchment paper and fill it with pie weights or dried beans to prevent shrinking and bubbling. Bake the crust for 10 minutes, then remove the parchment and weights and transfer the crust to a cooling rack.
- Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, eggs, and dark brown sugar until smooth. Add cornstarch, kosher salt, cinnamon, ginger, nutmeg, cloves, optional black pepper, heavy cream, and whole milk. Whisk vigorously until the mixture is thick and homogeneous.
- Bake the Pie: Pour the pumpkin filling into the pre-baked crust, smoothing the top. Bake the pie for 20 minutes, then remove it and cover the crust edges with foil or a pie shield to prevent over-browning. Return the pie to the oven and continue baking for 35 to 40 minutes, until the center is nearly set but still slightly jiggly. The internal temperature should read between 175ºF to 180ºF (79ºC to 82ºC). Avoid overbaking to keep the filling creamy.
- Cool: Transfer the pie to a wire rack and allow it to cool completely for about 3 hours so it sets properly. Serve garnished as desired, optionally with whipped cream.
Notes
- Using vodka in the dough helps prevent gluten formation, ensuring a tender, flaky crust.
- Chilling the dough before rolling is crucial to prevent shrinkage and maintain structure.
- Pie weights or dried beans are necessary for par-baking the crust to avoid puffing and shrinking.
- Do not overbake the pie; the filling should still jiggle slightly in the center when done.
- Allow the pie to cool fully to let the filling set for clean slices.
- Gluten-free substitutions can be made with gluten-free flour blends and appropriate shortening.
- Optional black pepper adds subtle warmth but can be omitted for a more traditional flavor.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 370
- Sugar: 28g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
