Dulce de leche, a tender homemade crust, and real pumpkin make this Pumpkin Pie from Scratch a holiday favorite. The smooth, cinnamon-spiced custard and flaky pastry are sure to be a hit at any gathering.
Homemade Pumpkin Pie Recipe
Traditional pumpkin pie is the emblem of fall desserts — its creamy pumpkin custard, warm spices, and flaky crust evoke holiday memories. This easy-from-scratch version uses real pumpkin puree, pure vanilla, pumpkin pie spices, and a touch of dulce de leche for extra richness. Bake it in a homemade crust for a golden, irresistible centerpiece.
What You’ll Need
Below are the ingredients for a classic pumpkin pie. The recipe is straightforward and forgiving. If you prefer, a store-bought refrigerated pie crust can be used in place of the homemade pastry.
For the Pastry
- Flour: All-purpose flour works best; a 1:1 gluten-free blend can be used but may yield a crumblier crust.
- Sugar: A couple teaspoons of brown, confectioners’, or granulated sugar to lightly sweeten the crust.
- Butter: Unsalted butter, cubed and thoroughly chilled for flakiness (salted is fine if preferred).
- Cream Cheese: Adds tenderness and a golden color; it can be substituted if desired (see tips below).
For the Filling
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Dulce de Leche: A can speeds things up and gives a lovely caramel note. Sweetened condensed milk can be substituted.
- Eggs: Whole eggs provide structure to the custard.
- Vanilla: Pure vanilla extract delivers the best flavor.
- Pumpkin Pie Spice: Either a premade blend or your own mix of cinnamon, ginger, nutmeg, cloves, and a pinch of cardamom.
- Salt: Just a pinch to balance the sweetness.
How to Make Pumpkin Pie from Scratch
This pie comes together with simple steps: make the pastry (or use a store-bought crust), blend the filling ingredients, bake, and cool. Even the homemade crust is quick to prepare and yields a buttery, flaky base.
Make the Pie Crust
- Combine the dry ingredients. In a food processor or large bowl, pulse or mix the flour and sugar until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. You can also use a pastry cutter by hand.
- Add the cream cheese. Mix in the cream cheese and process or cut until the dough comes together and is evenly combined.
- Roll and chill. Form the dough into a disk, lightly flour your surface, and roll to a circle several inches larger than your pie dish. Fit the dough into the dish, trim the edges, and refrigerate for at least 20 minutes before filling.
Assemble the Pie and Bake
- Combine the filling. Place pumpkin puree, dulce de leche, eggs, vanilla, spices, and a pinch of salt in a blender, food processor, or mixing bowl. Blend or whisk until smooth and well combined.
- Bake. Preheat the oven to 350°F (175°C). Pour the filling into the chilled pie crust and bake for about 1 hour. The pie is done when the edges are set and the center still jiggles slightly.
- Cool. Cool the pie on a wire rack for at least 2 hours before slicing. Chill further in the refrigerator if you prefer to serve it cold.
Recipe Tips
Little adjustments can make a big difference. Here are a few tips to help you get the best results.
- Cream cheese substitution: If you don’t have cream cheese, use cold sour cream or add ice-cold water a tablespoon at a time until the dough holds together but still has some dry spots.
- Dulce de leche substitution: If dulce de leche isn’t available, an equal amount of sweetened condensed milk works well and still adds creamy sweetness.
- Protect the crust: If the edges brown too quickly, tent them with foil to prevent burning while the filling finishes cooking.
Serving Suggestions
Offer classic whipped cream or a scoop of vanilla ice cream alongside the pie. For added decadence, drizzle with caramel or sprinkle chopped candied nuts. Crumbled toffee (such as chopped Heath bars) adds a delightful crunch. Serve the pie after a hearty holiday meal or alongside warm spiced cider or coffee for a cozy finish.
More Pie Recipes
If you love baking, try other homemade pies such as Apple Pie, Pecan Pie, Dutch Apple Slab Pie, Buttermilk Pie, or French Silk Pie for more crowd-pleasing options.
How To Store Leftovers
- Store leftover pumpkin pie covered or in an airtight container in the refrigerator for 3–4 days to keep it fresh.
How To Freeze Pumpkin Pie
- You can freeze an unbaked pie in a metal pie plate and bake it from frozen within about 5 days.
- Baked pies or slices freeze well for up to one month. Cool completely, wrap tightly in plastic wrap and a freezer bag, and thaw overnight before serving.
More Homemade Desserts
- Homemade Banana Pudding
- Pumpkin Swirl Bread
- Pumpkin Cream Cheese Muffins
- Instant Pot Pumpkin Cheesecake
- Hot Chocolate Sugar Cookies
- No-Bake Oatmeal Cookies
Pumpkin Pie from Scratch
Ingredients
For the Pastry
- 2½ cups all-purpose flour
- 2 teaspoons brown sugar (or confectioner’s or granulated sugar)
- 2 sticks (1 cup) unsalted butter, cut into cubes
- ½ cup cream cheese
For the Filling
- 1 can (14 ounces) pumpkin puree
- 1 can (14 ounces) dulce de leche
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- Pinch of salt
Instructions
Make the Pastry
- In a food processor, pulse the flour and sugar until combined.
- Add the cubed butter and pulse until the mixture resembles a coarse meal.
- Add the cream cheese and pulse until the dough comes together. Transfer to a work surface.
- Form into a disk, roll to 12–14 inches, fit into a pie dish, trim the edges, and refrigerate at least 20 minutes.
Make the Pie
- Preheat the oven to 350°F (175°C).
- Blend all filling ingredients until smooth.
- Pour the filling into the chilled pie crust.
- Bake for about 1 hour, until the edges are set and the center jiggles slightly.
- Cool on a wire rack for 2 hours before slicing and serving. Refrigerate if not serving right away.
Nutrition
Carbohydrates: 29 g |
Protein: 6 g |
Fat: 24 g |
Saturated Fat: 14 g |
Cholesterol: 110 mg |
Sodium: 61 mg |
Fiber: 2 g |
Sugar: 3 g
Nutritional info is an estimate. Values may vary based on ingredients and preparation.