Wow your Holiday crowd this year with a traditional homemade Pumpkin Pie from scratch! A flaky pie crust, creamy filling made with pure pumpkin without the use of flour or cornstarch, and a delicious maple whipped cream to go on top!
I get that some of you are on team apple pie, which is why these easy apple tarts are such a hit. However, for today, I’m talking to all the pumpkin lovers out there who are looking for the best ever traditional pumpkin pie recipe to end all other recipes. Something a little more traditional than my mini pumpkin pies.
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Homemade Pumpkin Pie from Scratch
And this recipe is it!
We’re making a flaky, buttery homemade pie crust recipe, a smooth and creamy pie filling made of pure pumpkin and delicious pumpkin spice, topped with luscious maple whipped cream. There are notes below on how to make a top crust of decorative pie crust leaves!
Making it from scratch does come with a few moving parts, but I will walk you through it step by step. Believe me, it’s easy and so worth skipping the frozen dessert section at the grocery store!
How to Make Fresh Pumpkin Pie Filling
I always recommend using canned pumpkin puree rather than fresh pumpkin. It’s more concentrated which means it contains less water and holds up better once it has baked and set. I also find it just tastes better!
You may have seen recipes that use either cornstarch or flour in the pumpkin filling, but we’re skipping all of that. Using a couple of eggs and heavy cream is enough to ensure a rich filling that is sturdy enough when sliced without using any thickeners.
The brown sugar and pumpkin pie spice are what give it an incredible flavor.
- All-purpose flour: As with all baking recipes that use flour, always remember to measure it correctly. Your best bet is to use a scale for accuracy, but if not, the spoon and level method.
- Cornstarch: Using cornstarch will help keep it tender and flaky.
- Salt: Used to bring out the flavor in the crust, this is important when using unsalted butter.
- Cold butter: Cut into cubes, using cold butter is essential when it comes to a flakey pie crust. Don’t skip it!
- Ice water: We need the water to be ice cold to help form the dough without melting the butter!
- Pumpkin puree: As mentioned above, I use canned pumpkin which I find smoother, less gritty, and not as savory. Plus, it’s just easier!
- Brown sugar: Needed for sweetness and delicious flavor.
- Large eggs: Helps to bind the ingredients together so that the pie filling isn’t runny.
- Vanilla extract: A delicious warm flavor that enhances the overall taste and brings out the flavors of everything else in the filling.
- Pumpkin pie spice: I use a homemade pumpkin pie spice blend which I always have on hand this time of year.
- Heavy cream: This is what turns the filling into a smooth creamy consistency!
Maple Whipped Cream
- Heavy cream: Heavy cream is different than heavy whipping cream. Ironically, we don’t want the heavy whipping cream because it doesn’t hold as well as heavy cream. It also needs to be very cold so make sure to keep it in the fridge until just before using it.
- Maple syrup: Gives us the maple flavor in the whipped cream topping.
- Pumpkin pie spice: More of the signature flavor that we can’t get enough of.
1. You can swap the maple syrup for powdered sugar in the whipped cream if preferred.
2. Omit the pumpkin spice from the whipped topping for less pumpkin flavor.
3. Even with the pumpkin spice, you can add a bit of extra cinnamon to the filling.
4. Although a homemade pie crust is easy, you can use a frozen pie crust if you’d prefer.
How to Make this Pumpkin Pie Recipe
This is a simple classic dessert perfect for all your holiday gatherings that can be enjoyed later today or frozen for later.
In a large bowl, stir together flour cornstarch, and salt. Then, add in the cold cubes of butter and use a pastry cutter to cut the butter into the flour mixture until pea-size crumbs appear.
Add cold water to form the dough. If it is still a bit crumbly, continue adding water 1 Tablespoon at a time. Transfer the pie dough to a lightly floured surface and shape it into a disc, 1″ thick. Cover it in plastic wrap and chill for at least 2 hours.
Whisk the pumpkin puree and brown sugar together. Then, add the eggs, vanilla extract, and pumpkin pie spice.
While constantly whisking, pour in the heavy cream until it is fully mixed in. Now, it’s ready to fill the pie shell!
Once the dough has chilled, take it out of the fridge and place it on a lightly floured surface. Roll it out to ¼″ thick and at least 12″ in diameter.
Press the crust into a 9-inch pie pan and use your fingers to gently make sure the crust is against the walls. Trim the excess around the edges of the plate.
Use your fingers to pinch the edges and use a fork to poke holes in the bottom of the crust. Chill the crust for a few minutes. If you haven’t made the filling yet, now’s the time!
Pour the filling into the crust and bake for 55-60 minutes until the crust is golden brown. (I like to place the pie on a baking sheet in case is spills over). The center should barely wiggle when shaken.
Once it is ready, allow it to cool completely on a wire rack before serving.
In a medium bowl, beat heavy cream, maple syrup, and pumpkin pie spice for 2-3 minutes until stiff peaks form. There you have it, homemade whipped topping!
- Chill the bowl and beaters. Place your bowl and beaters that you’ll be using for whipped cream in the fridge or freezer before using them. Starting with chilled equipment and cold cream will help keep the whipped cream nice and sturdy!
- Poking holes in the bottom of the crust so that steam has a place to escape keeps the crust from expanding too much.
- If you notice the crust is browning too quickly, place aluminum foil around the edges while the pie continues to bake.
- Use an egg wash to brush around the edges of the pie crust if you’d like.
No! I mean yes, but no. If you’re going to be making a homemade pie from scratch, let’s go all the way. It’s too easy not to. Pumpkin pie filling from a can won’t taste as good and your guests will know it. It’s very sweet and won’t taste fresh.
Take all of your excess dough, roll it up into a ball, then roll it out flat to about ⅛″ inch. Use leaf-shape cookie cutters (or a sharp knife if you’ve got those skills) and place each of them on parchment paper to chill until you’re ready to use them.
For a little something extra, you can use the knife to make veins in the leaves for decoration. If using an egg wash, you can use it on these as well, just before baking.
Add them to the top of the pie for the last 20-25 minutes of baking.
Make the dough well in advance because it freezes well for up to 3 months. You can either form it into a disc and keep it wrapped tightly until you’re ready to use it or you can roll it out into a foil pie plate and freeze it that way.
Thaw in the fridge overnight the day before you use it. Then, continue with the directions as listed.
Once baked and completely cooled, you can freeze for months! If you’re on a baking spree, make more than one. Serve one and freeze the other!
You just want to thaw in the fridge overnight before serving.
For the Pie Crust
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 12 tablespoons cold butter cut into cubes
- ⅓ -½ cup ice water as needed
For the Pumpkin Pie Filling
- 15 ounce pumpkin puree
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 ¼ cups heavy cream
For the Maple Whipped Cream
- 1 cup heavy cream cold
- ¼ cup maple syrup
- ¼ teaspoon pumpkin pie spice
Making the Pie Crust
- In a large bowl, add the flour, cornstarch, and salt and stir together.2 cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon salt
- Add the cold butter and, using a pastry blender (or two knives), cut the butter into small pea-size pieces.12 tablespoons cold butter
- Then add ⅓ cup of ice water and stir to combine. (If the dough is still crumbly and not staying together, add a little more ice water one tablespoon at a time (until the dough holds together when pinched)⅓ -½ cup ice water
- Place the dough on a lightly floured flat surface and shape it into a 1” thick round disc.
- Wrap it plastic wrap and chill it in the refrigerator for at least 2 hours.
- After chilling the dough, place it on a lightly floured surface again and roll it out into a ¼” thick circle at least 12” in diameter.
- Place the crust into a 9” pie pan and trim off any excess crust with a sharp knife or kitchen sheers. Then pinch the edges and poke the bottom of the crust a few times with a fork.
- Chill the crust in the freezer while preparing the filling.
Making the Pumpkin Filling
- Preheat the oven to 350° F.
- In a large mixing bowl, add the pumpkin puree and brown sugar and mix together well with a whisk.15 ounce pumpkin puree, ½ cup brown sugar
- Add the eggs, vanilla extract, and pumpkin pie spice and mix it well.2 large eggs, 2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice
- Add the heavy cream, whisking constantly as it is added until it is fully mixed in.1 ¼ cups heavy cream
- Pour the filling to the prepared pie crust and bake for 55-60 minutes, or until the crust is golden brown and the center barely wiggles when shaken.
- Remove from the oven and place it on a wire cooling rack to cool completely before serving.
Making the Maple Whipped Cream
- In a medium mixing bowl, add the heavy cream, maple syrup, and pumpkin pie spice and beat with an electric mixer on medium speed for 2-3 minutes until stiff peak form. (you can also use a stand mixer with the paddle attachment).1 cup heavy cream, ¼ cup maple syrup, ¼ teaspoon pumpkin pie spice
Light brown sugar sweetens the pie. make your own homemade pumpkin pie spice Cut the butter into cubes and then place it in the freezer while prepping the other ingredients. Use powdered sugar in the whipped cream instead of maple syrup if desired. (Optional) Roll the scraps of pie dough and cut out decorative pumpkin or leaf shapes to place on top of the pie. Place the dough on a parchment lined cookie sheet and chill refrigerator until ready to add to the pie. Then place them on the pie the last 20-25 minutes of baking the pie.