Homemade Fresh Pumpkin Pie – Easy Steps

Nothing says autumn quite like a homemade pumpkin pie cooling on the counter. The buttery crust, the warm scent of cinnamon and ginger, and that silky smooth pumpkin filling come together in the most comforting way. This Homemade Fresh Pumpkin Pie takes you step by step through an easy, foolproof method that's full of flavor and texture.

I've made this version many times to balance the flaky crust with a creamy, gently spiced filling. It's the kind of pie that feels classic yet fresh every time you bake it. Ready to fill your kitchen with the scent of fall? Let's bake.

this RECIPE

HOMEMADE FRESH PUMPKIN PIE - EASY STEPS

A truly homemade pumpkin pie with a buttery crust, velvety filling, and perfectly balanced spices. Each bite is cozy, smooth, and full of autumn comfort.

Why You'll Love This Recipe

• Uses real ingredients for authentic, homemade flavor
• Buttery, flaky crust made completely from scratch
• Smooth, creamy pumpkin custard filling
• Perfect balance of sweet and warm spices
• Freezer-friendly and ideal for holidays or cozy weekends

INGREDIENTS

For the Pie Crust

For the Pumpkin Filling

INGREDIENT NOTES & SUBSTITUTIONS

• Butter: Use unsalted butter so you can control the salt. Keep it very cold to achieve flaky layers.
• Pumpkin Puree: You can use canned or homemade puree. If using fresh pumpkin, make sure to strain excess water for a smooth texture.
• Evaporated Milk: This adds rich creaminess without making the filling too heavy.
• Spices: The combination of cinnamon, ginger, nutmeg, cloves, and allspice gives depth. You can substitute 2 teaspoons pumpkin pie spice for simplicity.

INSTRUCTIONS

1. Make the Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.
2. Add Water: Drizzle in ice water, 1 tablespoon at a time, just until the dough begins to hold together. Form into a ball, wrap in plastic wrap, and chill for at least 1 hour.
3. Prepare the Pie Pan: Preheat the oven to 400°F (200°C). Lightly butter a 9-inch pie pan. Roll the chilled dough into a 12-inch circle, fit it into the pan, and trim or crimp the edges. Chill for another 20 minutes.
4. Blind Bake: Line the crust with parchment paper and fill with pie weights or dried rice. Bake for 15 minutes, then remove the paper and weights. Bake another 5 minutes to dry the bottom slightly.
5. Mix the Filling: In a mixing bowl, whisk together brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and a pinch of salt. Add the eggs and whisk until smooth.
6. Add Pumpkin and Milk: Whisk in the pumpkin puree until well combined. Slowly add the evaporated milk in three additions, whisking after each until smooth and creamy.
7. Fill and Bake: Pour the filling into the pre-baked crust. Bake at 400°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for 40 minutes more, until the edges are set and the center slightly jiggles.
8. Cool and Serve: Let the pie cool completely on a wire rack. Slice and serve with whipped cream or vanilla ice cream.

PRO TIPS FOR SUCCESS

• Keep all crust ingredients cold. It helps form flaky layers.
• Don't skip chilling the dough; it prevents shrinkage while baking.
• Add the evaporated milk slowly so the custard stays silky and doesn't curdle.
• The pie is done when the center wobbles slightly but doesn't slosh.
• Cool completely before slicing for the cleanest cuts.

STORAGE AND REHEATING

• Refrigerate: Store covered in the refrigerator for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: Warm slices at 300°F for 10 minutes for a fresh-from-the-oven feel.

MAKE AHEAD & FREEZING

You can make the crust up to 2 days ahead and refrigerate it tightly wrapped. The entire pie can be baked, cooled, and frozen. Thaw slowly in the refrigerator, then let sit at room temperature before serving.

TIPS AND VARIATIONS

• Brown Sugar Boost: Use all brown sugar for a deeper molasses flavor.
• Spiced Whipped Cream: Add a dash of cinnamon to your whipped cream topping.
• Maple Twist: Replace 2 tablespoons of sugar with pure maple syrup for a warm, earthy sweetness.
• Mini Pies: Divide the filling among small tart pans and bake for 25 to 30 minutes.
• Dairy-Free Option: Substitute full-fat coconut milk for evaporated milk.

FAQs

SERVING SUGGESTIONS

Serve slices chilled or at room temperature with lightly sweetened whipped cream or a drizzle of caramel sauce. A sprinkle of cinnamon or nutmeg on top adds a warm finishing touch. Pair it with coffee or hot apple cider for a perfect autumn dessert moment.

NUTRITION & NOTES

I've baked this pie every fall since my first apartment days, tweaking it until the texture turned out silky and the crust flaked just right. It's now a family favorite that always brings that first taste of the season home.

📖 Recipe

Homemade Fresh Pumpkin Pie - Easy Steps

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• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

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Description

This Homemade Fresh Pumpkin Pie brings together a buttery, hand-rolled crust and a creamy, spice-filled custard made with real pumpkin. Every bite is rich, warm, and perfectly balanced with cinnamon, ginger, nutmeg, and a touch of allspice. It's a pie that tastes like tradition and comfort baked into one slice.

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Ingredients

Units USM Scale 1x2x3x

• For the Crust
• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold butter, diced
• 3 to 8 tablespoons ice water
• For the Filling
• 3 large eggs, room temperature
• ½ cup brown sugar
• ¼ cup granulated sugar
• 15 ounces pumpkin puree (1 can)
• 12 ounces evaporated milk (1 can)
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves
• ⅛ teaspoon allspice
• Pinch of salt

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Instructions

• In a large bowl, whisk together flour, sugar, and salt for the crust.
• Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized bits.
• Gradually add ice water, one tablespoon at a time, until the dough holds together. Form into a ball, wrap in plastic wrap, and chill for 1 hour.
• Preheat oven to 400°F (200°C). Lightly butter a 9-inch pie pan. Roll out the dough to a 12-inch circle, fit it into the pan, and crimp the edges. Chill again for 20 minutes.
• Line the crust with parchment paper and fill with pie weights or dry rice. Blind bake for 15 minutes, then remove weights and bake 5 minutes more.
• In a mixing bowl, whisk together brown sugar, granulated sugar, spices, and salt. Add eggs and mix until smooth. Whisk in pumpkin puree, then gradually add evaporated milk until creamy.
• Pour the filling into the pre-baked crust. Bake at 400°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 40 minutes, or until the edges are set and the center jiggles slightly.
• Cool completely on a rack before slicing and serving with whipped cream.

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Notes

• Keep all crust ingredients cold for the flakiest texture.
• Don't skip chilling the dough-it helps prevent shrinkage.
• The pie is done when the center has a gentle wobble but is not liquid.
• Store in the refrigerator for up to 4 days or freeze for up to 2 months.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 21 g
• Sodium: 210 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 85 mg

RELATED RECIPES / INTERNAL LINK

You may also like my Easy Pumpkin Pie or Maple Pecan Tart.

EXTERNAL RESOURCE

For step-by-step crust guidance, see the King Arthur Baking Pie Crust Guide.