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Classic Pumpkin Pie from Scratch – Best Fall Dessert

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This classic pumpkin pie from scratch features a silky, spiced filling and a flaky, buttery crust. It’s the perfect autumn dessert that will make you the hero of any fall gathering.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (plus extra for dusting)
  • ½ teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 cup heavy cream
  • ¼ cup whole milk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 tablespoon bourbon or dark rum (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse meal with some pea-sized butter chunks. Drizzle in ice water, one tablespoon at a time, mixing with a fork until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, trim and crimp edges. Prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for another 8-10 minutes until lightly golden. Cool slightly.
  3. Prepare the filling: In a blender or food processor, combine pumpkin puree, granulated sugar, brown sugar, eggs, egg yolk, heavy cream, milk, cinnamon, ginger, nutmeg, cloves, cardamom, salt, bourbon (if using), and vanilla extract. Blend on high for about 30 seconds until completely smooth. Pour into pre-baked crust.
  4. Bake the pie: Place pie on middle rack of oven at 375°F (190°C) for 15 minutes. Without opening oven, reduce temperature to 350°F (175°C) and continue baking for 35-45 minutes, until edges are set but center still jiggles slightly.
  5. Cool and serve: Transfer pie to a wire rack and cool completely at room temperature, about 2 hours. Serve at room temperature or slightly warm.

Notes

For the flakiest crust, keep butter and water ice-cold. Blind baking is essential to prevent a soggy bottom. Don’t overbake; the center should still jiggle slightly when done. The flavors deepen after a day in the fridge. For a dairy-free version, substitute full-fat coconut milk or oat cream. For a gluten-free option, use a 1:1 gluten-free flour blend.

Nutrition

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

Find it online: https://jollyfork.com/classic-pumpkin-pie-from-scratch-best-fall-dessert/