Best Classic Pumpkin Pie From Scratch Recipe
- Cook Time: 95 minutes
- Total Time: 1 hour 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 small sugar pumpkin (about 2–3 pounds)
- 1 unbaked 9-inch pie crust (homemade or high-quality store-bought)
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups evaporated milk (or heavy cream for extra richness)
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Roast the Pumpkin. Preheat your oven to 400°F (200°C). Cut the sugar pumpkin in half, remove the seeds, and place the halves face down on a baking sheet. Roast for 45-60 minutes until the flesh is soft. Scoop the flesh out and blend in a food processor until smooth. Measure out 2 cups of the purée for the recipe.
- Step 2: Prepare the Pie Crust. Roll out your chilled pie dough and fit it into a 9-inch pie plate. Trim the edges and crimp them with your fingers or a fork for a decorative look. Place the crust in the refrigerator while you prepare the filling to keep the butter cold.
- Step 3: Mix the Filling. In a large mixing bowl, whisk the eggs until lightly beaten. Stir in the 2 cups of fresh pumpkin purée, granulated sugar, and brown sugar. Add the cornstarch, salt, cinnamon, ginger, cloves, nutmeg, and vanilla extract. Slowly whisk in the evaporated milk until the mixture is completely smooth.
- Step 4: Fill the Crust. Reduce the oven temperature to 375°F (190°C). Carefully pour the pumpkin mixture into the chilled pie crust. If you have extra filling, do not overfill; leave a little space at the top to prevent spilling in the oven.
- Step 5: Bake to Perfection. Place the pie in the center of the oven. Bake for 45 to 55 minutes. The pie is done when the edges are set and slightly puffed, and the center still has a slight jiggle like gelatin. A knife inserted near the center should come out clean.
- Step 6: Cool and Set. Remove the pie from the oven and place it on a wire rack. Allow it to cool completely at room temperature for at least 2 to 3 hours. This cooling period is essential for the custard to set properly before slicing.