From Scratch Pumpkin Pie

There’s nothing quite like a homemade from scratch pumpkin pie — rich, creamy, and full of warm fall flavor. This easy recipe features real pumpkin puree, cozy spices, and a flaky, buttery crust that bakes up golden and tender.

Whether you use traditional flour or oat flour for a gluten-free version, this from-scratch pumpkin pie delivers that perfect balance of sweetness and spice every time. It’s a true farmhouse favorite and a must-bake dessert for Thanksgiving or any cozy autumn gathering.

Ingredients

Pie Crust Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 6–8 tablespoons ice water
• 1 tablespoon apple cider vinegar

Pumpkin Pie Filling Ingredients

• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 15 oz pumpkin puree (canned or homemade)
• 3/4 cup milk
• 1/2 teaspoon vanilla extract

Instructions

Pie Crust Instructions

1. In a large bowl, combine flour, salt, and sugar. Add cold butter cubes. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
2. Gradually add ice water, 1 tablespoon at a time along with 1 tablespoon of apple cider vinegar, mixing gently with a fork until the dough just comes together.
3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or overnight).
4. On a lightly floured surface, roll out one disk to fit a 9-inch pie pan. Place in pan and trim excess edges. Keep the second disk for another pie or for lattice topping if desired.

Pumpkin Pie Filling Instructions

1. Preheat oven to 400°F
2. In a large bowl, whisk sugar, cinnamon, ginger, cloves, and salt. Add eggs, then stir in pumpkin puree, milk, and vanilla until smooth.
3. Pour filling into prepared pie crust.
4. Bake at 400°F for 45-55 minutes. Bake until a knife near the center comes out clean. The pie filling will be jiggly in the middle, but if touched, shouldn’t smudge onto your finger.
5. Let pie cool completely (roughly 2 hours) before slicing. Place the pie in the fridge after it is cooled (check after 1 hour) and serve cold with homemade whipped cream.