Dessert · American

Homemade Pumpkin Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 9, 2026

This classic pumpkin pie starts with real pumpkin you cook and puree yourself, which gives the filling a fresh, naturally sweet flavor boxed canned versions can't match. The spiced custard sets into a smooth, silky slice tucked inside a crisp, buttery crust. It's the kind of dessert that makes any fall table feel complete.

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Homemade Pumpkin Pie

Why you'll love this

  • Made with real roasted pumpkin for fresher flavor than canned
  • Smooth, perfectly spiced custard filling
  • Crisp buttery crust that holds up slice after slice
  • A classic make-ahead holiday dessert

EveryDayMeal recipe

Homemade Pumpkin Pie

Prep
25m
Cook
75m
Total
100m
Serves
8
Level
Medium

Ingredients

  • 1 1/2 lbs Pumpkin, peeled and cubed
  • 12 oz Shortcrust pastry (store-bought or homemade)
  • as needed All-purpose flour, for dusting
  • 2/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 tsp Ground nutmeg
  • 1 tsp Ground cinnamon
  • 2 Eggs, beaten
  • 2 tbsp Butter, melted
  • 3/4 cup Milk
  • 1 tbsp Powdered sugar

Equipment

  • Large saucepan
  • 9-inch loose-bottomed tart pan
  • Rolling pin
  • Fine mesh sieve
  • Mixing bowls
  • Pie weights or dried beans

Instructions

  1. Put the cubed pumpkin in a large saucepan, cover with water, and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes until a fork slides in easily, then drain well and let it cool so no extra water thins your filling.
  2. Heat the oven to 350F. Roll the pastry out on a lightly floured surface and line a 9-inch loose-bottomed tart pan, pressing it gently into the corners. Chill for 15 minutes so the crust holds its shape and doesn't slump as it bakes.
  3. Line the chilled crust with parchment paper and fill with pie weights or dried beans, then bake for 15 minutes. Lift out the weights and paper and bake 10 minutes more, until the base looks pale golden and set. Let it cool slightly while you make the filling.
  4. Raise the oven to 425F. Press the cooled pumpkin through a sieve into a large bowl for a smooth puree, or mash it very well. In another bowl, stir together the granulated sugar, salt, nutmeg, and half the cinnamon.
  5. Whisk the beaten eggs, melted butter, and milk into the sugar mixture, then stir it all into the pumpkin puree until smooth and evenly combined.
  6. Pour the filling into the crust and bake at 425F for 10 minutes, then lower the oven to 350F and bake another 35 to 40 minutes, until the filling is just set with a slight wobble in the center. Overbaking causes cracks, so pull it while it still jiggles a little.
  7. Let the pie cool completely, then remove it from the pan. Mix the remaining cinnamon with the powdered sugar and dust it over the top. Serve chilled or at room temperature.

Tips from the kitchen

  • Drain the cooked pumpkin really well and even pat it dry, since extra moisture leaves you with a loose, watery filling.
  • Pull the pie when the center still jiggles slightly; it firms up as it cools and stays crack-free.
  • If the crust edges brown too fast, tent them with foil for the last 15 minutes of baking.

Estimated nutrition per serving: 320 cal · 5g protein · 40g carbs · 16g fat

Make it your own

  • Swap in canned pumpkin puree (about 1 2/3 cups) to skip the cooking step.
  • Add a pinch of ground ginger and cloves for a warmer, pumpkin-spice flavor.
  • Serve with sweetened whipped cream or a scoop of vanilla ice cream.

Storing & make-ahead

Cover and refrigerate for up to 4 days. The pie actually slices best after a few hours chilled. You can bake it a day ahead and dust with the cinnamon sugar just before serving. Freeze whole or in slices, wrapped well, for up to 2 months.

Good to know

Can I use canned pumpkin?
Yes. Use about 1 2/3 cups canned pumpkin puree and skip the boiling and draining step entirely.
Why did my pie crack?
Cracks usually mean it baked too long. Take it out while the center still wobbles slightly, since it continues to set as it cools.
How do I keep the crust from getting soggy?
Blind baking the crust first, as the recipe directs, gives it a head start so it stays crisp under the custard.
Can I make this ahead?
Absolutely. Bake it a day in advance, chill it, and dust with cinnamon sugar right before serving.

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