Perfect Pumpkin Pie From Scratch

Make sure to grab the recipe for this fool proof pie crust to go with it. It can’t be beat. If you have never made a pumpkin pie recipe from scratch, I am here to tell you – as I do with everything – if I can do this, so can you. It is an easy pumpkin pie recipe, and better yet, it is absolutely delicious. This recipe comes from America’s Test Kitchen. The only tweak I’ve made is to combine the ingredients in a blender instead of a food processor. They are geniuses in all they do.

Pumpkin Pie Ingredients

Get the full recipe and ingredient amounts in the recipe card at the bottom of the post.

Pie CrustPumpkin PureeBrown SugarSpicesHeavy CreamWhole MilkEggs

How to Make Pumpkin Pie From Scratch

Pre Baking the Crust

Often I am asked why we pre bake the crust in this recipe. The reason for this is that the crust needs more baking time than the custard filling. Following these steps will result in a perfectly baked custard filling and a flakey and delicious pie crust. I love using pie weights to pre bake my crust, but if you don’t have them, then just use some dry beans or some loose change.

Cooking the Pumpkin Mixture

The reason we simmer the pumpkin mixture in this recipe is to remove the aluminum taste from the canned pumpkin. You can skip this step, but it only adds a few minutes and it really does enhance the taste of the pie. If you are using homemade pumpkin puree, you can skip this step.

Using Pumpkin Pie Spice

This recipe calls for a few different spices that are perfect when combined. My Pumpkin Spice recipe is actually based off these ratios. If you’ve already made that, you can skip the spices and just use 2 tablespoons of Pumpkin Spice.