This Perfect Pumpkin Pie from scratch is the BEST! It gets a little help from the blender so making it is really simple! It is smooth, delicious, and you will want to make it year after year.
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 Crust
- Pumpkin Puree
- Brown Sugar
- Heavy Cream
- Whole Milk
How to Make Pumpkin Pie From Scratch
- Make the pie crust. My easy pie crust recipe is amazing, but should be started the night before you make your pie since it needs to chill for an hour.
- Pre bake the crust. Roll the pie crust into the pie plate. Line it with foil and fill it with baking weights. You can also use coins or dry beans. Bake for 25 minutes.
- Make the filling. While the crust is cooking, in a blender combine the pumpkin, sugar and spices. Heat the combination in small sauce pan (read more about this below). Add heavy cream and whole milk to the pan. Blend eggs in the blender, then add a small amount of the hot pumpkin mixture to the blender. Add the remainder of the hot pumpkin mixture to the blender and blend well to combine.
- Finish baking the pie. Pour the mixture into the hot pie crust. Put it back in the oven for 30 minutes.
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.
The cooling time in this recipe is really important. If you don’t let the pie cool, it won’t cut into nice slices.
Yes! You can wrap this pie three times in plastic wrap and store it in the freezer for up to three months. Let it thaw in the refrigerator overnight before serving.
Yes! Because this is a custard based pie, it shouldn’t be left out for more than 2 hours and it should be stored in the refrigerator.
No, I’m sorry, this recipe won’t work with canned pumpkin pie filling. I would suggest using this pumpkin puree recipe instead.
Other Thanksgiving Recipes
We have a treasure trove of Thanksgiving recipes, but here are some of my favorites:
If you make this delicious pumpkin pie recipe leave me a comment and let me know what you think!
Perfect Pumpkin Pie
- 1 pie crust recipe
- 15 ounces 100% pumpkin puree
- 1 cup packed brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon around nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 4 large eggs
- Place a piece of aluminum foil over the crust, making sure the entire bottom is covered, and fill the pan with loose change. (The foil will protect the crust from the coins) Bake for 25 minutes. After removing the curst, turn the oven up to 400 degrees to bake the pie.
- While the crust is baking, combine the pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in the blender and blend until fully combined.
- Pour the pumpkin mixture into a medium saucepan and heat until it just begins to simmer and turns shiny. Slowly whisk in the heavy cream and whole milk.
- Blend the four eggs in the blender (no need to rinse it first), until smooth. Add a small amount of the hot pumpkin mixture to the eggs and blend, then add the remainder of the pumpkin mixture. Pour into the hot pie crust. (Do not overfill. If you have filling left, wait and five minutes into baking your pie see if you can add more.)
- Bake for 30 minutes or until the edges of the pie are lightly cracked and the center still wiggles slightly. Allow to cool before serving. The pie can be wrapped and refrigerated for up to 2 days.