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+ servings

Pumpkin Pie

This pumpkin pie recipe features a silky smooth, perfectly spiced pumpkin filling inside a buttery, flaky homemade pie crust. It's perfect for fall and the holidays!
5 from 4 votes
Prep Time 25 mins
Cook Time 50 mins
dough chill time 3 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine American
Servings 1 9" pie
Calories 217 kcal


  • 1 - 9" deep-dish pie dish


Homemade Pie Crust: (1 - 9" pie crust)

  • 1 and ¼ cup all-purpose flour
  • ½ tsp. salt
  • 1 tsp. sugar
  • ½ cup cold, unsalted butter (1 stick), cut into cubes
  • 3 tbsp. ice water

Pumpkin Pie Filling:

  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 tbsp. cornstarch
  • 1 and ½ tsp. ground cinnamon*
  • ¼ tsp. ground nutmeg*
  • tsp. ground cloves*
  • ½ tsp. salt
  • 1 - 15 oz. can pumpkin puree
  • 1 tsp. vanilla
  • 3 large eggs, room temperature
  • 1 cup heavy cream

Egg wash

  • 1 egg, beaten


Make the Pie Crust:

  • Cut the butter into even-sized pieces. Keep it in the refrigerator so it stays cold.
  • Measure the flour and add it into the bowl of a food processor along with the salt and the sugar.
  • Add the cold butter and pulse until the flour is evenly coated. This is a lot easier using a food processor, however a large bowl and a pastry blender would also work, and it’s a great arm workout!
  • Add in the ice water and pulse until a dough forms.
  • Cover with plastic wrap and refrigerate for at least 3 hours to chill the dough.
  • Sprinkle a cool, clean surface with flour and also sprinkle the dough and the rolling pin with flour. Add more flour as you go and be sure to flip the dough occasionally so it doesn't stick. Gently roll it out into a 12" circle and add it to a 9" pie dish that has been lightly sprayed with non-stick spray. Leave a 1" overhang, fold the edges under themselves and use your fingers to crimp all the way around. Cover with plastic wrap and keep in the freezer while you prepare the filling and preheat the oven.

Preheat oven to 375°F.

  • In a large bowl, whisk together both sugars, cornstarch, cinnamon, nutmeg, cloves, and salt.
  • Add in the pumpkin puree, vanilla extract, room temperature eggs, and heavy cream. Whisk until smooth.
  • Take the pie crust out of the freezer and brush with the beaten egg.
  • Pour the filling into the pie crust just to the start of the crimped edges. There will be about ¼ cup of filling leftover. Do not overfill.
  • Bake for 50-55 minutes. The filling should be slightly wobbly. Allow the pie to cool completely before serving.
  • Cover leftovers tightly and keep in the fridge for up to 5 days.


* Or use 2 tsp. pumpkin pie spice


Calories: 217kcalCarbohydrates: 35.1gProtein: 3gFat: 8.2gSaturated Fat: 4.4gCholesterol: 83mgSodium: 199mgPotassium: 156mgFiber: 1.6gSugar: 29.5gCalcium: 40mgIron: 1mg
Tried this recipe?Mention @meals.by.molly or tag #mealsbymolly!