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A must-make easy pumpkin pie recipe. This best pumpkin pie recipe from scratch is great for beginner bakers too!

Easy pumpkin pie recipe

A must-make easy pumpkin pie recipe for pie-making newbs. Impress yourself and others with your kitchen skills when you make this delicious pumpkin pie from scratch. Perfect for Thanksgiving, Christmas, or any cold weather day!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour



  • 1 15 oz can of pumpkin puree
  • 3 eggs
  • 1 ½ cups milk of choice can use cow milk, cream, coconut milk, etc
  • 2 tsp cinnamon
  • 2 tbsp unbleached flour can use a gluten-free flour mix instead
  • 1 tsp ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp cloves
  • ½ tsp sea salt
  • ¾ cup sugar regular sugar, coconut sugar, date sugar, any kind as long as it’s granulated


  • 1 ½ cups unbleached flour
  • 1 tbsp sugar
  • ½ tsp sea salt
  • ½ cup cold butter cut into cubes 4 oz/115 grams (or vegan butter)
  • ¼ cup ice cold water


For the crust:

  1. In a bowl or your food processor, measure out the flour, sugar, sea salt, and cold butter cubes.  

  2. If you are using a pastry cutter, mix in the butter until the butter pieces are around the size of peas.  If you are using your food processor, pulse about 10 times until the butter is mixed in.  Don't let it run because you don't want the butter blended into the flour.

  3. Add the cold water and mix in with a fork if by hand, or a few pulses of the food processor.  When the dough just comes together, pat it out into a flat disc, wrap it in plastic wrap and let it rest in the fridge for 30 minutes.

  4. After this time, take the dough out of the fridge, and roll it out between two pieces of parchment paper.  This makes rolling so much easier than using flour or rolling between plastic wrap.  You want to roll it out so it's approximately a 13 inch circle.  

  5. Carefully transfer it to your pie plate without pulling or stretching the dough.  Turn the edges under to make a rim for the crust.  Crimp the edges or use the back of a fork to press marks in.

  6. Put the pie plate with the uncooked crust in it in the freezer for 10-15 minutes while you heat up the oven.

  7. Turn the oven on to 375 degrees F.  Cover the crust with a piece of parchment paper and fill it about halfway with dried beans.  This will make sure the crust bottom doesn't puff up while it's baking.

  8. Cover the edges of the pie crust with bits of foil.  This will prevent the edges from getting too dark, while the middle cooks well.  Bake for 15 minutes on a rack below the middle rack.

  9. Remove from the oven, take out the beans and parchment paper (keep the foil on) and bake for another 15 minutes.

For the pie:

  1. Reduce the oven temperature to 350 degrees F.

  2. To prepare the filling, in a large bowl mix together with a whisk or fork the eggs, pumpkin puree, sugar, salt, milk, flour, cinnamon, ginger, cloves, nutmeg.

  3. That's it!  The filling is so easy.  Pour into the crust, making sure the foil still covers the edges of the crust.

  4. Bake for 45-60 minutes.  The length of time varies depending on your oven and on the type of pie plate you use.  Check in once in a while near the end.  It's done when it's set around the edges and still has a slight jiggle to the middle.  It will firm up more as it cools.  

  5. Let it cool a bit before you cut it.  You can even make this easy pumpkin pie the day before your Thanksgiving dinner or Christmas dinner, it will taste even better the next day!