Easy Homemade Pumpkin Pie from Scratch in 30 Minutes
A quick and easy homemade pumpkin pie that comes together in just 30 minutes of active time, with a press-in crust and silky, spiced filling. Perfect for weeknight cravings or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour (spooned and leveled)
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 3–4 tablespoons ice-cold water
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream (or half-and-half)
- 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, whisk together flour, salt, and sugar. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Add 3 tablespoons ice water and mix until dough forms; add fourth tablespoon if needed. Press dough evenly into a 9-inch pie dish, prick bottom with fork, and bake for 12 minutes. Set aside to cool slightly.
- While crust bakes, melt butter for filling in a small saucepan over medium heat. Swirl occasionally until it foams, then brown specks appear and it smells nutty. Remove from heat immediately and pour into a heatproof bowl to stop cooking.
- In a medium bowl, whisk together pumpkin puree, both sugars, eggs, and vanilla until smooth. Slowly pour in browned butter while whisking. Add heavy cream, pumpkin pie spice, and salt; whisk until completely combined and silky.
- Pour filling into pre-baked crust. Smooth top with spatula. Bake at 375°F (190°C) for 40-45 minutes, until edges are set and slightly puffed but center still jiggles slightly when shaken.
- Place pie on a cooling rack and cool to room temperature (about 2 hours). Do not cut while warm. Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use canned pumpkin puree (not pumpkin pie filling). Brown the butter for extra depth. Let crust cool before adding filling to avoid soggy bottom. Bake on bottom rack for even cooking. The center should jiggle slightly when done; it will set as it cools. Pie tastes even better the next day.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 22
- Sodium: 320
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: pumpkin pie, easy pumpkin pie, homemade pumpkin pie, quick pumpkin pie, from scratch, fall dessert, Thanksgiving