Homemade Pumpkin Pie, the perfect pumpkin dessert for Thanksgiving: flaky, creamy, and spice-scented, perfect for a memorable festive table and beyond.
The Pumpkin Pie is the classic pumpkin dessert of Thanksgiving, capable of turning any table into a little moment of celebration. Its flaky crust and creamy, spiced filling always win over everyone, young and old, and the best part is that making it at home is easier than you think.
For the crust, you need just a few essential ingredients – flour, butter, iced water, and a pinch of salt – but the result is a golden, light shell, perfect for holding the rich filling of pumpkin, condensed milk, eggs, and warm spices like cinnamon, ginger, nutmeg, and cloves. The aroma that fills the kitchen while the pie bakes will have you feeling right in the Thanksgiving spirit, ready to impress friends and family.
You can serve it simply, with a dusting of powdered sugar, or accompanied by whipped cream or vanilla ice cream for an extra indulgent touch.
Whether it’s your first time or you want to perfect the classic version, this Homemade Pumpkin Pie will guide you step by step to a creamy, aromatic, and truly irresistible dessert, ready to conquer your Thanksgiving table and every special occasion.
At the end of the recipe, in the FAQ section, I’ve answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the contact form at the end of the page.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Autumn, Winter, Thanksgiving
- Energy 422.67 (Kcal)
- Carbohydrates 62.73 (g) of which sugars 46.28 (g)
- Proteins 8.24 (g)
- Fat 17.28 (g) of which saturated 10.85 (g)of which unsaturated 6.30 (g)
- Fibers 0.94 (g)
- Sodium 125.45 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Homemade Pumpkin Pie Ingredients
- 5.65 oz all-purpose flour
- 1 stick butter
- 3 tbsps water (iced)
- 1 pinch salt
- 14.8 oz pumpkin (flesh)
- 12.3 oz condensed milk
- 2 eggs
- 5.3 oz sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch nutmeg
- 1 pinch ground cloves
Tools
- Blender
- Baking Pan
Homemade Pumpkin Pie Recipe
Start preparing the pumpkin pie with the crust. Put the flour, cold cubed butter, and salt in the blender. Blend until you get a sandy mixture.
Add the water and blend again: in about a minute, the dough will come together.
Transfer it to the work surface, wrap it in cling film or parchment paper, and refrigerate for a couple of hours.
In the meantime, prepare the filling.
For this recipe, you can use canned pumpkin flesh available in stores or cook pumpkin in the oven or steam it; I opted for the latter.
Put the pumpkin, condensed milk, sugar, spices, and eggs in the blender.
Blend until smooth.
Don’t worry if it’s too liquid; it will thicken during baking.
Take the crust dough and roll it out on the work surface to a thickness of about 0.4-0.6 inches.
Transfer it to a pie or tart pan with a diameter of 9-10 inches, no larger.
Pour the filling onto the crust.
Now it’s time to bake the pumpkin pie: start with the oven in static mode at 428°F for 15 minutes. After this time, lower the temperature to 356°F and continue baking for another 35-40 minutes.
Take the Pumpkin Pie out of the oven and let it cool before serving.
Homemade Pumpkin Pie: The Classic Thanksgiving Pumpkin Dessert
Every bite of this Pumpkin Pie will give you the perfect balance between the flakiness of the crust and the creaminess of the filling, with that spice aroma that immediately reminds you of Thanksgiving. You can enjoy it as is or add a dollop of whipped cream or a scoop of vanilla ice cream to make it even more indulgent. All that’s left is to dig in with a spoon and let yourself be captivated by this delight!
Also try the Pumpkin and Amaretti Dessert
What spices can I use if I don’t have everything needed?
Cinnamon and ginger are fundamental. Nutmeg and cloves are optional but add that extra aromatic touch. You can adjust the quantities to your taste.
Can I make Pumpkin Pie without condensed milk?
Yes, you can substitute it with fresh cream or whole milk and a bit of sugar, but the filling will be slightly less sweet and creamy.
How can I decorate the Pumpkin Pie simply but effectively?
Besides the classic dusting of powdered sugar, you can create small patterns with whipped cream or add toasted pumpkin seeds: you’ll make your pie instantly more scenic and inviting.
Recipes for a Pumpkin-Based Menu
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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