How to Make Pumpkin Pie
How to Make the Perfect Pumpkin Pie from Scratch
The leaves are changing, the weather’s getting cooler and the kitchen’s full of friends, family and fall flavors. That’s right, pumpkin season is in full swing, and it’s time to celebrate with everyone’s favorite pie. Whether you're a seasoned baker or a total beginner, nailing that flaky crust and sweet spiced filling is easy with our classic pumpkin pie recipe and how-to guide. So, finish that latte and roll up your sleeves because we’re making the perfect pumpkin pie.
Classic Pumpkin Pie Ingredients
The first step to making a delicious pumpkin pie from scratch is understanding the role of each basic ingredient:
| Ingredients | Why It's Needed |
|---|---|
| Flour | A key component in pie crust, flour provides structure and helps bind everything together. |
| Butter | Butter adds richness to the crust, giving it that classic texture we all know and love. For the perfect crust, keep your butter refrigerated until you’re ready to mix your ingredients. This will allow little pockets of butter to form in the dough that will melt and steam when baked, resulting in a more tender, flakier crust. |
| Ice‑cold Water | Water binds dry crust ingredients, allowing it to hold its shape. Use ice-cold water when making your pie crust for the best results. |
| Pumpkin | Your pumpkin is the heart and soul of your pie, giving your filling its creamy texture and fall flavor. Choose a canned purée, like Kroger Brand 100% Pure Pumpkin, to achieve the perfect consistency and flavor. |
| Eggs | Eggs bind the filling ingredients together, giving structure to each slice. For the smoothest consistency, use room temperature eggs. |
| Sugar, Spice and Everything Nice | A pinch of salt in the crust balances the sugar in the filling, which elevates the earthy flavor of pumpkin. Pumpkin pie spice infuses the filling with all the cozy autumn flavors in 1 convenient step, and a touch of vanilla ties it all together with an aromatic warmth. |
| Dairy | Dairy ingredients lend creaminess and richness to the filling without weighing it down. Evaporated milk, heavy cream and milk are common choices. |
Once you understand the function of each basic ingredient, you can easily tailor the recipe to suit your dietary preferences and experiment with ingredients like natural sweeteners, vegan alternatives and gluten-free flour.
How to Make Pumpkin Pie Crust
Ready to make perfectly flaky pie crust? Follow these steps for fool-proof flakiness.
- In a large bowl, combine 1¼ cup of flour, ¼ teaspoon of salt and ½ cup of chilled butter, and mix until the mixture resembles coarse crumbs. Add 1 tablespoon of ice-cold water at a time until the dough starts to cling together. Cover the dough and refrigerate for at least 30 minutes. You can store the dough in the refrigerator for up to 3 days before baking.
- On a lightly floured surface, roll the dough into a 13” circle, and transfer it into a 9” pie pan or plate. Trim the edges and crimp them with your fingers. For a flaky crust, you’ll need to give your dough a break to rest. Set your crust in the fridge for 30 minutes. Don’t skip this step, or you may end up with a hard or chewy crust.
- Once the crust has been chilled, cover the pie plate with parchment paper, gently pressing the paper to meet the dough, and fill the covered pie crust with pie weights. This will keep the crust from sliding into the bottom of the plate as it bakes. If you don’t have pie weights, dry beans will work.
- Bake the crust at 425°F for 15-17 minutes. After the initial bake time, grab the pie from the oven and remove the pie weights or beans and the parchment paper. Continue to bake the pie crust, uncovered, for 2-3 more minutes, or until the crust appears dry and flaky.
More Tips for Making Your Crust
- To keep your butter as cold as possible, cut it into ¼" cubes just before using. If the butter cubes look like they’ve warmed up, pop them back in the fridge before adding to dough.
- Use a glass or stainless-steel mixing bowl to keep your ingredients nice and cold.
- Use ice water to make your dough, leaving out any ice cubes as you add it to the mixture.
For more tips, check out our complete guide to making a perfectly flaky crust.
How to Make Pumpkin Pie Filling
Now that you have a deliciously crafted crust, let’s get to the filling:
- In a large bowl, combine 1 can of Kroger Brand 100% Pure Pumpkin, 2 large eggs, ¾ cup of sugar, 2 teaspoons of pumpkin pie spice, 1 teaspoon of vanilla extract and ¼ teaspoon of salt. Whisk gently until just combined. Then, add 1 can of evaporated milk, and continue to whisk until the filling is smooth and creamy.
- Carefully pour the filling into the crust, and bake at 375°F for 45-55 minutes, or until pumpkin is set on the edges but jiggles slightly in the center. Let your pie cool for at least 4 hours before serving.
Even More to Be Thankful For
Visit our blog for even more fresh Thanksgiving inspiration, like our guide to all things stuffing, easy make-ahead sides, meal planning, recipes and more. Remember to check out our Thanksgiving shop for everything you need to host the holiday.