Best Pumpkin Pie Recipe

5. November 2020

Prep time: 45 minutes

Serves: 12

A classic recipe for fall season, but I could definitely eat it all year long! This pumpkin pie recipe is definitely the best go to recipe from scratch, very easy and it is so good. You can view the process of baking in my Instagram Highlight. It is the combination of this irresistible crust and the moist and creamy pumpkin filling, with the pumpkin spice flavor.

Homemade and easy Pumpkin Pie from scratch

Some people think that baking is complicated or making a dish or cake yourself takes extremely long. It definitely can, to some extent, but I am convinced that simple recipes are easy, simple and pretty fast to make and turn out in such deliciousness. This homemade pumpkin pie is the perfect example. Often there is not much needed to bake a delicious and outstanding cake or pie. What better way to consumer some veggies in form of a cake?

Growing up mostly in Germany I have never heard of pumpkin pies before actually visiting the United States, but then also through social media and American dominated platforms. In traditional German bakeries you will never find a pumpkin pie or another pastry similar to it. We have tarts and other cakes but usually no pumpkin pie, unless it is an American bakery. I definitely love diversity and trying out new recipes and other cakes from different countries.

Pumpkin Pie Crust and Filling

How to make a pumpkin pie. I’ll show you and give you the best tips and tricks here. It is a very easy pumpkin pie recipe, but not that fast to make, as it entails several stages of baking it. The preparation part exists of the preparation of the pumpkin pie crust and the pumpkin puree, since we don’t have canned pumpkin puree in stores, and additionally, I also prefer fresh and homemade pumpkin puree, as it is really easy to make.

First, let’s start from scratch with the best pumpkin pie crust. It only takes flour, sugar, butter, water and an egg yolk to make it. Simply putting those together, here it is important to not have the crust dough too soft, as it will be harder to fill it into the cake pan. Another aspect is the cooling time, once the dough for the crust is formed into a ball it should be cooled for at least an hour.


Meanwhile, the pumpkin puree can be made to also have it cooled down before adding to the pumpkin filling. Simply washing and cutting the Hokkaido pumpkin into pieces and boiling it in water until well softened. I did not remove the skin, because I used an organic pumpkin, but it can be done as preferred. Throw the softened pumpkin pieces into a food processor until it becomes a smooth puree.


Once the pumpkin pie crust has cooled, cover the cake pan with butter or spray oil and flour, roll it out and lay it into the cake pan. The overlapping crust ends can be folded in and with the help of thumb and index from the left and the index from the right hand put into a beautiful shape.

Second, the pumpkin pie filling is made of the fresh and cooled pumpkin puree, eggs, the famous pumpkin spice and a special ingredient, sweetened condensed milk. It sweetens the pie and contributes to a perfect moist and creamy consistency!

Pumpkin Pie Spice Recipe


This homemade pumpkin pie spice recipe is so easy and you only need four ingredients, nothing else needed, trust me! It contains of cinnamon, nutmeg, ginger and clove. If someone tells you, that you need more than these four, well they can, but these are all you need. One tablespoon of cinnamon, one fourth teaspoon of nutmeg and ginger and just one eighth of clove. That’s it and it is the perfect homemade pumpkin spice recipe, super easy!

Print Recipe

Best Pumpkin Pie Recipe

  • Preparation time: 45 minutes
  • Servings: 12


Pumpkin Pie Crust

  • 1 1/2 cup (250g) flour
  • 1/2 cup (100g) butter
  • 1/3 cup (80g) granulated sugar
  • 1 pinch salt
  • 1 egg yolk
  • 2 tbsp cold water

Pumpkin Pie Filling

  • 1 1/2 cup (450g) pumpkin puree, (hokkaido)
  • 1 1/2 cup (400g) sweetened condensed milk
  • 3 eggs
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp clove
  • 1 pinch salt

Whipped Cream Cheese Frosting

  • 1 cup (100g) cream cheese
  • 1/2 cup (100ml) heavy cream
  • 2 tbsp powdered sugar


Pumpkin Pie

    1. Wash and dice half of a medium-sized Hokkaido pumpkin and boil in water for about 10 minutes until well softened. Remove the water and process the pumpkin to a fine puree. Let the pumpkin puree cool down.
    2. Mix flour, sugar, butter, egg yolk and salt to a homogenous dough and form to a ball. The dough should be soft and not sticky and cool for about 1 hour fridge.
    3. Cover the 10 inch diameter pie cake pan with butter and cover with a light sheet of flour. Roll out the dough, put it into the pan and gently fold in the edges together. Create a beautiful pie crust in a wavy shape with the left thumb and index finger and the right index finger.
    4. Mix the pumpkin puree, sweetened condensed milk, the spices and eggs in a bowl and stir with a whisk and place on the dough.
    5. Bake the pumpkin pie at 320°F / 160°C for about 50 minutes until it turns a very light brown. Let cool down.
    6. Whip up the cream cheese, heavy cream and powdered sugar until stiff peaks and decorate the pumpkin pie with it, using a piping tip of your choice.

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