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5 from 1 vote

Best homemade pumpkin pie from scratch

This foolproof pumpkin pie is perfect for Thanksgiving – rich, silky and delicious. Make your pastry from scratch or use a store-bought pie shell.
Prep Time10 mins
Cook Time1 hr
Cooling time2 hrs
Total Time1 hr 10 mins
Course: Christmas /Thanksgiving
Cuisine: American
Keyword: best homemade pumpkin pie
Servings: 10 slices
Calories: 308kcal
Author: Lucy Parissi | Supergolden Bakes


For the pie crust

  • 140 g | 1 3/4 cups plain (all purpose) flour
  • 125 g | 4 1/2oz | 1 1/8 sticks cold unsalted butter , cubed
  • 50 g | 1/3 cup icing (powdered) sugar
  • 1 egg yolk
  • 2 tbsp milk
  • 1 tsp cinnamon
  • ¼ tsp salt

For the pie filling

  • 425 g (15oz) tin Libby’s pumpkin purée
  • 340 ml | 12oz full-fat evaporated milk
  • 135 g | 2/3 cup brown sugar
  • 2 large eggs
  • 2 teaspoons ANGOSTURA® orange bitters
  • dash of ANGOSTURA® aromatic bitters
  • 2 tbsp flour
  • 1 tbsp cornflour (cornstarch)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 small egg , lightly beaten for egg wash


Make the pie crust

  • Put the flour butter in the bowl of a food processor fitted with a metal blade. Pulse until the mixture resembles breadcrumbs.
  • Add the icing sugar, cinnamon and salt and pulse to combine.
  • Add the egg yolk and milk and mix until the dough just comes together.
  • Cover your worktop with two large pieces of cling film (plastic wrap) and tip the dough onto it. Use your hands to gather into a dish shape, kneading very lightly if needed.
  • Wrap and chill for at least an hour or longer. The dough needs to rest before being used.
  • Roll the dough out, between two large sheets of baking paper, until it forms a circle about 12 inches across.
  • Drape the pastry over 9-inch pie plate (or tin) and leave a border of one inch hanging over the edge. Cut any excess off – you can use it for decorations.
  • Tuck the pastry overhang under and use your fingers to crimp the edgeprettily. Place the pie plate in the fridge for 30 minutes.
  • Use any leftover pastry to cut out pretty decorative shapes. You can even use fresh leaves as a stencil guide or use leaf cutters.
  • Prick the bottom of the pie shell with a fork. Cover the pie with foil, letting hang over the edges, and fill with baking beans or dried pulses to weigh it down.
  • Transfer the pie onto a baking sheet and bake in a preheated oven at 180°C (350°F) for 15 minutes. If you have cut any decorations you can bake these at the same time, on a separate baking sheet, placed one shelf underneath the pie.
  • Carefully remove the weights and cook for a further 5-7 minutes. Your pie shell is now ready to use.

Make the pumpkin pie

  • Make your pie filling: lightly whisk the eggs in a bowl. Stir in the pumpkin puree, Angostura® orange bitters, vanilla and brown sugar.
  • Gradually stir in the evaporated milk flour and cornflour. Add a dash of Angostura® aromatic bitters and give a final stir, making sure to scrape against the bottom and sides of the bowl.
  • Pour the filling into the pie shell. Brush the edges of the pie with the egg wash.
  • Bake for 50 minutes to an hour, until the edges are set and the middle has a very slight wobble. You may need to cover the pie edges halfway through if they are colouring too much.
  • Cool the pie on wire rack for at least two hours then chill in the fridge unless you are serving. The pie will set further as it cools.
  • Add any pastry decorations on top of the pie and serve with cinnamon whipped cream.



Method if you are using a store-bought pie shell 
  1. Preheat oven to 220°C/ 425°F.
  2. Bake 15 minutes. Reduce temperature to 180°C/350°F. Bake 40-50 minutes or the edges are set and the centre has a little wobble.
  3. Cool pie on wire rack for at least 2 hours. Serve immediately or store in the fridge overnight.


Calories: 308kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 210mg | Potassium: 245mg | Fiber: 1g | Sugar: 23g | Vitamin A: 7105IU | Vitamin C: 2.4mg | Calcium: 134mg | Iron: 1.8mg