Homemade Pumpkin Pie Recipe

Make a traditional Thanksgiving dessert with this homemade pumpkin pie recipe.

This adaptation of Libby’s pumpkin pie starts with a homemade flaky pumpkin pie crust and is full of smooth creamy pumpkin and warm spices.

The earliest recipes for pumpkin pie date to the 1600’s and are believed to have originated in France. While pumpkins were available to the pilgrims, pumpkin pie as we know it, was not popular in America until almost fifty years after the first Thanksgiving in 1621.

Thanks to modern conveniences, using a food processor to mix the pie crust and canned Libby’s pumpkin in the filling, this homemade pumpkin pie recipe is really easy to make.

Homemade Pumpkin Pie Recipe


Pumpkin Pie Crust

  • 6 tablespoons very cold unsalted butter
  • 1-1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons granulated sugar
  • 2-1/2 tablespoons very cold shortening
  • 3 to 4 tablespoons ice water
  • 1 egg white, lightly beaten

  • 3/4 cup firmly packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1 can (15 ounces) Libby’s pumpkin
  • 1 cup heavy cream
  • 3/4 cup milk
  • Whipped cream for topping, optional


1. Dice the butter and place it in the freezer until ready to use.

2. Make the pie crust. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening to flour mixture. Pulse 6 to 10 times, until the butter is the size of peas. With the machine running, pour the ice water (without the ice) down the feed tube and pulse the machine just until the dough begins to form a ball. Dump out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. On a well-floured surface, roll the dough into a 1/8-inch thick circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick. If the dough does stick, use a spatula to loosen and add more flour to the work surface. Fold the rolled dough in half, place in a 9-inch pie pan, and unfold to fit the pan, being careful not to tear or stretch the dough. Make a high fluted edge. Brush crust with egg white and chill until ready to fill.

4. Preheat oven to 425 degrees F.

5. In a small bowl, mix sugar, salt, cinnamon, ginger, cloves and nutmeg. Set aside.

6. In a large bowl, with mixer on medium speed, beat the eggs. Stir in pumpkin, sugar mixture, cream and milk. Pour mixture into pie shell.

7. Place pie on center rack of oven and bake for 15 minutes. Reduce the oven temperature to 350 degrees and continue to bake for 40 to 50 minutes or until a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack. Serve at room temperature or chilled. Top with whipped cream before serving, if desired.

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