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Easy Homemade Pumpkin Pie – Best Light & Fluffy Recipe

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This Light & Fluffy Homemade Pumpkin Pie from Scratch is a game changer. It has that classic, spiced flavor you crave but with a texture that feels almost like a pumpkin mousse baked into a flaky crust.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • 1 ¾ cups pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 2 large eggs, separated (room temperature)
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup heavy cream (cold)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the pie crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse meal with some pea-sized butter lumps. Drizzle in the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Form it into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). On a floured surface, roll the dough out to a 12-inch circle. Transfer to a 9-inch pie dish, trim edges, and crimp. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove paper and weights, then bake for another 5-7 minutes until the bottom looks dry and lightly golden. Set aside to cool slightly. Lower oven temperature to 350°F (175°C).
  3. Make the pumpkin filling base: In a large bowl, whisk together the pumpkin puree, brown sugar, egg yolks (save the whites), pumpkin pie spice, cinnamon, and salt until smooth. Slowly whisk in the heavy cream and vanilla extract. Set aside.
  4. Whip the egg whites: In a completely clean, dry bowl, beat the egg whites on high speed until stiff peaks form (about 3-4 minutes with a stand mixer).
  5. Fold and assemble: Take a large spoonful of the whipped egg whites and stir it into the pumpkin base to lighten it. Then, gently fold in the remaining egg whites using a rubber spatula until no white streaks remain. Pour the batter into the pre-baked crust.
  6. Bake: Bake for 45-55 minutes. The edges should be set, but the center will still jiggle slightly when shaken. If the crust is browning too quickly, tent edges with foil after 20 minutes. Let cool completely on a wire rack for at least 2 hours before serving.

Notes

For best texture, ensure pumpkin puree is at room temperature. The egg white bowl must be completely clean and dry. Do not over-fold the egg whites. Use an oven thermometer to check temperature. The center should jiggle like Jell-O when done. Cool completely before slicing.

Nutrition

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