Homemade Pumpkin Pie (No-Fuss Greek Yogurt Crust)

Sharing is caring!

This homemade pumpkin pie has a flaky Greek yogurt crust and a silky spiced filling — plus exact high altitude adjustments so it turns out perfect every time.

This post may contain affiliate links. As an amazon associate I earn from qualifying purchases at no additional cost to you.

This homemade pumpkin pie is delightful — a flaky, Greek yogurt crust holding a silky, perfectly spiced pumpkin custard. No shortening, no lard, no 37-ingredient filling. Just real ingredients, a handful of pantry spices, and a crust that comes together with your hands in about ten minutes.

If you’ve made my Greek Yogurt Pie Crust before, this filling is the one I built to go with it. And because I bake at 7,053 ft, every single step below has the high altitude adjustment built right in — so you’re not left guessing why your pie cracked or your crust turned out tough.

This filling is actually my great-grandma’s recipe. She used to cook down and can her own pumpkin filling from scratch every fall — we’ve swapped that step for a can of pumpkin puree, and it’s still just as good. And unlike most pumpkin pie recipes, this one skips the canned evaporated milk entirely and uses heavy cream instead, for a richer, silkier custard.

High Altitude Tips

Crust oven temp: blind bake at 425°F instead of 400°F. This crust formula needs that 15–25°F bump at altitude to set before the butter melts out.

Filling oven temp: bake at 325°F instead of 350°F. Custard fillings at altitude actually need a lower temp than sea level, not higher — the lower air pressure makes moisture evaporate faster, so a hotter oven will crack and curdle the custard before the center sets.

Watch the time, not just the clock: altitude ovens run unevenly. Start checking at 55 minutes and use the doneness test below rather than pulling it at a fixed time.

Ingredients

For the Greek Yogurt Crust

• 1 cup all-purpose flour (+1 Tbsp for high altitude)
• 1/8 cup (2 Tbsp) granulated sugar
• 1 tsp salt
• 1/2 cup cold butter, grated
• 1/3 cup plain Greek yogurt

For the Pumpkin Filling

• 1 (15 oz) can pumpkin puree
• 2 large eggs
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon

Serve with a dollop of homemade whipped cream, or go all in with a scoop of cinnamon ice cream on the side — it’s the easiest way to make this feel finished.

Directions

Make the Crust

Add the flour, sugar, and salt to a large bowl and whisk to combine. Grate the cold butter straight into the bowl using a box grater, then work it in gently with your hands just until the mixture looks shaggy and coarse — you still want to see small bits of butter. Add the Greek yogurt and mix with a pastry cutter, your hands, or both, just until the dough comes together. If it feels dry, add flour 1–2 Tbsp at a time (see high altitude note above) rather than more yogurt.

On a lightly floured surface, roll the dough out and gently shape it into a 9-inch pie pan, crimping the edges however you like. Once shaped, pop the crust in the freezer while your oven preheats to 400°F (425°F for high altitude).

Blind Bake

Once the oven is fully preheated, pull the crust straight from the freezer, line it with parchment or foil, and fill with pie weights. Bake for 12–15 minutes, until the edges are just starting to turn golden.

Make the Filling

While the crust bakes, add the pumpkin puree, eggs, heavy cream, sugar, salt, nutmeg, ginger, and cinnamon to a bowl and whisk until completely smooth.

Bake the Pie

Pour the filling into your prebaked crust. Bake at 350°F (325°F for high altitude) for 55–75 minutes, watching closely toward the end. Use the doneness test below rather than relying on time alone — every oven (and every altitude) bakes a custard pie a little differently.

Cool

Let the pie cool completely on the counter, then chill for at least 2 hours before slicing. This is the step people skip and shouldn’t — a warm pumpkin pie won’t hold a clean slice.

Why This Recipe Works

The Greek yogurt in the crust does two jobs at once — it keeps the dough tender without shortening or lard, and it adds just enough tang to balance the sweetness of the filling. Grating the butter instead of cutting it in means you get even, tiny pockets of fat throughout the dough without overworking it, which is what gives you that flaky texture. And blind baking the crust before the filling goes in keeps the bottom from turning soggy under all that custard.

Tips

• Grate your butter straight from the fridge or freezer for the coldest, easiest-to-work-with pieces.
• Don’t skip the pie weights during the blind bake — without them, the crust will puff and slide down the sides.
• Let the filling cool at room temp for about an hour before moving it to the fridge, so the pie doesn’t sweat under plastic wrap.
• A glass or ceramic pie pan bakes more evenly than metal for a custard filling like this one.

Variations

• Spice it up: add a pinch of ground cloves or allspice alongside the nutmeg and ginger for a deeper, more old-fashioned flavor.
• Swap the cream: half-and-half works if that’s what you have on hand — the filling will be slightly less rich but still sets up fine.
• Serve it cold or slightly warm: this pie is genuinely good both ways. If you like it warm, let it sit out for 20–30 minutes after chilling rather than reheating it in the oven.
• Want a sourdough crust instead? My Sourdough Pie Crust swaps in beautifully here if you’ve got discard to use up.

Equipment

A few things that make this pie easier — I keep all of them, plus everything else in my kitchen, on my Amazon storefront:

• A box grater for the cold butter
• Ceramic pie weights (dried beans work too, but pie weights heat more evenly)
• A 9-inch glass or ceramic pie pan

Final Thoughts

This is the pumpkin pie I make every year without fail — real ingredients, no shortcuts, and a crust that actually holds together at altitude. If you make it, leave a comment and let me know how it turned out, and come find me on Instagram, Facebook, or YouTube — I love seeing your pies.