This post may contain affiliate links. Please read our disclosure policy.
There’s nothing more comforting than a slice of Pumpkin Pie with a golden, flaky crust and smooth, spiced filling. This classic pumpkin pie recipe is simple, delicious, and perfect for the holidays, or any time you’re craving something cozy.
If you’ve been wondering how to make pumpkin pie from scratch, this is the one to try. It’s an easy pumpkin pie that’s rich, warmly spiced, and always a crowd-pleaser.
What Makes This Pumpkin Pie Work
This Pumpkin Pie is creamy, perfectly spiced, and full of rich pumpkin flavor. Made with simple ingredients, it’s the kind of pumpkin pie recipe you can count on for delicious results every time.
If you’re wondering how to make pumpkin pie from scratch, this is the one to try. It’s an easy pumpkin pie that tastes like it came from a bakery, without the fuss
What Goes Into This Pumpkin Pie
With just a few kitchen staples, you can whip up this luxurious sauce in minutes. Here’s what you’ll need for the creamiest, most foolproof Pumpkin Pie:
- Pumpkin Purée: Use pure canned pumpkin (not pumpkin pie filling) for a rich, velvety texture and deep pumpkin flavor.
- Heavy Cream: Thickens the filling beautifully and gives it a luxurious, custard-like finish. You can also use evaporated milk for a lighter option.
- Brown Sugar: A mix of light and dark brown sugar adds depth and a hint of molasses that pairs perfectly with the spices.
- Ground Cinnamon: The star spice of any pumpkin pie recipe, giving the filling its warm and familiar flavor.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make This Pumpkin Pie
- Preheat the Oven: Set your oven to 425°F (220°C). Prepare your 9-inch pie crust and place it into a pie dish. If it’s raw, prick the base with a fork a few times to prevent bubbling. Set aside.
- Make the Filling: In a large bowl, whisk the eggs and all three sugars until smooth. Add pumpkin purée, cream (or evaporated milk), vanilla, cinnamon, ginger, cloves, nutmeg, and salt. Whisk until fully combined.
- Fill the Pie Crust: Place the pie dish on a baking sheet. Pour the prepared filling into the crust, smoothing the top with a spatula if needed.
- Bake the Pie: Bake at 425°F (220°C) for 15 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 50 to 55 minutes.
- Check for Doneness: Insert a knife tip near the center; it should come out mostly clean with a bit of moisture. The center will be slightly jiggly like gelatin. Cover the crust edges with foil if they begin to darken.
- Cool and Store: Transfer the pie to a wire rack and let it cool for 2 hours. It will deflate slightly as it sets. Once cooled, cover and refrigerate for up to 3 days.
If you’re serving this for a holiday feast, it rounds out beautifully with a hot cup of Nutella Hot Chocolate or Dalgona Coffee. And if you’re going all in on dessert, a slice of Heavenly Chocolate Pecan Pie along with this Pumpkin Pie will take it to the next level.
Recipe FAQ’s
Your pie is done when it looks glossy on top and feels set around the edges, but still has a gentle wobble in the center. Don’t wait until it’s fully firm—it will continue to cook and set as it cools.
Cracks usually happen when the pie is overbaked. To prevent them, take it out of the oven while the center is still slightly jiggly. The residual heat will finish the job without drying it out
Absolutely. Cracks don’t affect the flavor one bit. And if you want to dress it up, just cover the top with a few decorative pastry leaves or a swirl of whipped cream.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Pumpkin Pie
Ingredients
- 3 eggs large
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar packed
- 1/4 cup dark brown sugar packed
- 15 ounce pure pumpkin puree canned, not pumpkin pie filling
- 1 cup heavy whipping cream thickened cream or evaporated milk
- 3 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 3/4 teaspoon salt
- 9 inch pie crust or store bought pie shell
Instructions
- Preheat oven to 425°F (220°C). Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling. Set aside.
- Whisk eggs and all of the sugars together until smooth. Add pumpkin puree, cream (or evaporated milk), vanilla, cinnamon, ginger, cloves, nutmeg and salt. Mix to combine well.
- Place prepared pie shell onto a baking sheet. Pour filling into shell and bake pie for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for a further 50-55 minutes, or when a knife tip inserted in the middle comes out relatively clean but still a little wet. The centre of the pie should be a little jiggly like jello.If the edges of the crust start to become too dark, cover with a thin strip of foil.
- Transfer to a wire rack and let cool for 2 hours. (The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten while it cools.)
- To store: Cover room temperature pie loosely with plastic wrap. Refrigerate for up to 3 days.
Notes
PUMPKIN PUREE
There are two ways you can make your own pumpkin puree from scratch.- ROAST: Halve a small 2 pound pumpkin vertically through the stem. Use a mental spoon to scrape out the seeds and strings. Arrange pumpkin, cut side down on a lined baking sheet. Roast, uncovered at 350°F (175°C) until fork-tender (1 hour). Allow to cool. Scrape flesh from skin and puree flesh in a food processor or blender in batches of two or three, depending on the size.
- STEAM: Chop pumpkin into large chunks (about 2-3 inches) and steam until fork-tender. Blend as mentioned above.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have a recipe for homemade broccoli cheese soup?
What a beautiful pie! Pumpkin is my favorite!