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Everyone will love this homemade pumpkin pie recipe from scratch! It is a classic American dessert that tastes incredible and is so easy to make.
This easy pumpkin pie recipe is filled with fall flavors and is the one pumpkin pie that is a must-bake dessert for Thanksgiving.
I make the pumpkin pie filling recipe using canned or fresh pumpkin puree with cream (or evaporated milk), brown sugar, white sugar, eggs, and warm pumpkin pie spice.
Pumpkin Pie Recipe
The most popular dessert at any Thanksgiving table is pumpkin pie. It has a creamy, pumpkin-based custard filling with the right amount of sweet and spice. Cinnamon, nutmeg, ginger, and cloves combine with the flavors of pumpkin and cream. Each bite melts in your mouth! I guarantee you and your guests will go for seconds after dinner.
If there’s one thing I look forward to at Thanksgiving, it’s pumpkin pie topped with a huge dollop of whipped cream.
So easy to make that it’s dangerous. I mean, make it once, and you’ll find yourself baking pumpkin pies more often than you think! Especially with those sugar and spice aromas wafting through your kitchen.
Ingredients
I bet you already have the ingredients for this pumpkin pie filling recipe ready in your kitchen cupboard or refrigerator!
- Eggs: Whisk the eggs with three different sugars until smooth.
- Sugars: Why three sugars? I love the dense texture brown sugar brings to this pumpkin pie, combining the deep flavor of molasses from both light and dark brown sugars. You’ll also notice the darker color they create when blended, which, to me, looks nicer when served on the table. I add white sugar for enough sweetness without adding too much molasses.
- Pumpkin puree: Mix this with pumpkin pie spice to give your pie a classic flavor, along with heavy cream (or evaporated milk), pure vanilla, and a pinch of salt.
Note: Please see the recipe card for full list of ingredients and measurements.
Pure Pumpkin Puree vs. Pumpkin Pie Filling
Make sure you grab a can of 100% pure pumpkin puree at the grocery store, not canned pumpkin pie filling. The cans sit right next to each other on the shelf and look almost identical, so it is an easy mistake to make.
- Pure pumpkin puree: This is simply cooked and pureed pumpkin with nothing else added. It gives you full control over the sweetness, texture, and pumpkin pie spice in your custard. You can also use homemade puree if you want a fresh pumpkin pie recipe. Just blot the extra liquid out with paper towels first so the filling does not turn watery.
- Canned pumpkin pie filling: This comes pre-sweetened and pre-spiced with stabilizers added. I skip this because it changes the texture of the custard and takes away that homemade flavor
Substitutions and Add-Ins
- Flavor add-ins: Stir one to two tablespoons of bourbon or dark rum into the batter with the teaspoons of vanilla extract for a depth of flavor, or add a pinch of black pepper to sharpen the spices.
- Heavy whipping cream vs. Evaporated milk vs. Coconut milk: I love using heavy whipping cream because the extra fat makes the custard thick and less likely to crack in the oven. If you want a traditional texture like Libby’s pumpkin pie recipe, you can swap it for evaporated milk. Just do not use condensed milk, which will make the filling way too sweet. For a dairy-free option, full-fat canned coconut milk works just as well.
- Spices: If you are out of store-bought pumpkin pie spice, mix your own using ground cinnamon, ginger, nutmeg, cloves, and a pinch of allspice.
- Crust options: Pour this filling into a homemade flaky crust, a store-bought pie shell, or a crumb crust made from crushed gingersnap cookies and melted unsalted butter.
How Do You Make Homemade Pumpkin Pie?
This pie comes together easily, even when making a pumpkin pie crust recipe from scratch.
If you are using a pre-made or store-bought pie shell, its even quicker.
If you’re not confident making homemade pie crust, I’m here to tell you it’s easier than you think. But for this pumpkin pie recipe, use whatever works for you.
All you need to do is:
- Roll out a homemade or store-bought pie crust to fit into a 9-inch pie dish (or buy a 9-inch pie shell).
- Trim the edges with a knife (if using a homemade pie crust).
- Decorate the edges (completely optional).
- Blind bake the pie crust before adding the pumpkin pie filling recipe to keep a flaky crust from getting soggy. This step is optional. Personally, I prefer the crust to get a little moist and soft while baking with the filling, but some people prefer a firmer pie base.
- Mix the pie ingredients in ONE BOWL; the filling comes together in minutes.
- Pour the pumpkin pie filling into the pie shell.
- Bake for about 45 to 50 minutes, until the center still has a slight jiggle. The residual heat will continue cooking it as it cools on a cooling rack until it sets.
You do not need any mixers or electric beaters, and your pumpkin pie is ready on the table in no time
Homemade Pumpkin Puree
An American brand works best for an American recipe. I use Libby’s because it is thick, consistent, and never watery.
Since I don’t live in America, I just ordered a few cans from Amazon. Still, I confess that in my last round of testing, while I was waiting for the cans to arrive, I followed my mom’s best advice: make everything from scratch.
There are two ways you can make your own pumpkin puree from scratch for a fresh pumpkin pie recipe:
- ROAST: Halve a small 2-pound cooking pumpkin for pie vertically through the stem. Use a metal spoon to scrape out the seeds and strings. Arrange the pumpkin cut-side down on a lined baking sheet. Roast uncovered at 350°F (175°C) until fork-tender (about 1 hour). Allow it to cool, then scrape the flesh from the skin and puree it in a food processor or blender in batches of two or three, depending on the size.
- STEAM: Chop the pumpkin into large chunks (about 2 to 3 inches) and steam until fork-tender. Blend as mentioned above.
I don’t recommend boiling, as the pumpkin will absorb too much water. You want a puree more on the drier side.
Decorations
There are so many different ways to decorate your pumpkin pie. My favourite way to decorate is by using leaf pastry cutters. Easy, fast; you don’t need to be an experienced baker to use them.
Just make sure you leave enough pie dough (or use a sheet of shortcut pastry) and cut out your leaves. Use them to decorate the crust, or the filling, or both. Add color if you want.
How to Know Pumpkin Pie Is Ready
Remove your pumpkin pie from the oven when it looks shiny and feels set to the touch. It should still have a slight jiggle right in the center.
The outer edges will be firmer, and a knife inserted near the edge should come out clean. Just keep in mind your pie will continue to cook while it cools to room temperature on a cooling rack on your kitchen counter.
How to Prevent Cracks
The best way to prevent cracks in your pumpkin pie is to avoid overbaking.
The center should still have a slight jiggle when you tap the sides of the pie dish (using oven mitts, of course).
The residual heat will continue to cook the center of the pie after you take it out of the oven, firming it up while it cools on a cooling rack.
If you do end up with a few cracks, don’t let that deter you. The flavors are still there, and that’s all that matters!
Besides, you can hide any flaws with pastry leaves.
Be generous with every slice of pumpkin pie, and add a huge dollop of whipped cream, because why not? I don’t think calories count on Thanksgiving.
What To Serve With Pumpkin Pie
While this pie with pumpkin tastes great on its own, adding a cold, creamy topping or setting it out alongside a few other holiday sweets makes dessert even better:
- Fresh whipped cream: I usually whip cold heavy whipping cream with two tablespoons of powdered sugar and a splash of vanilla until soft peaks form, then dust the top with a pinch of ground cinnamon.
- Crunchy toppings and caramel: Drizzle salted caramel over the top to bring out the brown sugar notes in the pumpkin pie filling recipe, or scatter toasted pecans and crushed gingersnap cookies for extra crunch against the smooth custard.
- Ice cream and drinks: A cold scoop of vanilla bean ice cream is always a classic choice, especially when you are eating leftovers the next day with a mug of hazelnut hot chocolate, frothy whipped coffee, or a glass of spiced holiday eggnog.
- A full holiday dessert table: I like to set this pie out alongside a fudgy chocolate pecan pie, a chocolate-swirled pumpkin cheesecake with an Oreo base, or cinnamon-sugar apple pie bowls topped with caramel.
FAQs
If you use a shallow store-bought pie shell, you might have a little extra batter left in the bowl. Pour the extra filling into greased ramekins or a muffin tin and bake them at 350°F (175°C) for 20 to 25 minutes.
Let the pie cool on a wire cooling rack for at least 2 to 3 hours before slicing. Even when the center has a slight jiggle out of the oven, the custard needs that cooling time to finish setting completely.
Yes, if you pull the pie out and realize the center is still liquid rather than softly set, slide it right back into the 350°F (175°C) oven for another 10 to 15 minutes. If the edges of your flaky crust are already browned, tent a strip of aluminum foil loosely over the rim so the pastry does not burn while the middle finishes cooking.
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Pumpkin Pie Recipe
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
- 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 the pie shell onto a baking sheet. Pour the filling into the shell and bake the 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.
- Transfer to a wire rack and let cool for 2 hours.
Video
Notes
Storage, Reheating, and Make-Ahead
Does pumpkin pie need to be refrigerated? Yes, once it cools completely on a wire rack (about 2 hours), you need to pop it in the fridge. Never cover the dish while the filling is still hot, or condensation will trap moisture and make your pastry soggy. How long does pumpkin pie last in the fridge? Wrap the cooled pie dish tightly with plastic wrap or store individual pieces of leftovers in an airtight container for up to 4 days. Do not push it past day 4 or 5, as the custard starts to weep and lose its texture. Can you freeze pumpkin pie? Absolutely. Let the baked pie cool completely, wrap the whole dish (or individual slices) tightly in two layers of plastic wrap followed by a layer of aluminum foil, and store it in the freezer for up to 1 month. Thaw it overnight in the refrigerator before serving so the crust does not get wet.- Make Ahead: This is one of my favorite holiday desserts to bake 1 to 2 days in advance. Giving the custard a full night in the refrigerator actually helps the teaspoons of cinnamon, ginger, and molasses flavors deepen and makes cutting clean wedges much easier the next day.
- Reheating: I love eating it chilled straight from the fridge, or you can let it sit on the counter for 30 minutes before serving. If you want to take the chill off a single piece, microwave it for 10 to 12 seconds so you do not overcook the egg custard
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some good points, but I have never blindly baked crust on any pie being baked and crimped crust is a no, fold excess back into pan leaving air pockets make for a flaky edge.