Easy Pumpkin Pie
This homemade pumpkin pie recipe is the best I’ve ever made! With a golden, flaky pie crust filled with the easiest, most delicious pumpkin pie filling, your search for the perfect pumpkin pie is over. I love homemade pumpkin pie, especially using this recipe. The filling is outrageously simple and made with heavy cream instead of sweetened condensed milk, which makes it super rich and creamy. This pie’s filling can be made in under 5 minutes and tastes amazing. You can use canned pumpkin (it’s excellent!) or make your pumpkin pie from scratch with homemade pumpkin puree. This recipe is a keeper! Key Ingredients Pie Crust: You can use your favorite homemade pie crust or a store-bought one. I love using my homemade butter pie crust for this classic pumpkin pie. It hasn’t failed me yet. Pumpkin: This pie recipe works well with either canned or homemade pumpkin puree. I love using canned puree (I use Libby’s), but making your own fresh pumpkin puree is easy and means your pie is 100% homemade. Plus, when you make your own puree, you get to roast the pumpkin seeds! If you prefer sweet potatoes, I highly recommend our sweet potato pie. Eggs: I use 3 eggs to help the pumpkin pie filling set up. They also add a rich flavor that you’ll love. Sugar: This pie is less sweet than other pumpkin pie recipes. I hold back on the sugar but love using both granulated and brown sugar together. The brown sugar adds a bit of extra flavor. Cream: Instead of sweetened condensed milk, I use heavy cream, which makes the pie filling super smooth, rich, and delicious. Spices: I like tasting the pumpkin in the pie, so I don’t go overboard with my spices. I love using vanilla, cinnamon, ginger, ground cloves, and some salt. Since publishing this recipe, we have shared our pumpkin pie spice blend, which you can use in our recipe below (tips are below the recipe). Pie Crust: You can use your favorite homemade pie crust or a store-bought one. I love using my homemade butter pie crust for this classic pumpkin pie. It hasn’t failed me yet. Pumpkin: This pie recipe works well with either canned or homemade pumpkin puree. I love using canned puree (I use Libby’s), but making your own fresh pumpkin puree is easy and means your pie is 100% homemade. Plus, when you make your own puree, you get to roast the pumpkin seeds! If you prefer sweet potatoes, I highly recommend our sweet potato pie. Eggs: I use 3 eggs to help the pumpkin pie filling set up. They also add a rich flavor that you’ll love. Sugar: This pie is less sweet than other pumpkin pie recipes. I hold back on the sugar but love using both granulated and brown sugar together. The brown sugar adds a bit of extra flavor. Cream: Instead of sweetened condensed milk, I use heavy cream, which makes the pie filling super smooth, rich, and delicious. Spices: I like tasting the pumpkin in the pie, so I don’t go overboard with my spices. I love using vanilla, cinnamon, ginger, ground cloves, and some salt. Since publishing this recipe, we have shared our pumpkin pie spice blend, which you can use in our recipe below (tips are below the recipe). Find the full recipe with measurements below. How to Make My Favorite Pumpkin Pie Our pumpkin pie filling takes less than 5 minutes to make. You’ll whisk the pumpkin, eggs, sugar, cream, and spices until blended. Tip 1: Use a great pie crust. For our crust, I use my butter pie crust, which you can make well in advance (I’ve shared make-ahead tips in my pie crust recipe). This is a single-crust pie, so you’ll need to roll out enough pie dough to fit into the bottom of your pie dish (watch the video to see how I do it). Then, you’ll pour in your pie filling and bake! Tip 2: Don’t blind bake the crust. I do not blind-bake my crust for pumpkin pie. Blind baking means partially cooking the crust before adding the filling, which helps it stay crisp and flaky. I actually LOVE the more soft and tender bottom crust when you don’t blind-bake the crust in this pumpkin pie recipe. The bottom of the crust is golden and flaky, but where the crust and filling meet, it’s softer and tender. If you’d prefer to bake blind, feel free! I have shared tips for blind baking the crust in my pie crust recipe. Tip 3: Use two oven temperatures. I use two oven temperatures when baking pumpkin pie. First, I preheat my oven to 425°F. The pie bakes for 15 minutes, and then I reduce the oven temperature to 375°F for the remaining bake time. Tip 4: Cool your pie. From there, you want to cool your pie to room temperature and, if you have the option, refrigerate it overnight. I do this with both pumpkin and sweet potato pie. Refrigerating overnight improves the texture of the custard filling. It also makes this pie perfect to make in advance! I love making this pie for Thanksgiving. For more classic Thanksgiving recipes, see my favorite apple pie, this incredible homemade apple cobbler. I also have to share this garlic herb butter turkey with you (it seriously makes the best Thanksgiving turkey). Easy Pumpkin Pie PREP 30 mins COOK 1 hr TOTAL 1 hr 30 mins PREP 30 mins COOK 1 hr TOTAL 1 hr 30 mins I love this easy, homemade pumpkin pie recipe. You can use canned pumpkin or our homemade pumpkin puree to make a fresh pumpkin pie from scratch. I prefer a lightly spiced pie. For more spice, increase the cinnamon and ginger a little. Makes 1 (9-inch) pie Watch Us Make the Recipe You Will Need 1 (9 inch) single crust homemade pie crust, our recipe makes enough for 2 single crust pies 3 large eggs 1/2 cup (100g) granulated sugar 1/3 cup (65g) light brown sugar 1 (15oz) can of pure pumpkin puree or 2 cups (440g) homemade pumpkin puree 3/4 cup (175ml) heavy whipping cream 1 teaspoon vanilla extract 1 ½ teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon fine sea salt Homemade whipped cream, for serving Directions Prepare Crust 1Roll out half of the pie dough to fit a 9-inch pie dish (keep the remaining dough chilled). To prevent sticking, sprinkle flour on your work surface and rolling pin. Roll from the center outwards for even thickness, lifting and rotating the dough by a quarter turn as you go. Check the size by inverting the pie dish over the dough (it should be about 2 inches larger). 2Carefully place the dough into the pie dish without stretching it, and trim the edges to within 1 inch of the dish. Refrigerate while you prepare your filling. Prepare Crust 1Roll out half of the pie dough to fit a 9-inch pie dish (keep the remaining dough chilled). To prevent sticking, sprinkle flour on your work surface and rolling pin. Roll from the center outwards for even thickness, lifting and rotating the dough by a quarter turn as you go. Check the size by inverting the pie dish over the dough (it should be about 2 inches larger). 2Carefully place the dough into the pie dish without stretching it, and trim the edges to within 1 inch of the dish. Refrigerate while you prepare your filling. Pumpkin Pie Filling 1Whisk the eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt. Whisk until well blended. Pumpkin Pie Filling 1Whisk the eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt. Whisk until well blended. Bake the Pie 1Preheat the oven to 425°F (218°C). Set aside a large baking sheet. 2Place the pie dish on your baking sheet. Pour the pumpkin filling into the pie shell. 3Bake the pumpkin pie at 425°F (218°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake for 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie is baking, the top of the crust becomes too dark, cover it with a thin strip of aluminum foil. 4Cool completely on a wire rack for 2 to 3 hours or until room temperature. Serve or refrigerate overnight (the pie sets even more after a night in the fridge). 5Cut into eight wedges and serve alone or topped with whipped cream. Bake the Pie 1Preheat the oven to 425°F (218°C). Set aside a large baking sheet. 2Place the pie dish on your baking sheet. Pour the pumpkin filling into the pie shell. 3Bake the pumpkin pie at 425°F (218°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake for 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie is baking, the top of the crust becomes too dark, cover it with a thin strip of aluminum foil. 4Cool completely on a wire rack for 2 to 3 hours or until room temperature. Serve or refrigerate overnight (the pie sets even more after a night in the fridge). 5Cut into eight wedges and serve alone or topped with whipped cream. Adam and Joanne's Tips Storing: Since pumpkin pie has eggs and cream, we recommend storing it in the refrigerator unless you are serving it. It can sit out at room temperature for 2 hours. Homemade pumpkin pie will last in your refrigerator for up to three days. As a bonus, the texture of the filling improves after some time in the fridge. Freezing pumpkin pie: Let it cool completely, then wrap it tightly in foil before freezing. Freeze for up to 3 months. Thaw frozen pumpkin pie overnight in the fridge. How to tell when pumpkin pie is done: Take the pie out of the oven when the majority of the pie looks shiny and set on top. It should jiggle a little like jello, but not much more. The middle will still look wet on top. It will continue to cook as the pie cools on the counter. As a final test, grab a toothpick or thin knife, then plunge it into the pie, about 2 inches from the edge. If it comes out clean, the pie is done. Pumpkin pie spice: Substitute 2 ¼ teaspoons pumpkin pie spice for the cinnamon, ginger, and cloves. Here’s our homemade pumpkin spice blend. The nutrition facts provided below are estimates. Storing: Since pumpkin pie has eggs and cream, we recommend storing it in the refrigerator unless you are serving it. It can sit out at room temperature for 2 hours. Homemade pumpkin pie will last in your refrigerator for up to three days. As a bonus, the texture of the filling improves after some time in the fridge. Freezing pumpkin pie: Let it cool completely, then wrap it tightly in foil before freezing. Freeze for up to 3 months. Thaw frozen pumpkin pie overnight in the fridge. How to tell when pumpkin pie is done: Take the pie out of the oven when the majority of the pie looks shiny and set on top. It should jiggle a little like jello, but not much more. The middle will still look wet on top. It will continue to cook as the pie cools on the counter. As a final test, grab a toothpick or thin knife, then plunge it into the pie, about 2 inches from the edge. If it comes out clean, the pie is done. Pumpkin pie spice: Substitute 2 ¼ teaspoons pumpkin pie spice for the cinnamon, ginger, and cloves. Here’s our homemade pumpkin spice blend. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 slice (1/8th of pie) / Calories 365 / Protein 6 g / Carbohydrate 38 g / Dietary Fiber 2 g / Total Sugars 21 g / Total Fat 22 g / Saturated Fat 13 g / Cholesterol 131 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us