Homemade Pumpkin Pie Recipe
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Bursting with flavor, this pumpkin pie recipe is the best way to end your holiday meal! It's a household favorite- smooth, rich, and incredibly delicious on my homemade pie crust topped with sugared cranberries and whipped cream.
If you're a fan of pumpkin recipes, you've come to the right place- pumpkin bundt cake, pumpkin butter cake, pumpkin spice coffee cake, pumpkin scones, and pumpkin muffins. But the holidays wouldn't be complete without a massive slice of pumpkin pie with a heavy dollop of whipped cream.
Not only did this pumpkin pie recipe make it into my 20+ Thanksgiving dessert recipes, it's also included this 25 best pumpkin recipes.
A reader, Kaylee, commented: "LOVE this recipe!!!! I totally am going to add candied pecans to my pumpkin pie from now on! ★★★★★"
You'll Love This Pumpkin Pie Recipe
- Incredibly flavorful from classic spices
- A rich, smooth filling in a buttery, flaky pie crust
- A classic, no-fuss pie recipe that is guaranteed to be the star of the dessert table!
- Wonderful make-ahead recipe- save your own for the Thanksgiving turkey
Grab These Ingredients
- Pie Crust: You need one pie crust for this recipe. I highly recommend my pie crust recipe or your favorite, even store-bought works too!
- Pumpkin Puree: Canned pumpkin puree works best as there's less moisture than fresh pumpkin puree, DO NOT mistake it for pumpkin pie filling. If you use fresh, blot to remove excess water.
- Heavy Cream: I highly recommend using heavy cream for the best results, it adds wonderful creaminess to the pie.
- Eggs: The 2 eggs help bind the ingredients together.
- Brown Sugar: Using brown sugar helps sweeten the pie and also adds more flavor from the molasses.
- Vanilla Extract: Adds flavor.
- Spices: The fall classics are all here in this pumpkin pie- cinnamon, nutmeg, cloves, and ginger, with a pinch of salt to balance the sweetness.
How To Make Pumpkin Pie From Scratch
Step 1: Roll out the pie dough about 2 inches larger than your pie dish. Tightly press the dough into the sides and crimp or flute the edges.
Step 2: Add pie weights to the pie crust and par-bake for 10 minutes, then remove the weights and bake for an additional 5 minutes.
Step 3: Whisk together the pumpkin puree, brown sugar, vanilla extract, and spices to a large bowl.
Step 4: Whisk in the eggs until fully combined.
Step 5: Carefully whisk in the heavy cream, increasing speed until combined.
Step 6: Carefully pour the pumpkin pie filling into the par-baked crust. Bake for about 1 hour until the edges are set.
FAQs
The trick is to par-bake the crust, no matter if it's homemade or store-bought, which will allow the crust to get a jump start on cooking and finish as the filling cooks.
Yes! This creates vents for the steam to escape through otherwise the pie crust will bubble.
I highly recommend using Libby's pumpkin puree, do not mistake this for pumpkin pie filling as it's the most consistent in quality.
More Holiday Pies
Ingredients
Pumpkin Pie
- ½ batch (0.5 batch) pie dough, prepared & chilled
- 15 ounces (425.24 g) pumpkin puree
- 1 cup (357 g) heavy whipping cream
- ¾ cup (165 g) brown sugar, lightly packed
- 3 large eggs
- 1 tablespoon pumpkin pie spice*
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) kosher salt
Optional Candied Pecan Garnish
- 1 ½ cups (148.5 g) pecans, chopped
- 1 egg white, (large)
- 2 tablespoons light brown sugar
- 2 teaspoons orange zest
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ¼ teaspoon (0.25 teaspoon) ground ginger
- ¼ teaspoon (0.25 teaspoon) kosher salt
- ⅛ teaspoon (0.13 teaspoon) ground cloves
Instructions
- Preheat the oven to 425ºF.
- Roll the pie dough out (on a lightly floured work surface) to about 2-inches wider than the diameter of your pie dish.
- Line the pie dish with the dough, trim off any excess overhang, and crimp the edge.
- Layer a sheet of parchment or foil inside the unbaked crust and fill with pie weights or dry beans (or rice) to prevent it from puffing up as it par-bakes.
- Bake the crust until the bottom is just starting to brown (approx. 15 minutes).
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until combined.
- Pour the pumpkin pie filling into the par-baked crust.
- Bake for 15 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and continue to bake until set around the edges but still wobbly towards the center.**
- Cool completely for at least 4 hours before garnishing, slicing, and serving.
- For the optional candied pecans: Preheat the oven to 250ºF and line a baking sheet with parchment paper.
- Place the pecan halves and egg white in a medium bowl and stir to coat.
- Add the brown sugar, zest, spices, and salt, and toss to coat.
- Spread the pecans onto the prepared baking sheet in a single layer and bake until fragrant (approx. 50-60 minutes). The nuts will become crisp as they cool.
Notes
- Make Ahead Instructions: The pie dough can be made in advance and stored in the refrigerator for up to 3 days. It can also be par-baked up to 2 days in advance. The pumpkin pie can be made up to 3 days in advance- it tastes even better the day after!
- Freezing Instructions: This pumpkin pie freezes well for up to 3 months. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using.
- Pumpkin Puree: Canned pumpkin works best in this recipe as there is less moisture. If using fresh, drain before using to remove excess water.
Can I make this filling with a ginger cookie crusy
Sure!
Oh my goodness! I can almost taste this delicious pie! Thanks for sharing the recipe.