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.
Table of Contents
- You’ll Love This Pumpkin Pie Recipe
- Grab These Ingredients
- How To Make Pumpkin Pie From Scratch
- FAQs
- More Holiday Pies
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
Homemade Pumpkin Pie Recipe
Ingredients
Pumpkin Pie
- 1/2 batch (0.5 batch) pie dough, prepared & chilled
- 15 ounces (425.24 g) pumpkin puree
- 1 1/2 cups (357 g) heavy cream
- 3/4 cup (165 g) brown sugar, lightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons (1.5 teaspoons) ground cinnamon
- 1/2 teaspoon (0.5 teaspoon) ground ginger
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1/8 teaspoon (0.13 teaspoon) ground cloves
- 1/8 teaspoon (0.13 teaspoon) nutmeg,, freshly grated (or 1/2 teaspoon pre-ground)
Optional Candied Pecan Garnish
- 1 1/2 cups (148.5 g) pecans, chopped
- 1 large (1) egg white
- 2 Tablespoons (2 tablespoons) light brown sugar
- 1/2 teaspoon (0.5 teaspoon) ground cinnamon
- 1/4 teaspoon (0.25 teaspoon) ground ginger
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1/8 teaspoon (0.13 teaspoon) ground cloves
- 2 teaspoons orange zest
Instructions
- Make the pie crust through according to the directions. Or use your favorite pie dough or store-bought.
- Preheat the oven to 425ºF.
- Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into an 11-inch or 12-inch circle. (It should be 2 inches larger than your pie dish). Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9×2-inch deep pie dish. Tuck it into the edges with your fingers, making sure it's tightly pressed into the sides of the pie dish. Fold any dough overhang into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute with your fingers.
- Line the pie crust with parchment paper– crunch the parchment paper if needed to help shape it into the crust. Fill with pie weights (or dried beans or rice). Make sure the weights are evenly placed at the bottom of the pie dish. Par-bake for 10 minutes. Carefully remove the parchment paper and pie weights. Gently pierce the curst all over with a fork to create vents and return the crust, without the weights, to the oven for another 5 minutes or until the bottom is started to brown.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, vanilla extract, and eggs until combined. Add the cinnamon, nutmeg, ginger, cloves, salt, and heavy cream. Vigorously whisk until everything is combined.
- Carefully pour the pumpkin pie filling into the par-baked crust. Bake at 425ºF for 15 minutes, then keeping the pie in the oven, reduce the oven temperature to 350ºF and bake for an additional 40-45 minutes until the center is almost set and the edges are set. After about 20 minutes of baking, cover the edges of the crust with a pie crust shield or aluminum foil to prevent the edges from getting too brown. Begin checking for doneness at the 40 minute mark, and then every few minutes after.
- Once the pie is done, transfer to a wire rack and allow to cool completely for at least 4 hours at room temperature before garnishing and serving.
- For the optional candied pecans: Preheat the oven to 250ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the pecan halves and the egg white into a medium bowl. Stir to coat. In a separate small bowl, combine the brown sugar, cinnamon, cloves, ginger, salt, and orange zest. Add the spice mixture to the pecans, tossing to coat, until all pecans are evenly coated.
- Spread the pecans onto the prepared baking sheet into a single layer and bake for 50-60 minutes. Set the baking sheet on a wire rack and allow to cool completely– as the pecans cool they will crisp.
- Garnish as desired. Store cooled candied pecans in an airtight container for up to 1 week.
Notes
- Make Ahead Instructions: The pie crust can be made in advance and stored in the refrigerator up to 3 days. It can also be par-baked up to 2 days in advance. The pumpkin pie can be up to 3 days in advance– it tastes even better the day after!
- Freezing Instructions: The 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, blot before 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.