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.
Of course it wouldn't be Thanksgiving without pumpkin pie!
Love the candied pecans along the crust! I wish you a happy Thanksgiving! 🙂
And to you too Maryanne! Thanks so much for stopping by and for the sweet wishes!
Allie, this looks fantastic! Love those pecans and the way you did that adorable crust - winning combination for sure!
Thank you so much Roxana! Happy Thanksgiving to you and your family!
I actually never had and, obviously, made a pumpkin pie. Every year I say, this time I will make it, but other things always come first. Even if I don't know how it should taste, yours looks delicious. I love the pecan topping!
Oh gosh you need some pumpkin pie in your life, Kristina! This recipe is pretty basic so I'm sure it would be a good starting point for you. I hope you get a chance to try it- and if you do, don't forget the whipped cream!
Now this is a pumpkin pie recipe I can get down with!
Julianne you're the sweetest! Thanks so much girlfriend 😉
It's not Thanksgiving without pumpkin pie for me, and I love this version with the candied pecans! Gorgeous pie, Allie! 🙂
Thank you so much Marcie! I hope you have a wonderful Thanksgiving, friend!
This pie makes me happy and I'm not even your guest. I love the addition of the candied pecans. It looks incredible!
You'll just have to come over and have some, Jessie! I'm sure there will be plenty to go around 😉 Thanks so much and happy Thanksgiving!
I have pumpkin on the mind too! Mr J just asked for a classic pumpkin pie and I made it this week. Now I wish I added crunchy pecans on top. Gorgeous!
Great minds! I'm sure your version is incredibly delicious, just like everything else you make!! Thank you so much Zainab and happy Thanksgiving to you, Mr. J, and that loveable little boy of yours!
this is stunning, and the crunch of those pecans really makes all the difference!
Thank you so much Sue! I really loved the contrast of the crunchy pecans. So glad you stopped by; hope you have a great week 🙂
Yes! to this delish pie. This is the one I'll be sharing. Thanks!
Hooray! So happy you found something that works for your roundup. Thank you so much for sharing! Happy Thanksgiving, friend!
Allie, you have OUTDONE yourself! I'm ready to eat this now! How you did your crust is just so beautiful. I think I'll do that to mine as well.
Thank you Heather! I usually just do a crimped edge, but a lot of times it gets wonky in the oven so I thought I'd try something different this time. I'm so glad you like it! Thank you so much for the awesome feedback; have a great week!
This is such a fun twist on pumpkin pie! I can't go thanksgiving without atleast a small slice of pumpkin pie! But with the candied pecans on top, even better! My only problem would be eating all the pecans before putting them on the pie!
I definitely had trouble with that too! Luckily I had quite a few extra, plenty for snacking! Thanks so much for stopping by Aimee, and for the sweet comment. Hope you have a happy Thanksgiving!
LOVE this recipe!!!! I totally am going to add candied pecans to my pumpkin pies from now on!
Yay! And don't forget the whipped cream too! Thanks so much Kayle, and I hope you have a wonderful Thanksgiving 🙂
That candied pecan topping looks seriously delicious 🙂
Thank you so much Medha! We really loved the added crunch 😉
I can't believe Thanksgiving is less than a week away either! And I'm right there with you with the menu planning- I have a vague idea of our menu in my mind but haven't had time to sit down and really plan it yet. This pumpkin pie is beautiful! I'd love a big slice for breakfast right now!
Gosh I wish I had some for breakfast too! That's a really good idea 🙂 Thanks for the sweet comment Kristine and have fun planning your menu! xo
I made something similar but with Sweet Potato Pie and a Pecan topping. I think I for Pumpkin Pie more and this looks great. I think I might have to make this one too. Ill let you know how it turns out!
Sweet potato pie with pecans sounds incredible!!! Wish I had thought of that 😉 Thanks Nicole!