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 gooey butter cake, pumpkin spice coffee cake, pumpkin scones, and pumpkin muffins all take pride of place here. 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 store-bought kind 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, drain it first in a sieve to remove excess water.
- Heavy Cream: I highly recommend using heavy whipping cream for the best results, it adds wonderful creaminess to the pie.
- Eggs: Eggs help the filling to set.
- Brown Sugar: Using brown sugar helps sweeten the pie and also adds a deep, warm flavor.
- Vanilla Extract: Lends a sweet, floral fragrance.
- 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 to 15 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 until the edges are set but the center is still a little wobbly.
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.
You can if you'd like! That would create vents for the steam to escape through so the pie crust doesn't bubble up. I prefer just to weigh it down though, with pie weights, dry beans, or even a slightly smaller pan will work.
I highly recommend using pure pumpkin puree. Do not mistake this for pumpkin pie filling. Pumpkin pie filling contains spices and sugar, and we want to add our own!
More Holiday Pies
Ingredients
Pumpkin Pie
- ½ batch (0.5 batch) pie dough, prepared & chilled
- 15 ounces (425.24 g) pumpkin puree
- 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
- 1 cup (357 g) heavy whipping cream
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, dry beans (or rice), or just place a slightly smaller pan inside 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.
- Whisk in the cream until smooth and incorporated.
- Pour the pumpkin pie filling into the par-baked crust. (It's ok if the crust is still hot.)
- 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** (approx. 40 to 45 minutes more).
- 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 filled and baked 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.
Author
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Have a question about this recipe? Ask AI:
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.