Homemade Pumpkin Pie Recipe

5 stars (2 ratings)

Homemade Pumpkin Pie Recipe

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.

Prep Time10

Cook Time1

Cooling Time4

Total Time5 10

Course: Dessert

Cuisine: American

Keyword: easy pumpkin pie recipe, homemade pumpkin pie, pumpkin pie, pumpkin pie recipe

Servings: servings

Calories: 297kcal

Ingredients

Pumpkin Pie

½ batch pie dough prepared & chilled
15 ounces pumpkin puree
¾ cup brown sugar lightly packed
3 large eggs
1 tablespoon pumpkin pie spice*
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 cup heavy whipping cream

Optional Candied Pecan Garnish

1 ½ cups pecans chopped
1 egg white (large)
2 tablespoons light brown sugar
2 teaspoons orange zest
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon kosher salt
⅛ teaspoon ground cloves

US Customary - Metric

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.

Video

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.

* Or use 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, and ¼ teaspoon each of ground allspice, ground nutmeg, and ground cloves.

**The filling will continue to firm up as it cools. If the crust is becoming too brown before the filling is cooked, cover the edges lightly with foil.

Nutrition