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: 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
1 cup heavy whipping cream
¾ cup brown sugar lightly packed
3 large eggs
1 tablespoon pumpkin pie spice*
1 teaspoon vanilla extract
½ teaspoon kosher salt

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 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.

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 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.

* 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