This Pumpkin Pie will have you kickin’ every store-bought pie to the curb for good boos! It’s got a silky-smooth filling rich with pumpkin, nutmeg, and cinnamon goodness, AND a buttery, flaky crust. I know y’all have probably picked up a Walmart pie or two before (been there!), but it’s time to step up your game and make this beauty from scratch.
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Forget Spring, Winter, or even the Fall boos, the only season that matters is PIE season. Specifically, holiday pie season. Every year like clockwork, I find myself itching to bust out my pie dish and get to whipping up pecan, apple, and sweet potato pies until I burst at the seams!
This year, I’ve been especially craving a classic pumpkin pie. Subtly sweet, creamy, buttery, and perfectly spiced, this easy pumpkin pie recipe is going to change the way you dress that holiday table. Move over sweet potato, we need some room!
Even if you think you’ve had this one before, I promise that you haven’t had it like THIS! Let’s get bakin’!
The Lowdown on This Pumpkin Pie
Cuisine Inspiration: American Classic
Primary Cooking Method: Baking
Dietary Info: A merry delight for vegetarians and anyone who just loves a dang good pie!
Key Flavor: Pumpkin Spiced Bliss
Skill Level: Easy Peasy Pumpkin Squeezy!
Unmatched Creaminess
This ain’t just any ol’ pumpkin pie boos, it’s cloud-nine creamy! Why? My secret ratio of pumpkin to cream. Savor every. Single. Bite.
Crisp Crust
Let’s talk about the crust for a sec… It’s pure texture, baby! The perfect base for that rich, creamy filling that won’t leave you with a soggy bottom. Nobody wants that!
Easy Ingredient List, Easy to Make
No fancy-schmancy stuff here! You’ll find every ingredient in your local grocery store, no treasure map needed. Plus, this homemade pumpkin pie ain’t gonna have you sweatin’ in the kitchen all day. You’ll have it mixed, poured, and baked in zero time.
Ingredients you’ll need to make Pumpkin Pie
- Pie Crust: For this recipe, I’m using my tried and true Flaky Pie Crust! Crispy, buttery, and oh so delicious, this crust has been my go-to for years. In fact, this recipe came straight from the legend herself: Big Mama. You’ll also find the ingredients for it down in the recipe card. But if you have a preferred recipe, or you need to take the frozen crust shortcut… I fully support you boo! This is your party, celebrate how you want to.
- Pumpkin Purée: I’m going with canned pumpkin because it’s easy and consistent. If you’ve got fresh pumpkin on hand, feel free to roast and purée it yourself, but canned works like a charm.
- Eggs: These are gonna give our homemade pumpkin pie that rich, custardy texture. Make sure they’re at room temp so everything mixes up nice n smooth.
- Dark Brown Sugar: Adds a deep, molasses-like sweetness that pairs great with the pumpkin. If you’re out, light brown sugar will do.
- Vanilla Extract: A splash of vanilla really brings out the warmth in the spices and pumpkin.
- Cornstarch: The thickening agent to keep that filling creamy and smooth.
- Ground Cinnamon: When it comes to spice, this is the star of the recipe! Make sure yours is fresh for that perfect warm flavor.
- Ground Ginger, Nutmeg, and Cloves: These spices are what give pumpkin pie its signature flavor. They each add their own layer of spice.
- Kosher Salt: Brings out all the sweetness in the pie.
- Ground Black Pepper: Just a pinch to balance the sweetness. It sounds odd I know, but trust me, it works!
- Heavy Whipping Cream: Adds richness and helps create that luscious, creamy filling.
- Whole Milk: Keeps the filling light and smooth.
- Turbinado Sugar: For sprinkling on top before the final bake. To me, it’s what makes this the best pumpkin pie recipe out there.
How to make Pumpkin Pie
What to serve with homemade pumpkin pie
- Get Saucy: Drizzle some of my homemade caramel sauce (or my vegan caramel sauce) over each slice for an extra layer of sweetness.
- Top It Off: A dollop of fresh whipped cream is a MUST on top of any homemade pumpkin pie slice.
- Scoop It Up: A warm slice of pumpkin pie just begs for a scoop of ice cream on the side. Vanilla is my go-to, but you can mix it up with coffee or even a scoop of apple pie ice cream.
- More Pie, Please: Why stop at just one pie? Round out your dessert table with some other classics like pecan pie or Big Mama’s sweet potato pie.
Recipe Substitutions
- Cornstarch: If you’re runnin’ low on cornstarch, don’t panic boo! Just swap it out for some all-purpose flour. It’ll thicken your pie up just fine, though it might not be as silky smooth.
- Heavy Whipping Cream: Half-and-half can step in if you don’t have heavy whipping cream in the fridge. Your pumpkin pie will still be delicious, just a tad lighter.
- Whole Milk: If you wanna take your pie to the next level of richness (yup, it’s possible!), swap out that whole milk for evaporated milk.
- Dairy-Free: Need to keep this easy pumpkin pie recipe dairy-free? Use full-fat coconut milk or almond milk instead of cream and milk. The texture will be a bit different, but it’ll still keep that pumpkin flavor front and center.
Recipe Variations and Additions
- Spice It Up: I’m telling ya, add some cardamom or allspice to the mix. I often add a pinch of allspice, and oh honey, the autumn flavors just POP in a whole new way.
- Boozy Pumpkin Pie: For an adults-only version, add a splash of bourbon or dark rum to the filling. It gives the pie a lil’ extra warmth, just don’t tell the kiddos!
- Nutty Crunch: Stir in some chopped pecans or walnuts into the filling or sprinkle them on top before baking if you’re all about that crunch!
- Chocolate Dream: Chocolate and pumpkin together? YES please! Drizzle some melted dark chocolate over the top of the pie before it sets. You’ll thank me later.
Expert Tips and Tricks for making the best pumpkin pie recipe
- Pre-Bake the Crust: To avoid that dreaded soggy bottom, you gotta pre-bake your crust. Just line it with parchment paper, add some pie weights, and bake it for about 10 minutes before adding the filling. Easy, y’all!
- Check Your Pumpkin: Double-check the label before you grab that can of pumpkin purée, you don’t wanna end up with pumpkin pie mix by mistake. That mix already has spices in it, and it’ll throw off your whole recipe. I’ve learned the hard way a couple of times.
- Let It Cool Completely: As tempting as it is to slice into your pie right out of the oven, give it at least 3 hours to cool on a wire rack. This helps the filling set up perfectly, so each slice comes out nice and clean.
- Don’t Skip the Cover: Be sure to cover the edges of your crust with foil after the first 25 minutes. That’s how you’ll keep the edges from burning while the rest of the pie finishes baking, so please don’t skip it boo!
How to store Pumpkin Pie
Because pumpkin pie is made using milk and eggs, it’s best to store it in the refrigerator. Tightly cover the top of the pie with plastic wrap or aluminum foil and tuck it away in the fridge.
How long will Pumpkin Pie last in the fridge?
If your fam can resist the urge of going back for seconds and thirds (hard to believe!), it will last for 3-4 days in the fridge.
Can I freeze homemade pumpkin pie ?
Yes, a baked pumpkin pie (either whole or in slices) can be frozen. Bake the pie as directed below and let it cool completely. Use plastic wrap or aluminum foil to tightly cover the pie, and freeze it for up to 3 months. Once you wanna enjoy it, thaw it overnight in the fridge and serve!
Frequently asked questions
Once fully baked, your pumpkin will have set, firm edges with a slight jiggle in the middle. The middle should not still be wet or rippling when moved. That’s how you know boos!
You have to refrigerate it if you wanna save it for later, but you can serve it at room temp the same day you baked it. Actually, I prefer to serve pumpkin pie at room temperature, but it also tastes great when chilled.
Make sure to chill the dough really well before you roll it out, boo. After you’ve got it in the pie dish, pop it in the fridge for 30 minutes before baking.
Y’all just know that after a slice of this Pumpkin Pie, you’re gonna want another and maybe one more for the road. With its creamy filling, perfect spices, and that flaky crust, it’s everything you love about fall in one bite. Plus, it’s easy to make and perfect for sharing… Or keepin’ all to yourself, I won’t judge. Get into it, y’all!
More Classic Pie Recipes
Classic Pumpkin Pie
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Pumpkin Pie Filling
- 15 oz pumpkin puree canned is fine
- 2 large eggs plus 1 egg yolk, room temperature
- 1 1/3 cups dark brown sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 2 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch of ground black pepper
- 1 cup heavy whipping cream
- 1/4 cup whole milk
- 1 tbsp turbinado sugar
For the Pie Crust
- 2 1/2 cups all purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup very cold unsalted butter cubed 2 sticks
- 1/2 cup very cold water up to 2/3 cup
Instructions
For the Filling
- In the bowl of a stand mixer, combine the pumpkin purée, eggs, brown sugar and vanilla. Beat on medium speed until combined. Add the cornstarch, cinnamon, salt, ginger, nutmeg, cloves, and black pepper. Beat again until combined.
- Finally, add the heavy cream and milk. Whisk on medium-low speed until smooth and fully combined.
- Cover and refrigerate until ready to use.
For the Pie Crust
- To use all of the filling for this recipe, use a deep dish pie plate so. you will need two pie dough disks. If using a standard, you will have some filling lift over. Find the full recipe for pie crust here: https://grandbaby-cakes.com/perfect-pie-crust-recipe/
To Assemble
- Preheat the oven to 375 degrees. Place the oven rack in the center of the oven.
- Use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 15-20 minutes or until the bottom is not opaque. Carefully remove the parchment paper/pie weights.
- Pour the pumpkin pie filling into the pre-baked crust. To avoid overflowing, only fill the crust ¾(you will have about 1 cup of filling leftover if using a 9” pie dish) of the way if using a standard pie plate but to use the entire filling, use a deep dish pie filling. Transfer the pie into the oven and bake for 25 minutes. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
- At this point you may need to, Remove the pie from the oven and use aluminum foil to cover the edges (this will prevent burning). Sprinkle the turbinado sugar over the top and return the pie to the oven.
- Bake for an additional 25-30 minutes or until the pie is mostly set with a slight wobble in the middle.
- Once done, remove the pie from the oven and transfer it to a wire rack to cool completely, at least 3 hours.
- Slice and serve pie with fresh whipped cream and a dash of cinnamon if you like!
pinterest 
facebook 
twitter 
email
I made this for thanksgiving for my grandchildren. They started coughing and hacking (cough cough) . It was a tragic scene I was crying my eyes out in despair wondering if they might go into the air. Sike. It was delicious. The kids said it “slapped” which I think is a good thing. Along with “no cap this shi buss frfr” anyway thanks for the recipe I will definitely be following it again. Peace and love beaches.
LOL! Fantastic glad everyone liked it!