Y’all I didn’t grow up on pumpkin pie. We were a sweet potato pie type of fam. However this is my take on the classic, and it’s better than most you’ve tried. I keep the filling super smooth but blend it with warm spices before baking it up in a 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 tested beauty from scratch.
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How to make Pumpkin Pie
Pre-Bake the Crust
Step 1: Poke holes along the sides and bottom of the pie crust using a fork.
Step 2: Line the pie crust with parchment paper and fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Then, carefully remove the parchment paper/pie weights.
Make the Filling
Step 3: Combine the pumpkin purée, eggs, brown sugar and vanilla in the bowl of a stand mixer. Beat on medium speed. Add the cornstarch, cinnamon, salt, ginger, nutmeg, cloves, and black pepper. Beat again until combined.
Step 4: Pour in the heavy cream and milk. Whisk on medium-low speed until smooth and fully combined.
Bake the Pie
Step 5: Pour the pumpkin pie filling into the pre-baked crust. To avoid overflowing, only fill the crust ¾ of the way if using a standard pie plate but to use the entire filling, use a deep dish pie filling.
Step 6: Bake for 25 minutes. Then, 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.
Classic Pumpkin Pie
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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!
Notes
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! Ingredient Swaps and InformationIngredients you’ll need to make Pumpkin Pie
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- Pie Crust: For this recipe, I’m using my tried and true Flaky Pie Crust! But if you have a preferred recipe, or you need to take the frozen crust shortcut… I fully support you boo!
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- Pumpkin Purée: I’m going with canned pumpkin because it’s easy and consistent.
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- Eggs: Make sure they’re at room temp so everything mixes up nice n smooth.
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- Dark Brown Sugar: If you’re out, light brown sugar will do.
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- Vanilla Extract: Make sure it isn’t artificial.
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- Cornstarch: Flour also works.
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- Ground Cinnamon, Ground Ginger, Nutmeg, and Cloves: You can use pumpkin pie spice here too.
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- Heavy Whipping Cream: Half-and-half can also work.
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- Whole Milk: Evaporated milk works too.
Nutrition
Recipe Tips
- 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!
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Recipe Help
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.
Serving Suggestions
- Get Saucy: Drizzle some of my homemade caramel sauce on top.
- Top It Off: A dollop of fresh whipped cream is a MUST.
- Scoop It Up: Serve a slice warm with vanilla ice cream or you can mix it up with coffee or even a scoop of apple pie ice cream.
- More Pie, Please: Round out your dessert table with classics like pecan pie or Big Mama’s sweet potato pie.
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I’ll fully admit I’m not a pumpkin pie fan. This was made for my Thanksgiving loving husband and hot darn was it good! I ate the most out of any who came to celebrate. The flavor was rich, the addition of fresh pepper was a pleasant surprise, and the crust was pretty darn delicious. I have some improvements to make with my own performance (read: be better at the crust) – I honestly wouldn’t change a thing in this recipe. Gold stars all around.
I made this recipe on Thursday, crust and all. I can honestly say it is the best pumpkin pie I’ve ever had, and I never say good things about what I’ve made! The crust was incredible and even though I was wary about cutting in the cold butter, I watched your video and it made me feel less so. It was a dream to work with. The only change I made, out of necessity since I didn’t have any, was I substituted half and half in the place of heavy whipping cream. Still, just an amazing pie and thank you so much for sharing it.
P.S. I also made your pecan pie. Out of necessity, I made one change to that because I only had dark corn syrup. Oh my, my husband and I each ate for pieces of pie yesterday- 2 with morning coffee and 2 after dinner. Had to have one of each kind. Both are keepers. The pecan pie tasted so like the pie my Mom would make.
* four pieces, not for. I can’t even blame autocorrect.
Hi, I love your recipes and I use them almost every holiday. I have all the ingredients for this pie except the turbinado sugar. Do I need this ingredient or can I do without it
You can omit it if you don’t have it.
Do you use freshly pureed pumpkin for this recipe? Canned pumpkin seems to be thicker so I’m wondering if I would need to make any adjustments if using fresh pumpkin. And is it just under 2 cups of pumpkin puree or just under 1 pound of puree? Thanks!
I used canned here.
I never tasted pumpkin pie ever but this recipe changed my whole life! I’ll bake this more often with my kids.
This pumpkin pie looks amazing! Perfect desert for Thanksgiving.
that pie crust is the winner here – yours is stunning! it looks so light and flaky – lets hope i can duplicate – i’m definitely making this for thanksgiving
It doesn’t get much better than a big slice of classic pumpkin pie for the holidays, especially when it has homemade crust like this one.
My siblings have always been the one to make pumpkin pie for the holidays. Figured I’d give it a try this year. This is just as good as the classic recipes! Thanks!
What a beautiful pumpkin pie! I need to make several of these and freeze them so we can have them during the Holidays.