Pumpkin Pie

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.

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A pie server holding a slice of pumpkin pie with whipped cream on top, with another slice of pie on the background

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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

Closeup of Jocelyn in pink dress smiling

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!

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.

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!

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.
Overhead shot of ingredients to make pumpkin pie on a white surface before mixing

How to make Pumpkin Pie

Overhead shot of a raw pie crust with tiny holes and crimped edges
1
Poke holes along the sides and bottom of the pie crust using a fork.
Overhead shot of a pie crust filled with pie weights
2
Line the pie crust with parchment paper and fill with pie weights, making sure the weights are evenly distributed around the pie dish.
Overhead shot of a partially baked pie crust with pie weights inside
3
Pre-bake the crust for 10 minutes. Then, carefully remove the parchment paper/pie weights.
Overhead shot of a mixing bowl with pumpkin pie filling ingredients, including pumpkin puree, sugar and eggs
4
Combine the pumpkin purée, eggs, brown sugar and vanilla in the bowl of a stand mixer. Beat on medium speed.
Overhead shot of a mixing bowl with pumpkin puree, spices, and other ingredients for making pumpkin pie filling
5
Add the cornstarch, cinnamon, salt, ginger, nutmeg, cloves, and black pepper. Beat again until combined.
Overhead shot of a mixing bowl with a layer of heavy cream and milk, partially covering the rest of the mix
6
Pour in the heavy cream and milk.
Overhead shot of a mixing bowl with fully mixed pumpkin pie filling
7
Whisk on medium-low speed until smooth and fully combined.
An unbaked pumpkin pie, with the filling poured evenly into the pie crust
8
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.
Partially baked pumpkin pie
9
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.
10
Bake for an additional 25-30 minutes or until the pie is mostly set with a slight wobble in the middle.

What to serve with homemade pumpkin pie

a platter full of smothered turkey wings ready to serve
My smothered turkey wings are finger-licken good thanks to a thick, creamy and generously seasoned gravy.
Scalloped potatoes fresh out of the oven ready to serve for dinner.
These cheesy scalloped potatoes are made with layers of tender potatoes and a rich, creamy, aromatic sauce.
A close up of honey glazed carrots with fork pierced into one carrot
These honey glazed carrots are anything but ordinary, coated with a honey, brown sugar and orange juice sweetened glaze.
A large white pot of turnip greens with smoked turkey after cooking on a white background
Turnip Greens braised in a savory smoked turkey meat flavored and perfectly spiced pot liquor.

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.
A full pumpkin pie with a slice cut out, showcasing the flaky crust and creamy filling

Expert Tips and Tricks for making the best pumpkin pie recipe

  1. 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!
  2. 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.
  3. 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.
  4. 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!

 A slice of pumpkin pie with a bite taken out on a plate topped with whipped cream

Frequently asked questions

How do I know my pumpkin pie is done?

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!

Does pumpkin pie need to be refrigerated?

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.

My crust always shrinks, how can I stop that?

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.

Overhead shot of a full pumpkin pie with a slice cut out and a couple of forks

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

A pie server holding a slice of pumpkin pie with whipped cream on top

Classic Pumpkin Pie

Made with creamy pumpkin, warm spices, and a buttery crust, this Classic Pumpkin Pie is meant to warm the belly and soothe the soul!
5 from 9 votes
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course: Dessert
Servings: 2 8 inch pies or 1 9 inch pie with left overs for small pies

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 cup 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 10 minutes. 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 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).
  • 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!

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!

Nutrition

Calories: 2554kcal | Carbohydrates: 293g | Protein: 30g | Fat: 145g | Saturated Fat: 89g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 39g | Trans Fat: 4g | Cholesterol: 615mg | Sodium: 3039mg | Potassium: 1045mg | Fiber: 12g | Sugar: 153g | Vitamin A: 38029IU | Vitamin C: 10mg | Calcium: 389mg | Iron: 13mg
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Filed Under:  Dessert and Baking, Fall Recipes, Holidays, Oven, Pies, Seasonal Recipes, Thanksgiving

Comments

  1. 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.

  2. 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.

  3. 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

  4. 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!

  5. I never tasted pumpkin pie ever but this recipe changed my whole life! I’ll bake this more often with my kids.

  6. 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

  7. 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.

  8. 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!

  9. What a beautiful pumpkin pie! I need to make several of these and freeze them so we can have them during the Holidays.

5 from 9 votes

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