Easy Homemade Pumpkin Pie Recipe

There’s nothing quite like a classic, comforting slice of pumpkin pie. It’s the quintessential dessert that brings warmth and joy to any occasion, especially during the fall season. This easy homemade pumpkin pie recipe is designed for simplicity without sacrificing any of that rich, creamy, and perfectly spiced flavor you crave. Whether you prefer a homemade crust or opt for store-bought convenience, you’ll master this recipe in no time. Get ready to bake a truly delicious pumpkin pie that will impress everyone!

Why You’ll Love This Pumpkin Pie

This isn’t just another pumpkin pie recipe; it’s your new favorite for so many reasons. You’ll adore how effortlessly it comes together, delivering incredible flavor every time.

• Incredibly rich and creamy filling: Each bite is smooth, luscious, and wonderfully satisfying.
• Simple, fast to prepare: With clear steps, anyone can make this delightful pie.
• Versatile: Use canned pumpkin for speed or homemade puree for an extra touch.
• Perfectly balanced, subtle spices: Enjoy warm notes of cinnamon, ginger, and cloves.
• Ideal for holidays or any fall day: It’s a crowd-pleaser for Thanksgiving or a cozy weekend treat.
• Guaranteed golden, flaky crust: Achieve that perfect texture with minimal fuss.

Ingredients

Creating this delightful pumpkin pie recipe starts with quality ingredients. Here’s what you’ll need to gather for both the crust and the luscious filling.

For the Pie Crust:

• 1 (9-inch) single crust homemade pie crust (our recipe makes enough for 2 single crust pies)

For the Pumpkin Pie Filling:

• 3 large eggs
• ½ cup granulated sugar (100g)
• ⅓ cup light brown sugar (65g)
• 1 (15-ounce) can pure pumpkin puree or 1 ¾ cups homemade pumpkin puree (420g)
• ¾ cup heavy whipping cream (175ml)
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon fine sea salt

For Serving:

• Homemade whipped cream

Notes & Substitutions

• Pie Crust: While a homemade flaky butter crust is always recommended for superior flavor and texture, feel free to use a store-bought frozen or refrigerated crust for ultimate convenience.
• Pumpkin Puree: A 15-ounce can of pure pumpkin puree (like Libby’s) is perfect. According to culinary experts, using pure pumpkin puree allows for customized spice blends in your pie filling. If you have extra time, homemade pumpkin puree offers a fresh taste. Ensure you use pure pumpkin, not pumpkin pie filling.
• Eggs: Large eggs are essential for the custard’s structure and richness, helping the pie set beautifully. The proteins in eggs are crucial for creating the thick, gel-like texture that defines a well-set custard, as explained by food science resources on egg coagulation in custards.
• Sugars: The combination of granulated sugar and light brown sugar provides a balanced sweetness and a hint of molasses flavor. Adjust the amounts slightly to suit your preference.
• Heavy Cream: This is key for creating that wonderfully creamy, rich texture. No need for condensed milk in this recipe!
• Spices: Vanilla, cinnamon, ginger, cloves, and salt create a classic flavor profile. Feel free to adjust the amounts if you prefer a bolder spice blend. You can also add a pinch of nutmeg or allspice.
• Pumpkin Pie Spice: If you’re short on individual spices, substitute the cinnamon, ginger, and cloves with 2 ¼ teaspoons of pre-mixed pumpkin pie spice.

Equipment

You don’t need fancy tools to bake a perfect pumpkin pie. Here’s a list of the basic equipment that will make preparing this easy pumpkin pie recipe a breeze.

• 9-inch pie dish: Essential for baking your pie.
• Large mixing bowl: For combining the delicious filling ingredients.
• Whisk: To ensure your filling is smooth and lump-free.
• Rolling pin: If you’re making your own pie crust from scratch.
• Large baking sheet: Provides stability and catches any potential spills.
• Wire cooling rack: Crucial for allowing your pie to cool evenly.

Instructions

Follow these simple, step-by-step instructions to create the best homemade pumpkin pie recipe. We’ll walk you through preparing the crust, mixing the filling, and baking it to perfection.

Prepare Pie Crust:

1. Roll out half of the pie dough to fit a 9-inch pie dish. Keep any remaining dough chilled for another use. To prevent sticking, sprinkle a bit of flour on your work surface and rolling pin. Roll from the center outwards for even thickness, lifting and rotating the dough by a quarter turn as you go. Check the size by inverting the pie dish over the dough; it should be about 2 inches larger than the dish.
2. Grease your pie dish lightly with butter, then carefully place the rolled dough into the dish. Avoid stretching the dough, as this can cause it to shrink during baking. Trim the edges to within 1 inch of the dish. Crimp the edges decoratively using your fingers or a fork, as desired.
3. Refrigerate the pie crust while you prepare the filling. Chilling helps the crust hold its shape and prevents shrinking.

Make Pumpkin Pie Filling:

1. In your large mixing bowl, whisk the eggs and both sugars (granulated and light brown) together until the mixture is smooth and well combined.
2. Add the pure pumpkin puree, heavy whipping cream, and vanilla extract to the egg and sugar mixture.
3. Stir in the ground cinnamon, ground ginger, ground cloves, and fine sea salt. These spices define the classic flavor of your pumpkin pie recipe.
4. Whisk until all ingredients are well blended and the filling is smooth. Make sure there are no streaks of unmixed spices or pumpkin.

Bake the Pumpkin Pie:

1. Preheat your oven to 425°F (218°C). Set aside a large baking sheet; this will make transferring the pie in and out of the oven easier and catch any drips.
2. Place the chilled pie dish onto your baking sheet. This provides a sturdy base for baking.
3. Carefully pour the pumpkin filling into the prepared pie shell. Distribute it evenly.
4. Bake the pumpkin pie at 425°F (218°C) for 15 minutes. This initial high heat helps set the crust and begin the custard.
5. Reduce the oven temperature to 375°F (190°C). Continue baking for an additional 35 to 45 minutes.
6. Test for doneness: The edges of the pie should appear set, but the center might still have a slight jiggle. A toothpick or thin knife plunged into the pie, about 2 inches from the edge, should come out clean. Rotate the pie once or twice during baking for even cooking. If the crust edges start to brown too quickly, cover them loosely with thin strips of aluminum foil.
7. Cool completely on a wire rack for 2 to 3 hours, or until it reaches room temperature. This crucial step allows the custard to finish setting properly.
8. For the best texture and firmness, refrigerate the pie overnight. The pie sets even more beautifully after a night in the fridge.
9. Cut into eight wedges and serve your delicious pumpkin pie recipe alone or topped generously with homemade whipped cream.

Pro Tips & Troubleshooting

Achieve a perfect pumpkin pie every time with these helpful tips. This pumpkin pie recipe is straightforward, but a few tricks can make it even better.

• Crust Prep: When rolling dough, always roll from the center outwards to create an even thickness. Remember not to stretch the dough into the dish; this prevents shrinkage during baking.
• No Blind Baking: Blind baking the crust is not strictly required for this tender pie. However, if you prefer a crisper bottom crust, you can blind bake it for 10-15 minutes before adding the filling.
• Two-Temperature Baking: The initial high heat sets the crust, then the lower temperature gently bakes the custard, preventing cracks.
• Prevent Dark Edges: If your crust edges are browning too fast, loosely cover them with strips of aluminum foil during the later part of baking.
• Doneness Check: Look for set edges with a slightly jiggly center. The toothpick test near the edge confirms the custard is firm enough.
• Cooling Time: Cooling completely on a wire rack is non-negotiable. It allows the pie to fully set and avoids a runny filling when sliced. Food safety guidelines emphasize the importance of cooling baked goods properly to prevent bacterial growth.
• Refrigerate Overnight: For the best possible texture and a perfectly firm slice, refrigerate your pie for at least 8 hours, or ideally, overnight.

Serving, Storage & Variations

Once your delicious pumpkin pie is baked, here’s how to enjoy it and keep it fresh. This easy pumpkin pie recipe offers plenty of flexibility!

• Serving Suggestions: This pie is absolutely divine on its own, but a generous dollop of homemade whipped cream takes it to the next level. A sprinkle of cinnamon or a drizzle of caramel sauce can also be lovely.
• Storage: Keep leftover pumpkin pie refrigerated. It will stay fresh and delicious for up to 3 days. While it’s best chilled, it can safely sit at room temperature for up to 2 hours.
• Freezing: To freeze your pumpkin pie, allow it to cool completely first. Wrap it tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Spice Variations: Feel free to customize the spices! You can increase the cinnamon, add a pinch of freshly grated nutmeg, or a dash of allspice for a more complex flavor profile.
• Homemade Puree: If you’re feeling adventurous, replace canned pumpkin with homemade pumpkin puree. Check out our separate recipe for how to make your own!
• Different Crusts: Experiment with various pie crust types, such as a graham cracker crust or a ginger snap crust for a unique twist on this classic.

Nutrition Information

This easy pumpkin pie recipe offers a delightful treat. Here’s a quick look at the estimated nutritional values per slice.

Please note: Nutritional information is an estimate and may vary based on exact ingredients and preparation methods.

FAQ

Got questions about this delicious pumpkin pie recipe? We’ve got answers to some common queries to help you out.

• Can I use fresh pumpkin puree? Yes, absolutely! Homemade pumpkin puree works wonderfully in this recipe, just ensure it’s thick and well-drained.
• Should eggs and cream be room temperature? While not strictly necessary for this recipe, room temperature ingredients can sometimes yield a slightly smoother, more evenly baked custard.
• Do I need to blind bake the crust? No, blind baking is not strictly required. However, if you prefer a firmer, crispier bottom crust, you can blind bake it for about 10-15 minutes before adding the filling.
• Can I reduce the sugar? This recipe is already moderately sweet. Significantly reducing the sugar might alter the pie’s texture and overall setting, so proceed with caution.
• Can I make pumpkin hand pies with this recipe? The filling for this classic pumpkin pie recipe is quite runny before baking, so it’s not ideal for hand pies without significant thickening.
• How long does pumpkin pie last? Properly stored in the refrigerator, your pumpkin pie will last for up to 3 days.
• Can you freeze pumpkin pie? Yes, you can! Cool it completely, wrap it well, and freeze for up to 3 months. Thaw overnight in the fridge.

Conclusion

This easy homemade pumpkin pie recipe proves that making a beloved classic from scratch doesn’t have to be complicated. With simple ingredients and clear instructions, you can create a truly spectacular dessert that’s rich, creamy, and wonderfully spiced. It’s the perfect treat for holiday gatherings, fall celebrations, or just a cozy evening at home. Don’t hesitate to give this recipe a try and share your delicious creations with family and friends. Happy baking!

Easy Homemade Pumpkin Pie Recipe

A classic and easy-to-make pumpkin pie featuring a flaky homemade crust and a spiced, creamy pumpkin filling. Perfect for holiday gatherings, this recipe yields a rich dessert that's delicious on its own or topped with whipped cream.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 8 slices

Calories 350 kcal

Equipment

• 9-inch pie dish
• Rolling pin
• Whisk
• Large baking sheet
• Toothpick or thin knife
• Aluminum foil
• Wire rack

Ingredients

  

Pie Crust

• 1 (9-inch) single crust homemade pie crust our recipe makes enough for 2 single crust pies

Filling

• 3 large eggs
• ½ cup granulated sugar (100g)
• ⅓ cup light brown sugar (65g)
• 1 (15-ounce) can or 1 ¾ cups pure pumpkin puree (420g)
• ¾ cup heavy whipping cream (175ml)
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon fine sea salt

For Serving

• Homemade whipped cream for serving

Instructions

 

Prepare the Crust

• Roll out half of the pie dough to fit a 9-inch pie dish on a floured surface, ensuring even thickness and about 2 inches larger than the dish.
• Grease the pie dish with butter, then carefully place the dough into it without stretching; trim the edges to within 1 inch of the dish and refrigerate.

Make the Filling

• Whisk together the eggs and both sugars until smooth, then add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt, whisking until well blended.

Bake the Pie

• Preheat the oven to 425°F (218°C) and set aside a large baking sheet.
• Place the pie dish on your baking sheet and pour the pumpkin filling into the pie shell.
• Bake for 15 minutes at 425°F, then reduce the oven temperature to 375°F and bake for 35 to 45 minutes more, or until a toothpick inserted about 2 inches from the edge comes out clean; rotate once or twice and cover crust edges with foil if they darken too much.

Cool and Serve

• Cool completely on a wire rack for 2 to 3 hours or until it reaches room temperature.
• Cut into eight wedges and serve alone or topped with whipped cream.

Notes

For best results, cool the pie completely for 2-3 hours. The pie will set even more firmly if refrigerated overnight, making it easier to slice.