Pumpkin Pie Recipe
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This homemade pumpkin pie is the most decadent dessert to place on a holiday table. I make my recipe from scratch, from the pie crust to the whipped cream on top, and it creates an indulgent dessert my loved ones always ask for during Thanksgiving or Christmas gatherings.
I come from a family with a sweet tooth like no other, so I can always count on someone reaching for dessert within seconds of finishing a meal. It does not matter if it is Thanksgiving dinner and everyone is already full, there is always room for something sweet. That is why when I host, I love making a variety of pumpkin desserts for my family to try, and sometimes I bake my pumpkin bread or my pumpkin roll cake, which is an absolute favorite.
Pumpkin Pie
Pumpkin pie is an age-old dessert that has been served up across the United States for winter holidays since the first-ever recorded Thanksgiving in the 1670s. Back then of course the pumpkin pie was made with actual cooked down and stewed fresh pumpkin, not the canned version we use today. However, you can absolutely cook a whole pumpkin and stew it down, but I find the flavors to be much more subtle.
My pumpkin pie recipe has a pudding like filling with a light, not in-your-face pumpkin flavor. It has a balanced mix of sweet and savory notes with a homemade pie crust that I love. When you think about it, it is very similar to a pumpkin flavored creme brulee, which is simply eggs, milk, and flavorings.
I keep this recipe pretty simple so anyone can make it, even if you are a beginner baker. With my step by step instructions and easy techniques, I know you will nail it and your family will be asking you to make it again. I hope you give this a try this holiday season.
Ingredients and Substitutions
Here are the main ingredients that you will find in this classic pumpkin pie recipe and some substitutes that work fantastic as well.
- Pumpkin Puree – You can use canned pumpkin puree or make my homemade fresh pumpkin puree recipe if you would like.
- Eggs – I use eggs to stabilize the pumpkin pie filling so it can set properly.
- Sugar – I like to use a combination of both brown sugar and granulated sugar to make sure the pie stays sweet and moist.
- Cornstarch, Salt and Vanilla – I use cornstarch to help the filling set, a pinch of salt to balance the sweetness, and a little vanilla.
- Evaporated Milk – This helps to stretch out the recipe while adding flavor and richness to the pumpkin pie. You can swap out with heavy whipping cream.
- Pumpkin Pie Spices – I make my homemade pumpkin pie spice, which is pretty easy. Or substitute with 2 teaspoons of cinnamon and a 1/2 teaspoon of nutmeg.
- Pie Crust – You can buy store pie dough but I highly recommend making my homemade pie crust.
How to Make Pumpkin Pie from Scratch
Mix the filling: I whisk together the pumpkin puree, eggs, sugars, cornstarch, vanilla, salt, and pumpkin pie spice until everything is combined. Next, I pour in the milk and whisk until it is mixed in and the batter is smooth.
Prepare the crust: I pull my pumpkin pie dough that I have already formed in the pie pan out of the freezer.
Fill the crust: I pour the pumpkin pie filling into the pie crust that is already fitted in the pie pan.
Bake the pie: I bake at 400° for 15 minutes.
Finish baking: I turn down the oven to 350 F degrees and cook the pie for another 40 minutes or until there is a slight jiggle in the center.
Cool and serve: I cool the pumpkin pie completely on a cooling rack and serve it with your favorite toppings.
Chef Tip + Notes
When making this pumpkin pie recipe, you should be aware of this key tip for success. I have heard many cases of this pie failing, but I assure you the main reason pumpkin pies crack or turn wet on top is overcooking, so I always watch the temperature and cooking time closely. Custard fillings keep cooking after they leave the oven, so I account for carryover heat and pull the pie a little early. If it still cracks, I shorten the bake time by 5 minutes or place a small pan of hot water in the oven to add moisture.
- Blind bake: I blind bake the crust with parchment paper and dried beans at 400 F degrees for 10 minutes to make it a little firmer.
- Adjust heat: If I see the pie starting to crack, I lower the temperature to 325 F degrees.
- Cool faster: I let the pie cool at room temperature for 30 minutes, then place it in the refrigerator to speed things up.
- Use the middle rack: I bake the pie on the middle rack at a steady lower temperature so the custard sets gently and the top stays smooth.
Serving suggestions
In my house we keep it pretty classic on Thanksgiving, and I can tell you that any guest who joins the party ends up pretty content too. Picture my holiday table with the juiciest roasted turkey alongside traditional stuffing, a bright cranberry sauce, and a pot of warm turkey gravy of course.
These are the stars of the night every single year, and the list goes on with comforting side dishes like green bean casserole and creamy mashed potatoes. To end the night, this pumpkin pie with its warm orange color shines with vanilla ice cream, homemade whipped cream, or some delicious caramel sauce.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 2 days ahead of time. Keep it cool in the refrigerator until ready to serve.
How to Reheat and Serve: Most of the time pumpkin pie is served cold, but if you are one of those who like warm pumpkin pie, simply heat up a slice in the microwave for 30 seconds.
How to Store: It will hold in the refrigerator, covered for up to 7 days. Likewise, it freezes well covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.
More Holiday Dessert Recipes
- Layered Rum Pumpkin Cake Recipe
- Apple Tarte Tatin Recipe
- French Silk Pie Recipe
- Panettone
- Bread Pudding Recipe
Video
Pumpkin Pie Recipe
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- 3 large eggs
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 ½ teaspoons pumpkin pie spice
- 12 ounce can evaporated milk
- 1 whipped cream recipe
Instructions
- Preheat the oven to 400°.
- Form the pie crust to a 9” pie dish and place it in the freezer or blind bake it with parchment paper and dried beans overtop for 10 minutes.
- In the meantime, whisk together pumpkin puree, eggs, sugars, cornstarch, vanilla, salt, and pumpkin pie spice until it is completely combined.
- Next, pour in the milk and whisk until it is mixed in, and the batter is smooth.
- Pour the batter into the pie crust after it has been in the freezer or blind-baked and put in the oven at 400° for 15 minutes.
- Turn the heat down to 350° and bake for 45 minutes or until the center is just about firm and the outer pie crust is browned.
- Cool the pie completely on a rack to room temperature, which takes about 2 hours.
- Serve with whipped cream.
You did it again chef! Great recipe!
Thank you so kindly!
This is the best pumpkin pie I’ve ever made. I started making it a couple times a month, could not get enough!!! I do get the crack, but I don’t care.
Fantastic! Thank you!