Easy Homemade Pumpkin Pie Recipe

The fall season is in full effect which means I’m whipping up this Easy Homemade Pumpkin Pie Recipe topped off with caramel & whipped cream!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 1 hour 25 minutes
Servings 8


For the Pumpkin Pie:

  • 1 ½ cups of all purpose flour
  • 1 ¼ sticks of ice cold unsalted butter cut into chunks
  • ½ tablespoon of sugar
  • pinch of sea salt
  • 3 ounces of ice cold water
  • ½ 15- ounce can of pureed pumpkin
  • 2 eggs
  • ½ cup of brown sugar
  • ¼ cup of sugar
  • 1 can of evaporated milk
  • 2 teaspoons of pumpkin pie spices

For the Toppings:

  • 1 cup of packed light brown sugar
  • 2 cups of heavy whipping cream
  • ½ stick of unsalted butter
  • 1/3 cup of sugar


  • Pumpkin Pie: Preheat the oven to 400°.
  • Pulse together the flour, powdered sugar and butter until combined. Drizzle in the water until combined and place on a dry surface dusted with flour.
  • Roll out the dough until it is 1/8-inch thick and lay over a 9-Inch Pie Pan.
  • Trim the excess dough and form the dough into flutes around the outside of the pan. Chill.
  • Next, whisk together the eggs, sugars, pumpkin, pumpkin pie seasoning and milk until combined.
  • Pour the pumpkin batter into the pie dough shell pan.
  • Bake the pie in the oven for 15 minutes on 400°.
  • Turn down the oven after 15 minutes to 350° and finish baking for 40 minutes or until the pie crust is golden brown.
  • Cool the pie completely to room temperature before serving.
  • Caramel: Add brown sugar, ¼ cup of whipping cream and butter to a small pot and whisk together over low heat until combined and smooth. Keep warm.
  • Whipped cream: Add the remaining 1 ¾ cup of heavy cream and 1/3 cup of sugar to a standing mixer with the whisk attachment and mix on high speed until stiff peaks are formed. Keep cool.
  • Serve the pumpkin pie with whipped cream and caramel.