This delicious Homemade Pumpkin Pie recipe is a slice of Fall on a plate! Filled with creamy pumpkin custard with warm spices and a flaky crust. This pie is the classic of all Thanksgiving desserts.
Best Pumpkin Pie Recipe
When the Fall Season arrives, there is an invisible switch that flips and suddenly all things pumpkin are everywhere! You might be beginning your search for the best pumpkin pie recipe to serve for Thanksgiving or Christmas.
This is an easy pumpkin pie recipe, you can use one large bowl to mix the filling in, and use the type of pie crust that you like.
Pumpkin pie has a classic look with a golden-brown pie crust that's both firm and slightly crispy. The filling is smooth, glossy, and orange in color, and you might see some small cracks on top, especially if it's homemade.
If you like Pumpkin Recipes, try my delicious Chocolate Chip Pumpkin Bread.
What is the Texture of This Pie?
Smooth, creamy, velvety pumpkin pie with a flaky, buttery, crust. Filled with spices that marry wonderfully with the pumpkin.
What Type of Pie Crust Can I Use?
• You can use either a homemade crust or a grocery store-bought one (refrigerated or frozen, thawed), depending on your preference and time constraints. Both work well for pumpkin pie.
• If you want to make a homemade pie crust recipe, here is my easy All Butter Pie Crust Recipe.
Can I Use a Different Type of Crust?
Yes, there are several kinds of pie crusts you can use.
- Graham Cracker Crust: A graham cracker crust is a nice crust alternative. It has a sweet, lightly crunchy texture that works well with the creamy pumpkin filling.
To make it, combine crushed graham crackers with melted butter and sugar, press the mixture into the pie pan, and bake it briefly before adding the filling. - Other alternative pie crust options are: oat crust, nut crust, gluten-free crust, or just make this a crustless pumpkin pie.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
• Yes, you can use fresh pumpkin purée, but it requires some additional steps like roasting, pureeing, and straining to remove excess moisture. Canned pumpkin puree is a convenient alternative.
• Make your own homemade puree by cooking a pie pumpkin (also called sugar pumpkin, or sugar pie pumpkin) in the oven, pressure cooker, or slow cooker, then pureeing it in a food processor or blender.
Substitutions & Tips
- Evaporated Milk - Whole milk may be used instead although it will slightly alter the flavor of the pie.
- Brown Sugar - Regular granulated sugar can be used in place of the brown sugar. Do not swap brown sugar for granulated sugar.
- The "blooming" step can be skipped if you're short on time. Although I would highly recommend doing it if you're able, as it really brings out the flavors of the spices.
- Be careful not to overwork the pie crust when rolling it out. Overworking can cause the butter in the dough to melt, resulting in a greasy crust.
Can Pumpkin Pie Be Made Ahead of Time?
Yes, pumpkin pie is a great make-ahead dessert. You can make pumpkin pie a day or two in advance. Store it in the refrigerator, and it will still be delicious when served.
Pumpkin Pie Ingredients
• 1 Pie Crust Recipe (see my All-Butter Pie Crust recipe), or use a store-bought pie crust
• Evaporated Milk - Don't use condensed milk, it's not the same
• Cinnamon, Nutmeg, Cloves - Or use Pumpkin Pie Spice
• Eggs + 2 Yolks - Use room temperature large eggs
• White Sugar
• Brown Sugar - Or use all White sugar
• Heavy Cream - Or use half and half
• Canned Pumpkin Puree - (not pumpkin pie filling), or use homemade pumpkin puree
• Salt
• Pepper
• Cornstarch
How to Make This Pie
Preheat the oven to 350°F. Lightly spray a 9” pie plate with baking spray and set aside.
Pumpkin Filling:
Gather all of the ingredients together.
In a medium saucepan combine evaporated milk, cinnamon, nutmeg and cloves and “bloom” together over medium heat and let simmer for 5 minutes. Remove from heat.
In a large mixing bowl combine eggs, sugar and brown sugar. Add in the heavy cream and mix to combine. Add in pumpkin puree and mix until incorporated. Add in salt and pepper, then mix in the cornstarch.
Slowly stream the mostly cooled spice mixture in while constantly whisking.
Pie Crust:
On a clean, lightly floured surface, roll the pie crust into a 12” circle. Transfer onto the prepared pie plate and press down evenly into all the crevices. Fold the edge of the dough under itself and crimp around the rim to form the crust. Cut off any excess.
Pour the pie filling into the prepared crust and then place into the preheated oven on the center rack.
Bake for 45-50 minutes. Once the pie is baked, turn the oven off and open the oven door (use caution if you have kids or pets). Let the pie cool down inside the oven as the oven temperature cools down.
Once the pie has mostly cooled, remove from the oven and place it onto a wire cooling rack to let it finish cooling completely.
Cut slices and dollop whipped cream on top of the pie and serve.
What Toppings Can Go on Pumpkin Pie?
• The most popular topping is definitely whipped cream. You could also try vanilla ice cream, or a drizzle of caramel sauce or chocolate sauce.
• You can also get creative with toppings like candied pecans, chocolate shavings, or a sprinkle of cinnamon.
How to Avoid Cracking on the Surface of the Pie
• To prevent cracking of the pumpkin pie, avoid overbaking the pie. The center should still have a slight jiggle when it's done.
• After baking the pie, turn off the oven and open the oven door. Let the pie cool down slowly until mostly cool. Then transfer to a wire rack to let it cool completely.
Pie Storage
• Leftover pumpkin Pie may be stored in the fridge in an airtight container for up to 4 days.
Freezing:
• Let the pie cool completely, wrap it tightly in 2 layers of plastic wrap or aluminum foil, and place it in an airtight container. It can be stored in the freezer for up to 2-3 months.
• Thaw it in the refrigerator before serving.
More Delicious Fall Recipes
Slow Cooker Spiral Ham with Pineapple Glaze
Maple Candied Sweet Potatoes
Creamy Fall Soup in Acorn Squash Bowls
Apple Pie Overnight Oats
If you make this classic pumpkin pie recipe this Holiday season, please let me know! You can leave a comment with a star rating below.
Equipment
- 9-inch Pie Plate
- Small Saucepan
- Mixing Bowl
- Whisk
- Rolling Pin
Ingredients
- 1 Pie Crust Recipe (or store bought, uncooked)
- 1 12-oz can Evaporated Milk (not condensed)
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- 3 Eggs + 2 Yolks
- ½ cup White Sugar
- ⅓ cup Brown Sugar
- ⅔ cup Heavy Cream
- 1 15-oz can Pure Pumpkin Puree (not pie filling)
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 Tablespoon Cornstarch
Instructions
- Preheat the oven to 350°F. Lightly spray a 9” pie plate with baking spray and set aside.
Bloom the Spices
- In a medium saucepan combine evaporated milk, cinnamon, nutmeg and cloves and “bloom” together over medium heat to a low simmer for 5 minutes. Remove from heat and let cool down while you make the filling.1 12-oz can Evaporated Milk, 2 teaspoons Ground Cinnamon, ½ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cloves
Pie Filling
- In a large mixing bowl combine eggs, sugar and brown sugar. Add in the heavy cream and mix to combine. Add in pumpkin puree and mix until incorporated.3 Eggs + 2 Yolks, ½ cup White Sugar, ⅓ cup Brown Sugar, ⅔ cup Heavy Cream, 1 15-oz can Pure Pumpkin Puree
- Add in salt and pepper, then mix in the cornstarch.1 teaspoon Salt, ¼ teaspoon Black Pepper, 1 Tablespoon Cornstarch
- Slowly stream in the mostly cooled spice mixture while constantly whisking.
Pie Crust (recipe here)
- On a clean, floured surface, roll the pie crust into a 12” circle. Transfer onto the prepared pie plate and press down evenly into all the crevices.
- Fold the edge of the dough under itself and crimp around the rim to form the crust edge. Cut off any excess.
- Pour the pie filling into the prepared crust and then place into the preheated oven on the center rack.
Bake
- Bake for 45-50 minutes, until center is set (test by inserting a clean knife in the center, it should come out clean). Once the pie is baked, turn the oven off and open the oven door (use caution if you have kids or pets). Let the pie cool down inside the oven (helps prevent cracking).
- Once the pie has mostly cooled, remove from the oven and place it onto a wire cooling rack to let it finish cooling completely.
- Serve slices of the pie topped with whipped cream.
Notes
Pie Crust
Use my All Butter Pie Crust Recipe, or purchase a refrigerated or frozen crust from the grocery store. Be careful not to overwork the pie crust when rolling it out. Overworking cancause the butter in the dough to melt, resulting in a greasy crust.
Blooming Spices
The "blooming" step can be skipped if you're short on time. Although I wouldhighly recommend doing it if you're able, as it really brings out the flavors in the
spices.
Did you make this recipe? Let me know!