This pumpkin pie recipe makes the best pumpkin pie! It’s incredibly quick and easy to make, with a homemade flaky pie crust and warm fall spices. It’s the perfect dessert for Thanksgiving or the holidays!
This pumpkin pie recipe is a longtime favorite, which I originally shared in November 2015. I updated this post in October 2024 with new photos, more success tips and a step-by-step recipe video.
My Favorite Pumpkin Pie Recipe
A slice of homemade pumpkin pie is one of my favorite desserts during the fall and holiday season. This pumpkin pie recipe has been my go-to for years, and many readers have come to love it as well. So many have commented that it’s the best pumpkin pie they’ve ever tasted, and I hope you will agree!
I’ve tested many, many pumpkin pie recipes and what I’ve found is that you don’t need complicated or time-consuming steps to make the best pumpkin pie. To make a delicious pie worthy of your holiday table, it’s as simple as whisking together a few ingredients for the filling, pouring it into your pie crust, and baking the pie. This pumpkin pie is about as easy and delicious as it gets, even for beginning bakers.
This pie starts with my homemade all-butter pie crust, although you can use a store-bought crust if you’re short on time. The pumpkin pie filling is luscious and creamy and perfectly spiced with pumpkin pie spices, including cinnamon, nutmeg and cloves. Even with the homemade pie crust, you can have this pie ready to go in the oven in just about 30 minutes.
The absolute best pumpkin pie. I always get compliments when I use this recipe.
Becca
Is canned pumpkin or fresh pumpkin best for pie?
I’ve tested this pie both with canned pumpkin puree and homemade pumpkin puree. Honestly, I prefer this pie with canned pumpkin. Fresh pumpkin has more moisture, so if you choose to use fresh, you’ll want to remove some of the moisture. You can do this by putting the pumpkin puree in a strainer lined with cheesecloth, and then letting it sit in your refrigerator for 1-2 hours.
Do you need to pre-bake the pie crust?
I did a side by side taste test of this pie (1) without pre-baking the crust and (2) with par-baking (partially baking) the crust. The par-baked crust was noticeably crispier, but it is also quite a bit more effort. I usually make this pie without par-baking the crust for ease, and it is delicious that way. If you are a stickler for an extra crispy bottom crust, then par-baking is the way to go. I’ve included par-baking instructions in the recipe notes below.
Sometimes when I blind bake/par-bake a pie crust, the edges of the crust shrink down. These tips might help with that.
Ingredient Notes
- Pie Crust: I’ve included my easy homemade pie crust recipe in the recipe card below. It requires no dough chilling before rolling out and is very easy for beginners. You can also use a store-bought pie crust.
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling/mix, which has spices and sugar added to it.
- Eggs: Three eggs provide structure to help the pie filling set up.
- Brown Sugar: To sweeten the pie. I recommend using light brown sugar.
- Cornstarch: Acts as a thickener to help the pie filling set up.
- Heavy Cream: This recipe uses heavy cream and no evaporated milk.
- Milk: Whole milk is best in this recipe because it makes the filling rich, creamy and thick.
- Spices: You’ll need ground cinnamon, ginger, cloves, allspice and nutmeg. If you prefer to use pumpkin pie spice, substitute 1 tablespoon of it in place of the individual spices. Be sure to still add the 1/4 teaspoon of salt.
- Salt: Enhances all of the flavors.
How to Make Pumpkin Pie
Here’s an overview of the recipe steps. Find the full detailed recipe in the recipe card below.
Make the pie crust. You can make the pie dough in a food processor or by hand using a pastry cutter.
Roll out the dough into a 12-inch circle. Transfer it to a deep dish pie dish, trim off any excess dough around the edges, and crimp or flute the edge as desired. Chill the pie crust in the refrigerator while you make the pumpkin filling.
Make pumpkin pie filling. Whisk together the pumpkin puree, eggs, brown sugar, heavy cream and milk. Then add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt and whisk until well combined.
Bake. Pour the filling into the pie crust and bake at 375° for 40-55 minutes. Halfway through baking, check on the pie and loosely cover the pie crust with foil or use pie protectors to prevent the crust from over-browning The pie is done when the filling is set but the center jiggles just a little bit when you wiggle the pan.
Cool pie on a wire rack for 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie will continue to set up as it cools.
How to Prevent Cracks in Pumpkin Pie
- Don’t over-bake. Cracks can form in pumpkin pie when it is baked for too long. To prevent your pie from cracking in the center, take it out of the oven when the center is still a little jiggly. The pie will set up more as it cools.
- Let the pie cool at room temperature for 3 hours before putting it in the refrigerator.
- If you do get a crack in your pie, don’t worry! The pie will taste just as delicious. You can hide the crack with whipped cream or pie crust shapes, if desired. To make pie crust shapes, roll out extra pie dough and cut into shapes using small cookie cutters, such as leaf or heart shapes. Bake the pie crust shapes on a parchment-lined baking sheet at 350°F for 8-10 minutes, until lightly browned.
To Make Ahead, Store or Freeze
I always make this pie the day before I plan to serve it. The flavor and texture of the pie gets even better as it rests in the fridge overnight.
- To Store: Baked pumpkin pie can be stored in the refrigerator for up to 3 days, wrapped with plastic wrap.
- To freeze: Let baked pie cool completely, wrap tightly, and freeze for up to 3 months. Thaw for 24 hours in the refrigerator before serving.
- Pie crust dough can also be frozen for up to 3 months, wrapped tightly in plastic wrap.
More Delicious Pie Recipes
Homemade pumpkin pie, served with whipped cream, is always a part of my family’s holiday celebrations. Here are a few more of our favorite holiday pie recipes:
Pumpkin Pie Recipe
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
- 4 tablespoons ice-cold water
For the filling:
- 15 ounce can pure pumpkin puree (1 ¾ cups) , not pumpkin pie filling, or use homemade pumpkin puree*
- 3 eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
Make the pie crust:
- Place flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. (Alternatively, the pie dough may be made by hand in a large bowl using a pastry cutter to blend in the butter and a fork to bring the dough together.)
- Add the cold butter cubes and pulse until the largest pieces of butter are the size of small peas, about 8 pulses. Add the ice-cold water and pulse until the dough just comes together, adding more water by the teaspoonful as needed.
- Turn dough out onto a floured work surface and form into a round disk. Roll the dough into a 12-inch round. Transfer dough round to a 9-inch deep dish pie dish that is 2 inches deep by wrapping it partway around the rolling pin. Gently fit the dough into the pie dish, but do not press it down firmly against the dish. Trim the dough edges as needed around the pie plate and then fold edges under. Use your fingers to crimp the edges of the pie crust as desired. Place pie crust in refrigerator while you prepare the filling.
Make the pumpkin pie filling:
- Preheat oven to 375° F.
- In a large bowl, combine pumpkin puree, eggs, brown sugar, heavy cream and milk. Whisk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined and no clumps of cornstarch or spices remain.
- Pour the filling into the unbaked pie crust. Bake at 375° for 40-55 minutes. Halfway through baking, check on the pie and loosely cover the pie crust with foil or use pie protectors to prevent the crust from over-browning The pie is done when the filling is set but the center jiggles just a little bit when you wiggle the pan. The pie will continue to set up as it cools. (Overbaking can cause cracks in the pie filling as it cools.)
- Cool pie on a wire rack for 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day.
Notes
- Pie crust: You can use a store-bought pie crust if desired. My pie crust dough recipe can also be made ahead, wrapped tightly in plastic wrap, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months before rolling it out.
- Fresh pumpkin: If you use fresh homemade pumpkin puree, I recommend draining it to remove some of the moisture. This can be done by placing the pumpkin puree in a strainer lined with cheesecloth and placing it over a bowl in your refrigerator for 1-2 hours. The liquid can be saved and used in place of water or milk in bread recipes. It’s a good source of beta-carotene!
- To use pumpkin pie spice: Substitute 1 tablespoon of pumpkin pie spice in place of the individual spices. Be sure to still add the 1/4 teaspoon of salt.
- How to par-bake the crust: (This step is optional, and will give you a slightly flakier/crispier bottom crust. I usually save the effort and bake the pie in an unbaked pie shell.) Prick the crust all over the bottom and sides with a fork. Chill pie crust in the refrigerator for at least 30 minutes, until firm. Cut out a 12-inch round of parchment paper and fit it into the pie crust. Fill with pie weights, dry beans or rice. Bake at 375° F for 18 minutes. Then remove the pie weights and parchment paper. Return pie crust to the oven and bake for 6-8 minutes more, until barely golden brown on the bottom. Add the pumpkin filling and bake pie as directed in the recipe.
- To store: Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.
- To freeze: Let baked pie cool completely, wrap tightly, and freeze for up to 3 months. Thaw for 24 hours in the refrigerator before serving.
I updated the photos of this pumpkin pie in October 2024. Here are a few of the prior photos:
I do love pumpkin pie! I don’t prebake my crust for pumpkin pie either…no need to do anything extra!
No time for unnecessary steps, especially with holiday cooking, right? 😉
Hi Kristine, I’ve tried your pumpkin pie recipe, and it was indeed the best pie I’ve eaten. Thank you for sharing..! 🙂
Too bad you didn’t include step by step ingredients & how much to measure! This post is incomplete!!!
The full recipe, including ingredient amounts and instructions is in the recipe card at the end of the post, right above the comments section. You can click the “Jump to Recipe” button at the top of the post to go straight to it.
This slices so beautifully! Definitely a Thanksgiving classic 🙂
Thanks, Medha!
I love a classic pumpkin pie like this! Thanksgiving just isn’t the same without one! This looks so good and I can see all the delicious spices in there 🙂
Thanks, Izzy! You’ve gotta have those warm spices in your pumpkin pie!
This pumpkin pie looks so perfect and I love that it is so quick and easy to make!
Thank you, Christin!
Dear Kristine, I could go for a slice of this beautiful pie this morning with my coffee! One of my favorites…and this looks perfect dear! xo, Catherine
Thank you, Catherine! I think a slice of this pie would make a perfectly acceptable breakfast. 🙂
Hi! I have pumpkin pie spice, I saw you said to substitute a tablespoon for all of the other spices? Does that include cinnamon and salt as well? Thanks.
You would not need to add additional cinnamon, but you would need to add salt.
This pumpkin pie looks gorgeous, Kristine! Love that you made it easier. It slices beautifully and classic pumpkin pie is just perfect for Thanksgiving!
Thank you, Kelly!
I think pumpkin pie is one of the easiest to make — no peeling or chopping like fruit pies, and it’s always a hit! This looks like perfection and perfect for Thanksgiving Day!
Thank you, Marcie! I can’t wait to make this one again!
This pumpkin pie was the best I’ve ever had. I will be making it for Thanksgiving.
Do you have to wait three + hours just to eat it? ? Or can I let cool then put in the fridge.
The waiting time helps the pie to set up. If you put the pie in the fridge too soon, the filling may crack.
WOW! We just had a taste test of three different pumpkin pies. This one made with homemade pumpkin purée in a ready made crust, one out of canned pumpkin pie filling made by instructions on the can, and one store bought pie from grocery. Everyone thought this was the best – it is an outstanding recipe. Thanks also for the great instructions on how to make pumpkin purée! Well done!
Can you use pumpkin pie spice instead of all the individual spices? I’m having a hard time finding cloves but I have pumpkin pie spice.
Yes, you can. I would use an amount approximate to the total amount of the individual spices.
Can you use pumpkin pie spice instead of other spices? If so how much would you recommend?
Hi Angela,
I would use a tablespoon of pumpkin pie spice in place of all the other spices. Make sure you still add the salt.
Hi Kristine,
Is it possible to make this crust with oat flour or another acceptable gluten free flour?
Thank you,
I haven’t tested my pie crust recipe with gluten free flour, so I can’t say how it would turn out.
I just make your pie for my grandparents and they loved it, but mine is much paler. Does that depends on the type of pumpkin? Or do you add something to get a vibrant colour?
It can depend on the type of pumpkin. Sometimes the lighting and editing of photos can also affect the color that you see.
Is it okay to not add the allspice?
Yes, that will be fine.
Hi! I do not have a cheese cloth, is it okay to not drain the fresh pumpkin purée? Thank you !!
I would recommend using a paper towel to remove some of the excess moisture, and fresh pumpkin will work just fine. Your filling may just turn out a bit more moist.
10/10 pie!! This was my first time making a pie and I was a bit intimidated! I used the Trader Joe’s pre-made crust, which ended up being amazing! Tasted homemade.
And then followed the steps to a tea! Had the pie rest in the fridge overnight. Soo delicious! Thank you for sharing your recipe! 🙂
I was courageous and tried your pumpkin pie recipe on Thanksgiving morning. It was delicious! My mom shared it was the best pumpkin pie I’ve ever made. Wow! Thank you!
Very easy and straightforward recipe. The pie is tasty and very flavorful. I prefer my pastry more flaky, so I pre-bake it for 20min.
I only have 2% milk. Can I use that instead of whole milk?
Yes, that should work ok.
Don’t forget to grease your pie dish if not using a non-stick dish! Wish you’d given a heads-up for this, I didn’t and my pies are stuck pretty solidly, very disappointing for my first time making pies. The taste is really good anyway.
Hi Jay, I’m so sorry to hear that your pie stuck. I never grease my pie dish and it’s not nonstick. I have made the mistake of pressing a pie crust down into the dish too firmly, which can cause it to stick. You want to lay it gently in the dish without pressing it against the dish. I’m glad that you enjoyed the pie!
how far in advance can this be made? also how long does it keep in the fridge?
I usually make this pie the day before I plan to serve it. The pie can be stored in the refrigerator, covered tightly, for up to 4 days.
Wow, I found this recipe with one google and had never made pumpkin pie (ever!) and it came out perfect! Thank you so much! I wanted a recipe that was classic but didn’t use evaporated milk AND included the crust and this was that exactly. The detailed instructions, especially about tenting and how to tell when it was done, were really spot-on and helpful. Thanks for making my holiday contribution so much easier!!
My pie turned brown, but tasted fine. What did I do wrong? Lol. I read online sometimes the brown sugar can do this but it seems like nobody else had that problem. I used homemade pumpkin purée and the texture and everything turned out just fine. Ours wasn’t watery at all. Very solid like when you open a can of pumpkin so I didn’t strain it. Tasted good! I was hoping to make and sell these for Thanksgiving, but looks like I’m going to have to try again!
Hi Sarah! It could just be the type of pumpkin that you used. I’ve also found that if I bake the pie for too long, it turns more brown. Regardless, I’m glad that it tasted good!
Is this made with a deep dish pie crust?
Yes, I used a deep dish pie dish. Enjoy!
What are your thoughts on making ahead and freezing Kristine?
The recipe is delicious, just thinking of how to plan ahead!
Thanks!
I’m so glad you enjoyed this pie! You can freeze pumpkin pie for up to 3 months. After baking, let it cool completely and then wrap it tightly with a few layers of plastic wrap, then with a layer of foil. When you’re ready to serve the pie, let it thaw in the refrigerator for 24 hours.
I just finished making your pumpkin pie for thanksgiving. This was my first time making a pumpkin pie and I would have to say I thought it would be harder. The pie looks amazing out of the oven. Fingers crossed everyone enjoys the pie.
Hi Kristine, do you know if the cooking time changes for the filling when using a blind baked crust?
Thanks!
Hi Marie, The filling cook time will be the same if you use a blind baked crust. Enjoy!
Thanksgiving is now over and I must say best pumpkin pie. Will be making again. My whole family was talking about how much flavor it had.
Could I use almond or cashew milk I read of whole milk?
Hi Diana, I have only tested this recipe with whole milk. If you need a dairy free pumpkin pie, I suggest searching for a recipe that is specifically tested to be dairy free. Good luck!
Best pumpkin pie! My family loved it. Great flavor! Going to make one for New Years per family request! Ty so much for a great recipe.
I accidentally tasted the pie before it was cooked and MAN, it was tasty! I used your pumpkin purée recipe and made my own, which those pumpkins alone could be used as a dessert with some brown sugar and butter but ANYWAY… the pies are cooling and my house smells amazing. I can’t wait to taste the finish product!
I made two since I had the extra crust. I did not double the ingredients, I made them separately.
Mine turned out super runny and I’m a baker so I’m sad what could I have done wrong? 🙁
I’m sorry to hear that. Assuming that you used the correct measurements, my best guess is that it may have been the texture of the pumpkin puree you used? If you used homemade pumpkin puree, see my notes in the post about how to drain off excess moisture.
If I am using pumpkin pie seasoning, does it replace all the others or will I still had some??
I would use about a tablespoon of pumpkin pie spice in place of all the other spices. You will still need to add the salt, but none of the other spices.
I haven’t tasted my pie yet but it came out of the oven very dark colored compared to yours and many others I see. The crust is perfect, nothing is burnt. What could I have done wrong. I accidently added half a tsp of cloves and scooped out as much as I could before mixing it together. Could that have been the result of such a dark pie?
Hi Desiree,
I made this pie again recently and mine came out darker than the photos as well. Even so, the pie was absolutely delicious. It could just be that the lighting in photos does not always match what we see with our eyes.
Making this for this years thanksgiving looks so good! Really appreciate the thorough instructions. Has anyone tried making the dough night before? If so do you
Leave in the freezer or fridge ? Thank you
Hi Jenny,
You can make the pie crust dough the day before and leave it in the refrigerator. If you want to make it farther in advance you can freeze it. Enjoy!
Can you freeze this pie before you bake?
You cannot freeze the unbaked pie, but you can freeze it after baking for up to 3 months. After baking, let it cool completely and then wrap it tightly with a few layers of plastic wrap, then with a layer of foil. When you’re ready to serve the pie, let it thaw in the refrigerator for 24 hours before serving.
I didn’t have heavy cream or milk so I substituted Greek Yogurt and it was amazing!
Can you use a pre made Graham cracker crust for the pumpkin pie?
Yes, if you enjoy that flavor combination then that will work.
Hi Kristine! I’ve made this pumpkin pie at least the last 3 thanksgivings. This year will be 4. It’s perfect. Just out of curiosity, since a lot of other recipes don’t call for the cornstarch, what do you think would happen if you omitted that? Does it make a huge difference in YOUR recipe? I know the function of the cornstarch, just curious since other recipes don’t have it, would it be a disaster? Or just slightly less stiff?
Hi Molly,
I’m so happy to hear that you are enjoying this recipe so much! The cornstarch helps the pie to set and firm up. Often the recipes that don’t call for cornstarch or flour use condensed milk or evaporated milk, which are thicker than the whole milk and heavy cream used in this recipe. I suggest following the recipe as written. Happy Thanksgiving!
This is the best pumpkin pie I have ever made. I used monkfruit brown sweetener – al little less than is called for. and I used my own recipe for the crust. It was a hit with my husband.
The absolute best pumpkin pie. I always get compliments when I use this recipe.
Can I use a frozen pie crust or should I thaw prior?
You do not need to thaw the pie crust before baking.
Hi there- if I use a premade crust to save time, do you recommend baking it first or just keep it the same as your recipe states not baking?
You do not have to pre-bake the crust, even if using store-bought.
Can you sub the cornstarch with tapioca starch? Thanks
I have not tried that.
Question for you.
I baked this today for 50 minutes. Perfectly set no cracks while in the oven. Cooling on a rack on the counter and 1 hour later large crack in the center.thoughts? Always trying to improve on what was done the first.go around when baking a new recipe. I also should have rented it 1/2 way but forgot to set the double timer. Excited for folks to try it tomorrow and share the taste review.
Hi Amanda,
In my experience, sometimes pumpkin pie just cracks and there isn’t much you can do about it. Being careful to not overbake it can help, as can letting it cool on the counter fully before refrigerating. Often cracks will form while cooling, rather than in the oven. If you do get a crack, you can hide it with whipped cream. 🙂
Easy & tasty. I replaced whole milk with 2% and added a little pumpkin pie spice.
Used this pumpkin filling recipe, and my crust recipe was almost identical, a little less sugar, and milk instead of ice water. GREAT recipe. I will definitely use again. Thanks so much.
Everyone in the family loved it!!!
Very good recipe! Was a hit at Thanksgiving. Important to read the notes that go along with recipe. I didn’t and my filling was a little more soft than I like it. I used homemade pumpkin puree and didn’t strain it.
I made this from scratch for Thanksgiving and the pie just vanished. Making 2 more so I can get some.
I made this pie and it was amazing! I don’t usually make pumpkin pies because they always seemed bland. I think using canned milk let an odd aftertaste to me. The heavy whipping cream made all the difference! My husband and I both were amazed at the difference! Will be making this recipe again and again! Thank you.
Delish! Can I use lower fat milk next time instead? Thanks!
I really think whole milk is best here because the fat makes the filling rich and creamy, but one reviewer has used 2% milk with good success.
Wonderful recipe. Haven’t made a pumpkin pie in decades – lost my recipe. But tried this one and my finicky spouse really likes it.
Very easy. I used fresh pumpkin puree. After baking in the oven and peeling I placed pumpkin in pressure cooker for 6 minutes and immediately released pressure. Then put in a strainer and pressed moisture out with a large spoon. This shortened the time and effort with same results
Thanks for sharing. I’ve added it to my recipe file.
Tried this as my FIRST ever homemade pie from scratch. Very easy to follow instructions. I was so nervous for how it would turn out but the pie was the most flavorful and delicious that I or my family had tasted. I didn’t have brown sugar the first time I made it and used 1/2 cup of granulated sugar and a tablespoon of honey. It still came out delicious. Thank you so much for this recipe. My husband loves pumpkin pie and I feel a new love for baking thanks to your recipe!
If I use pumpkin pie spice instead of other spices, how much should I use?
You should use 1 tablespoon of pumpkin pie spice. Be sure to still add the 1/4 teaspoon of salt. This info is also in the recipe notes below the recipe, for future reference. 🙂
I had to use a deep dish crust because there was so much filling! I baked it longer since it was a deeper pie. It was delicious!
I love this recipe so much, it’s delicious! However, I can’t seem to get the timing right. Not sure if it’s a problem with my oven. I followed the recipe exactly and I baked my pie for 55 minutes. The edges were firm, and middle was still jiggly. I took it out of the oven and immediately cracks formed across the entire top. In the cracks I could see the middle was jelly like, and didn’t look fully baked. I waited as I read it will continue to bake while resting. But the pie still looks the same. I’m praying it’s done. I put some baked leftover dough on the cracks, but I am still very discouraged, and not sure what went wrong. I will keep trying!
Great recipe! Is it possible to use half and half instead of heavy whip? I just don’t have any, and the store is closed right now. Or a substitution for heavy whip?
I recommend waiting until you can buy the heavy cream to use in this recipe. I’m not sure the pie filling would set up properly if made with half and half. (Looking at the comments, one reader said she substituted Greek yogurt for the heavy cream and it turned out well, but I haven’t tried that myself.)
Hi there, what can i use as a substitute for the heavy cream?
I have only tested this recipe as written, but you could try using evaporated milk instead. Half and half may work, but without testing it myself I can’t say for sure if the pie will set up the same.