Classic Pumpkin Pie Recipe
This easy homemade Pumpkin Pie Recipe makes the best pumpkin pie! This from scratch recipe is quick and easy to make. It’s the perfect pumpkin pie recipe for Thanksgiving or the holidays!
A slice of homemade pumpkin pie is one of my favorite desserts during the fall and holiday season. I’ve updated my best pumpkin pie recipe with new photos and an improved recipe and instructions. Keep reading for all of my best pumpkin pie baking tips!
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 pumpkin pie worthy of your holiday table, it’s as simple as whisking together a few ingredients for the filling, pouring it into an unbaked pie crust, and baking the pie. This pumpkin pie is about as easy and delicious as it gets, even for beginning bakers.
The best pumpkin pie recipes start with a homemade buttery, flaky pie crust, although you can use store-bought 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. You are going to love this easy pumpkin pie!
Canned Pumpkin or Fresh Pumpkin for Pumpkin 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 blind bake pie crust for pumpkin pie?
No… you don’t need to blind bake the pie crust for this pumpkin pie recipe. Blind baking means to partially pre-bake your pie shell, before adding the filling.
Many people will insist that pre-baking the crust is a necessary step, but this pumpkin pie is every bit as delicious without blind baking the crust. I choose not to blind bake my crust because it saves me time and effort. I’ve said it before, but I’m all about skipping steps that aren’t totally necessary in the kitchen. When I’ve tried to blind bake, the edges of my pie crust have shrunk down, although these tips might help with that.
If you want to blind bake your pie crust, you certainly can. You’ll first line the empty pie crust with parchment paper. Then fill it with pie weights, dry beans or rice to weigh it down and prevent it from puffing up. Bake the crust for 10-15 minutes at 375° F. Then remove the pie weights and parchment before adding your filling.
How to Make Pumpkin Pie
There are two parts to pumpkin pie: the crust and the pumpkin filling. First, let’s talk about the crust and then we’ll get to the filling.
Store-Bought vs. Homemade Pumpkin Pie Crust
If you want to save time, you can use a store-bought pie crust to make your pumpkin pie. If you choose to make my homemade pie crust recipe, I promise you it’s really simple to do. Even following the homemade pie dough instructions in the recipe card below, you can still have this pie ready to go in the oven in just about 30 minutes.
You can make the pie crust in a food processor or by hand. My pie dough rolls out like a dream and you can roll it out right away – no chilling required before rolling!
Once you’ve rolled out your pie crust, fit it into a 9-inch pie dish. You can crimp the edges of the crust using your fingers. Then chill the pie crust while you make the pumpkin filling.
Pumpkin Pie Filling
The pumpkin filling for this pie is a simple mixture of ingredients: pumpkin puree, eggs, heavy whipping cream, milk, brown sugar, cornstarch, salt and spices. The cornstarch acts as a thickener and helps the pie filling to set up. Whole milk is best in this pie recipe because the fat makes the filling rich and creamy.
You’ll whisk everything together in one bowl until it is very well combined.
How Long to Bake Pumpkin Pie
Once your filling is ready you’ll pour it into your pie shell. Bake pumpkin pie at 375° F for about 50-60 minutes, until the filling is almost set in the center. The pie is done when the center wiggles a little bit when you gently shake the pie.
How to Prevent Cracks in Pumpkin Pie
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.
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.
Homemade pumpkin pie, served with whipped cream, is always a part of my family’s holiday celebrations. I’m sure you’ll agree, this is the best pumpkin pie recipe! I also have recipes for Chocolate Pumpkin Pie, the perfect Apple Pie and many more pumpkin recipes for you to enjoy this holiday season.
If you make your own pumpkin puree, be sure to save the seeds to make my crunchy roasted pumpkin seeds.
Baking Tips for Pumpkin Pie Recipe from Scratch
- You can use a store-bought pie crust for this pumpkin pie recipe to save time or use my easy pie crust recipe.
- Check on the pie starting at 25 minutes of baking time and tent it loosely with foil as needed to prevent the crust from over-browning, or use a pie crust shield.
- To prevent your pie from cracking, try not to over-bake it. The pie is done when the center is almost set, but still jiggles a little bit.
- Pumpkin pie needs to cool for 3 hours at room temperature and is best served after it has chilled for a few hours in the refrigerator. The flavors will develop as it rests, so this pie tastes even better on the second day.
Classic Pumpkin Pie Recipe
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 (1 ¾ cups) pure pumpkin puree, (not pumpkin pie filling), or use homemade pumpkin puree*
- 3 eggs
- ¾ cup heavy whipping cream
- ½ cup whole milk
- ¾ cup packed light brown sugar
- 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
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 pie dish that is 2 inches deep by wrapping it partway around the rolling pin. 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, heavy whipping cream, milk and brown sugar. Whisk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
- Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan. The pie will continue to set up as it cools.
- Cool pie on a wire rack for at least 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. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.
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 🙂
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. You can speed up the process by putting it in the fridge once it’s cool enough.
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?
I would use a tablespoon of pumpkin pie spice in place of all the other spices. Make sure you still add the salt.
Is it possible to make this crust with oat flour or another acceptable gluten free flour?
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, I’m not sure why that happened. It could just be the type of pumpkin that you used. 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!
I’m so glad you enjoyed this pie! You can freeze pumpkin pie for up to one month. 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 12-24 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?
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.