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With warming spices, a creamy, custard-like filling, and an irresistibly flaky crust, this Homemade Pumpkin Pie proves homemade really tastes best. And it is easier to make than you think!
If you've ever been disappointed by a dense or soggy pumpkin pie, this one will change your mind. Straight from my Aunt's recipe box, it has a silky smooth texture and is sweet without being cloying. Plus, you can make it in advance, which makes Thanksgiving dinner that much easier to pull off.
Kristen's Keys for Pumpkin Pie
To make a pumpkin pie your family will cherish for generations to come, pay attention to a few key things.
- Use the right pumpkin. Make sure you're using 100% pure pumpkin puree, not pumpkin pie filling. And if using homemade pumpkin puree, it is crucial to drain off some of the liquid over a fine-mesh strainer to match the consistency of canned pumpkin puree.
- Don't skip chilling the crust. Whether using a store-bought crust or homemade pie crust, it needs to be fully chilled. A cold crust hitting a hot oven equals those flaky, tender layers we all want.
- A combination of heavy cream and milk creates the richest filling. So much better than evaporated milk!
- Brown sugar is my sweetener of choice. Brown sugar enhances the warming spices and adds a rich undertone to the pie.
- Cool completely. It's tempting to dig in early, but letting your pie fully chill allows it to finish setting up and deepens the flavor. Plan for at least 4 hours in the fridge, or better yet, overnight.
How to Make Pumpkin Pie from Scratch
Whether you are a seasoned baker or this is your first pie you have ever made, this step-by-step section will guide you to success. Plus, I share a few tips my Aunt talk me through the years.
Step One: Prepare Pie Crust
If you are using store-bought or homemade pie dough, roll it out, fit it into a deep-dish 9-inch pie plate, and crimp the edges. Then pop it into the freezer to fully chill.
👉🏻Using a Frozen Pie Crust? Skip this step! Just pour the pumpkin batter directly into the frozen crust and bake as directed. And if pie crusts intimidate you, a frozen pie crust works beautifully!
Step Two: Prepare Filling
In a large bowl, gently whisk together pumpkin puree, brown sugar, pumpkin pie spice, cornstarch, eggs, egg yolk, milk, and heavy cream.
👉🏻Whisk Gently. You don't want to vigorously whisk or mix the filling using a stand mixer or handheld mixer, as this will incorporate air into the filling, and that can cause your pie to crack and bubble when baked.
Step Three: Add Filling to Chilled Crust
Pour the filling into your chilled crust, then lightly tap the pie dish on the counter a few times to release air bubbles.
Step Four: Bake
Bake at 425°F for 15 minutes, then reduce the oven to 350°F and continue baking for another 40-50 minutes, until the edges are set but the center has a gentle jiggle (like set Jello). A knife inserted near the center should come out mostly clean, but the pie will continue to set up as it cools.
👉🏻Bake at Two Temps for Perfect Results. Starting at a high temperature produces steam quickly which will help your crust be super flaky. Finishing it at a lower temperature ensures the pie crust does not burn while the filling bakes.
Step Five: Chill Before Serving
Let your pie cool at room temperature for 2-3 hours, then cover loosely with plastic wrap, and refrigerate until fully set. Overnight is best.
👉🏻Do NOT Rush the Cooling Process! Let the pie sit at room temperature until fully cooled. Placing a pie that is not fully cooled into the fridge can cause cause cracking.
Step Six: Slice and Serve
When ready to serve, slice and dollop with homemade whipped cream.
Storage Instructions
Pumpkin pie is one of those desserts that actually gets better after a day in the fridge--making it an ultimate make-ahead recipe for a holiday dinner. The flavors deepen, and the filling sets just right. Here's how to keep it tasting as good as the day you baked it:
- Refrigerate: Once the pie cools to room temperature, cover it loosely with plastic wrap, and store in the refrigerator for up to 3 days.
- Freeze: Cool the pie completely, wrap it tightly in two layers of plastic wrap followed by a layer of foil, and freeze on a flat surface for up to 2 months. When you are ready to serve, transfer it to the refrigerator and let it thaw slowly for at least 12 hours. Don't thaw at room temperature, which can cause a soggy pie crust.
FAQs on Homemade Pumpkin Pie
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.
A few tiny cracks are okay! But you can avoid major cracking by not overbaking the pie crust and not over-whisking the filling. This will also keep your pie creamy and light, not dense or dried out.
Even though pumpkin puree is bright orange, when baked it is completely normal for it to turn brownish in color. This is called a Maillard reaction.
More Pumpkin Recipes
Homemade Pumpkin Pie
Video
Ingredients
- 1 (9-inch) deep-dish pie crust, unbaked and chilled
- 15 ounces pure pumpkin puree, not pumpkin pie filling
- 2 large eggs
- 1 large egg yolk
- ¾ cup heavy whipping cream
- ½ cup whole milk
- ¾ cup packed light brown sugar
- 1 tablespoon cornstarch
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- If you are using store-bought or homemade pie dough, roll it out, fit it into a deep-dish 9-inch pie plate, and crimp the edges. Then pop it into the freezer to fully chill (~1 hour). Skip this step if using a frozen pie crust.
- Preheat the oven to 425℉ (215℃).
- In a large mixing bowl, combine 15 ounces pure pumpkin puree, 2 large eggs, 1 large egg yolk, ¾ cup heavy whipping cream, ½ cup whole milk, and ¾ cup packed light brown sugar with a whisk until just smooth. Add 1 tablespoon cornstarch, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ¼ teaspoon salt. Whisk again until well combined.
- Pour the filling into 1 (9-inch) deep-dish pie crust (unbaked and chilled) and gently tap the pie plate on the counter to remove air bubbles.
- Bake at 425℉ (215℃) for 15 minutes. After 15 minutes, turn the temperature to 350℉ (175℃). Bake for 40-45 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 a knife inserted into the center of the pie filling comes out clean and the center is JUST barely jiggly. The pie will continue to set up as it cools.
- Cool the pie on a wire rack for at least 3 hours, or until the pie reaches room temperature. Once the pie has reached room temperature, cover it loosely with plastic wrap, and transfer it to the refrigerator to chill for at least 4 hours. Overnight is best.
- You can serve your pumpkin pie chilled, or allow the pie to come to room temperature for about an hour before serving. Serve with whipped cream as desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin pie is not just for the holidays! Made this pie with homemade whip cream today. So good, one of my very favorites. Thank you for sharing another great receipe!
Love that you enjoyed this today! And I agree, pumpkin should not just be reserved for fall.
This is one of the best pumpkin recipes that I have tried! My husband and kids loved this pumpkin pie, thanks for sharing another awesome recipe!
I happened to be out of evaporated milk, but had cream on hand. This recipe saved me a trip to the store! It turned out perfectly spiced and was thick enough to slice but still creamy. Delicious topped with fresh whipped cream!
So glad you found this recipe to fit your needs Kara--but more importantly, I am so happy to hear you enjoyed!
How much allspice? It lists allspice in the steps but not in the ingredients? Thanks!
I am so sorry for any confusion, but there is no allspice in this recipe.
Great recipe! Pumpkin pie is my sons favorite pie! He asks for it all year long. This is a really good pumpkin pie!
I love hearing that! Thanks for sharing Stephanie.