Homemade Pumpkin Pie

Slice of pumpkin pie on plate toped with whipped cream.

5 from 7 votes

Featuring a flaky pie crust and a perfectly spiced pumpkin filling, this pumpkin pie is light, creamy, and simply divine.

Prep Time15

Cook Time1

Chilling6

Total Time7 15

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

9-inch pie pan

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

US Customary - Metric

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.

Video

Notes

Pie Crust: You will need one deep-dish 9-inch pie crust. Use either a frozen pie crust, refrigerated pie dough, or half my recipe for homemade pie crust.

Spices: In place of the cinnamon, nutmeg, ginger, and cloves, use 2-½ teaspoons of pumpkin pie spice.

Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not canned pumpkin pie filling.

Using Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours. Measure out 1 & ⅞ cups of the strained pumpkin puree to use in place of the 15 ounces of canned pumpkin puree.

Storage: Allow the pie to cool to room temperature. Once cooled, cover it loosely with plastic wrap, and store it in the refrigerator for up to 3 days. Alternatively, bake the pie in a disposable freezer-safe pie dish. Once cooled, cover the cooled pie with plastic wrap and then 2 layers of heavy-duty foil. Place the wrapped pie into a freezer-safe bag and freeze for up to 1 month. Defrost overnight in the refrigerator before serving.

Nutrition