One thing I look forward to during the holidays is a classic pumpkin pie. Store-bought pie doesn’t come close to this homemade recipe! It has a creamy, rich, and silky filling, and the crust is golden and tender. It’s just sweet enough, thanks to the brown sugar, and is perfectly spiced. My team and I tested this recipe several times to find just the right method for baking up a custardy pie with a crispy crust. It also keeps well, so you can make it ahead of time to make the holidays stress-free.
A reader, Brooke-Lyne, says: “Best pumpkin pie ever, it isn’t too sweet or overly spicy. The filling is actually enough for me to make 2 pies with the disposable pans, which means one for me and one for the family.” ★★★★★
Easy Pumpkin Pie Ingredients & Substitutions
These are the main ingredients you need to make pumpkin pie. You can find the full list of ingredients and measurements in the recipe card below.
Pumpkin — canned pumpkin purée is an ideal choice and makes this pumpkin pie filling super easy to whisk up! However, not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick and has a rich color and taste. Different brands may be lighter in color and more watery in their consistency, so you might have to blot the pumpkin to absorb the extra liquid. (See instructions in the section below!) Be sure to purchase 100% pure pumpkin purée and not pumpkin pie filling. While similar, pumpkin pie filling comes flavored and pre-sweetened.
Pie crust — while you can use store-bought pie crust, I love using my homemade pie crust for this homemade pumpkin pie recipe. It’s so buttery and flaky! If following my homemade pie crust recipe, you’ll make two 9-inch pie crusts’ worth of dough. You can tightly wrap and freeze one disc of dough for later. Roll out the pie dough, fill the pie pan, and crimp the edge as desired.
Evaporated milk — evaporated milk is much richer than regular milk, so using evaporated milk makes for a creamier pie filling. I tested it both ways and you can replace the evaporated milk with half and half or heavy cream (use 1⅓ cups). This will make the filling a little bit richer. Do not swap it for regular milk or the filling can end up too runny to set properly.
Eggs — large eggs help bind the pie filling together and create a custard-like texture. The eggs should be at room temperature to ensure they incorporate into your pie filling evenly. If you forgot to take them out of the fridge ahead of time, you can quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5-10 minutes.
Brown sugar — I like the caramelized sweetness that light brown sugar provides in the filling. This really enhances the flavor of the natural pumpkin. You can use granulated sugar or dark brown sugar, too.
Spices — I use a combination of cinnamon, ginger, nutmeg, and cloves to create a warm and cozy homemade pumpkin pie spice for this recipe. Also, the addition of salt helps enhance the pumpkin flavor. If you prefer to use pre-made pumpkin pie spice, use 1½ teaspoons. You can make your own following my homemade pumpkin pie spice recipe.
Can I Use Homemade Pumpkin Puree?
Yes, but there are a couple of things to know before you make the swap. Canned purée typically has less moisture than homemade purée. You will need to blot the homemade pumpkin purée to remove some of that excess moisture in order for your filling to set properly. Spread 2¼ cups of homemade pumpkin purée on a double layer of paper towels, then add another layer of paper towels on top. Let it sit for 10 minutes, then scrape it off and measure the pumpkin. You will need 1¾ cups of blotted purée to substitute for one 15-ounce can.
Canned pumpkin purée also has a deeper color and flavor than homemade. Most homemade purée will be a very pale orange with a lighter flavor.
Do I Need To Blind Bake The Crust?
No, but you can blind bake a homemade crust if you like an extra-crisp crust. My executive Editor, Sarah, tested this recipe using a homemade pie crust both with and without blind baking it first. Because the pie is baked in the bottom third of the oven, where heat is concentrated, the crust was golden and crisp on the bottom without blind baking. The texture overall was flaky but less crisp than if I had blind-baked it first. (I use this same technique for my pecan pie and sweet potato pie!)
If you prefer an extra crisp pie crust, blind bake it before you add the filling. This will partially cook the crust before you add the wet filling, so the bottom and sides will get crispier all the way through, and the edge will be more golden. Learn all about how to blind bake a pie crust!
Store-bought crusts do not need to be blind-baked. Preshaped frozen pie shells and Pillsbury piecrust sheets bake up crisp without parbaking them first because they have different fats and moisture levels than a homemade crust.
How To Prevent Cracks In Pumpkin Pie
Prevent cracks in the filling using these two tips.
- Whisk the filling well but not vigorously. The more air you incorporate, the more the filling will puff while baking and then settle when cooling, increasing the chance of a cracked filling.
- Reduce the oven temperature partway through baking. Starting the bake at a higher temperature sets the crust, but the filling is custardy, and the eggs need a lower temperature to bake up smooth and crack-free. Too hot and they will puff, curdle, and crack the filling. So the oven temp dropped after 15 minutes. This is part of my recipe method, but set a timer so you don’t forget!
Pro Tips For The Best Pumpkin Pie
This recipe makes enough filling for a standard pie pan (1½-2 inches deep). If you are using a shallow pan or pre-made frozen pie crust, you will have a bit extra. You can fill two shallow pie crusts or use the extra to make mini pumpkin pies.
Jazz up the filling with some added flavorings. You can whisk the zest of 1 orange, a tablespoon or two of rum or bourbon, or 2 teaspoons of vanilla extract into the filling if desired!
How do you tell when your pie is set? While you can insert a thermometer to check for doneness (it should read 180°F), it will leave a mark. Instead, you can give the pie a jiggle. If done, the center of the pie will wobble just a bit. The center will finish setting and firm up as the pie cools to room temperature.
Allow the pie to cool to room temperature naturally before refrigerating. If you try to chill the pie immediately, you can create cracks in the filling.
How To Make Pumpkin Pie
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making the perfect pumpkin pie. You can find the full set of instructions in the recipe card below.
1. If you are using homemade dough, start by rolling it into a 14-inch circle. If you are using store-bought crust sheets, unroll one. Then, line a 9-inch deep-dish pie pan, crimp the edges, and freeze the crust for 20 minutes.
2. If you choose to blind bake it, line it with parchment paper and fill it with pie weights. Bake for 15 minutes at 425°F. Then, remove the parchment and weights. (Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not need to be blind-baked.)
3. To make the filling, whisk together the sugar, spices, and salt in a large mixing bowl.
4. Add the pumpkin and evaporated milk to the sugar mixture.
5. Then add the room temperature eggs.
6. Whisk until well combined, making sure you don’t whisk too vigorously for too long. Too much air can cause the filling to puff up too much!
7. Pour the filling into the pie shell.
8. You can brush the edges of the pie crust with an egg wash if you desire. Bake for 15 minutes. Reduce the oven temperature to 350°F. Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken. Remove the pumpkin pie from the oven and let it cool completely on a wire rack.
Pumpkin Pie Recipe
Video
Ingredients
- 1 (9-inch) homemade pie crust or store-bought*
- ¾ cup packed light brown sugar (165g)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
- 1 (15-ounce/425g) can pumpkin puree
- 1 (12-ounce/354ml) can evaporated milk
- 3 large eggs room temperature
Instructions
- If using a homemade pie crust, roll the pie crust to a 14-inch circle. Line a 9-inch pie dish with the pie dough and crimp edges. Chill the crust until ready to use (see notes about blind baking).
- Position an oven rack in the bottom third, and preheat the oven to 400F.
- In a large mixing bowl, whisk together the sugar, spices, and salt. Add the pumpkin, milk, and eggs, and whisk until well combined. Pour into the pie shell. (You can brush the edges of the pie crust with an egg wash, if desired.)
- Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken, about 40 minutes. Remove from the oven and let cool completely on a wire rack. If making ahead, cover and refrigerate for up to 2 days before serving.
Notes
- *If using a homemade pie dough, blind-bake the crust for an extra crispy shell. To blind bake, roll a disk of homemade dough into a 14-inch circle, line a 9-inch deep-dish pie pan, crimp the edges, and freeze the crust for 20 minutes. Line with parchment paper and fill with weights. Bake for 15 minutes at 425°F. Remove the parchment and weights, then add the filling and bake as directed.
- Decorate the pie! If you want, you can use extra pie dough or scraps to cut out leaves to decorate the top. Cut out the leaves, brush with egg wash, and bake them separately on a baking sheet at 400°F for about 10 to 15 minutes, or until golden brown and crispy. Place them on top of the cooled pie. You can also add sugared cranberries or homemade whipped cream!
- I updated this recipe to make the filling super easy. If you prefer the old method, you can follow these instructions: In a small pot, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Place over medium-low heat, and cook, frequently stirring, until hot and bubbling. Remove from the heat. Swap the evaporated milk for heavy cream and warm the cream in the microwave for about 90 seconds, just until steaming. Whisk the eggs in a medium bowl until lightly beaten, then whisk in the cream. Whisk the egg mixture into the pumpkin mixture until well combined. Pour into your frozen or blind-baked crust and bake as directed.
Nutrition
Make-Ahead, Storing, and Freezing
Make-ahead: Prepare the homemade pie crust up to 48 hours in advance of baking. The filling can be whisked together up to 24 hours in advance and refrigerated until ready to use. Be sure to re-whisk the filling before adding it to the pie crust. The baked pie keeps well if covered and stored at room temperature for 1 day before serving.
Storing leftover pumpkin pie: Loosely cover the pie with plastic and refrigerate it for up to 4 days.
Freezing: This pumpkin pie recipe freezes wonderfully! Once the pie has cooled to room temperature, wrap it tightly with plastic and place it in a large freezer-safe bag. When ready to enjoy, thaw the pie by placing it in the refrigerator overnight.
More Dessert Recipes To Try
These pumpkin whoopie pies have sweet cream cheese frosting sandwiched between two soft rounds of pumpkin cake. They will likely disappear fast, but they freeze great if you have leftovers!
My easy pumpkin sheet cake whisks together in just a few minutes and bakes up into a moist, well-spiced pumpkin cake. Top it with cream cheese frosting, and it’s a delicious but easy dessert for any fall gathering.
You can’t beat my perfect apple pie! The filling is made with fresh apples, and the best part is that you can assemble the whole pie and then freeze it to bake later.
These moist and chewy pumpkin bars are a great treat to bake using canned pumpkin purée. Top with cream cheese frosting or one of the other frosting ideas included in the recipe!
This classic lemon meringue pie has over 400 5-star ratings for a reason! The silky, tart lemon curd filling is balanced perfectly by the buttery crust and cloud of sweet meringue on top.
If you’ve tried this pumpkin pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Brooke-Lyne says
Best pumpkin pie ever, it isnt too sweet or overly spicy. The filling is actually enough for me to make 2 pies with the disposible pans, which means one for me and one for the family haha!
Donna says
Great pumpkin pie, I want to try the rum & orange zest next. I would have this time if I had seen it.
Maria says
Esta receta es una delicia, yo la hice con la crema para batir como el Chef lo sugiero y fue todo un éxito!!
En verdad vale la pena probar este pastel de calabaza 👏👏👏👏
Carmen says
Thank you for share your recipe!
Joanna says
Its very good
and it actually works
CG says
My go-to pumpkin pie recipe every year!
Emily says
I have made this pie 6 times now, the ultimate way as said in the notes! It is the best pumpkin pie anyone in my family has had 🙂 a perfect recipe, thank you so much.
Darlene says
I made this pie last week and fell in love. The store bought deep dish crust I used last week only held half the filling. Today’s store bought crust took the whole amount. How much bake time should I add?