One thing I look forward to during the holidays is pie. But not just any pie, this classic pumpkin pie recipe. 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.
Even better, this pumpkin pie recipe is very straightforward. All you have to do is prepare the crust, whisk together the filling ingredients, and pour it into the partially baked pie crust. It also keeps well, so you can make it ahead of time to make preparing for the holidays stress-free. Want another pumpkin-filled dessert recipe that everyone will love? Try my pumpkin whoopie pies recipe, pumpkin cake recipe, or pumpkin bars recipe. Or for more thanksgiving pie recipes, check out my classic apple pie, homemade sweet potato pie, and easy pecan pie.
What You Need to Make This Recipe
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 flakey!
Brown sugar — I like the caramelized sweetness that light brown sugar provides.
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.
Pumpkin purée — be sure to purchase 100% pure pumpkin purée and not pumpkin pie filling. While similar, pumpkin pie filling comes flavored and pre-sweetened compared to pumpkin purée, which is pure pumpkin. I suggest using Libby’s.
Evaporated milk — evaporated milk is much richer than regular milk, so using evaporated milk makes for a creamier pie filling.
Eggs — eggs help bind the pie filling together and create a custard-like texture.
How to Make Pumpkin Pie Recipe
1. 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.
2. Line with parchment paper and fill with weights. Bake for 15 minutes at 425F. Remove parchment and weights and let cool before proceeding with the filling. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not need to be blind-baked.
3. In a large mixing bowl, whisk together the sugar, spices, and salt.
4. Add the pumpkin and evaporated milk to the mixture.
5. Add the eggs.
6. Whisk until well combined.
7. Pour 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 350F. 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 cool completely on a wire rack.
Pro Tips for Making This Recipe
- Not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency. You might have to blot the pumpkin to absorb the extra liquid if you use another brand of pumpkin purée.
- Canned pumpkin and homemade pumpkin puree are not created equal. Canned puree typically has more moisture than homemade puree, so keep that in mind when making recipes that call for pumpkin puree. It will also have a deeper color. Most homemade purees will be a very pale orange.
- The egg should be at room temperature to ensure they incorporate into your pie filling evenly. If you forgot to take your eggs out of the fridge ahead of time, you can quickly bring them to room temperature by placing them in a large bowl and covering it with warm tap water for 5 minutes.
- If you use homemade pie dough, I recommend you blind-bake the crust for a crisp and flaky shell. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not require blind-baking.
- If following my homemade pie dough recipe, you’ll make two 9-inch pie crusts worth of dough. You can tightly wrap and freeze one disc of dough for up to 3 months. Just thaw the crust in the fridge for 24 hours before using. Roll out the pie dough, fill the pie pan and crimp the edge as desired.
- This pumpkin pie recipe makes enough filling to fill a standard deep-dish (1.5-2” deep) pie. If using a shallow pan or pre-made frozen crust, you will have a bit extra, or you can fill two shallow pie crusts.
- This pie also tastes incredible with my homemade whipped cream.
- For the ultimate pumpkin pie filling or if you have a few more minutes to spare, do a couple of my favorite tricks to create an even richer pie filling. 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.
Frequently Asked Questions
While you can insert a knife to check for doneness, it will leave a knife 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 up as the pie cools to room temperature.
Loosely cover the pie with plastic and refrigerate for up to 2 days.
Careful not to overbake the pumpkin pie as it’ll cause cracks to form on top. Also, allow the pie to cool to room temperature naturally before refrigerating. If you try to chill the pie immediately, you can create cracks.
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.
If you prefer to use pre-made pumpkin pie spice, use the total amount of cinnamon, ginger, nutmeg, and cloves, which is around 1½ teaspoons. Alternatively you can make your own following my homemade pumpkin pie spice recipe.
If you love this recipe try these out!
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
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 or sheets of store-bought crust, line a 9-inch pie dish with dough and crimp edges. Chill the crust until ready to use (see notes about blind baking).
- 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 homemade pie dough, I recommend you can blind-bake the crust for a crisp and flaky 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 425F. Remove parchment and weights and let cool before proceeding with the filling. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not need to be blind-baked.
- Not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency. You might have to blot the pumpkin to absorb the extra liquid if you use another brand of pumpkin purée.
- Canned pumpkin and homemade pumpkin puree are not created equal. Canned puree typically has more moisture than homemade puree, so keep that in mind when making recipes that call for pumpkin puree. It will also have a deeper color. Most homemade purees will be a very pale orange.
- The egg should be at room temperature to ensure they incorporate into your pie filling evenly. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by placing them in a large bowl and covering it with warm tap water for 5 minutes.
- If you use homemade pie dough, I recommend you blind-bake the crust for a crisp and flaky shell. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not require blind-baking.
- 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 up to 3 months. Just thaw the crust in the fridge for 24 hours before using. Roll out the pie dough, fill the pie pan and crimp the edge as desired.
- This recipe makes enough filling to fill a standard deep-dish (1.5-2” deep) pie. If using a shallow pan or pre-made frozen crust, you will have a bit extra, or you can fill two shallow pie crusts.
- This pie also tastes incredible with my homemade whipped cream.
- For the ultimate pumpkin pie filling or if you have a few more minutes to spare, do a couple of my favorite tricks to create an even richer pie filling. 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
This is an easy and great recipe! This is my go to now. Made it 3 times already! I substituted one of the tablespoons of Rum for Grand Manier. Used the left over pumpkin filling for French toast with brioche bread. Thanks John!
What size pie plate did you use
Hey Debbie,
I used a 9″ pie plate!
Best,
John
I made this pie today. The most amazing pumpkin pie I ever made. Thanks for this recipe!!
Please help. I just made up the pie crust and it seems incredibly sticky. I added the eggs at the end because I didn’t see them in the instructions. Should I add more flour?
Christina,
The eggs were for the egg wash! Adding a little bit of flour may help, but I’m not sure!
John
I don’t understand the bean scenario… Can you please explain and excuse my ignorance
Nicole,
When you blind bake the pie crust, you can weigh it down with pie weights or beans! Hope that helps!
John
Looks delicious!
Great pie recipe! Adding this to my Thanksgiving meal plan!