You’ll never need another Pumpkin Pie recipe after trying this one, thanks to a few special ingredients that make it truly perfect!
Pumpkin Pie is a timeless dessert that captures the cozy flavors of fall in every slice. This recipe embodies a smooth, custard-like filling made from pumpkin puree, warm spices, and just the right amount of sweetness, it’s baked inside a flaky, buttery crust until perfectly set. Served with a dollop of whipped cream, this pumpkin pie recipe is not only a Thanksgiving tradition but also a comforting treat that embodies the spirit of the season.
Pumpkin pie is my favorite kind of pie. Top this picture-perfect pie with whipped cream or a scoop of vanilla bean ice cream, slice, and serve!
Table of Contents
Why We Love This Pumpkin Pie
- Pumpkin pie is a must-have Thanksgiving dessert, creating cherished family traditions.
- The natural sweetness of pumpkin in pumpkin pie makes it a slightly healthier dessert option.
- A good pumpkin pie strikes the perfect balance between sweetness and spice.
Recipe Ingredients
- Fresh Pumpkin Puree: You can use homemade pumpkin puree or canned pumpkin puree. It gives the pie that creamy texture we all love.
- Vanilla Extract: A splash of vanilla adds subtle sweetness and depth of flavor, making the filling even more irresistible.
- Ground Cinnamon: This warm spice is essential for that classic pumpkin pie aroma and taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Pumpkin Variation: You can also substitute roasted sweet potatoes or other flavorful winter squash like kabocha or butternut squash in place of the pumpkin for a unique twist.
- Spicing Things Up: Try adding a pinch of cardamom for an exotic twist, or replace the nutmeg with allspice for a slightly different flavor. You could also increase the amount of cinnamon for an extra kick. Additionally, using pumpkin pie spice can simplify the recipe while providing a balanced blend of all the classic spices.
How to Make Homemade Pumpkin Pie
For the Crust
Step 1: In a large mixing bowl (or food processor), combine the all-purpose flour, granulated sugar, and salt. Using a pastry blender, cut in the cubes of butter (or process) until coarse crumbles form. Slowly add the water, mixing gently until the dough begins to stick together.
Step 2: Turn onto a large piece of plastic wrap, pat it into a disc, and refrigerate for at least 30 minutes.
Step 3: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 4: On a well-floured surface, roll the pie dough out into a 12-inch circle. Transfer to a pie dish and gently press in. Fold the overhang over and crimp with your fingers or a fork. Whisk the egg and heavy cream together and brush the edges of the crust. Place a piece of parchment paper over top and fill with pie weights or beans. Blind bake for 15 minutes, remove the weights and parchment.
For the Pumpkin Pie Filling
Step 1: While the crust is baking, prepare the filling. In a medium saucepan over medium heat, combine the pumpkin, sugars, salt, and spices. Bring the mixture to a low simmer and cook for 5 minutes. You may notice that it darkens slightly; that’s okay. Remove from the heat and whisk in the cold cream and vanilla extract. Add the eggs one at a time and beat until incorporated. Then sprinkle the cornstarch in and whisk until combined.
Step 2: Pour into the warm pie crust, return to the oven, and bake for 15 minutes at 400 degrees Fahrenheit (200 degrees Celsius). Then reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for 35-45 minutes or until the center is barely jiggly. During the last half of the baking time, the filling will expand and rise. It will fall as it cools and become completely flat. Remove from the oven and allow to cool at room temperature for 45 minutes, then place in the refrigerator to continue cooling.
Expert Tips
- Prevent Crust Sogginess: Brush a thin layer of beaten egg white on the crust before blind baking. This creates a barrier that keeps the crust from getting soggy once the filling is added.
- Achieving Perfectly Baked Crust: To prevent the crust edges from browning too much, cover them with aluminum foil or use a pie crust shield. Start checking for doneness at 50 minutes, then every 5 minutes until done. Once the pie is ready, transfer it to a wire rack and let it cool completely for at least 3 hours before garnishing and serving.
FAQs
The pie is done when the filling doesn’t jiggle when you gently shake it, indicating the filling is set. You can also do the knife test: insert a knife into the center of the pie, and if it comes out clean, the pie is done. Be cautious, as this could cause the pie to crack.
Let the pie cool for about 4 hours before slicing. While the edges and bottom may feel cool, the center can still be quite warm, so this ensures it is fully set and cool throughout.
Storage Info
STORE Homemade Pumpkin Pie in the fridge for 3-4 days. Once it has completely cooled, store it within 2 hours to prevent it from going bad. To FREEZE, allow the pie to cool completely, then wrap it in several layers of plastic wrap followed by aluminum foil. Leave it on a freezer shelf for up to 1 month.
When ready to eat, unwrap the pie and bring it to room temperature before serving. Avoid leaving it at room temperature for more than 2 hours to ensure freshness.
More Pumpkin Pie Recipes to Try
Pumpkin Pie Recipe
Ingredients
For the Crust
- 1 1/2 cup all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter - cold, cut into chunks
- 1/4 cup ice cold water - plus an additional tablespoon if needed
- 1 egg
- 1 tbsp heavy cream
For the Filling
- 1 (15 oz) can pumpkin puree
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/4 tsp ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 tsp ground nutmeg
- pinch cardamom - generous
- 1 1/4 cup heavy cream - cold
- 1 tsp vanilla extract
- 3 large eggs
- 2 tsp cornstarch
Instructions
For the Crust
- In a large mixing bowl (or food processor), combine the all-purpose flour, granulated sugar, and salt. Using a pastry blender, cut in the cubes of butter (or process) until coarse crumbles form. Slowly add the water, mixing gently until the dough begins to stick together.
- Turn onto a large piece of plastic wrap, pat it into a disc, and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- On a well-floured surface, roll the pie dough out into a 12-inch circle. Transfer to a pie dish and gently press in. Fold the overhang over and crimp with your fingers or a fork. Whisk the egg and heavy cream together and brush the edges of the crust. Place a piece of parchment paper over top and fill with pie weights or beans. Blind bake for 15 minutes, remove the weights and parchment.
For the Pumpkin Pie Filling
- While the crust is baking, prepare the filling. In a medium saucepan over medium heat, combine the pumpkin, sugars, salt, and spices. Bring the mixture to a low simmer and cook for 5 minutes. You may notice that it darkens slightly; that's okay. Remove from the heat and whisk in the cold cream and vanilla extract. Add the eggs one at a time and beat until incorporated. Then sprinkle the cornstarch in and whisk until combined.
- Pour into the warm pie crust, return to the oven, and bake for 15 minutes at 400 degrees Fahrenheit (200 degrees Celsius). Then reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for 35-45 minutes or until the center is barely jiggly. During the last half of the baking time, the filling will expand and rise. It will fall as it cools and become completely flat. Remove from the oven and allow to cool at room temperature for 45 minutes, then place in the refrigerator to continue cooling.
This really is the perfect pumpkin pie! So fresh and creamy! The texture is perfection!
My family loved this pumpkin pie – super creamy and smooth filling that was perfectly spiced!
Such a great, classic pie for good reason.
I always use same amount of ricotta while milk for the instead/ of liquid Very good.
Thank you for sharing that 🙂
This is definitely something my daughter is going to love! Pumpkin pie is her favorite! Perfect for the holiday!
This is so good!! A must-make fall treat!!