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Home » Dessert » Homemade Pumpkin Pie Recipe

Published: July 15, 2020 Last Modified: July 15, 2020 By Sara 47 Comments

Homemade Pumpkin Pie Recipe

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Homemade Pumpkin Pie Recipe | Pumpkin Pie #pie #pumpkin #baking #thanksgiving #fall #dessert #dinneratthezoo

This homemade pumpkin pie recipe is a flaky crust with a smooth and creamy pumpkin filling, all baked to perfection. Pumpkin pie is a classic dessert during the fall months, and this version is the best I’ve ever had!

When Thanksgiving rolls around, I offer a variety of fall desserts such as apple cobbler, pumpkin chocolate chip cookies, and of course a classic pumpkin pie. My recipe includes some secret ingredients that really make it special.

Homemade Pumpkin Pie Recipe | Pumpkin Pie #pie #pumpkin #baking #thanksgiving #fall #dessert #dinneratthezoo Homemade Pumpkin Pie Recipe | Pumpkin Pie #pie #pumpkin #baking #thanksgiving #fall #dessert #dinneratthezoo

A slice of homemade pumpkin pie topped with whipped cream and a candy pumpkin.

Homemade pumpkin pie is a must-have on any holiday table. Skip the recipe that comes on the back of the can of pumpkin, and try this version instead. You’ll be pleasantly surprised by the end result!

How do you make homemade pumpkin pie?

This recipe starts with a pie crust. Use a homemade crust or a pre-prepared crust, whichever you prefer. This pie filling is a combination of pumpkin puree, eggs, brown sugar, spices and heavy cream, which all get pureed together in the food processor. The filling is poured into the crust, then everything baked together until the crust is golden brown and the filling is set. Let the pie cool, then cut into slices and serve.

Pie filling pureed in a food processor.

Tips for the perfect homemade pumpkin pie

  • I typically use a frozen pre-made pie crust for this recipe. It literally saves hours of prep time. My local store even sells a frozen pie crust that’s made with butter, so it tastes as good as homemade.
  • Using a food processor is the key to getting a silky smooth filling. If you don’t own a food processor, a blender will also work just fine.
  • The heavy cream is the secret ingredient in this recipe. Most pumpkin pie recipes call for evaporated milk, but the cream gives this pie the best texture and flavor. Half and half can be substituted for heavy cream, but the texture may suffer.
  • This pie can be made up to 3 days before you plan to serve it. Store it loosely covered in the refrigerator until you’re ready to serve it.

Pie filling inside a pie crust.

Pie Variations

This is a classic pie recipe, but there are plenty of toppings you can add to your pie to customize it to your tastes.

  • Caramel Sauce: Drizzle 1-2 teaspoons of caramel sauce over each slice.
  • Whipped Cream: This is a classic topping, you can use freshly whipped cream, the aerosol can version, or even thawed whipped topping.
  • Nuts: Add a sprinkle of chopped candied pecans or walnuts on top of your pie.
  • Toffee: Chop up 2 chocolate covered toffee candy bars, and sprinkle the candy pieces over the pie.
  • Meringue: Add a brown sugar meringue on top of your pie such as the one in this recipe.

A whole pumpkin pie in a flaky crust.

Does pumpkin pie set after baking?

The filling of a pumpkin pie is a custard, and the custard will continue to firm up and set as it cools. Your pie may be a little jiggly in the center when you take it from the oven, but it shouldn’t be runny or liquid.

How do you know if pumpkin pie is cooked through?

The best way to gauge if your pie is cooked through is to insert a toothpick into the center of the pie. A toothpick should come out clean. If the toothpick has liquid batter attached to it, try placing the pie in the oven for another 5-8 minutes, then test the pie again.

Homemade pumpin pie topped with rosettes of whipped cream.

This is the best homemade pumpkin pie I’ve ever had, and your friends and family are sure to agree!

More pumpkin recipes you’ll love

  • Pumpkin Dump Cake
  • Pumpkin Chocolate Chip Muffins
  • Easy Pumpkin Dip
  • Pumpkin Bars
  • Pumpkin Gooey Butter Cake

Homemade Pumpkin Pie Video

A slice of homemade pumpkin pie topped with whipped cream and a candy pumpkin.
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5 from 14 votes

Homemade Pumpkin Pie

This homemade pumpkin pie recipe is a flaky crust with a smooth and creamy pumpkin filling, all baked to perfection. Pumpkin pie is a classic dessert during the fall months, and this version is the best I've ever had!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 160kcal
Author Sara Welch

Ingredients

  • 1 pie crust for a 9 inch pan, homemade or store bought
  • 1 15 ounce can pumpkin puree
  • 3/4 cup brown sugar packed
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated is best)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1 1/4 cups heavy cream
  • whipped cream for serving optional

Instructions

  • Place the pie crust in a 9 inch pie pan. Preheat the oven to 425 degrees F.
  • Place the pumpkin puree in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine.
  • Add eggs 1 at a time, pulsing after each addition. Gradually add the cream in a thin stream, processing just until blended. Process 5 seconds longer.
  • Pour the filling into the crust. Place the pie on a sheet pan.
  • Bake for 15 minutes, then reduce the oven temperature to 350 degrees F.
  • Bake the pie for an additional 40-50 minutes or until center is just set and a toothpick inserted into the filling comes out clean.
  • Cool the pie on a rack. Cut into slices and top with whipped cream if desired, or refrigerate the pie for later use.

Nutrition

Calories: 160kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 151mg | Potassium: 57mg | Fiber: 1g | Sugar: 16g | Vitamin A: 87IU | Calcium: 26mg | Iron: 1mg
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Filed Under: Baking, Dessert, Thanksgiving

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    Comments

    1. Becky says

      December 29, 2021 at 12:02 pm

      5 stars
      I made this, super easy, and delicious. I used my Vitamin blender instead of food processor, added all the eggs at once, turned out great.

      Reply
    2. Hannah Sausman says

      November 23, 2021 at 6:06 pm

      Could you use egg nog instead of heavy cream??

      Reply
      • Sara says

        November 24, 2021 at 7:16 am

        I haven’t tried it this way so I can’t say for sure, my guess is that if it’s a full fat eggnog it should be ok.

        Reply
    3. Michele Farver says

      November 23, 2021 at 7:58 am

      No food processor. Could I use an electric hand mixer?

      Reply
      • Sara says

        November 23, 2021 at 8:26 am

        Yes or a blender!

        Reply
    4. Kristie DiMariano says

      November 14, 2021 at 7:15 am

      If using a frozen pie crust, does it need to be thawed before adding the filling & baking it?

      Reply
      • Sara says

        November 15, 2021 at 8:53 am

        You don’t need to thaw the crust.

        Reply
    5. Caitlin says

      December 23, 2020 at 10:49 am

      Do you need to prebake the pie crust?

      Reply
      • Sara says

        December 23, 2020 at 4:54 pm

        No you do not!

        Reply
    6. Candace says

      November 26, 2020 at 4:36 pm

      5 stars
      This is such a marvelous pie! Pumpkin is my hubby’s favorite and he was delighted! Thank you!

      Reply
    7. Heather says

      November 26, 2020 at 10:46 am

      Does this recipe work without a crust?

      Reply
      • Sara says

        November 26, 2020 at 11:30 am

        It will set up but you may not be able to get perfect slices as the filling is somewhat soft until it’s totally cooled!

        Reply
    8. Andrea says

      November 26, 2020 at 8:40 am

      I’ve made this pie twice in a row, following the recipe exactly and have somehow ended up with a significant amount of leftover filling (almost enough for a second pie)! Can the filling be saved? I’m not sure how this happened.

      Reply
      • Sara says

        November 26, 2020 at 8:43 am

        If I have any extra I pour it into a baking dish and bake it alongside the pie for a pumpkin custard. What type of pie crust are you using?

        Reply
    9. Melissa Lowery says

      November 26, 2020 at 7:54 am

      I just realized I don’t have nutmeg. Can I just use my pumpkin pie season mix? If so, how much should I use?

      Reply
      • Sara says

        November 26, 2020 at 8:35 am

        Yes omit all the spices in the recipe and use 1 1/4 teaspoons pumpkin pie spice instead!

        Reply
    10. Amy says

      November 25, 2020 at 5:14 pm

      Can I use half and half instead of heavy cream? I do also have condensed milk(sweetened).

      Reply
      • Sara says

        November 25, 2020 at 10:56 pm

        Yes half and half should be fine, do not use condensed milk!

        Reply
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