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 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.
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.
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.
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.
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
Homemade Pumpkin Pie
- 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
- 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.
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.
Could you use egg nog instead of heavy cream??
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.
No food processor. Could I use an electric hand mixer?
Yes or a blender!
If using a frozen pie crust, does it need to be thawed before adding the filling & baking it?
You don’t need to thaw the crust.
Do you need to prebake the pie crust?
No you do not!
This is such a marvelous pie! Pumpkin is my hubby’s favorite and he was delighted! Thank you!
Does this recipe work without a crust?
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!
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.
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?
I just realized I don’t have nutmeg. Can I just use my pumpkin pie season mix? If so, how much should I use?
Yes omit all the spices in the recipe and use 1 1/4 teaspoons pumpkin pie spice instead!
Can I use half and half instead of heavy cream? I do also have condensed milk(sweetened).
Yes half and half should be fine, do not use condensed milk!