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

Cook Time 1

Total Time 1 15

Servings

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.

Video

Notes

I typically use a frozen pre-made pie crust for this recipe. It literally saves hours of prep time.

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.

Insert a toothpick to see if the filling is set after the pie bakes. A clean toothpick means the filling is set.

Nutrition