Looking for an easy-to-follow pumpkin pie recipe that’s the perfect dessert for your Thanksgiving feast? Made with a flaky pie crust and a creamy, spiced filling, this pie is sure to be a hit with everyone at the table. Get the recipe now and start baking!
Pumpkin pie is a classic dessert for the fall season, and for good reason. It’s warm, spiced, so delicious, and is perfect for enjoying on a cool autumn day.
Whether you’re having a Friendsgiving or Thanksgiving feast or just a cozy get-together with friends and family, pumpkin pie is the perfect way to end the meal.
And today, I’m sharing the best recipe for pumpkin pie that you’ll ever try! It’s made with a flaky pie crust and a creamy, spiced filling that’s sure to please everyone at the table.
This recipe is my husband’s favorite so I’m sure it will rank high on your fall dessert list after you make this version too.
So gather your ingredients and let’s get ready to bake. This pumpkin pie recipe is easy to follow and produces delicious results every single time.
Wait until you try this one!
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About Pumpkin Pie
Pumpkin pie is a classic American dessert that features a rich and creamy filling of pumpkin puree, sugar, spices, eggs, and dairy that is traditionally baked in a pie crust until it sets into a smooth and custard-like texture.
The result is a delicious and comforting dessert enjoyed during the fall and especially during Thanksgiving in the United States.
The Best Pumpkins For Baking
When it comes to making pumpkin puree, not all pumpkins are created equal. The best pumpkins for making pumpkin puree are typically smaller, sweeter, and have tender flesh.
The most commonly used pumpkin is the sugar or pie pumpkin, but some other delicious varieties include Cinderella or fairytale.
And, while not a pumpkin, did you know that butternut squash can be used interchangeably with pumpkin puree in many recipes too? Yes!
When choosing pumpkins for puree, look for ones that are firm, heavy for their size, and free from bruises or soft spots. The skin should be a consistent color and free from mold or other blemishes.
How To Make Homemade Pumpkin Puree
While you can easily make this recipe using store-bought pumpkin puree, if you are growing your own pumpkins, it’s pretty easy to make your own!
Have you ever made your own pumpkin puree before?
If not, here’s how to do it.
Cooking Tip: Choose small to medium-sized pumpkins that are specifically meant for cooking, such as sugar pumpkins or pie pumpkins because they have sweeter and smoother flesh compared to pumpkins you’d carve.
- Preheat oven to 375°F and wash pumpkins thoroughly to remove any dirt.
- Use a sharp knife to carefully cut off the top stem portion of each pumpkin. Then cut the pumpkins in half from top to bottom.
- Scoop out the pulp and seeds. But save seeds if you want to roast them or use them for next year’s garden.
- Place cleaned pumpkin halves, cut side down, on a baking sheet lined with aluminum foil or parchment paper.
- Bake for roughly 45 minutes to an hour, or until the pumpkin flesh is fork-tender. But the exact time may vary depending on the size and type of pumpkin.
- Remove from the oven and allow the pumpkins to cool.
- Using a spoon, scrape the cooked pumpkin flesh away from the skin.
- Transfer the pumpkin flesh to a blender or food processor then blend until smooth and creamy. If the puree seems a little thick, add some water to thin it out.
You can use your homemade pumpkin puree immediately in recipes or store it for later use.
Storing Fresh Pumpkin Puree
- Refrigerator: Store the puree in an airtight container in the refrigerator for up to 5 days.
- Freezer: If you want to store it for a longer period, you can freeze fresh pumpkin puree in airtight containers or freezer bags. Make sure to label and date them. It can be stored in the freezer for 10-12 months.
Now you have homemade pumpkin puree ready to use in your favorite pumpkin recipes, whether it’s pumpkin pie, pumpkin soup, or this delicious pumpkin dump cake!
Pumpkin Pie FAQs
Is canned pumpkin pie mix the same as pumpkin puree?
Canned pumpkin pie mix is not the same pumpkin puree so be careful when grabbing a can at the store.
Canned pumpkin pie mix(or filling) and pumpkin puree(or canned pumpkin) are two distinct products, each serving a specific purpose in the kitchen.
Here’s what you need to know.
Pumpkin Puree
- Made solely from cooked and mashed pumpkin.
- Contains no added sugars, spices, or other ingredients.
- A versatile ingredient that’s commonly used as a base for pumpkin soups, muffins, pancakes, pumpkin pie, pumpkin cheesecake, pumpkin bread, and other dishes.
Pumpkin Pie Mix
- A pre-made mixture that includes not only pumpkin but also a combination of sweeteners and spices (such as cinnamon, nutmeg, cloves, and ginger).
- Has limited versatility since it’s specifically formulated to simplify the process of making pumpkin pie.
Should I use condensed milk or evaporated milk in my pumpkin pie?
Both condensed milk and evaporated milk can be used to make delicious pumpkin pies. The benefit to using the condensed milk is that it’s already sweetened so no additional sugar is required.
Condensed milk creates a creamier, more dense pie while the evaporated milk results in a more airy pie.
Homemade Pie Crust vs Frozen Pie Shell
Benefits of making homemade pie crust for pumpkin pie
Homemade pie crust is generally considered to be tastier and flakier than frozen pie crust because it’s made with fresh ingredients and is not pre-baked.
Plus, when you make homemade crust, you can control the ingredients that go into it which is important if you have allergies or dietary restrictions.
And, you can customize it to your liking with different types of flour you use, spices, or even make a flavored crust.
Drawbacks of making homemade pie crust for pumpkin pie
But, making homemade pie crust takes time plus you need to allow the dough to chill before rolling it out and baking it. It can also be a little tricky, especially if you’re a beginner baker.
Not to mention, making your own crust can add up and be more expensive than frozen pie crust, especially if you use high-quality ingredients.
Benefits of using frozen pie crust for pumpkin pie
Frozen pie crust is super convenient because it is already made and pre-rolled out, so all you have to do is thaw and fill it. I mean, how easy is that?
It’s also pretty consistent in quality so you can be certain that your pie crust will turn out the same every time.
And, a frozen crust is usually more affordable than purchasing all of the ingredients to make a homemade crust.
Drawbacks of using frozen pie crust for pumpkin pie
But, it is just not the same as flavorful or flaky as homemade pie crust. Not to mention, it can also be tough if it’s not cooked properly.
They also may contain ingredients that you don’t want to eat like artificial flavors or preservatives. And you have less control over the ingredients and flavor of frozen pie crust.
Ultimately, the best way to decide whether to make homemade or use frozen pie crust for your pumpkin pie is to consider your own preferences and needs.
If you have the time and skill, making homemade pie crust can be a rewarding experience. However, if you’re short on time or not confident in your baking skills, there’s no shame in using frozen pie crust.
I use it all the time because it’s just easier that way.
My personal recommendation: If you’re new to baking, I recommend going with a frozen pie crust for your first pumpkin pie. It’s a great way to practice making a pie without having to worry about making a perfect crust. Once you’ve mastered the basics, you can try making your own pie crust.
How do you make pumpkin pie without a soggy bottom?
Avoiding a soggy bottom crust is a common goal when baking pies, as a soggy crust can detract from the overall texture and presentation of your dessert.
Here are several tips to help you prevent a soggy bottom crust of pumpkin pie.
- Blind Bake the Crust: Pre-baking the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling can create a barrier from the wet filling.
- Use an Egg Wash or Barrier: Brushing the bottom crust with a thin layer of beaten egg or egg white before adding the filling can create a protective barrier and prevent moisture from seeping into the crust.
- Use a Pie Baking Stone or Preheat the Baking Sheet: Placing your pie on a preheated baking stone or baking sheet can help distribute heat evenly and prevent moisture from accumulating under the pie crust.
- Allow the Pie to Cool Properly: After baking, allow the pie to cool completely on a wire rack. This helps prevent condensation from forming between the filling and the crust, which can lead to sogginess.
Does pumpkin pie need to be refrigerated after baking?
Yes, pumpkin pie should always be stored in the refrigerator as it is egg-rich and subject to spoiling if left unrefrigerated.
However, allow your pie ample time to cool before refrigerating it so the pumpkin pie filling has time to set. But don’t leave it out for more than 2 hours or there is a risk of bacterial growth.
Should I make pumpkin pie the day before or the day of?
A common question is whether pumpkin pie needs to be served fresh. But I’m happy to report that it is a great make-ahead dessert to lighten your holiday to-do list.
You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day.
Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.
Can I freeze pumpkin pie?
Yes, you can totally freeze pumpkin pie. It’s a convenient way to make and store pies in advance, especially for the holiday season or when you have an abundance of leftovers.
Wrap the pie tightly with plastic wrap, ensuring it’s completely covered. Then, wrap the pie in aluminum foil to provide an extra layer of protection before popping it in the freezer. Pumpkin pie can be stored in the freezer for up to 3 months.
Pro Tips:
- Don’t freeze the pie while it’s still warm, as this can create excess moisture when it’s thawed.
- Do not re-freeze a pumpkin pie that has been previously frozen and thawed.
- Pumpkin pies with toppings like whipped cream may not freeze as well because the toppings can become watery when thawed. If possible, add these toppings just prior to serving.
How to Make the Best Pumpkin Pie Recipe You’ll Ever Have
Ingredients
- Pumpkin puree
- Eggs
- Heavy whipping cream
- Whole milk
- Light brown sugar
- Cornstarch
- Ground cinnamon
- Ground ginger
- Ground cloves
- Allspice
- Ground nutmeg
- Salt
- Pie crust, store-bought or from scratch
Directions
- Preheat oven to 375° F.
- In a large bowl, combine pumpkin puree, eggs, heavy whipping cream, milk and brown sugar. Whisk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
- Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan. The pie will continue to set up as it cools.
- Cool pie on a wire rack for at least 2 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 4 days, wrapped tightly with plastic wrap.
The Best Pumpkin Pie Recipe You’ll Ever Have
Equipment
Ingredients
- 15 Ounce Pumpkin Puree Canned or 1 ¾ cups homemade pumpkin puree
- 3 Large Eggs
- ¾ Cup Heavy Whipping Cream
- ½ Cup Whole Milk
- ¾ Cup Light Brown Sugar
- 1 Tablespoon Cornstarch
- 1.5 Teaspoon Cinnamon Ground
- ½ Teaspoon Ginger
- ¼ Teaspoon Cloves Ground
- ¼ Teaspoon Allspice
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Salt
- 1 Pie crust, store-bought or from scratch Unbaked
Instructions
- Preheat oven to 375° F.
- In a large bowl, combine pumpkin puree, eggs, heavy whipping cream, milk and brown sugar. Whisk until smooth.
- Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
- Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan. The pie will continue to set up as it cools.
- Cool pie on a wire rack for at least 2 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving.
Nutrition
More About This Classic Pumpkin Pie Recipe
Do you love to make pumpkin pie too? Would you make it differently? I would love to know more in the comments below.
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More Insanely Good Fall Recipes You Should Try
Looking for some fresh recipe inspiration for fall? Wait until you try these tasty fall food ideas that are easy to make and perfect for autumn.
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If you are hosting Thanksgiving this year or need to bring a recipe, I got you! Wait until you see these Thanksgiving ideas and inspiration.
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