There’s something magical about the scent of cinnamon and nutmeg wafting through the kitchen on a chilly fall day. And when it comes to the ultimate fall dessert, this pumpkin pie recipe is the one you’ll come back to year after year. It’s reliable, rich, spiced just right, and practically foolproof. Whether you’re a beginner or the designated pie-maker for your family Thanksgiving, this is your no-stress solution.
We last updated this recipe in October 2024, fine-tuned with even more reader tips, crust options, and substitution notes. So if you’re craving the best homemade pumpkin pie, settle in—this is the only one you need.
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A Note from My (Pumpkin-Stained) Apron
I still remember the first time I made this pie. I forgot to blind bake the crust and ended up with a soggy-bottomed mess that my family politely ate anyway. Over the years, I’ve tested and tweaked this into what I’d call a no-fail pumpkin pie.
This pie has been loved by busy parents, college kids in tiny kitchens, and even grandparents baking with grandkids. Readers have called it “creamy perfection,” and my inbox around Thanksgiving? Packed with grateful pie success stories. So if you’re worried you might mess it up—relax. I’ve made all the mistakes for you.
Ingredient Tips & FAQs
Canned Pumpkin or Fresh?
Both work great! Canned pumpkin puree (not pumpkin pie filling) is smooth, reliable, and super easy. If you’re using fresh pumpkin puree, make sure to strain it in cheesecloth first—it has more water content.
Do I Need to Pre-Bake the Crust?
Technically, no. You can pour the filling right into the raw crust. But for extra crispness and to avoid sogginess, par-baking the crust is a smart move. Just 10 minutes with pie weights will do it.
How to Avoid a Soggy Crust
- Use a metal pie pan (it heats up faster).
- Chill the crust before filling.
- Par-bake if you have the time.
- Don’t overfill your pie shell.
Preventing Cracks
Cracks happen when the pie is overbaked or cooled too quickly. Let it cool gradually and refrigerate only after it’s at room temp. Still cracked? Just hide it with whipped cream or cute pie crust cutouts—you got this.
What you’ll need to make pumpkin pie recipe
Pie Crust
You can go homemade all-butter pie crust or store-bought. I won’t judge. But if you want to make your own, here’s the quick lineup:
- 1¼ cups all-purpose flour
- 2 tsp sugar
- ¼ tsp salt
- 8 tbsp cold unsalted butter, cubed
- 4 tbsp ice water
Mix, chill, roll, and boom: flaky, golden crust that sings.
Pumpkin Puree
You’ll need 15 oz canned pumpkin puree or 1¾ cups of fresh (drained well). Don’t use pumpkin pie filling—it’s pre-sweetened and pre-spiced.
Eggs
Three eggs make the custard set beautifully. Use room temperature eggs for smoother mixing.
Sweeteners
Light brown sugar gives that caramel molasses vibe that white sugar just can’t touch.
Dairy
A combo of ¾ cup heavy cream and ½ cup whole milk keeps things silky but not too dense. Readers have had success swapping in 2% milk or Greek yogurt too.
Cornstarch
This thickens the filling gently, giving that luscious, creamy texture that doesn’t weep or collapse.
Spices
You can mix your own:
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp each of ground cloves, nutmeg, and allspice
Or just use 1 tbsp pumpkin pie spice. Don’t skip the ¼ tsp salt—it balances the sweetness.
Step-by-Step: How to Make pumpkin pie recipe
1. Make the Pie Crust (If You’re Doing It From Scratch)
Mix flour, sugar, and salt. Cut in butter until it resembles coarse crumbs. Add ice water until dough forms. Chill for 30 minutes. Roll out, place in a 9-inch deep-dish pie plate, and crimp the edges.
2. Preheat Oven to 375°F (190°C)
You want it hot and ready!
3. Make the Filling
In a large bowl, whisk:
- 15 oz pumpkin puree
- 3 eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tbsp cornstarch
- All those glorious spices
Whisk until smooth, or use a blender for ultra-creamy filling.
4. Fill and Bake
Pour the filling into your prepared crust. Bake for 40–55 minutes, until the edges are set but the center is slightly jiggly.
5. Cool and Chill
Let cool on a wire rack for 3 hours, then refrigerate at least 4 more or overnight. Trust me: the flavor gets even better.
Tips for Pumpkin Pie Perfection
- Use a deep-dish 9-inch pie plate, 2 inches deep.
- To prevent cracks, don’t overbake. Set but jiggly is perfect.
- Let it cool completely before putting it in the fridge.
- Want to get fancy? Add decorative pie crust cutouts before baking.
- Top with whipped cream, candied pecans, or a dash of cinnamon.
Make-Ahead & Storage
- Make-Ahead: Best made the day before. Chill overnight for max flavor.
- Store: Keep covered in the fridge up to 3 days.
- Freeze: Wrap tightly in foil and freeze for up to 3 months.
- Thaw: In the fridge overnight. Reheat slices at 325°F for 10-15 minutes if you like it warm.
Full Recipe Card
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Pumpkin Pie Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A rich, creamy, perfectly spiced pumpkin pie recipe that’s become a fall tradition. Foolproof, flavorful, and loved by bakers of all levels—this is the only pumpkin pie recipe you’ll ever need.
Ingredients
- 1 unbaked pie crust (homemade or store-bought)
- 15 oz canned pumpkin puree (or 1¾ cups fresh, drained)
- 3 large eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tbsp cornstarch
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
Instructions
- Preheat oven to 375°F. Place pie crust in a 9-inch deep dish pie plate.
- In a large bowl, whisk together pumpkin, eggs, brown sugar, cream, milk, cornstarch, spices, and salt until smooth.
- Pour filling into the prepared pie crust.
- Bake for 40–55 minutes, until edges are set and center jiggles slightly.
- Cool on a wire rack for 3 hours, then refrigerate for at least 4 more hours or overnight.
Notes
To save time, use store-bought pie crust. Substitute 1 tbsp pumpkin pie spice for individual spices. For lighter versions, use 2% milk or Greek yogurt. Best made the day before and chilled overnight for full flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Nutrition Information (Per Slice)
- Calories: 390
- Carbohydrates: 43g
- Fat: 22g
- Protein: 6g
- Bonus: High in Vitamin A!
FAQs about pumpkin pie recipe
Yes, totally fine.
Most likely overbaked or cooled too fast.
Try 1/2 cup brown sugar or a low-calorie sweetener.
Yes! Just cool completely first.
More Fall Dessert Love?
- Try this moist and flavorful pumpkin bread recipe for another comforting fall dessert.
- Looking for a crunchy twist? This pumpkin crisp recipe pairs beautifully with whipped cream.
- Enjoy your pumpkin obsession with these pumpkin cream cheese muffins — great for breakfast or dessert.
- Discover this layered pumpkin magic custard cake for a unique fall treat.
- Pair your pumpkin pie with cozy bakes like this cinnamon roll apple pie filling recipe.
For more creative baking inspiration and marketing ideas, explore the Pinterest or connect with us on Facebook.