The BEST Homemade Pumpkin Pie Recipe (Classic & Foolproof!)

Did you know Americans consume over 50 million pumpkin pies during Thanksgiving alone? But why settle for store-bought when you can create a show-stopping homemade pumpkin pie that’ll have everyone begging for seconds?

I’ve spent years perfecting this pumpkin pie recipe and am excited to share my secrets for creating the silkiest, most flavorful pumpkin pie you’ve ever tasted!

From selecting the perfect spices to achieving that just-right texture, we’ll cover everything you need to know to make this classic dessert like a pro!

The BEST Pumpkin Pie Recipe

Here’s a classic pumpkin pie recipe that is simple to make and perfect for Thanksgiving.

Ingredients

• Pie Crust:
  • 1 (9-inch) homemade or store-bought pie crust (better yet: make your own pie crust. Instructions are below!)
• Filling:
  • ¾ cup packed light brown sugar (165g)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1/8 teaspoon ground cardamom (my secret weapon!)
  • ½ teaspoon salt
  • 1 (15-ounce/425g) can of pure pumpkin purée (Libby’s is my favorite!)
  • 1 (12-ounce/354ml) can of evaporated milk (or 1 can of sweetened condensed milk; just take out the brown sugar!)
  • 3 large eggs (room temperature)

Instructions

1. Prepare the Pie Crust

• If using homemade dough, roll it out to fit a 9-inch pie dish. Crimp the edges and chill in the refrigerator for at least 20 minutes. If using store-bought, place it directly in the pie dish.

2. Preheat the Oven

• Preheat your oven to 425°F (220°C).

3. Blind Bake the Crust (optional)

• If you prefer a crisper crust, blind bake by lining the crust with parchment paper and filling with weights. Bake for 15 minutes, then remove weights and parchment, and let cool.

4. Make the Filling

• In a large mixing bowl, whisk together the brown sugar, spices, and salt.
• Add the pumpkin purée and evaporated milk to the mixture.
• Whisk in the eggs until well combined.

5. Fill the Pie Crust

• Pour the pumpkin filling into the prepared pie crust. Optionally, brush the edges with an egg wash for a golden finish.

6. Bake

• Position your rack in the lower third of the oven and bake at 425°F (220°C) for 15 minutes.
• Reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the filling is set but slightly jiggles in the center when shaken.

7. Cool

• Remove from oven and let cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

8. Serve

• Slice and serve with whipped cream on top if desired.

Tips

• Consider warming your evaporated milk before adding it to the mixture for a richer filling.
• You can make this pie a day ahead; it tastes even better after chilling in the refrigerator overnight!

Substitutions

• Can’t do dairy? Swap the heavy cream for full-fat coconut milk
• Egg allergies? 1/4 cup of pumpkin puree per egg works surprisingly well
• Brown sugar can be replaced with coconut sugar for a less processed option
• Butter can be swapped for coconut oil (use the same amount)

Enjoy your delicious homemade pumpkin pie!

Making the Perfect Flaky Pie Crust

Here’s my foolproof recipe that I’ve fine-tuned over countless attempts!

Pie Crust Ingredients

• 2 1/2 cups all-purpose flour (plus extra for rolling)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup COLD unsalted butter (2 sticks), cut into 1/2-inch cubes
• 1/4 to 1/3 cup ice-cold water

4 Step instructions for homemade crust

1. Mix your dry ingredients first. I whisk the flour, sugar, and salt in a large bowl. Pro tip: I pop this bowl in the freezer for 15 minutes before starting. Sounds extra, but trust me on this one!
2. Here’s the real game-changer: your butter needs to be COLD. Not just refrigerator cold, but nearly frozen! I cube my butter and stick it in the freezer for 15 minutes before using it. Never skip this step.
3. Cut the butter into the flour mixture using a pastry cutter or your fingers. You’re looking for pea-sized pieces—not giant chunks or tiny crumbs making for a tough crust.
4. Add your water. Start with just 1/4 cup of ICE cold water (I literally put ice cubes in my water and let them sit while I prep everything else). Sprinkle it over your flour-butter mixture one tablespoon at a time, gently tossing with a fork after each addition.

4 Tips for achieving the perfect flaky texture

Here’s how you can get that perfect flaky pie crust texture:

1. Don’t add too much water. Your dough should look kind of shaggy and dry-ish, not wet and sticky. You’re good to go when you can squeeze a handful, and it mostly holds together. Don’t add water until the dough is smooth and pretty!
2. After mixing, divide your dough in half, shape it into disks, and wrap it in plastic. Then refrigerate for at least 2 hours. Chilling the dough lets the flour hydrate properly and the butter firm up again!
3. When rolling out your dough, if it starts cracking at the edges, don’t panic and add water. Just let it warm up slightly at room temperature. It usually takes about 5-10 minutes, then it’ll roll like a dream!
4. If your kitchen is super warm (like mine is in summer), don’t hesitate to pop everything back in the fridge for a few minutes if it starts feeling soft.

Make-ahead & storage instructions

The dough will keep in the fridge for up to 3 days, or in the freezer for 3 months. Just thaw overnight in the fridge before using.

I actually prefer making my crusts a day ahead! The texture seems even better, making holiday baking less stressful.

Store-bought vs homemade crust options

Now, about store-bought crusts…

Look, I’m not going to judge. We’ve all been there, and some brands are pretty decent. Trader Joe’s has a surprisingly good one in their freezer section.

But here’s the thing! A homemade crust has this gorgeous, buttery flavor that just can’t be replicated in the store-bought versions.

The secret to that coveted flaky texture? Those little pieces of cold butter create steam pockets while baking. That’s why temperature is so critical throughout the whole process.

Creating the Silky Pumpkin Filling

Here’s how to create the smoothest, silkiest pumpkin filling.

Mixing techniques for smooth, lump-free filling

First, grab your stand mixer or hand mixer (I prefer my stand mixer for this, but either works). Then, follow these steps:

1. Start by beating your eggs in the mixer bowl until they’re just combined (about 30 seconds on medium speed). Don’t overdo it! We’re not making an omelet here.
2. Add your brown sugar (3/4 cup) and mix until it’s completely dissolved (about 1 minute). This step is crucial for avoiding that grainy texture.
3. Here’s my secret weapon for the smoothest filling ever: strain your pumpkin puree! I press 15 ounces of puree through a fine-mesh sieve before adding it to the mix. Sound like overkill? Trust me, it makes a difference.

Perfect spice blend ratios

After years of tweaking, here’s my perfect blend of spices for pumpkin pie:

• Ground cinnamon (Saigon cinnamon if you can find it)
• Ground ginger
• Freshly grated nutmeg (pre-ground works too, but fresh is amazing)
• Ground cloves
• Ground cardamom
• Pinch of salt (sounds weird, but it enhances all the other spices!)

Mix your spices together BEFORE adding them to your filling! This prevents those dreaded spice pockets (nobody wants a bite that’s all cloves!)

3 Tips for preventing cracks

1. Temperature control is everything. Your ingredients should all be at room temperature before mixing. I set everything out about an hour before I start baking.
2. Tamper your eggs! Add the warm cream gradually while mixing. This prevents those little scrambled egg bits I used to get.
3. Test for proper consistency with the “jiggle test.” Your filling should be thick enough that when you lift the mixer paddle, the batter should fall back into the bowl in a ribbon that sits on the surface for a few seconds before sinking in. Too thin? Your pie will never set properly. Too thick? Hello, cracks!
4. Resist the urge to keep opening the oven to check! Every time you open that door, you’re risking a cracked filling. I now set my timer for 45 minutes and only check after that.

Troubleshooting common filling issues

Speaking of cracks, let’s troubleshoot some common issues I’ve faced:

• Filling too dark? You’re probably overbaking. When you remove it, the center should still have a slight jiggle about a 3-inch wobbly spot in the middle. It’ll continue cooking as it cools!
• Getting a weird separation layer? That’s usually from overbeating. Mix just until everything’s combined (I actually set a timer for 2 minutes after adding all the ingredients).
• Filling pulling away from the crust? That’s usually from overbaking or cooling too quickly. I turn off the oven and let the pie cool inside with the door cracked for about 30 minutes.

Knowing When the Pie Is Done

To check if the pie is done, insert a knife about 1 inch from the edge of the crust. It should come out clean, but the center should still be a bit wobbly.

The consistency test that never fails me: gently shake the pie. The edges should be set, but the center should jiggle like Jell-O, not like a wave. If it moves like liquid, keep baking. If it doesn’t move at all, you’ve gone too far.

One final tip that revolutionized my pumpkin pie game: brush the inside of your pre-baked crust with egg white before adding the filling. This creates a barrier that keeps your crust crisp, not soggy. Game changer!

If you do get some cracks, it’s not the end of the world. That’s what whipped cream is for! And honestly, a homemade pumpkin pie with a few imperfections still tastes way better than a perfect store-bought one.

Serving & Storage Suggestions

Here’s how to serve and store your pumpkin pie.

Best whipped cream recipe

Let’s start with my absolute favorite whipped cream recipe that never fails:

• 1 cup heavy whipping cream (cold from the fridge)
• 2 tablespoons powdered sugar (not granulated – trust me on this!)
• 1/2 teaspoon pure vanilla extract
• Pinch of salt (my secret weapon for balanced sweetness!)

Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping. And don’t overwhip until it gets grainy! Stop when you see medium-stiff peaks just before it starts looking clumpy.

5 Creative garnishing ideas

For some next-level garnishing ideas that’ll make your pie Instagram-worthy:

1. Dust the top with cinnamon through a fine-mesh sieve
2. Arrange candied pecans around the edge
3. Make spiced whipped cream by adding 1/4 teaspoon pumpkin pie spice
4. Create a stencil design using powdered sugar
5. Drizzle with salted caramel sauce (my family’s favorite!)

Proper storage methods

Here’s how to properly store your pie for short-term storage (1-4 days):

1. Let the pie cool completely (about 2-3 hours)
2. Cover loosely with foil, not plastic wrap! Plastic wrap creates condensation droplets that ruin the filling’s surface
3. Refrigerate at 40°F or below
4. Don’t add any whipped cream until serving time

Freezing instructions

Yes, you absolutely can freeze pumpkin pie! But there’s a technique to it:

1. Bake and cool completely (I mean completely. Even a little warmth will create ice crystals!)
2. Wrap in several layers: first plastic wrap, then foil
3. Place in a freezer bag with the air squeezed out
4. Freeze for up to 1 month!

When you’re ready to thaw, here’s the method that works best:

1. Move from freezer to fridge (still wrapped)
2. Let thaw overnight (about 12 hours)
3. Remove wrapping and let sit at room temperature for 30 minutes before serving

Reheating recommendations

Want to reheat a cold slice? Here’s what I’ve found works without drying out the filling:

1. Microwave individual slices for 20-30 seconds at 50% power
2. Let rest for 1 minute before adding toppings
3. Never microwave a whole pie! You’ll end up with a hot mess.

For a fun twist on leftovers (if you ever have any!), try making pumpkin pie milkshakes. Blend a slice with vanilla ice cream and a splash of milk. It’s seriously amazing!

Time to Make Some Pumpkin Pie!

Congratulations! You’re ready to create a pumpkin pie that’ll become your signature holiday dessert.

The key to success lies in following the proper techniques and being patient during the cooling process. And don’t be afraid to experiment with the spice blend to make it your own!

Happy baking!

Check out my other pumpkin and pie recipes and desserts:

• Homemade Peach Pie Recipe
• Best Southern Pecan Pie Recipe: Perfectly Sweet & Gooey!
• How to Roast Pumpkin Seeds
• Classic Gingerbread Recipe: Perfectly Spiced & Soft! (2024)

Frequently Asked Questions

What are the ingredients of pumpkin pie?

The ingredients for pumpkin pie typically include:

• Pie Crust: Made from flour, sugar, salt, and butter or a dairy-free alternative.
• Filling: Key ingredients include pumpkin purée, eggs, sugar (brown or granulated), spices (such as cinnamon, nutmeg, and ginger), and evaporated/sweetened condensed milk or a non-dairy substitute like coconut milk.

Why is evaporated milk used in pumpkin pie?

Evaporated milk is used in pumpkin pie primarily because it contributes to a creamier texture and richer flavor than regular milk, enhancing the overall custard-like consistency of the filling. Plus, its concentrated nature helps bind the ingredients together, which is essential for achieving the desired smoothness and depth of flavor in the pie.

How do you keep the bottom of a pumpkin pie from getting soggy?

To prevent the bottom of a pumpkin pie from getting soggy, consider blind baking the crust before adding the filling. This involves partially or fully baking the crust to allow it to set and dry out, creating a barrier against moisture from the filling. Additionally, placing the pie on a preheated baking stone or hot cookie sheet can help ensure the bottom crust cooks quickly and crisply, reducing the risk of sogginess.

Is it better to make pumpkin pie the day before or day of?

It is generally better to make pumpkin pie the day before serving, as this develops the flavors and enhances the overall taste. However, if you prefer, you can also make the filling ahead of time and bake the pie on the day of serving for optimal freshness!