Classic Pumpkin Pie Recipe

Pumpkin Pie is a classic recipe bursting with fall flavors and a rich, smooth, creamy texture. It is made with an easy and buttery homemade pie crust and served with whipped cream. This is the perfect dessert for the Thanksgiving table! 

Old Fashioned Pumpkin Pie

Using my classic recipe to make this pumpkin pie from scratch is so much better than buying one from the bakery because not only is it less expensive, but it is made with all-natural ingredients, and it tastes way better too.

Why? Because I have a secret ingredient! I add real maple syrup to my recipe to give it an extra layer of flavor. Those who try it wonder what it is. I am letting my readers know it is pure maple syrup.

I also use individual spices instead of pumpkin pie spice. I like to be able to control how much of each flavor goes into my pie. If you want to use pumpkin pie spice, that is fine, too. Another reason this recipe is so great is that it is so easy. No prebaking of the crust is needed.

If this pie is part of a Thanksgiving feast, consider making several of them. If there are leftovers, they can always be frozen. Serve it with some whipped cream on top or a scoop of vanilla ice cream for the perfect finish.

With the holiday season around the corner, homemade pumpkin recipes are on everyone’s list. For more comfort pie recipes, take a look at sweet potato pie, and the must try apple cheesecake pie!

Why you will love this recipe

• It is a classic holiday treat: I make several of these pies every year for my family.
• They freeze well: Leftovers can be frozen for up to three months. Perfect for late-night cravings.
• Save money: Make this pie yourself instead of buying it from the bakery to save money.
• It is easy to do: There are only a few steps, and anyone can do them.

What you’ll need to make classic pumpkin pie

Special items

• Food processor – For mixing the crust ingredients.
• Pie pan – A 9×2-inch pie pan is perfect.
• Electric mixer – For mixing the ingredients.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• All-purpose flour – Perfect for pie crust because it is easy to roll out and produces a flaky crust. It has enough protein for a sturdy crust and stays smooth and consistent.
• White granulated sugar – Not only does granulated sugar promote browning and add sweetness but it also makes it more tender.
• Cinnamon – This is the main star of the crust, giving it an alluring aroma and warm flavor.
• Butter – Cold butter is important for making flaky layers because it keeps its shape and creates steam pockets. The more lumps in the crust, the flakier it will be.
• Ice water – Helps prevent gluten development to make the crust tender and flaky.
• Salt

For the filling:

• Pumpkin puree – Using my pumpkin puree recipe is easy to get a homemade batch instead of the canned stuff. If using fresh pumpkin puree, use a sugar pumpkin and strain it well before using it.
• Melted unsalted butter – Make sure it is melted and cooled to room temperature before adding it to the ingredients. It will blend better and mix easier.
• Brown sugar – I recommend using light brown sugar because dark brown sugar can make the filling too moist and thick, like molasses.
• White granulated sugar – Besides adding flavor, granulated sugar adds moisture and balances the rest of the ingredients.
• Maple syrup – This secret ingredient gives your pie an extra layer of deliciousness with a hint of maple flavor.
• Heavy cream – The one important ingredient that makes this pie filling so rich and creamy. Do not use anything else to substitute.
• Large eggs – For holding the pie together, large eggs at room temperature whip up to full volume and bind the ingredients as one.
• Egg yolks – Adding extra egg yolks provides more richness and moisture as well as helps in thickening.
• All-purpose flour – As the base of the filling, the flour has to keep it from being runny without making it too cakey. All-purpose flour is best for that because it has just enough gluten without having too much.
• Pure vanilla extract – Use 100% pure vanilla for a deeper and more complex flavor profile that will take this pie filling to another level of amazing.
• Cinnamon – Cinnamon is a warm and familiar fall spice that reminds me of the holidays and blends with the other spices to make this the perfect pie.
• Nutmeg – Both spicy and sweet, nutmeg is a holiday taste that is included in many dishes. It pairs with cinnamon, cloves, and ginger to make pumpkin pie spice.
• Cloves – More peppery than nutmeg and a bit more pungent, cloves are used to balance out the sweetness of the rest of the ingredients.
• Ginger – Another spicy sweet taste, ginger adds a kick to the pie filling that is unmistakable.

For the egg wash:

• Large egg – Using a well-beaten egg for egg wash will give the pie crust a golden, shiny color.
• Milk – I prefer to use milk, but water will work as well.

For the garnish:

• Candy pumpkins – Use any candies or decorations.

How to make the best pumpkin pie?

For easy step-by-step guidelines, watch the recipe video attached. But here are the general steps:

1. Make the pie crust: In a large bowl, combine the dry ingredients. Then, using a food processor and give the mixture a few quick pulses. Add in cold butter and process until crumbs form. Add iced water until small clumps form. Check if the dough is sticky and if not, add more water. Be careful though to not overdo it, or you might end up with a wet mess.
2. Refrigerate the pie dough: Next, make two disks out of the dough, cover with plastic, and refrigerate for an hour.
3. Prepare the filling: In a medium bowl, combine the spices and the rest of the filling ingredients until fully combined.
4. Assemble: Fit the dough into the pie dish while tucking the edge. Spread the filling in it.
5. Bake: Preheat the oven to 350 degrees, and bake it for about 55 to 60 minutes. Check for doneness. Insert a toothpick and it must come out almost clean. Also, the center of the pie must still be a little jiggly.
6. Serve: Allow it to cool for about an hour before topping with whipped cream.

Expert tip

Prebaking the crust

Some people love a crispy brown crust for their pumpkin pie. I prefer mine to have a chewier texture and light color. However, if you want a crispier crust, you can do it easily by prebaking it. Preheat the oven to 425 degrees F while making the dough. Then, lightly grease the pie pan. Roll out the dough and let it chill for at least 30 minutes before putting it into the pan.

Then, trim the edges as needed and poke holes in the bottom with a fork. Now, place parchment paper or foil in the bottom of the crust and place pie weights or dry beans in it to prevent it from bubbling up. Bake for about 10 minutes or until the edges start to turn brown. Then, remove the weights and the paper or foil and bake for another five minutes. That’s it! Set it aside and let it cool completely before filling it.

Recipe variations and add-ins:

• Add toppings: Be creative. Top the pie with sprinkles or candy sugar for decorations.
• Berries: Another way to decorate the top of this classic pie is with fresh cranberries, blackberries, or raspberries.
• Pie crust leaves: Use the extra crust to make pie crust leaves and pumpkin shapes. Brush them with egg wash and bake for 10 minutes at 350 degrees F. Then, decorate the pie with them.
• White chocolate chips: Add a half cup of white chocolate chips to the batter for a nice surprise.
• Streusel it: Mix chopped nuts with brown sugar, flour, oats, and melted butter to make a streusel. Top the pie during the last 10 minutes of baking. 
• Candied pecans: Speaking of nuts, top the pie with these candied pecans for a delicious crunch that everyone will love.
• Don’t have an oven? Learn how to make this Instant Pot Pumpkin Pie in less than 30 minutes. 

Frequently asked questions

Is heavy cream or evaporated milk better for pumpkin pie?

Evaporated milk would be the best choice for those counting calories or watching their weight. However, remember that heavy cream gives pumpkin pie the creamiest and richest filling. I have tested many ways to make pumpkin pie and found that the best one is heavy cream because it has the most milk fat. The fat content of heavy cream is between 36 and 40 grams, while evaporated milk only has about seven or eight grams. 

Why is my pumpkin pie watery?

Using fresh pumpkin can cause this because it has more water than canned pumpkin purée. It is hard to know how much moisture is in each pumpkin, so when making your own pumpkin puree, there are certain things to do. For instance, choose a sugar pumpkin instead of another variety. Also, roast it instead of boiling it because boiling adds more water. Then, strain the pumpkin overnight to draw out the moisture or reduce it in a saucepan for 10 minutes to concentrate it.

How do I stop my pie from cracking?

Similar to cheesecakes, getting the texture of pumpkin pie perfect can be tricky. The ideal texture should be solid but smooth and creamy. One of the most important things to know about preventing cracks is to keep the temperature lower. After baking at 425 degrees F for the first 15 minutes, turn the oven down to 325 degrees F instead of 350 degrees F and add an extra 15 to 20 minutes of baking time. Also, bake the pie on the lower oven rack. In addition, let it cool gradually. It has to be completely cool before putting it in the fridge.

Do you need to blind bake the crust?

For this recipe, I do not blind-bake the crust. Many sweet and savory pie recipes require pre-baking (or blind baking) the crust prior to filling it. But in this case, you do not have to do it. 

However, what I prefer doing, is my own homemade crust (see the steps and instructions below) and refrigerate it for about 1 hour. Then, I simply pour the pumpkin pie filling into it and bake. This way, you end up with the best pumpkin pie recipe ever!

How do I know when it is done baking?

I love cooking it first at 425 degrees f for about 15 minutes. Then, I lower the temperature and cook it at 350 degrees f for another 45 minutes.  This trick (reducing the temperature partway) ensures the pie is cooked evenly, without cracks, and also results in a smooth and rich texture. 

Since every oven cooks at its own temperature, the baking time can vary. That is why it is important to keep an eye on the pie after about 40 minutes. The easiest way to tell is to give it a little nudge. If the center jiggles slightly but does not wave, the outer rim is puffy, and the crust is slightly golden, it is ready to be removed. Remember that it continues to cook after it comes out of the oven.

How to store:

• Refrigerate: Put leftovers in the fridge in an airtight container for up to a week.   
• Freezing: Let it cool and wrap it in plastic wrap. Then, place it in freezer bags and it can stay frozen for up to three months.
• Defrost: Thaw overnight in the refrigerator for the best flavor.

More thanksgiving desserts:

Recipe tips:

• In a hurry? Grab a refrigerated pie crust from the store and some Cool Whip. That just leaves the filling and the baking.
• For those who like a browner, crispier crust, go ahead and prebake the crust. In case you missed it, I have more details about this in the Expert Tip section.
• When pulsing the dough, be careful not to add too much water, or it will be too sticky.
• If you buy pumpkin pie from the store, be sure to get pumpkin purée rather than pumpkin pie filling, as the filling is already sweetened.
• To prevent cracks, bake the pie in the lower third of the oven and bake it at 325 degrees F for 60 minutes instead of 350 degrees F for 45 minutes.
• When it is done, the middle of the pie should be just a little jiggly. It will continue to cook after it is removed.
• To remedy the cracks, try putting decorations cut out from a sheet of dough to hide them. No one would know, believe me!
• To be absolutely positive, it is done using an instant thermometer. It should read between 165 and 175 degrees F.
• Make sure that you do not undercook it, or else, the center might sink. But that is ok, just put whipped cream over that area, and the taste will still be as good if not creamier.
• Cool the pie for two hours before chilling, or it will sink.