Classic Pumpkin Pie Recipe
The first hint of crisp fall air makes me reach for my pumpkin pie ingredients and celebrate the beginning of my favorite season. There is just something comforting and satisfying in making it from scratch, from rolling a buttery crust to whipping the smooth, creamy, and spice-filled pumpkin pie filling. This is the perfect dessert for the Thanksgiving table!
With the holiday season around the corner, homemade pumpkin recipes are on everyone’s list. This is the time of the year when I am happy to turn on the oven and bake as much as possible. I love how the aroma of freshly baked goods fills my kitchen, and how they bring joy and laughter to my family. This sweet potato pie and luxurious apple cheesecake pie are next on my list.
Table of contents
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. The filling is smooth, tender, and perfectly spiced, while the crust is buttery and just a bit chewy!
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. Every bite is filled with cozy autumn spices! If this pie is part of your Thanksgiving feast, consider making several of them; they disappear quickly. 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.
Why you will love this recipe
- It is a classic holiday treat: I make several of these pies every year for my family, as they refrigerate so well. Some I give as hostess gifts, and I freeze the others.
- They freeze well: Leftovers can be frozen for up to three months. Perfect for late-night cravings.
- Save money: Make an old-fashioned pie yourself instead of buying it from the bakery to save money. The classic pumpkin pie from scratch is simple to make for cozy fall dinners, yet stunning enough to be the centerpiece for holiday get-togethers.
- It is easy to do: There are only a few steps, and anyone can do them, even a novice baker. Also, you can take a few shortcuts by using a pre-made crust.
What you will need
For the crust:
For this old-fashioned pumpkin pie, I decided to make my own crust, but if you are short on time, you can use a store-bought pie crust. To make a flaky crust at home, I used all-purpose flour, sugar, cinnamon to add a bit of flavor, butter, ice water, and salt.
For the filling:
- Pumpkin puree – I make my pumpkin puree easily so that I can 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.
- Dairy and eggs – Melted butter, heavy cream for a rich and creamy filling, large eggs, and extra egg yolks provide more richness and moisture, as well as help in thickening.
- Sweeteners – I recommend using a mix of white and light brown sugar, as dark brown sugar can make the filling too moist and thick, similar to molasses. Plus maple syrup, this secret ingredient gives your pie an extra layer of deliciousness with a hint of maple flavor.
- Flour and spices – As the base of the filling, flour has to keep it from being runny without making it too cakey. I also add ground cinnamon, 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, peppery cloves, and ground ginger add a distinctive kick to the pie filling.
- Pure vanilla extract – Use 100% pure vanilla for a more profound and more complex flavor profile that will take this pie filling to another level of amazing.
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.
How to make
For easy step-by-step guidelines, watch the recipe video attached. But here are the general steps:
Make the pie crust: In a large bowl, I combine the dry ingredients. Then, using a food processor, I give the mixture a few quick pulses. I add in cold butter and process until crumbs form.
Add water: Next, I add iced water and pulse until small clumps form. I check if the dough is sticky, and if not, add more water. Be careful, though, not to overdo it, or you might end up with a wet mess.
Refrigerate the pie dough: Next, I make two disks out of the dough, cover them with plastic wrap, and refrigerate for an hour.
Prepare the filling: In a medium bowl, combine the spices and the remaining filling ingredients until thoroughly mixed.
Assemble: I roll one disk of dough and fit it into the pie dish while tucking the edge. Next, I spread the filling in it.
Bake: I preheat the oven to 350 degrees, and bake it for about 55 to 60 minutes. The center of the pie should be a little jiggly.
Serve: I allow it to cool for about two hours before refrigerating it for a few hours, then slice and serve.
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 a 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.
More tips to consider:
- In a hurry? Grab a refrigerated pie crust from the store and some Cool Whip. That leaves it to you to make the filling and bake the pie.
- 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 above.
- When pulsing the dough, be careful not to add too much water, or it will be too sticky.
- If you buy the pumpkin purée, make sure you don’t get 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.
- To remedy the cracks, try putting decorations cut out from a sheet of dough to hide them. No one would know, believe me!
- 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 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 okay; 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 it, or it will sink.
Recipe variations and add-ins:
- Add toppings: Be creative. Top the pie with sprinkles or candy 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 pleasant 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.
How to serve
Always keep the pumpkin pie refrigerated, and add it to the dessert table 1-2 hours before you are ready to serve it. I enjoy mine with a drizzle of homemade caramel sauce and a dollop of whipped cream. Also, I highly suggest making cinnamon whipped cream. Add a pinch of cinnamon when you whip the cream, and you will see that this combo is heavenly.
I also enjoy this pie with a scoop of vanilla or butter pecan ice cream, and I am always happy when I have leftovers to enjoy in the morning with a pumpkin spice latte or a pumpkin pie smoothie. Homemade pumpkin pie is a must during the Thanksgiving celebration, after feasting on cranberry orange turkey with cranberry sauce, hasselback sweet potato casserole, stuffed butternut squash, and sweet potato soufflé.
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.
Frequently asked questions
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.
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 the liquid.
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.
For this recipe, I do not blind-bake the crust. Many sweet and savory pie recipes require pre-baking (or blind baking) the crust before filling it. But in this case, you do not have to do it. However, what I prefer to do is make my own homemade crust and refrigerate it for about 1 hour. Then, I pour the pumpkin pie filling into it and bake. This way, you end up with the best pumpkin pie recipe ever!
I bake 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 essential 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.
More Thanksgiving desserts:
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Classic Pumpkin Pie
Ingredients
Crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 cup unsalted butter diced into 1/4″ pieces
- 6 tablespoons ice water
Pumpkin Pie Filling:
- 2 cups pumpkin purée from a sugar pumpkin OR 1 15-ounce can of pumpkin purée
- 1/3 cup unsalted butter melted
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/4 cup maple syrup
- 1 cup heavy cream
- 2 large eggs
- 2 egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Egg Wash:
- 1 large egg beaten
- 1 tablespoon milk
Cinnamon Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Garnish:
- Candy pumpkins
Instructions
Pie Crust:
- Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
- Add very cold diced butter and pulse again until the mixture looks dry and like coarse crumbs.
- Add ice water and pulse the mixture until it forms small, moist clumps. Pause to touch the dough with your fingers. If it sticks together, you have added enough water. If it’s still too dry, add more water, one teaspoon at a time. Be careful not to add too much water, as this will make the dough sticky.
- Make a ball and place the dough onto a clean work surface. Divide it in half, form two balls, and press them into two disks. Cover with plastic wrap and refrigerate for 1 hour before using.
Filling:
- Beat the eggs and egg yolks in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, and flour.
- Mix in the pumpkin purée, maple syrup, and melted butter.
- Add the cream and stir together until everything is well combined.
Assemble the Pie:
- Roll out one of the chilled dough disks on a floured work surface, making a circle 12 inches in diameter. Leave the other one for a different pie or to use to make dough leaves to decorate the pie.
- Gently place the dough into a 9×2-inch pie dish and press it in with your fingers. Trim any excess dough from the edges and flute the rim.
- Spread the filling into the prepared crust. Brush the edges with egg wash.
Bake:
- Preheat oven to 425 degrees F.
- Bake for 15 minutes, then lower the temperature to 350 degrees. Bake for 45 to 55 minutes more or until a knife tip inserted into the center comes out just a bit wet but relatively clean. The center should be just barely jiggly.
- Place the pie on a cooling rack and allow it to cool to room temperature for at least 1 hour before serving.
Cinnamon Whipped Cream:
- Add cream, sugar, vanilla, and cinnamon to a large bowl.
- Using a hand mixer or stand mixer, whisk at a slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
- Add the whipped cream to a pastry bag fitted with a star piping tip, and pipe it onto the pie right before serving.
- Garnish with candy pumpkins.
Video
Notes
Prebaking the crust
Some people love a crispy brown crust for their pumpkin pie. I prefer mine to have a chewier texture and a 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.More tips to consider:
- In a hurry? Grab a refrigerated pie crust from the store and some Cool Whip. That leaves it to you to make the filling and bake the pie.
- 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 above.
- When pulsing the dough, be careful not to add too much water, or it will be too sticky.
- If you buy the pumpkin purée, make sure you don’t get 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.
- To remedy the cracks, try putting decorations cut out from a sheet of dough to hide them. No one would know, believe me!
- 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 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 okay; 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 it, or it will sink.