This is the best Pumpkin Pie recipe with so much fall flavor and unbelievably velvety texture! Easy to make with store-bought or homemade pie crust, filled with a silky and spiced pumpkin filling made from scratch. Perfect for the holidays and beyond!
A Classic, No-Fail Homemade Pumpkin Pie
Thanksgiving is around the corner, and I can practically smell the turkey roasting already. I’ve already done a warm-up round of Pumpkin Cookies while planning this year’s holiday dessert menu. Things are full-steam ahead around here. As we head into the festive season, it’s time to share another tradition: Classic, authentic, homemade pumpkin pie.
Like my Sweet Potato Pie, this is one of my favorite from-scratch fall desserts. This pie recipe is a classic, but it’s the best. Full of toasty fall spices, loads of pumpkin flavor, and oh-so-creamy. Trust me, no pumpkin pie compares after you’ve made this one!
I have tried countless pumpkin pie recipes over the years and figuring out what I like and dislike about each has been a task. I also wondered why I the universe needs another pumpkin pie recipe when there are plenty to be found. Well, friends, this is the recipe that I found to be the most delicious, foolproof, guaranteed results recipe. I hope you enjoy this one as much as I do!
Why You’ll Love This Recipe
There are so many things to love about this classic, easy pie recipe:
- Basically fail-proof. I make this homemade pumpkin pie every year, multiple times a year, and it’s pretty much impossible to go wrong.
- Incredible flavor. It can be tricky to balance the flavors in a pumpkin pie. Some recipes are too tangy, some go too hard on the cinnamon. This recipe gets it just right, with the best combination of savory-sweet pumpkin flavor and warm spice.
- Classic. This is almost guaranteed to become your new go-to, from-scratch pumpkin pie recipe. It always impresses my holiday crowd!
What You’ll Need
Let’s have a quick look at what you’ll need to make a delicious pumpkin pie. Don’t forget to check out the full ingredient amounts in the recipe card later on:
- Pie Crust: You’ll need an unbaked flaky pie crust. You can use your preferred brand of frozen or refrigerated store-bought crust, or I have an easy recipe for The Best Homemade Pie Crust that works great here.
- Pumpkin Puree: Make sure to use real canned pumpkin puree, and not pumpkin pie filling (see below).
- Cornstarch: Cornstarch is perfect for thickening pie fillings, as you won’t detect it once the pie is baked.
- Egg Yolks: Using just the yolks is the secret to a rich, custardy pumpkin pie filling.
- Butter: I use salted butter in my recipe, so if you use unsalted you may want to add a pinch of extra salt to balance the sweetness. Melting the butter before you begin makes it easier to combine.
- Sweetened Condensed Milk: This is what gives the filling a perfectly sweet, silky texture. For this recipe, make sure you’re buying sweetened condensed milk, and not evaporated milk.
- Pumpkin Pie Spice: The flavors of fall! Pre-mixed pumpkin pie spice (a.k.a. Pumpkin spice) includes cinnamon, nutmeg, ginger, clove, and allspice, and is available in most supermarkets.
- Whipped Cream: For serving. Optional, but recommended!
Is Canned Pumpkin and Pumpkin Puree The Same Thing?
In most cases, yes. Canned pumpkin is the commercial version of pumpkin puree, and both are made from real pumpkins. You can use the canned version (like in this recipe), or you can use your own homemade pumpkin puree if you prefer.
If you’re buying canned, it’s important that you get real pumpkin puree. Canned pumpkin pie filling is not the same thing (this is ready-made pie filling, and won’t work in this recipe).
How to Make Perfect Pumpkin Pie
You won’t believe how simple it is to make the best pumpkin pie. While the oven preheats, get your pie crust ready in the pie plate. Then, set the crust aside while you quickly whip up the filling:
Combine: First, whisk the pumpkin and filling ingredients together in a large bowl.
Assemble: Pour the pie filling into the prepared crust. Give the pie a tap on the countertop to free up any air bubbles inside the filling.
Bake: Bake the pie at 375ºF for about an hour. Exact baking times can vary, but your pumpkin pie is done when the edges look dry. The center should still have a bit of jiggle. I recommend having a peak at the pie at around the 30-minute mark to ensure it’s not browning too quickly!
Cool: Once your pie is out of the oven, place it on a wire rack to cool. I usually budget about 3 hours of cooling time before slicing and serving.
Tips for Success
I promised a fail-proof pie recipe, and this one delivers. To really ensure your pie comes out perfectly, here are some added tips:
- When using homemade pie crust, roll the dough into a circle about 12 inches in diameter. Transfer the crust to the pie plate, then trim away the overhang and crimp the edges.
- Avoid burnt edges. If you notice that the pie crust is browning too quickly in the oven, cover the edges with a pie shield or aluminum foil for the remaining baking time.
Should you eat pumpkin pie warm or cold?
Either or! Pumpkin pie is delicious while it’s still slightly warm from the oven, and it’s just as yummy served chilled from the fridge.
What can I substitute for pumpkin pie spice?
If you can’t find premixed pumpkin spice in the store, make your own by combining ¾ teaspoon ground cinnamon with ¼ teaspoon ground ginger, nutmeg, cloves, or allspice. Any combination will work!
Warm or cold, this homemade pumpkin pie is a scrumptious fall dessert to enjoy all season long! We love our pie slices served straight up with a dollop of whipped cream. Or, try one of these easy ways to serve it:
How to Store Leftovers
Store this pie airtight in the fridge for up to 5 days. This also makes it a great Thanksgiving dessert to bake ahead!
Can I Freeze Pumpkin Pie?
Yes! Pumpkin pies freeze well and can be stored frozen for up to one month. Once the baked pie has cooled down completely, wrap it in a layer of plastic wrap followed by a layer of foil.
Thaw your pumpkin pie in the fridge overnight before serving.
This is the best Pumpkin Pie recipe for Thanksgiving and beyond! Easy to make in a store-bought or homemade pie crust, filled with silky, spiced pumpkin pie filling made from scratch.
- 1 (9- inch) unbaked pie crust
- 1 (15- ounce) can of pumpkin puree
- 1 tablespoon cornstarch
- 3 egg yolks
- 1/4 cup salted butter, melted
- 1 (14- ounce) can of sweetened condensed milk
- 2 1/2 teaspoons pumpkin pie spice
- Whipped Cream to serve
- Preheat the oven to 375°F. Line a 9- inch pie plate with the pie crust and crimp the edges. Set aside. *See note
- In a large bowl whisk together the pumpkin, cornstarch, egg yolks, melted butter, condensed milk, and pumpkin spice until smooth.
- Pour the filling into the pie crust. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 55 – 60 minutes. The center will be slightly loose and the edges will appear dry. Check the pie after 30 minutes of baking to ensure the crust isn’t browning too much. If it is, cover the crust with a pie shield or aluminum foil.
- Transfer the pie to a wire rack to cool for 3 hours before serving.
- If using my homemade pie crust, roll the dough out to 12- inches in diameter. Place the dough in the pie plate and trim the overhanging edges with a knife. Crimp the edges with a fork or flute them with your fingers.
- Store airtight in the refrigerator for up to 5 days.
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