Pumpkin Pie Recipe

Have you ever craved a dessert that tastes like fall and feels like home—without spending hours in the kitchen? This pumpkin pie recipe delivers exactly that. Whether you’re planning your Thanksgiving dessert lineup or simply want a cozy treat to enjoy with coffee, this recipe is your shortcut to shockingly easy results.

Made with creamy pumpkin purée, warm fall spices, and a flaky pie crust, it’s everything you love about traditional pumpkin pie—without the fuss. And the best part? Even if you’re new to baking, this no-fail recipe guides you step by step for a perfectly set, smooth pie filling every time.

Let’s make your kitchen smell like cinnamon and success.

Why You’ll Love This Pumpkin Pie Recipe

Making pumpkin pie from scratch doesn’t have to be complicated. In fact, this recipe is designed to be approachable, reliable, and deeply satisfying. Whether you’re a first-time baker or a seasoned pie pro, you’ll find that this homemade pumpkin pie recipe hits all the right notes. Here’s why it stands out:

1. Perfect Texture, Every Time

This pumpkin pie has a smooth, custard-like filling that sets beautifully without cracking or becoming rubbery. Thanks to the precise balance of pumpkin puree, evaporated milk, and eggs, the texture is creamy yet stable—sliceable but soft.

• No soggy bottom.
  
• No weeping or separation.
  
• Just silky, cohesive pumpkin custard with a clean finish.
  

2. Bold Pumpkin Flavor

We don’t skimp on the pumpkin. The base uses pure pumpkin purée (not pie filling), enhanced by warm pumpkin pie spice and just enough sugar to highlight—not overwhelm—the natural pumpkin flavor.

• You taste pumpkin first, spice second.
  
• No artificial or cloying sweetness.
  

3. Foolproof Pie Crust Options

Whether you’re using a homemade pie crust, a frozen pie shell, or a store-bought pie crust, this recipe gives tips for all versions. Want a flaky, golden base that holds up to the filling? We’ll show you how to blind bake for the perfect crust every time.

• Works in a 9-inch pie dish or deep dish pie pan.
  
• Tips for preventing shrinkage and sogginess.
  
• Gluten-free or whole wheat crust substitutions included in the variations.
  

4. Simple Ingredients, No Gimmicks

You won’t need anything fancy. Just real pantry staples:

• Canned pumpkin or fresh-roasted pumpkin
  
• Evaporated milk or heavy cream
  
• A classic blend of spices
  
• Sugar, eggs, and salt
  

That’s it—no condensed milk, no complicated ratios, just time-tested basics.

5. Freezer-Friendly & Make-Ahead Approved

This pumpkin pie recipe is ideal for busy holidays or planning ahead:

• Pumpkin pie can be frozen whole or in slices.
  
• Tastes just as good after defrosting if stored properly.
  
• You can make it a day or two ahead—just let the pie cool completely and refrigerate.
  

6. Customizable for Every Taste

Want to make it a crustless pumpkin pie? Prefer sweet potato pie instead? Need dairy-free or egg-free options? You’ll find all the adjustments in the Pro Tips and Variations section.

7. Crowd-Favorite Appeal

This is the kind of pie that vanishes before the second round of coffee. It’s comforting, classic, and totally satisfying. Whether served with whipped cream, vanilla ice cream, or a drizzle of maple syrup, it’s always the first dessert to disappear.

This recipe was created with real people and real kitchens in mind. It’s not just the best pumpkin pie—it’s the kind of pie you’ll come back to every fall, every holiday, and every time someone says, “Do you know a good pumpkin pie recipe?”

Ingredients You’ll Need

This homemade pumpkin pie recipe makes one standard 9-inch pie. Each ingredient is chosen to deliver the perfect balance of flavor, structure, and spice in your pumpkin pie filling.

For the Pie Crust (Choose One):

You can use a store-bought pie shell, a frozen pie crust, or make your own.

Option 1: Homemade Pie Crust

(Recommended for best results)

• 1 ¼ cups all-purpose flour
  
• ½ teaspoon salt
  
• ½ cup (1 stick) unsalted butter, chilled and cut into cubes
  
• 3–4 tablespoons ice water
  

Want a shortcut? Use a pre-made pie crust or frozen pie shell—just make sure it fits a 9-inch pie dish.

For the Pumpkin Pie Filling:

• 1 (15-ounce) can pure pumpkin puree (not pumpkin pie mix)
  
• ¾ cup granulated sugar
  
• ½ teaspoon salt
  
• 1 ½ teaspoons pumpkin pie spice
  
• ½ teaspoon ground cinnamon (optional, for extra warmth)
  
• 2 large eggs
  
• 1 (12-ounce) can evaporated milk
  
• 1 teaspoon pure vanilla extract
  

Optional Toppings:

• Fresh whipped cream
  
• A sprinkle of ground nutmeg or cinnamon
  
• Candied pecans for crunch
  
• Maple syrup drizzle (for a sweet twist)
  

Optional Tools:

• 9-inch pie dish (or deep-dish pie pan if preferred)
  
• Rolling pin (for homemade dough)
  
• Pie weights or dried beans (for blind baking the crust)
  
• Mixing bowls and whisk
  
• Wire rack (for cooling the pie evenly)
  

Note: If you want to use fresh pumpkin, substitute the canned version with 1¾ cups of roasted and mashed pumpkin (drained well to reduce excess moisture).

How to Make Pumpkin Pie

Follow these steps for a smooth baking process and a perfectly baked homemade pumpkin pie. Whether you’re using a store-bought pie crust or making one from scratch, each step is designed to help you avoid cracks, sogginess, or underbaked filling.

Step 1: Prepare the Pie Dough

(Skip this step if using a pre-made crust)

1. In a large mixing bowl, combine 1¼ cups of flour with ½ teaspoon of salt.
   
2. Add chilled, cubed butter and cut it in with a pastry cutter or fork until it resembles coarse crumbs.
   
3. Add 3–4 tablespoons ice water, 1 tablespoon at a time, mixing just until the dough holds together.
   
4. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
   

Step 2: Roll Out and Fit the Pie Crust

1. On a lightly floured surface, roll out chilled dough into a 12-inch circle.
   
2. Carefully place it into a 9-inch pie dish.
   
3. Press gently into the bottom and sides, trimming any excess dough.
   
4. Crimp or flute the edges for a decorative touch.
   
5. Chill again for 15 minutes to prevent shrinking.
   

Step 3: Blind Bake the Crust (Recommended)

1. Preheat oven to 375°F (190°C).
   
2. Line the pie shell with parchment paper or foil and fill with pie weights or dried beans.
   
3. Bake for 15 minutes.
   
4. Remove weights and lining, and bake 5–7 more minutes until lightly golden.
   
5. Let cool slightly while you prepare the pumpkin pie filling.
   

Blind baking helps prevent a soggy bottom and gives the crust a head start, especially when using a custard filling like this one.

Step 4: Mix the Pumpkin Pie Filling

1. In a large bowl, whisk together the pumpkin puree, sugar, salt, pumpkin pie spice, and cinnamon.
   
2. Add eggs and whisk until smooth.
   
3. Stir in evaporated milk and vanilla extract. Mix until fully combined and silky.
   

Step 5: Fill and Bake

1. Pour the pumpkin mixture into the cooled crust.
   
2. Tap the pie dish gently on the counter to release air bubbles.
   
3. Bake at 375°F (190°C) for 45–55 minutes, or until the edges are set and the center slightly jiggles when nudged.
   

Do not overbake—this can cause cracks or a dry texture.

Step 6: Cool the Pie

1. Transfer the pie from the oven to a wire rack.
   
2. Let the pie cool completely at room temperature—at least 2 hours.
   
3. Refrigerate for 4+ hours or overnight before slicing.
   

Step 7: Serve and Enjoy

• Slice cleanly with a sharp knife.
  

Add a dollop of whipped cream, a sprinkle of spice, or serve as-is for a classic touch.

Pro Tips and Tasty Variations

Getting your pumpkin pie just right is easier when you know a few insider tricks. Whether you’re aiming for the flakiest pie crust or looking to try something a little different, these tips will help your homemade pumpkin pie turn out beautifully every time.

Pro Tips for Success

1. Blind Bake the Crust — Always

If you’re using a homemade pie crust or even a frozen pie shell, blind baking prevents sogginess and keeps the crust crisp under the custard-like pumpkin filling.

• Line the crust with parchment and fill it with pie weights or dry beans.
  
• Bake until the outer edges turn lightly golden.
  

2. Avoid Cracks in the Center

Take the pie out of the oven while the center still has a gentle wobble—carryover heat will help it finish setting.

• Don’t insert a knife to test doneness—it causes cracks.
  
• Instead, gently nudge the pan or follow the FAQ guidance below.
  

3. Cool Gradually

Once baked, place the pie on a wire rack and let it cool naturally at room temperature. Placing a hot pie directly in the fridge causes condensation and a soggy top.

• Allow the pie to cool completely before refrigerating.
  
• Never cover while it’s still warm.
  

4. Use Quality Pumpkin Purée

Use 100% pure canned pumpkin, not pumpkin pie mix. If using fresh pumpkin, make sure it’s roasted, puréed, and drained of excess water. Too much moisture leads to a runny pumpkin mixture.

Variations to Try

1. Sweet Potato Pie Swap

Want a slightly different flavor profile? Swap the pumpkin puree with the same amount of mashed, cooked sweet potato. The result is naturally sweeter and earthier.

2. Crustless Pumpkin Pie

Skipping the crust? Pour the filling directly into a greased pie dish or baking pan. Bake at the same temperature and enjoy a lighter version that’s also gluten-free.

3. Dairy-Free Version

Replace evaporated milk with:

• Full-fat coconut milk
  
• Oat milk + 1 tablespoon of cornstarch for structure
  

This keeps the filling smooth and creamy, with a subtle touch of tropical flavor.

4. Refined Sugar-Free Option

Use maple syrup or coconut sugar instead of granulated sugar. Just reduce evaporated milk slightly to keep the filling from getting too loose.

5. Bold Spice Blend

For extra flavor, try adding:

• A pinch of ground cardamom
  
• ¼ teaspoon allspice
  
• Freshly grated nutmeg on top before baking
  

Pro tip: You can also make a homemade pumpkin pie spice blend by combining cinnamon, ginger, nutmeg, and cloves.

These tips and variations allow you to customize your pumpkin pie recipe to suit different tastes, dietary needs, or creative twists—without sacrificing quality or flavor.

How to Serve Your Pumpkin Pie

Once your pumpkin pie has cooled and set, it’s time for the best part—serving. Whether you’re presenting it for a special occasion or enjoying a quiet slice with coffee, these ideas help you get the most out of your homemade pie.

When to Serve

• Holiday meals: Thanksgiving, Christmas, or any fall celebration
  
• After-dinner dessert: The creamy texture pairs well with coffee or tea
  
• Make-ahead treat: Bake it the day before, refrigerate, and serve chilled or at room temp
  

How to Slice and Plate

• Use a sharp, thin knife and clean it between cuts for picture-perfect slices.
  
• A small offset spatula helps lift slices neatly from the pie dish.
  
• For best results, let the pie cool completely—it slices cleanly without sticking.
  

Toppings to Elevate Your Pumpkin Pie

1. Fresh Whipped Cream
   Light, fluffy, and classic. Add a swirl to each slice just before serving.
   Tip: Chill the bowl before whipping for extra volume.
   
2. Vanilla Ice Cream
   A scoop of vanilla adds a cool contrast to the warm spices.
   
3. Maple Syrup Drizzle
   A thin stream of pure maple syrup enhances the pie’s sweetness and autumn vibe.
   
4. Candied Pecans or Walnuts
   Sprinkle a few over each slice for crunch and flavor contrast.
   
5. Cinnamon Dusting or Nutmeg Grate
   A final aromatic touch that enhances the pie’s spiced profile.
   

Pairing Ideas

• Coffee or Espresso: The bitterness balances the sweetness of the pumpkin filling.
  
• Chai Tea or Spiced Herbal Tea: Complements the warm flavors without overpowering.
  
• Sparkling Apple Cider: A festive non-alcoholic option for family meals.
  

Presentation Tips

• Serve on a white or neutral-toned dessert plate to let the pumpkin pie color pop.
  
• Garnish the serving platter with cinnamon sticks or whole cloves for an aromatic display.
  
• Add small decorative dollops of whipped cream or leaf-shaped pastry cutouts for special occasions.
  

With a pie this good, you don’t need much to impress. Keep it simple, let the pumpkin flavor shine, and enjoy every bite.

Final Thoughts

If you’ve been searching for the best pumpkin pie recipe, this is the one to bookmark. It’s easy to follow, built on simple ingredients, and produces a pie that’s rich in flavor with a smooth, creamy filling and a crisp, golden crust. From the first bite to the last crumb, this homemade pumpkin pie delivers comfort, warmth, and pure fall satisfaction.

Whether you’re baking for a holiday table, surprising someone with a made-from-scratch dessert, or just treating yourself, this recipe is a reliable go-to that never disappoints. With customizable options and clear steps—from blind baking the pie crust to mixing the perfect pumpkin pie filling—you’re set up for success.

Craving something with a fruity crunch? Try our cozy and comforting Apple Crumble for another fall dessert that never goes out of style.

FAQs