Bring in fall with a mouthwatering homemade pumpkin pie. Made entirely from scratch, the magic starts with my flaky pie crust recipe and ends with a creamy pumpkin custard filling that comes together in 15 minutes.
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My family loves pumpkin everything, and a can of Libby's pumpkin puree is always in the pantry. Treats from my kitchen include pumpkin halwa, pumpkin bread, and even a Deconstructed Pumpkin pie. Why wait for Thanksgiving for such deliciousness?
However, nothing beats a classic homemade pumpkin pie, and this easy and foolproof recipe makes it possible to bake this favorite at the drop of a hat. Try my apple galette recipe for a second dessert option at your holiday table.
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Why you'll love this homemade pumpkin pie
- Make-ahead recipe - Pumpkin pie is the perfect make-ahead dessert due to its high-fat content.
- Easy and quick—You need only 15 minutes and a sturdy whisk to make the pumpkin pie filling. It doesn't get any easier than that for a beautiful holiday dessert.
- Perfect texture—This pumpkin custard's consistency is flawless. It is perfectly set yet creamy, smooth, and light.
Ingredients for homemade pumpkin pie
- Pie crust—The crust makes the pie perfect. Use my flaky pie crust recipe or a personal favorite if you have one.
- Pumpkin puree - This is perhaps the only shortcut I take when making the pie. Libby's canned pumpkin puree always yields perfect results and is my go-to for all my holiday recipes.
- Heavy whipping cream - Heavy whipping cream helps create a rich and creamy custard filling.
- Eggs - The eggs help the custard set as it bakes and give the pie its structure.
- Dark brown sugar—I love to use dark brown sugar in this recipe because it has a rich, toffee-like flavor that pairs perfectly with the pumpkin.
- Spices - The best part of the pie filling is this homemade blend of cinnamon, nutmeg, cloves, ginger, and salt.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use evaporated milk— Use an equal quantity of evaporated milk instead of the heavy whipping cream if necessary.
- Buy pre-made crust—If you want to save time and effort, use a pre-made pie crust. I like Pillsbury and Marie Callender's, two of my personal favorites.
- Add pumpkin pie spice - I love to make my spice blend from scratch for this recipe, but if you don't bake often and want to buy just one spice, use three teaspoons of ready-made pumpkin pie spice instead.
- Make mini pies—This recipe can be made and served in individual mini pie pans, especially if you are setting up a dessert table.
How to make a homemade pumpkin pie
First step - Par bake the pie crust to prevent a soggy base. Place parchment paper on top of a chilled pie crust and fill it with pie weights or beans. Bake in a preheated oven set at 375 degrees Fahrenheit for fifteen minutes.
Second step - Whisk your eggs together to create a base for your custard filling.
Third step - Mix in the brown sugar and spices.
Fourth step - Add the pumpkin puree and stir to mix.
Sixth step - The heavy whipping cream goes in last, and your pumpkin custard filling is ready.
Seventh step: Cool the parbaked crust slightly, add the custard, and bake at 375 degrees Fahrenheit for 50-60 minutes until the filling is completely set.
Expert Tips
- Use a pie shield - I always recommend using a pie shield to prevent the edges of your pie crust from burning.
- Don't overbake the pie - Overbaking the pie can cause the filling to crack. The pie must be cooked until it no longer jiggles and your cake tester comes clean. It will continue to cook and set as it cools.
Recipe FAQS
To make fresh pumpkin puree, cut a small 4-6 pound pie pumpkin in half and remove the seeds. Brush with olive oil and bake upside down on a baking sheet lined with parchment paper. Scoop out the cooked flesh and puree in a food processor.
To make a crustless version of this pie, prepare the custard and bake it in a pie dish at 375 degrees for 45-50 minutes until cooked. Add some whipped cream and nuts as a topping and enjoy.
The pies must be completely cooled before being stored. This is important to prevent the crust from getting soggy. Wrap in two layers of plastic wrap and store in the fridge for up to 4 days or in the freezer for up to one month. Defrost overnight before serving.
Other holiday recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
The filling is done when a knife inserted into it comes out clean. Cool completely, chill, and serve with whipped cream on Thanksgiving!
Homemade Pumpkin Pie
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Ingredients
- 1 prepared pie crust
- 3 eggs
- ¾ cups dark brown sugar
- 2 tsps cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 15 oz canned pumpkin puree
- 1½ cups heavy whipping cream
Instructions
- Preheat your oven to 375 Degrees.
- Blind Bake your pie crust for 15 minutes (see notes)
- Whisk the eggs.
- Add the sugar and spices and whisk to a smooth mixture.
- Add the pumpkin puree and mix well.
- Add the cream, mix, and pour into your prepared crust. (see notes)
- Cover the edges with a pie shield or foil and bake at 375 degrees for 50-60 minutes (see notes)
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