Classic Homemade Pumpkin Pie: Simple Recipe for Perfect Fall Dessert

Say hello to the pumpkin pie you’ll make again and again. This recipe works with my flaky homemade pie crust or a store-bought crust for convenience.

Fair warning: once your family tastes this pie, you may be the designated pumpkin pie baker for holiday gatherings for years to come.

an overhead view of a tablescape with two pumpkin pies, one whole and one sliced, sitting on top of a dark orange cloth on a wood surface and surrounded by two small plates with pumpkin pie slices topped with whipped cream, fall leaves and a dish of cinnamon sticks

This was by far the best pumpkin pie recipe I have tried!
-Tracey

This pumpkin pie from scratch will be the talk of the table

Traditional pumpkin pie is a Thanksgiving staple, but small adjustments make a good pie great. I tested and refined this version until it was share-worthy. The result is a smooth, well-spiced filling with a creamy texture and balanced sweetness.

If it’s your first time making pumpkin pie, don’t worry—the step-by-step instructions below make it straightforward and approachable.

a slice of pumpkin pie on a white plate topped with a dollop of whipped cream, with a fork that has taken one bite out laying on the plate beside it, and the pie dish with the rest of the pie in the background

Ingredients for pumpkin pie

This simple pumpkin pie uses everyday pantry ingredients and can be paired with a homemade or store-bought crust. Measurements and full instructions appear in the recipe card below.

Homemade pie crust or store-bought pie crust
Pumpkin puree
Light brown sugar
Maple syrup
Ground cinnamon
Ground ginger
Ground nutmeg
Cloves
Ground black pepper — a pinch adds a subtle spicy note and rounds out the flavor
Salt
Heavy whipping cream
Eggs
Vanilla extract

If you prefer, you can make a crustless pumpkin pie by omitting the crust.

a pumpkin pie in a glass pie dish with dollops of whipped cream on top, with one slice missing, sitting on top of a dark orange cloth on a wood surface with two plates with pumpkin pie on them beside it

How to make pumpkin pie from scratch

Follow these clear steps for a reliable result. Full ingredient amounts and times are in the recipe card below.

Pie crust

Make the crust. Prepare a homemade pie crust using your favorite recipe, or use a store-bought crust. Once the crust is fitted and crimped in the pie pan, chill it in the refrigerator while you prepare the filling.

Pumpkin pie filling

pumpkin puree in a saucepan sitting on a wood surface

pumpkin puree in a measuring cup with heavy whipping cream and a whisk, sitting on a wood surface

Combine and simmer. In a medium saucepan over medium heat, stir together the pumpkin puree, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, black pepper and salt. When the mixture reaches a simmer, reduce the heat to low and cook gently for about 10 minutes, stirring occasionally. Simmering concentrates the flavors and mellows excess moisture. Remove from heat and let cool slightly.

pumpkin puree being mixed into heavy cream and other ingredients for pumpkin pie with a whisk in a measuring bowl

ingredients for pumpkin pie filling mixed together in a measuring bowl on a wood surface

Preheat the oven. Set the oven to 425ºF and position a rack low enough to bake the pie on the bottom rack.
Finish the filling. Whisk the heavy cream, eggs and vanilla together in a mixing bowl. Stir the warm pumpkin mixture into the cream mixture until smooth and combined.

pumpkin pie filling being poured into a glass pie dish with pie crust in it, which is sitting on top of a dark orange cloth on a wood surface

an uncooked pumpin pie in a glass pie dish sitting on a dark orange cloth on a wood surface

Fill and bake. Pour the filling into the chilled, unbaked crust. Bake at 425ºF for 15 minutes, then reduce the heat to 350ºF and continue baking for 30–40 minutes, or until the filling is set. If the crust edge browns too quickly, protect it with foil or an edge guard after about 20 minutes at 350ºF.

How to make pumpkin pie crust

I developed a flaky, buttery pie crust that bakes beautifully. It uses simple pantry ingredients and takes about 20 minutes to prepare. Use your own crust or follow a trusted pie dough recipe for best results.

How long to bake pumpkin pie

Baking time depends on pan size and oven calibration. As a guide, a standard 9-inch pie typically finishes after about 50–60 minutes total (including the initial high-heat period). Use the doneness checks below for accuracy.

pumpkin pie in a glass pie dish on a wood surface with a dark orange cloth under it, sliced with one slice missing and two plates in the background with pumpkin pie on them

How to tell if pumpkin pie is done

Use these reliable methods to check doneness:

Visual inspection

Soufflé effect: The outer edge will rise slightly (a light soufflé) while the center keeps a gentle wobble. The center should be set, not liquid.
Crust color: The crust edges should be golden brown. Pale, doughy edges mean it needs more time.
Center texture: A slight wobble in the center is fine, but it should not appear runny.

Toothpick test

Insert a clean toothpick or knife into the center. If it comes out clean or with a few moist crumbs, the pie is done. If wet batter clings to it, bake longer.

Temperature test

An instant-read thermometer should register 175–180°F (80–82°C) in the center (avoid touching the crust).

a slice of pumpkin pie on a plate topped with whipped cream with a fork sitting beside it on the plate, with the rest of the pie behind it in a glass pie dish, all sitting on a wood surface with a dark orange cloth

Make-ahead and storage tips

This pie stores well and can be prepared in advance.

Refrigerate: Store leftovers covered or in an airtight container for 2–3 days.
Freeze: Wrap tightly in plastic wrap and foil to prevent freezer burn. Freeze up to 1–2 months.
Thawing: Thaw frozen pie in the refrigerator for 4–6 hours or overnight; avoid thawing at room temperature for food safety and best texture.

Best pumpkin pie tips for success

Follow these tips for consistent results:

Avoid over-baking: Overcooking can cause cracks in the top. Use the wobble and thermometer tests to prevent over-baking.
Use canned pumpkin puree: For dependable texture and flavor, canned pumpkin puree is recommended. Fresh pumpkin can vary in texture and sweetness.
Try the secret ingredient: A small pinch of black pepper enhances the spice blend and adds depth—don’t skip it.

Serving homemade pumpkin pie

This pie is perfect for Thanksgiving, fall gatherings, or anytime you crave pumpkin. Slice when ready to serve and add desired toppings to individual portions.

Topping suggestions

Some favorite ways to finish a slice:

Homemade whipped cream
Caramel sauce
Maple syrup drizzle
Pumpkin-flavored whipped cream
Chopped nuts
A light dusting of cinnamon or nutmeg

three small plates sitting on a wood surface with a dark orange cloth and fall leaves scattered around, with slices of pumpkin pie on them topped with a dollop of whipped cream, and a fork on the middle plate

How to store pumpkin pie

Cover leftover pie tightly and refrigerate for 2–3 days. To freeze, wrap it well in plastic wrap and foil and freeze for 1–2 months; label with the date and thaw in the fridge before serving.

How long does pumpkin pie last unrefrigerated?

It can sit out briefly while being served, but refrigerate leftovers promptly to prevent spoilage.

How long does pumpkin pie last in the fridge?

Stored properly, this pie stays fresh in the refrigerator for 2–3 days.

Can you freeze pumpkin pie?

Yes—wrap tightly in plastic wrap and foil and freeze for up to 1–2 months. Thaw in the refrigerator before serving.

What to do with leftover pumpkin pie filling

Leftover filling freezes well in a sealed bag for 1–2 months. Note the difference between plain pumpkin puree and pumpkin pie filling: leftover pie filling contains spices and sweeteners, so adapt other recipes accordingly if you reuse it.

Pumpkin bread or muffins
Pumpkin swirl cake
Pumpkin cupcakes
Pumpkin chocolate treats

Homemade pumpkin pie FAQs

Does pumpkin pie need to be refrigerated?

Yes. Refrigerate leftover pie to keep it safe and fresh.

What is a good substitute for pumpkin pie spice?

Instead of premixed pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg and cloves for the same warm flavor profile.

What is a good substitute for evaporated milk in pumpkin pie?

This recipe uses heavy whipping cream instead of evaporated milk for a richer, creamier filling.

More pumpkin dessert ideas

Pumpkin muffins
Pumpkin dump cake
No-bake pumpkin pie
Pumpkin chocolate chip muffins

pumpkin pie in a glass pie dish topped with dollops of whipped cream

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Homemade Pumpkin Pie from Scratch

By: Beth

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 12

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Say hello to the pumpkin pie you’ll make again and again. Use a homemade or store-bought crust for a reliable, delicious dessert.

Ingredients

Homemade Pie Crust or store-bought pie crust

Pumpkin Pie Filling

15 oz can (425g) pumpkin puree
¾ cup (161g) light brown sugar, packed
¼ cup (59ml) maple syrup
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp cloves
⅛ tsp ground black pepper
½ tsp salt
1 ½ cups (354ml) heavy whipping cream
3 large eggs
1 tsp vanilla extract

Instructions

Pie Crust

Prepare and chill a pie crust, homemade or store-bought, while you make the filling.

Pumpkin Pie Filling

Combine pumpkin puree, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, black pepper and salt in a saucepan over medium heat. Bring to a simmer, then reduce to low and cook 10 minutes, stirring occasionally. Remove from heat and cool slightly.
Preheat oven to 425ºF and position the rack low in the oven.
Whisk together heavy cream, eggs and vanilla. Add the pumpkin mixture and whisk until smooth.
Pour the filling into the chilled crust. Bake at 425ºF for 15 minutes, then lower to 350ºF and bake 30–40 minutes more, until set. Shield the crust edge if it browns too quickly.

When is pumpkin pie done?

Look for a slight rise at the edge with a gently wobbly center, or use the toothpick or temperature tests: toothpick should come out clean or with a few moist crumbs, and the center should be 175–180°F (80–82°C).

A cookbook titled Sweet by Beth Baumgartner is surrounded by images of cakes, cookies, cupcakes, and chocolate-dipped strawberries. Text reads: For a special occasion or an everyday treat...make it Sweet. BUY NOW.

Nutrition

Nutrition disclosure

All nutritional values are estimates. Changing ingredients or quantities will alter the nutrition calculations.

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