Best Pumpkin Pie Recipe from Scratch

Name: Homemade Pumpkin Pie from Scratch
Prep time: 20 min
Cook time: 60 min
Ingredients: Homemade Pie Crust (or store bought pie crust); 15 oz can pumpkin puree; ¾ cup light brown sugar (packed); ¼ cup 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 heavy whipping cream; 3 large eggs; 1 tsp vanilla extract

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Say hello to the only pumpkin pie recipe you’ll ever need! Make it with my irresistible homemade pie crust or with store-bought crust.

Fair warning, once your family tries this pie, you’ll be on pumpkin pie duty for family 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 Pumpkin Pie from scratch will be the talk of the table

We all know that traditional pumpkin pie is a classic Thanksgiving dessert. But is every pumpkin pie created equal? I think not.

I always test and adjust my recipes until they are share-worthy, and this my friends, is the perfect pumpkin pie recipe.

This is just like a classic pumpkin pie recipe but upgraded with some simple tweaks and special ingredients that top it up a notch. If it’s your first time making homemade pumpkin pie, don’t stress.

My step-by-step instructions below will make it so easy, that you’ll feel like I am in the kitchen with you!

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 easy pumpkin pie recipe is made with simple ingredients and can be made with homemade crust or store-bought crusts. Get the full recipe with measurements and instructions 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: Black pepper is added to the filling to give it a subtle spicy kick and balance out the sweetness. It adds depth and complexity to the flavor without being overpowering, appealing to those who like a mix of sweet and savory tastes.
Salt
Heavy whipping cream
Eggs
Vanilla extract

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

A delicious homemade pumpkin pie for the holiday season is easier than you may think when you follow my easy steps below. Get the full recipe with ingredients and measurements in the recipe card below.

Pie Crust

Make pie crust. Follow our pie crust instructions to make a homemade crust. Once the crust is assembled and fluted in the pie pan, place 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 initial ingredients. In a medium saucepan over medium heat combine the pumpkin puree, brown sugar, maple syrup, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground black pepper and salt. Once the mixture is simmering, turn the heat down to low and simmer for 10 minutes, stirring occasionally. Simmering this mixture reduces the moisture and lets the spices bloom. Remove from the heat and allow it to cool.

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

Prep oven. Preheat the oven to 425ºF. Rearrange the baking racks so you can put the pie on the bottom rack.
Add remaining ingredients. In a mixing bowl whisk the heavy whipping cream, eggs and vanilla extract. Add the pumpkin mixture to the cream mixture and whisk until 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 pie and bake. Gently pour the filling into the unbaked pie crust. Bake at 425ºF for 15 minutes then lower to 350ºF for 30-40 minutes or until the pie is set. Check the edge of the pie crust after the pie has been in the oven for 20 minutes at 350ºF and add an edge protector if the edge is becoming too brown.

How to Make Pumpkin Pie Crust

I spent 4 weeks testing and perfecting my own homemade pie dough recipe that bakes up to a buttery, flaky crust. It’s made with a handful of simple pantry ingredients and only takes about 20 minutes to prep. Click here to get the recipe and easy steps to making your own homemade pumpkin pie crust.

How Long to Bake Pumpkin Pie

The baking time can vary depending on the recipe, the size and depth of the pie, and the specific oven used. However, as a general guideline, a standard 9-inch (23 cm) pumpkin pie is typically baked at 350°F (175°C) for about 50 to 60 minutes.

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

There are a few ways to determine if your pumpkin pie is finished cooking:

Visual Inspection:

Soufflé: You can gauge the proper doneness of the filling by observing the outer edges, where it should start to “soufflé” or rise slightly. This soufflé effect typically becomes noticeable at a distance of about 2 to 2.5 inches from the outer edge, while the center of the filling should maintain a gentle wobble. The center should be softly set, but it shouldn’t remain entirely liquid. Once it reaches this stage, remove the pie from the oven and allow it to cool at room temperature, preferably on a wire cooling rack.
Look at the edges: The edges of the pie crust should be a golden brown color. If they are pale and doughy, the pie likely needs more time.
Check the center: The center of the pie should be set and not jiggly when gently shaken. It may have a slight wobble, but it should not look liquidy.

Toothpick Test:

Insert a clean toothpick or a knife into the center of the pie. If it comes out clean or with just a few moist crumbs attached, the pie is done. If it comes out with a lot of wet batter, it needs more time.

Temperature Test:

Use an instant-read thermometer to check the internal temperature of the pie. The filling should reach 175-180°F (80-82°C). Be sure to insert the thermometer into the center of the pie without 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

Making this Homemade Pumpkin Pie Recipe in Advance

This is a great make-ahead dessert! Here are a few tips for making this recipe in advance:

Store chilled: You can store a homemade pumpkin pie in the refrigerator for up to 2-3 days. It’s essential to keep it chilled to prevent spoilage.
Freezing: If you need to make the pie further in advance, you can freeze it. To do this, wrap the pie tightly with plastic wrap and then aluminum foil to prevent freezer burn. I suggest labeling it with the date. Pumpkin pie can be frozen for up to 1-2 months.
Thawing: When you’re ready to serve the pie, remove it from the freezer and place it in the refrigerator to thaw for about 4-6 hours or overnight. Avoid thawing at room temperature to maintain the pie’s texture and food safety.

Best Pumpkin Pie Recipe Tips for Success

For best results, follow these tips:

Don’t over-bake: If overcooked, you’ll see cracks in the top of the pie. To avoid this, be sure to check the pie for doneness using the tips above.
Use canned pumpkin puree: While you can use your own fresh pumpkin puree, I do recommend using canned. Fresh pumpkin puree tends to change the pumpkin flavor to something more savory rather than a dessert-like pumpkin taste, and is less stable overall.
Use my secret ingredient: It’s the pepper! It may surprise use, but the black pepper in this recipe really does make a big difference. Don’t skip it!

Serving Homemade Pumpkin Pie

This is the perfect pie to serve for Thanksgiving or at any other Fall family gathering. Or if you’re just really a pumpkin lover, have it any time of year, there are no pumpkin pie rules here!

I recommend slicing the pie when ready to serve, and then topping each individual serving with any desired toppings.

Pumpkin Pie Toppings

Here are some of my favorite toppings:

Homemade whipped cream
Caramel sauce
Maple syrup drizzle
Pumpkin whipped cream
Chopped nuts
Dash 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

Store leftover pie covered tightly or in an airtight container in the refrigerator for 2-3 days. You may also freeze this recipe by wrapping it tightly in plastic wrap and then aluminum foil (this prevents freezer burn), and then freezing it for 1-2 months.

How Long does Pumpkin Pie Last Unrefrigerated?

You may leave this pie out for a few hours, but then it is important to refrigerate any leftovers so it doesn’t spoil.

How Long Does Pumpkin Pie Last in the Fridge?

This pumpkin pie recipe will last 2-3 days refrigerated.

Can You Freeze Pumpkin Pie?

Yes, you can freeze this pumpkin pie recipe. First, wrap the pie tightly with plastic wrap and then aluminum foil to prevent freezer burn. I suggest labeling it with the date. It can be frozen for up to 1-2 months.

What to do With Leftover Pumpkin Pie Filling

If you happen to have leftover pumpkin filling, you can freeze it in a freezer bag for 1-2 months. Alternatively, you could use it in other recipes that call for pumpkin puree. It’s important to note the difference between pumpkin puree and pumpkin pie filling first, though. Pumpkin pie filling is the puree that also has other spices and ingredients added to it. So to use this in other recipes, you may need to omit the spices in those recipes or adjust accordingly to what is already in the leftover filling. Here are some of my favorite recipes that use pumpkin puree:

Homemade Pumpkin Pie Recipe FAQs

Does Pumpkin Pie need to be refrigerated?

Yes, it is important to refrigerate leftover pie to avoid spoiling.

What is a good substitute for Pumpkin Pie spice?

I actually don’t use pumpkin pie spice in my recipe. Instead, I use a combination of cinnamon, ginger, nutmeg, and cloves.

What is a good substitute for evaporated milk in Pumpkin Pie?

Heavy whipping cream is used in this recipe instead of evaporated milk. Heavy whipping cream is rich and thick, which contributes to the creamy and smooth texture of the filling. It adds a luxurious mouthfeel to the pie, making it velvety and decadent.