Homemade Pumpkin Pie from Scratch

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

4.89 from 9 ratings

Homemade Pumpkin Pie from Scratch

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!

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Keyword: pumpkin pie

Servings:

Author: Beth

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

Follow our homemade 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 pumpkin pie filling.
Homemade Pie Crust

Pumpkin Pie Filling

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.
15 oz can (425g) pumpkin puree, ¾ cup (161g) light brown sugar, 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
Preheat the oven to 425ºF. Rearrange the baking racks so you can put the pie on the bottom rack.
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.
1 ½ cups (354ml) heavy whipping cream, 3 large eggs, 1 tsp vanilla extract
Gently pour the pumpkin pie 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.

When is pumpkin pie done?

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.
Other methods to determine when a pumpkin pie is done:
Visual Inspection: The edges of the pie crust should be a golden brown color. If they are pale and doughy, the pie likely needs more time. 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.

Video

Nutrition