This easy pumpkin pie is made completely from scratch and is sure to become everyone’s favorite for the holidays.
This easy pumpkin pie recipe is incredibly creamy and it comes together in a snap. Thanksgiving wouldn’t be complete without one on your dessert table.
The filling has all the flavorful fall spices like cinnamon, ginger, nutmeg, cloves, and even a little bit of molasses. Molasses is my secret ingredient here. It just does something magical to the flavor profile.
It’s truly the best pumpkin pie I’ve ever had, and my taste testers said the same!
The crust is my homemade pie crust recipe. The one I’ve been raving about for weeks now! I love how puffy it bakes up and it’s so tender.
The pie crust cutouts are completely optional but they’re a fun way to make the pie look festive. I’ve added instructions for them down below in the recipe notes.
Why this recipe works
- Homemade pumpkin pie starts with pure pumpkin puree. You can use canned pumpkin or make your own puree.
- The pie is meant to be creamy so it’s important not to overbake it. The center of the pie should look jiggly and undercooked slightly. It will continue to “set” as it cools.
- The crust is barely sweetened and works nicely with the sweet filling.
Pumpkin pie recipe
While you can make my recipe with homemade puree, canned pumpkin will give you consistent results. However, making fresh pumpkin puree will yield different flavor profiles.
Roasting pumpkin can create a deeper, more profound flavor. This may not be something everyone will enjoy. But feel free to experiment and decide what you prefer best.
And, for the crust, I highly recommend you make it from scratch. I’ve tested the recipe with my homemade crust and store bought and found the homemade crust to work best. It’s thicker and flakier!
- Pumpkin puree: Canned pumpkin puree will give you consistently good results.
- Sugar & molasses: Adds sweetness. I decided to use this combination instead of just brown sugar.
- Spices: Cinnamon, ginger, nutmeg, cloves, and salt add warm fall flavors to the pie. I prefer mixing my own instead of using pumpkin pie spice.
- Egg: Holds everything together.
- Milk & cream: Makes the pie extra creamy.
To make this pumpkin pie you’ll need:
- 9-inch pie pan: I much prefer glass pie pans. I feel they retain heat best and the crust gets crispier.
- Whisk: You only need a whisk for mixing the filling.
- Pastry blender: Makes it easier to cut butter into flour for pie crust.
How to make pumpkin pie
This is honestly one of the easiest pies to make! And it’s best when served with whipped cream.
The Crust – The crust uses a handful of staple ingredients. It does require chilling and blind baking, so plan ahead for that.
All you do is cut butter and shortening into a mixture of flour, sugar, and salt. Aim for pea-size crumbs. Then, drizzle in just enough water to hold it all together without being wet and sticky.
Shape the dough into a disc and refrigerate for 30 minutes. You only need it to be chilled enough to roll out.
Roll it large enough to fit the pie pan, trim the excess overhang, and flute the edges as desired. Return to the refrigerator for another 30 minutes before blind baking.
The Filling – Whisk the pumpkin pie filling in a bowl, then pour it right into the pre-baked crust. It’s really all too easy.
It’s very important to gently mix the filling once you add in the eggs. Beating too vigorously will add air causing the filling to puff up too much during baking. It will deflate upon cooling and cause cracks.
I prefer my pumpkin pies to be on the creamier side so I only bake the pie for 50-55 minutes. The center is slightly jiggly still but will set during cooling and/or refrigeration.
Once sliced, you can let slices come to room temperature or enjoy cold.
Make it ahead
Pumpkin pies can easily be made in advance without ruining the integrity of the product.
The crust and the filling can be made one day in advance. Make them separately and refrigerate until the next day. Then, assemble and bake accordingly.
Or the fully baked and cooled pie can be refrigerated for up to four days. Keep the pie wrapped loosely in plastic wrap.
Pumpkin pie also freezes beautifully. It will keep for up to one month in the freezer. Wrap the baked and cooled pie in 2-3 layers of plastic wrap plus 2-3 layers of aluminum foil. Make sure to wrap it tightly.
When ready to use, thaw the pie overnight in the refrigerator.
- Use a glass pie pan. This will ensure the crust comes out crisp and not soggy.
- Blind baking the crust for 10 minutes at 400°F helps keep the bottom of the pie crisp. Don’t skip this step. Line the crust with parchment paper before filling with pie weights.
- You can skip the molasses if you just simply don’t want to use it but I highly encourage you to give it a try.
- To prevent cracks in pumpkin pie, it’s important not to overbake it. I find that 50 minutes is the perfect amount of time in my oven. Remove it from the oven once the edges are set but the center is slightly jiggly. The pie will set as it cools.