Everyone’s Favorite Pumpkin Pie

This post may contain affiliate links. For more information, read my disclosure policy.

This homemade Pumpkin Pie recipe is made completely from scratch and is sure to become everyone’s favorite.

overhead view of homemade pumpkin pie

Homemade pumpkin pie

This easy pumpkin pie recipe is incredibly creamy and it comes together in a snap. Much like my pumpkin cheesecake and pumpkin s’mores bars, this pie glides across the tongue and melts in your mouth.

It’s truly the best pumpkin pie I’ve ever had and my taste testers said the same!

This recipe is very similar to my sweet potato pie.

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.

The crust is made with my newest 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.

overhead view of a slice of pumpkin pie topped with whipped cream on a dark blue plate

Can pumpkin pie be frozen?

Pumpkin pies are great for making ahead and freezing. Bake it according to the recipe and allow it to cool completely. Wrap the pie tightly with several layers of plastic wrap and freeze it for up to 1 month.

How long will pumpkin pie keep?

Pumpkin pie will keep for up to 4 days stored in the refrigerator. Keep it covered with plastic wrap or aluminum foil. Pumpkin pie is best served cold so you can serve it straight from the fridge.

Is pumpkin pie healthy?

Is this a trick question? While pumpkin is quite good for you, a pumpkin pie is full of sugar, flour, and butter. For this reason, I wouldn’t consider it healthy. It’s dessert and should be consumed in moderation.

Can I use fresh pumpkin to make pumpkin pie?

The great thing about this recipe is you can use cooked fresh pumpkin puree in place of store-bought canned pumpkin.

How to make pumpkin pie from scratch?

Step 1: Make the crust

For the crust, I used my new favorite pie crust recipe. It’s made with half cake flour and half all-purpose flour in order to keep the gluten on the lower side. It also contains eggs which keep the crust tender.

Make the crust and refrigerate it for at least 2 hours then roll the dough into a 12-inch circle and press it into a 9-inch pie pan. Trim the edge so there is a 1-inch overhang then fold it under and flute the edge as desired.

I highly recommend using a glass pie plate for this pumpkin pie recipe. Glass conducts heat very well and will help prevent the crust from being soggy.

Refrigerate the crust for 30 minutes then blind bake it.

The crust recipe makes 2 pie shells. You can use the second one to cut out shapes for decorating or freeze it to use later.

overhead view of unbaked crust for homemade pumpkin pie

Step 2: Make the pumpkin pie filling

The tastiest part of the pie is the pumpkin filling. It’s super creamy and will have you smitten! Just whisk all the ingredients together in a large bowl and you’re done.

See? It’s so easy, right?

One thing to note: Just like cheesecake, lightly beat the eggs then mix them in at the end so you don’t incorporate too much air into them. Air in the eggs will cause the filling to puff up during baking. It will collapse as it cools causing the top to crack.

overhead view of pumpkin pie filling in a glass bowl

Step 3: Bake the pie

Add the filling to the pie shell and bake it for an hour or so. The center of the pie should be slightly wobbly.

You may need to cover the edges with foil or a pie shield if they start to get too dark before the pie has finished baking.

overhead view of a pumpkin pie made from scratch

Cool the pumpkin pie completely on a wire rack before serving. I like mine cold so I always refrigerate it for a few hours after it has cooled.

You can make this pie a day in advance and store it in the refrigerator or make it a month in advance and store it in the freezer.

Serve the pie with homemade whipped cream or a scoop of vanilla ice cream.

slice of easy pumpkin pie recipe with a forking taking a bite out

Tips for this easy pumpkin pie recipe

  • 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.
  • 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.

Helpful Tools

More pumpkin recipes you’ll love

  1. Pumpkin Bundt Cake with Brown Butter Glaze
  2. Pumpkin Jam
  3. Pumpkin Pie Cupcakes
pumpkin pie recipe image

Pumpkin Pie

This Pumpkin Pie recipe is made completely from scratch and it's so easy. It will become everyone’s favorite holiday pie!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 5 hours
Total Time: 6 hours 40 minutes
Servings: 10 servings
Calories: 254kcal
Author: Jen Sobjack

Ingredients

Instructions

Make the crust

  • Prepare the pie crust according to the recipe and chill for at least 2 hours. You need only half the dough so freeze the second half for use at a later date or use it for pie crust cutouts to decorate the pie.
  • On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim the edge so there's a 1-inch overhang. Fold the excess under so it sits up on the rim of the pan and flute as desired. Using a fork, prick the bottom and sides of the crust. Refrigerate the crust for 30 minutes.
  • While the crust is chilling, preheat the oven to 400ºF.
  • Line the crust with parchment paper and fill with pie weights. Bake for 10 minutes. 
  • Remove the crust from oven and carefully lift out the parchment paper with pie weights. Reduce the oven temperature to 350ºF.  

Make the filling

  • In a large bowl, whisk the pumpkin, molasses, sugar, cinnamon, salt, ginger, nutmeg, and cloves until well combined. Add the eggs, cream, and milk. Gently whisk until well combined.
  • Pour the filling into the prepared crust and bake for 50-60 minutes, or until the center is almost set (it should be a little jiggly). Cover the edges with aluminum foil or a pie shield if they become too brown before the pie has finished baking.
  • Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Serve once cooled or cover tightly and refrigerate for a few hours or overnight.

Make ahead tip

  • Baked and cooled pie will keep for up to 4 days covered tightly and stored in the refrigerator.
  • Baked and cooled pie will keep for up to 1 month wrapped tightly in several layers of plastic wrap and stored in the freezer. Thaw in the refrigerator overnight.
  • The pie crust can be prepared up to 2 days in advance. Wrap tightly in plastic wrap and keep it refrigerated until ready to use. 
  • The filling can be prepared up to 1 day in advance. Cover it with plastic wrap and store it in the refrigerator until ready to assemble the pie.

Notes

*You can use cooked fresh pumpkin puree in place of canned pumpkin if you'd like.
Use the second half of the dough to make pie crust cutouts. Roll the dough into a 10-inch circle and use a 1-inch leaf & pumpkin-shaped cookie cutter to cut shapes from the pie crust. Place them in a single layer on a parchment-lined baking sheet. Brush the cutouts lightly with milk and sprinkle with coarse sugar. Bake for 10-15 minutes, until lightly golden brown. Cool completely.

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 214mg | Potassium: 178mg | Fiber: 1g | Sugar: 23g | Vitamin A: 138.5% | Vitamin C: 2.3% | Calcium: 5.4% | Iron: 7.2%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  • Les Barnhill

    I once posted a comment on someone’s authentic Italian tomato gravy. They used canned whole peeled tomatoes. My comment, “not very authentic using canned tomatoes”. Their rebuttal, “I assumed the recipe would be used by lazy Americans who don’t know how to can”.

    Did you know you can cook a whole raw pumpkin in a crock pot for the meat? It’s a whole lot easier that way. Puree and use or freeze.

    • Jen Sobjack

      It’s perfectly okay to take shortcuts when needed and it that doesn’t necessarily mean they are “lazy Americans”. People all over the world are busy with work, families, etc. and need a shortcut once in a while in order to get food on the table.

      If you have fresh pumpkin and want to use that, that’s perfectly fine too.