Indulgent Homemade Pumpkin Pie

This indulgent homemade pumpkin pie is one you really have to try! The silky, creamy filling has the perfect balance of rich pumpkin, warm spice, and sweetness, all baked in a flaky deep-dish crust. This pie recipe is incredibly approachable, even for novice bakers.

A Classic Thanksgiving Pumpkin Pie

Pumpkin pie is a classic holiday dessert. It has a creamy, rich texture that makes every slice feel indulgent. If you love fall flavors, this recipe is a must-try this season.

Nothing says “Happy Thanksgiving” like pumpkin pie. The smell and flavor of a freshly baked pie bring back memories of family, tradition, and holidays.

With Thanksgiving fast approaching, it’s important to plan ahead so you can be a delightful host. Aside from showing off your hosting skills with a super juicy roast turkey, setting a lovely centerpiece, and filling the table with Thanksgiving side dishes, there is one thing we can all agree on: pumpkin pie!

Why You’ll Love This Homemade Pumpkin Pie

• Silky, creamy filling: Heavy cream and an extra egg yolk make it rich and smooth.
• Perfectly spiced: Cinnamon, nutmeg, ginger, and cloves give it that classic holiday flavor.
• Beginner-friendly: One bowl, a whisk, and a store-bought or homemade crust are all you need.
• Make-ahead friendly: Bake it up to 2 days ahead and free up your oven on the big day.
• A crowd-pleaser: It is the dessert everyone looks for on the Thanksgiving table.

Ingredients for Homemade Pumpkin Pie

• Pumpkin puree: I use canned 100% pure pumpkin. It has less water than fresh pumpkin, so the filling sets beautifully. If you’d like to make your own, roast it first like in my Easy Flavorful Roasted Pumpkin, then blend and drain it well.
• Light brown sugar and white sugar: Together they sweeten the filling and add a gentle caramel flavor.
• Eggs and an egg yolk: They hold the filling together and help it set as it bakes and cools.
• Flour or cornstarch: Just a tablespoon helps thicken the filling.
• Heavy cream: It makes the filling rich and creamy.
• Spices: Cinnamon, nutmeg, ground ginger, ground cloves, and salt. You can use about 2½ teaspoons of pumpkin pie spice instead.
• Deep-dish pie shell: Use a store-bought unbaked crust, or make my Easy, Homemade, Flaky, and Buttery Pie Crust.

You’ll find the exact measurements in the recipe card at the end of this post.

How to Make Pumpkin Pie

This easy pumpkin pie is so simple that even beginner bakers can make it. Here’s a quick walkthrough. The full instructions are in the recipe card below.

1. Preheat the oven: Heat your oven to 375°F (190°C) and place the unbaked pie shell on a baking sheet.
2. Make the filling: Whisk the sugars, flour, spices, and salt together in a large bowl. Whisk in the eggs and egg yolk, then the pumpkin puree and heavy cream, until smooth. Mix gently so you don’t whisk in too many air bubbles.
3. Fill the crust: Pour the filling into the pie shell.
4. Bake: Bake for 50 to 60 minutes, until the filling is set about 2 inches from the edge and still slightly jiggly in the center. If the crust browns too quickly, cover the edges with foil or a pie shield.
5. Cool: Let the pie cool completely on a wire rack, about 2 hours, so the filling can finish setting.
6. Serve: Slice and top with whipped cream.

Tips for the Best Pumpkin Pie

• Use pure pumpkin puree: Not pumpkin pie filling, which is already sweetened and spiced.
• Drain fresh pumpkin: Fresh pumpkin has a lot of water and can make the pie soggy. Roast it, then strain it overnight before using.
• Don’t overmix: Too much whisking creates bubbles that show up on top of the baked pie.
• Don’t overbake: Take the pie out while the center is still slightly jiggly. Overbaking can make it crack, weep, or turn curdled.
• Use the right pan: I recommend a glass pie plate. It bakes evenly, and you can see the color of the bottom crust. Thin aluminum pans can leave you with a soggy bottom.
• Cool before refrigerating: If the pie goes into the fridge warm, moisture can rise to the top.
• Still liquid in the center? Bake it for another 5 minutes and check again. A jiggly center is good, but a liquid one needs more time.

Variations

• Evaporated milk: Swap the heavy cream for one 12-ounce can of evaporated milk for a classic, slightly lighter pie.
• Dairy-free: Use full-fat coconut milk instead of cream, and top with my Coconut Whipped Cream.
• Sweet potato swap: Love a Southern classic? Try my Delicious Homemade Sweet Potato Pie.

What to Serve with Pumpkin Pie

• Whipped cream: A big dollop of my Homemade Whipped Cream is a must!
• Vanilla ice cream: For an extra-indulgent slice.
• A warm drink: Coffee, hot cocoa, or a cup of my East African Chai Tea.
• A fall dessert table: Serve it alongside my Soft Pumpkin Chocolate Chip Cookies and Flaky Crust, Juicy Filling Blueberry Pie.

Make-Ahead and Storage

To make ahead: Pumpkin pie is a wonderful make-ahead Thanksgiving dessert. Bake it up to 2 days ahead and keep it in the fridge.

To refrigerate: Once the pie has cooled completely, cover it with plastic wrap or foil and refrigerate for up to 4 days. You can serve it cold, so there’s no need to reheat it. If you don’t like it too cold, let it sit at room temperature for about an hour before serving.

To freeze: Let the pie cool completely, wrap it well in plastic wrap and foil, and freeze for up to 1 month. Thaw it in the fridge overnight. I don’t recommend thawing it on the counter, because it can turn soggy.

Pumpkin Pie FAQs

Can I use fresh or canned pumpkin in pumpkin pie?

Both work. This recipe calls for canned pumpkin puree, not pumpkin pie filling, which is already spiced. If you use fresh pumpkin, cook and mash it first, then drain it well, because homemade puree usually holds more water than canned.

Do you need to blind bake the pie crust?

No. This recipe works with an unbaked crust or a blind-baked crust. Blind baking gives you an extra-crisp bottom if you have the time.

Is pumpkin puree the same as pumpkin pie filling?

No, they are not the same. Pumpkin puree is 100% cooked and mashed pumpkin with nothing added. Pumpkin pie filling is already sweetened and spiced, so it would throw off this recipe.

Does pumpkin pie need to be refrigerated?

Yes. Pumpkin pie is made with eggs and cream, so it shouldn’t sit out at room temperature for more than 2 hours. Keep it covered in the fridge for up to 4 days, or freeze it for up to 1 month.

How do you tell if pumpkin pie is done?

Your pie is done when it shows these signs:

• The edges are firm and the center is slightly jiggly.
• The filling is slightly puffed and the crust is golden brown.
• A knife inserted halfway between the edge and the center comes out clean.
• The center reads 175°F (79°C) on an instant-read thermometer.

Why did my pumpkin pie crack?

Cracks usually mean the pie was overbaked or the oven was too hot. Take it out while the center still jiggles slightly, and let it cool slowly at room temperature. A swirl of whipped cream hides any cracks beautifully!

What can I do with leftover pumpkin puree?

Make a stack of my Fluffy Pumpkin Pancakes for breakfast, bake a loaf of Moist and Indulgent Pumpkin Bread, or stir it into a pot of Delicious Creamy Pumpkin Soup.

More Thanksgiving Sides and Fall Recipes

• Easy Classic Stuffing Recipe
• Homemade Cranberry Sauce
• How To Make Turkey Gravy Using Drippings
• 7-Layer Salad
• No-Knead Garlic Knots
• Honey Glazed Carrots
• Garlic Sauteed Mushrooms
• Air Fryer Hasselback Potatoes
• Oven-Roasted Turkey Legs
• Chicken Pie
• African Sausage Rolls
• Nigerian Meat Pie
• Our Fall Recipe Collection

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