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Close-up of a homemade pumpkin pie with a smooth spiced filling and golden crust
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Homemade Pumpkin Pie

This indulgent homemade pumpkin pie has a silky, creamy filling with the perfect balance of pumpkin, warm spice, and sweetness. Thanksgiving or Christmas dinner is never complete without a slice topped with whipped cream.
Course Dessert
Cuisine American
Keyword easy pumpkin pie, homemade pumpkin pie, pumpkin pie, Thanksgiving dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 152.9kcal

Equipment

  • Large mixing bowl
  • Whisk
  • 9-inch deep-dish pie plate
  • Baking sheet
  • Wire cooling rack

Ingredients

  • 1 (15-ounce) can pumpkin puree not pumpkin pie filling
  • 1/4 cup light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 tablespoon all-purpose flour or cornstarch
  • 1 1/2 cups (12 fluid ounces) heavy cream
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 unbaked 9-inch deep-dish pie shell 4-cup volume
US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C). Place the unbaked pie shell on a baking sheet.
  • In a large bowl, whisk together the brown sugar, white sugar, flour, cinnamon, nutmeg, ginger, cloves, and salt.
  • Whisk in the eggs and egg yolk, then the pumpkin puree and heavy cream, until smooth. Mix gently so you don't create too many air bubbles.
  • Pour the filling into the pie shell.
  • Bake for 50 to 60 minutes, until the filling is set about 2 inches from the edge and still slightly jiggly in the center. Cover the crust edges with foil if they brown too quickly.
  • Let the pie cool completely on a wire rack, about 2 hours. Slice and serve with whipped cream.

Notes

  • Use canned 100% pure pumpkin, not pumpkin pie filling. If you use fresh pumpkin, roast and puree it, then strain it overnight.
  • I use a deep-dish pie plate about 9½ inches across and 2 inches tall.
  • Don't overmix the filling, or little bubbles will show on top of the baked pie.
  • The pie is done when the center reads 175°F (79°C) and still jiggles slightly.
  • If the crust edges brown too quickly, cover them with foil or a pie crust shield.
  • Cool the pie completely before refrigerating. Store it covered in the fridge for up to 4 days, or freeze for up to 1 month.
  • You can swap the heavy cream for one 12-ounce can of evaporated milk.

Nutrition

Calories: 152.9kcal | Carbohydrates: 18.3g | Protein: 3.2g | Fat: 7.4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.3g | Trans Fat: 0.004g | Cholesterol: 65.4mg | Sodium: 251.1mg | Potassium: 51.5mg | Fiber: 0.7g | Sugar: 6.8g | Vitamin A: 94.5IU | Vitamin C: 0.01mg | Calcium: 20.9mg | Iron: 0.9mg