Pumpkin Pie Recipe

4.62 from 13 votes
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Classic Pumpkin Pie - easy recipe for homemade pumpkin pie. This traditional holiday pumpkin pie recipe is easy to prepare and perfect for the holidays!

Pumpkin Pie in a glass pie plate, decorated with autumn leaves and candied cranberries.
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Pumpkin Pie

Pumpkin Pie is a delicious homemade tradition for Thanksgiving and holidays. Imagine flaky and crumbly pie crust filled with pumpkin and topped with beautiful autumn themed decorations and whipped cream.

This classic homemade pumpkin pie is very easy to make at home. All you have to do is mix, pour, bake the pie for a delicious holiday tradition.


Pie Crust For Pumpkin Pie

Pumpkin Pie in 9-inch pie plate on a dining table.

While you can use store-bought pie crust but nothing beats a homemade pie crust, which is very easy to make. My pie crust dough recipe yields 2 disk of pie crust.

Wrap them tightly with plastic wrap and and refrigerate overnight until firm before baking. You can also freeze them in the refrigerator for up to a month, so make the pie crust ahead.


Crimping The Edges Of Pie Crust

A slice of pumpkin pie with autumn leaf decoration, ready to be served.

Pumpkin pie is pretty plain looking so you will have to crimp the edges of the pie crust to make it look pretty. To do this, fold the overhanging dough and crimp the edges of the pie crust with your fingers.

Crimping also helps to hold up the edges of the pumpkin pie, so they don’t slump during baking. Also, it can hold the weight of the filling.


The Pumpkin Filling

Close up photo of pumpkin pie with golden brown and pie crust with beautiful crimp edges.

The filling is the easiest part of making pumpkin pie. You just have to whisk together all the ingredients: canned pumpkin, cream, sugar, eggs, and the pumpkin pie spices.

For traditional pumpkin pie flavor, the secret is freshly grated nutmeg.


Tips For Baking Pumpkin Pie

Pumpkin pie on a serving plate, with a fork and ready to be eaten.

I have summarized the following tips and tricks for the best and perfect homemade pumpkin pie:

  • Make your own pie crust.
  • Pre-bake or blind bake the pie crust before pouring in the pumpkin pie filling. Fill the crust with pie weights or dried beans.
  • Before pre-baking the crust, cover the pie crust with foil to prevent the edges from over-browning or burnt.
  • Use freshly grated nutmeg. Get a whole nutmeg and grate with a microplane or grater. Nutmeg is the secret ingredient of pumpkin pie.
  • Use the extra disk of pie crust to make autumn leaf decorations. The decorations instantly transform a plain looking pumpkin pie into an eye candy.

This Thanksgiving, invest some time and make the best and most gorgeous looking pumpkin pie by following my recipe. This will be the centerpiece of the dining table, other than turkey.


Frequently Asked Questions

How many calories per serving?

This recipe is only 400 calories per serving.

Top down photo of pumpkin pie with flaky and golden brown pie crust.

What To Serve With Pumpkin Pie

For an easy and wholesome weeknight treat, I recommend the following recipes:

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4.62 from 13 votes

Pumpkin Pie Recipe

Classic Pumpkin Pie – easy recipe for homemade pumpkin pie. This traditional holiday pumpkin pie recipe is easy to prepare and perfect for the holidays! 
Prep Time: 1 hour 5 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 45 minutes
Servings: 10 people
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Ingredients  

Basic Pie Crust Dough:

  • 2 1/2 cups all-purpose flour
  • 4 tablespoons cold vegetable shortening
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 12 tablespoons cold unsalted butter, cut into small pieces (1 1/2 sticks)

Pumpkin Pie:

  • 1 disk Pie Crust Dough, another 1 disk for decorating
  • all-purpose flour, for dusting
  • sugared cranberries, optional

Filling:

  • 15 ounce (425g) can pure pumpkin
  • 1 1/4 cups heavy cream
  • 2/3 cup brown sugar, preferred or granulated white sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions 

Basic Pie Crust Dough:

  • Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Divide the dough into 2, pat each dough into a disk. You will have 2 disks.
  • Roll out one disk of dough into a 12-inch (30cm) round on a lightly floured surface. Ease into a 9-inch (22cm) pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.

Optional Step:

  • Roll out the second disk of dough into a 10-inch (25cm) round on a lightly floured surface. Cut out autumn leaf decorations using an autumn leaf cookie cutter.  Set aside. Chill the decorations for at least 1 hour.
  • Preheat the oven to 350°F (176°C). Cover the chilled pie crust dough with foil and fill with pie weights or dried beans.  Beat 1 egg for egg wash and brush on the surface of the autumn leaf decorations.
  • Transfer both pie crust and decorations to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the pie crust is golden all over, 10 to 15 more minutes. For the decorations, remove them after the oven as soon as they turn golden brown. Transfer both to a rack and let cool completely.

Make the Filling:

  • Gently whisk the pumpkin, cream, sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt (do not over mix). Beat the remaining egg for egg wash and brush on the crust edge.
  • Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely. Place the autumn leaf decorations and sugared cranberries on top of the pumpkin pie. Serve immediately.

Notes

This pumpkin pie recipe is adapted from Food Network. The decorations idea is inspired by Sally’s Baking Addiction.
To ground the nutmeg, use a whole nutmeg and grate with Microplane or grater.

Nutrition

Serving: 1g, Calories: 477kcal, Carbohydrates: 44g, Protein: 7g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 213mg, Potassium: 195mg, Fiber: 2g, Sugar: 18g, Vitamin A: 7558IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





15 Comments

  1. Gabriel says:

    5 stars
    Bitte, bitte auch in Gramm Aktualisieren, dass wรคre sooo toll!
    Viele GrรผรŸe,
    Gabriel

    1. Bee Yinn Low says:

      Thanks for your 5 stars rating.

  2. yeh ximin says:

    5 stars

  3. Debra says:

    Do you apply the egg wash twice? Itโ€™s mentioned at the beginning of crust baking and then again when your put the filling in.

    1. Rasa Malaysia says:

      Yes, if it’s mentioned twice in the recipe then yes.

  4. Karl says:

    5 stars
    Awesome! right on point on sugar, on cooking time, etc. I modified the 1/2 tsp of vanilla for a whole teaspoon, just because I love it!

    1. Rasa Malaysia says:

      Awesome thanks for trying my pumpkin pie recipe.

  5. cheflolaskitchen says:

    5 stars
    Hi Bee, your pumpkin pie looks amazing! I will try your recipe this Thanksgiving and I will let you know how it goes. Thanks for sharing.

    1. Rasa Malaysia says:

      Thanks so much, can’t wait to see your pumpkin pie.

  6. Lynn says:

    3 stars
    We don’t have canned pumpkin in Australia but we do have several kinds of fresh pumpkin. Could you make this recipe with fresh pumpkin, boiled and pureed? What would be the best kind of pumpkin to use?

    1. Rasa Malaysia says:

      Hi Lynn, I am not sure about the exact measurement since I used canned pumpkin. I can’t say it for sure without trying. I am sorry. :(

    2. Sheree Aubin says:

      5 stars
      Hi Lynn
      I use fresh pumpkin for all my pies breads and cakes! Works great and tastes wonderfully fresh!! I only have the standard orange pumpkins here in the Adirondacks and I use the measurement that a standard can of pumpkin pie filling would be (plus a little extra never hurts!) About 1and a half cups for an 8 inch pie… Good Luck and Enjoy!!!
      Sheree

      1. Rasa Malaysia says:

        Hi Sheree, thanks for sharing your tips, great information. :)

    3. Janet says:

      5 stars
      Canned pumpkin in the US is actually hubbard squash, the particular squash that is known as pumpkin in many parts of the world. I think any hard shelled, ie winter squash, would work.
      I have often used small fresh pumpkins to make my pies, and prefer roasting them to boiling. My favorite winter squash is kabocha–or Japanese pumpkin–but the most available ones in my area are butternut and acorn–any of them will be delicious. Cut them in half, remove the seeds, brush with butter or oil, and roast at about 350-375F until tender–hotter temps will work, but I’m not up to conversions this morning. Scoop out the flesh and proceed with Bee’s delicious recipe

      1. Rasa Malaysia says:

        Hi Janet, thanks for sharing the tips on how to prepare pumpkin. Very useful tips and information. :)