Pumpkin Pie Recipe

Prepare the perfect Pumpkin Pie from scratch with this tested and perfected recipe. This recipe is easy to make and combines a flaky pie crust with a smooth and creamy filling.

As I prepare my Thanksgiving menu, I find myself unable to resist the allure of all the pies. The dilemma of selecting between classics like Sweet Potato Pie and No-Bake Pumpkin Pie, or venturing into unique creations like Possum Pie or Apple Cranberry Pie, is a constant struggle. Ultimately, my solution is simple: I make them all!

What I Love About This Recipe

• Family Favorite: This pumpkin pie has been in my family for generations and is a crowd-pleaser that appeals to both young and old. It’s a dessert the whole family loves.
• Holiday Tradition: Baking a pumpkin pie from scratch is a cherished tradition in my house and one you can sure with your loved one. You can pass this recipe down through the generations too.
• Best Made Ahead: Pumpkin pie is an excellent dessert to make ahead because it benefits from some extra time to chill and set. Preparing it in advance allows the flavors to meld, resulting in a more harmonious and flavorful pie when it’s time to serve.

How to Make Pumpkin Pie from Scratch

1. Prepare the pie crust. Prepare your homemade Pie Crust and roll it out into a pie dish. You do not need to par-bake the crust, however, you can if you prefer a super flaky crust.

2. Prepare the pie filling. In a large mixing bowl, whisk the canned pumpkin, sugar, and eggs until just combined.
3. Add the flour, cinnamon, nutmeg, and ginger (or you can use Pumpkin Pie Spice), softened butter, evaporated milk, and Maple Syrup. Continue to whisk until the ingredients are fully incorporated.

4. Bake. Preheat the oven to 450º F. Pour the pumpkin pie filling into the unbaked crust, filling it 3/4 full (use all the filling for a deep dish). Bake for 15 minutes, then reduce the heat to 350º F without opening the oven. Bake for an additional 40-45 minutes until the filling sets, with only a small portion of the center remaining slightly wobbly (To tell if your pumpkin pie is done use an oven mitt to jiggle it slightly. If it’s super jiggly it needs more time, but if it’s only a little wobbly remove it).
5. Cool. After baking, place the pie on a cooling rack and let it cool completely for a minimum of 3 hours before adding any garnishes or toppings such as Whipped Cream.

PRO-TIP: To avoid cracks in your pumpkin pie you want to remove the baked pie from the oven when the center is almost completely set, but still slightly wobbly. As the pie cools the center will continue to set.

Make-Ahead, Storing, and Freezing Instructions:

• To Make-Ahead: There are two ways to prepare in advance: you can make the entire homemade pumpkin pie recipe from scratch the day before and refrigerate it, or you can choose to make the pie crust and filling separately the day before and keep them in the refrigerator until you’re ready to bake on the following day.
• To Store: It’s important to refrigerate homemade pumpkin pie if it has been sitting out for more than 2 hours. You can keep any leftover pumpkin pie in the refrigerator for 3-4 days. Ensure the pie has fully cooled, and then lightly cover it with plastic wrap before storing.
• To Freeze: Once your pumpkin pie is fully baked, it can be frozen for as long as 3 months. Allow it to cool entirely, then wrap it with plastic wrap and double-layer it with aluminum foil before freezing.

Pumpkin Pie Recipe

Create a perfect Pumpkin Pie entirely from scratch with our tried-and-true recipe. It's a breeze to make, marrying a flaky pie crust with a velvety, creamy filling.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 servings

Calories: 307kcal

Author: Aimee Mars

Equipment

• ▢
  9" Pie Dish or Deep Dish Pie Dish

Ingredients

• ▢ 1 Homemade Pie Crust or store-bought deep dish, unbaked
• ▢ 15 ounces Pumpkin Puree not pumpkin pie mix
• ▢ 1 cup Sugar
• ▢ 2 large Eggs
• ▢ 2 tablespoons All-Purpose Flour
• ▢ 1/2 teaspoon Ground Cinnamon
• ▢ 1/2 teaspoon Ground Nutmeg
• ▢ 1/2 teaspoon Ground Ginger
• ▢ 1 tablespoon Butter softened
• ▢ 1 cup Evaporated Milk
• ▢ 2 tablespoons Maple Syrup

Instructions

• Prepare the pie crust. Prepare your Pie Crust and roll it out into a pie dish. You do not need to par-bake the crust, however, you can if you prefer a super flaky crust.
• Prepare the filling. In a large mixing bowl, whisk the pumpkin, sugar, and eggs until just combined.
• Add the flour, cinnamon, nutmeg, and ginger (or you can use Pumpkin Pie Spice), softened butter, evaporated milk, and Maple Syrup. Continue to whisk until the ingredients are fully incorporated.
• Bake. Preheat the oven to 450º F. Pour the pie filling into the unbaked crust, filling it 3/4 full (use all the filling for a deep dish). Bake for 15 minutes, then reduce the heat to 350º F without opening the oven. Bake for an additional 40-45 minutes until the filling sets, with only a small portion of the center remaining slightly wobbly (To tell if your pumpkin pie is done use an oven mitt to jiggle it slightly. If it's super jiggly it needs more time, but if it's only a little wobbly remove it).
• Cool. After baking, place the pie on a cooling rack and let it cool thoroughly for a minimum of 3 hours before adding any garnishes or toppings such as Whipped Cream.

Notes

Note: To avoid cracks in your pumpkin pie you want to remove the baked pie from the oven when the center is almost completely set, but still slightly wobbly. As the pie cools the center will continue to set.

Make-Ahead, Storage, and Freezing Instructions:

• To Make-Ahead: There are two ways to prepare in advance: you can make the entire homemade pumpkin pie recipe from scratch the day before and refrigerate it, or you can choose to make the pie crust and filling separately the day before and keep them in the refrigerator until you’re ready to bake on the following day.
• To Store: It’s important to refrigerate homemade pumpkin pie if it has been sitting out for more than 2 hours. You can keep any leftover pumpkin pie in the refrigerator for 3-4 days. Ensure the pie has fully cooled, and then lightly cover it with plastic wrap before storing.
• To Freeze: Once your pumpkin pie is fully baked, it can be frozen for as long as 3 months. Allow it to cool entirely, then wrap it with plastic wrap and double-layer it with aluminum foil before freezing.

Nutrition

Serving: 1slice | Calories: 307kcal | Carbohydrates: 48g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 155mg | Potassium: 256mg | Fiber: 2g | Sugar: 33g | Vitamin A: 8460IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg

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This recipe was first published on October 18th, 2020, updated in October 2021, and again in November 2023.