Homemade Pumpkin Pie Recipe

The filling meets up in minutes and is produced using pumpkin puree, eggs, cream, sugar, and fall flavors. Everything is combined and filled a pie outside. You can utilize canned or hand crafted pumpkin puree in this pie. I love the pie when we’ve utilized canned (particularly since it is so reliable), however making your own puree is simple and means the pie is 100% custom made. (Reward, you get the chance to cook the pumpkin seeds. Here’s our simple formula for simmered pumpkin seeds.)

We don’t include an excessive number of flavors either — we like how the pumpkin gets an opportunity to excel. In the event that you love spicier pies, simply knock up the zest sums recorded in the formula beneath.

For the outside layer, we utilize our own hand crafted pie batter. Our preferred outside layer calls for 100% spread and is entirely easy to make. You can even make it well ahead of time and refrigerate or freeze it until you are prepared to make the full pie. In the event that you have a most loved locally acquired pie outside, at that point use it. It’s totally up to you.

Pumpkin Pie

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Recipe by inspiredtaste Course: DessertCuisine: AmericanDifficulty: Easy


9 Inches pie
Prep time


Cooking time


Total timeminutes

For many of us, homemade pumpkin pie is the classic dish that says “Thanksgiving,” pure and simple.


  • Chilled pie dough for one single-crust 9-inch pie, see our pie crust recipe

  • 3 large eggs 1/2 cup (100 grams) granulated sugar

  • 1/3 cup (65 grams) light brown sugar

  • 1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree

  • 3/4 cup (175 ml) heavy whipping cream

  • 1 teaspoon vanilla extract

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon kosher salt


  • Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
  • Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
  • Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
  • Heat oven to 425 degrees F.
  • Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell.
  • Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
  • Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.


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