Pumpkin Pie Recipe (VIDEO)
This classic Pumpkin Pie Recipe is the ultimate Thanksgiving dessert. Watch the video tutorial and learn how to make pumpkin pie with a buttery, flaky crust and the best filling.
We love pumpkin recipes from our decadent Pumpkin Cheesecake to Pumpkin Bread. If you are a fan of pumpkin flavors, this homemade Pumpkin Pie is a must-try. Watch the video tutorial and see how easy it is.
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The Best Pumpkin Pie Recipe
There’s no store-bought pie that even comes close to this homemade pumpkin pie. It’s worth the effort to make one from scratch (especially for Thanksgiving) and this one is epic. We’ve even turned this recipe into Mini Pumpkin Pies. Here’s why everyone raves about this pie:
- The Best Pie Crust – we use our go-to pie crust to make a tender and flaky crust. Pre-baking will make all the difference in the final taste and texture of the crust. Follow the tips below for success.
- The Filling – there is tons of great pumpkin flavor because of the ingredients we recommend that really highlight the pumpkin flavor.
- The topping – we added rum into the whipped cream that will keep everyone guessing and makes the flavor exciting.
Pumpkin Pie Video Tutorial
Pumpkin Pie is a staple on the holiday table and we honestly love it all Autumn and winter long. It’s so comforting. Make sure you try the whipped cream – it’s so simple to make and infuses every bite with tons of flavor.
Ingredients for Pumpkin Pie
After testing dozens of pumpkin pie recipes, this one has the perfect texture and flavor. The key to getting the right custard-like consistency is in the extra egg yolks. Keep those whites for your next egg white omelet.
- Pie Crust – use 1 pie disk or half of our pie crust recipe
- Egg white – to brush and seal the inside of the crust
- Pumpkin puree – this can make or break your pie. See our recommendation below.
- 3 Egg yolks, plus 1 whole egg – the extra yolks give this a creamy custard consistency.
- Sugar – the combination of light brown and granulated sugar adds just the right amount of sweetness
- Simple spices – salt, pumpkin pie spice, and cinnamon are all you need. These make the pumpkin flavors really shine.
- Vanilla extract – adds great flavor
- Evaporated milk – gives the pie a creamy, silky consistency.
The Best Pumpkin Puree
We highly recommend Libby’s brand 100% pure pumpkin puree. There is a good reason everyone recommends using Libby’s and after several tests using different brands and even organic purees, Libby’s wins for:
- Best Texture – it’s super thick and concentrated
- Rich Color – the deep orange hue will give you the best-colored pie once it’s baked.
- Pumpkin Flavor – because it’s very concentrated and well-drained, the pumpkin flavor really comes through in your pie.
- Versatile – we also use it for pumpkin recipes like Pumpkin Cake, Pumpkin Cupcakes and Pumpkin Pancakes.
Tools You Will Need
You don’t need any fancy equipment to make a homemade pie. These are our favorite tools for making pie.
- Pie Pan – use a 9 to 9 1/2” glass pie pan
- Rolling Pin – we love the French rolling pin style
- Parchment Paper – to crinkle and use under pie weights
- Pie Weights – use either ceramic pie weights, 1 1/2 to 2 lbs of dried beans, or white rice to pre-bake the pie crust.
Should I pre-bake the crust?
Pre-baking or ‘blind baking’ the pie crust is important for pumpkin pie because it ensures that it stays crisp and doesn’t get soggy as the filling bakes. The process is well worth it and you will love the crust just as much as you love the filling. Get all of our best tips for blind-baking a crust in our Pie Crust Recipe.
Can I re-use the pie weights? If you are using beans or rice, you can let them cool to room temperature and re-use them. Traditional ceramic pie weights are an investment initially but can last for years and be re-used countless times.
How to Make Pumpkin Pie
Making a pumpkin pie is easier and takes less time than you think! The best part is, you can pre-bake the crust a day or two ahead and even completely bake and refrigerate the pie two days ahead.
- Prepare the crust – roll chilled pie dough to a 12″ circle, transfer to a pie pan, crimp the edges and freeze 30 minutes.
- Blind-bake crust – line the frozen pie crust with a circle of crinkled parchment paper and fill 3/4 full with pie weights. Bake at 425˚F for 17 minutes, remove pie weights, prick all over with a fork, brush with egg white and bake another 5 minutes.
- Make the Filling – Whisk together all filling ingredients then add evaporated milk and whisk until smooth. Bake at 350˚F for 60 minutes then cool pie to room temperature.
- Whipped Cream – beat 1 cup heavy cream until soft peaks form then add sugar, rum, and vanilla and beat until medium/stiff peaks form. Pipe over cooled slices of pie.
Common Questions:
If the only thing stopping you from making a pumpkin pie is the crust, then by all means use a store-bought deep-dish pie crust.
We have tested with and without pre-baking and the crust was significantly better (flakier and crisper) when pre-baked. If you decide not to pre-bake then you’ll want to bake at 425˚F for 15 minutes then reduce to 350˚F and bake another 45-50 minutes.
We prefer to make pies that require a pre-bake in a glass pan because you can see the progress of the crust as it bakes, but a ceramic pie dish will also work.
Once the pie is at room temperature, you can wrap in several layers of plastic wrap and freeze up to 1 month. Thaw in the refrigerator for 12 hours before serving.
How to prevent cracks in Pumpkin Pie
- Avoid whisking the filling vigorously. Continue whisking after the evaporated milk is added until the bubbles are broken down.
- Do not overbake – An overbaked center is more likely to get dry and crack. Also baking at a lower temperature (350˚F) prevents the cake from rising too quickly, then sinking and cracking.
- Avoid the knife test for doneness – this will cause a big crack where you inserted the knife. Instead, test for doneness by giving the pan a little jolt. It should be set at the edges with a slight wobble in the center.
Pro Serving Tip: just like with Cheesecake, use a damp paper towel to wipe the knife between cuts for clean slices.
More Thanksgiving Recipes
If you love a traditional Thanksgiving menu, these are our top recipes for your holiday feast.
- Juicy Roast Turkey
- Turkey Gravy
- Soft Dinner Rolls
- Cranberry Sauce
- Creamy Mashed Potatoes
- Sweet Potato Casserole
Classic Pumpkin Pie Recipe
Ingredients
For the Pumpkin Pie:
- 1 pie crust, (1 disk or half of our pie crust recipe)
- 1 egg white , (to brush inside hot crust)
- 15 oz pumpkin puree, room temperature (Libby’s brand works best)
- 1 large eggs, plus 3 egg yolks, room temp
- 1/2 cup light brown sugar, packed (break up any clumps before adding)
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 12 oz evaporated milk, room temperature
Whipped Cream
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/2 Tbsp golden rum
Instructions
Prepare the Pie Crust:
- Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a 9” glass pie pan.
- Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate 1 hour, which will help the crust bake more evenly without sliding down.
Blind Baking the Crust:
- Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes or until edges are starting to turn golden.
- Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry. While it’s still hot, brush the inside with egg white which creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.
Make Pumpkin Pie Filling and Bake:
- In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.
- Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles. Pour into pre-baked and cooled crust.
- Reduce oven temperature to 350˚F and bake 55-60 minutes until the pie is nearly set. It should be completely set at the edges with just a slightly loose center. It should be barely wobbly like a cheesecake.
- Cool completely on a wire rack until room temp (3 hours) then serve or refrigerate if not serving the same day.
Make the Rum Whipped Cream:
- In a mixing bowl with the whisk attachment, beat on medium speed with the whisk attachment or egg beaters for 1 minute until soft peaks form.
- Add 3 Tbsp sugar, 1/2 Tbsp rum, and 1/2vanilla and beat on medium-high speed until medium peaks form.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Have made this two days in a row because my family devoured the entire pie the first day. Also used your butter crust recipe. Everything was perfect. As usual, once I follow your recipe, it becomes my go-to recipe for that dish.
Aaaw, thank you so much for your good comments and review. I appreciate it!
This recipe looks great BUT, no offence, until you have tasted Hellenic (Greek) pumpkin pie you have not escaped the Dark Ages
Thank you so much for sharing that with me. I hope you give our version a try.
This is the perfect pumpkin pie recipe! Blind-baking the crust prevents soggy crust and this recipe has the perfect amount of spice but not too much. Everyone loved it this Thanksgiving! Thank you for this recipe!
That’s wonderful, Ruthie! Thank you for the feedback.
Could you pre-bake the pie crust a day ahead for the pumpkin pie?
If it is possible how would you store the pie crust?
Hi Raul! I think you could. Wrap it in plastic wrap once it’s cooled or keep in an air-tight container at room temperature until the next day when you’re ready to use it.
The video only shows you applying egg whites once but instructions say twice. Which should I follow?
Hi Chris, I would follow the written recipe!
Loved your pumpkin pie crust/pie video. Thanks for showing me your skills in action. Hope to make a homemade pumpkin pie for Thanksgiving! To God Be the Glory…if I do. Thanks for your help!
Thanks and I hope you do try it!
Is this a 9” deep dish pie pan or regular? Thanks! Can’t wait to try out this recipe!
It should use a 9 to 9 1/2” glass pie pan.
Hi Natasha,
Wondering if your Pumpkin Pie recipe can be made ahead ?(2-4 days)
Thank-you,
Linda
Hi Linda, yes you can bake and refrigerate this 2 days ahead.
I’m working a full time job and just don’t have the time to make the crust. I purchased some frozen pie crusts to use. Should I still blind bake the crust before adding and baking the filling?
Hi Donna, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Donna, folllow the instructions on the plastic packaging of the frozen pie crust.
The video reflects brushing the crust only “once” with egg white, but the printed instructions appear to indicate brushing the crust “twice.” Can you please clarify? Thanks!
Hello Lisa, I recommend following the written recipe always.
Great pie. What would make it even better…..
I always dress up my pumpkin pie after it is baked and cooled or still hot 🤷♀️
Make a crumble of chopped pecans, butter, cinnamon, brown sugar & coconut. You decide on the amounts. Sprinkle generously over top of pie and pop in the oven at 350F for 20 min or so till butter melted and sizzling bit. Serve pie as usual with whipped cream. You will never serve pumpkin pie any other way…. I promise 😘
That sounds amazing, Carrie! Thank you for sharing that with us!
Looks amazing.
I love the frosting on top of the pie. Makes my mouth water.🤤
Looks amazing.
I haven’t made it yet.
But I am sure it will test lovely.
I love the frosting on top of the pie. Makes my mouth water.🤤
Thank you! I hope it becomes your new favorite!
Would you ever consider adding high elevation directions to your new recipes? It would certainly be helpful to eveveryone living above 5,000 feet.
Thanks Natasha! Your recipes are the best!
Thank you for your suggestion, Mark. However, I do not always make a version that requires me to convert directions and ingredients to high elevation but is the website (High-Altitude Baking) that I use whenever I need some info.
I tried twice and the bottom is soggy, if I had to let it blind bake more then the edges would be burned. Can t see a way out…
Hi Mia, I highly recommend making this pie as directed using our blind baking instructions. It will make all the difference in how much you love it. I haven’t had an issue with the crust being burnt following these instructions.
I have FINALLY found a pumpkin pie recipe that I will make repeatedly!!! This recipe is so delicious & I’m so happy to have found you Natasha! Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Lynne! I’m so glad you found a favorite on my blog!
Can I use my own homemade pumpkin purée rather than Libby’s?
Hi Sydney! We recommend Libby’s because it’s super thick and concentrated, yielding the best results. If you use homemade, be sure to strain it well.
Sydney, Once you cook and puree your pumpkins make sure to squeeze out any extra liquid through cheesecloth. You’ll be surprised how much you can squeeze out. I got my homemade puree very dry this way. I’m excited to try this this year.
Am I reading the directions correctly? Do I brush the pie crust twice with egg white?
Hi Jeanette, that’s right!
I have made pumpkin pie before and instead of using only milk, I have tried it with coconut milk and condensed milk. It was excellent!
I’m so happy you enjoyed that. Thank you for sharing that with us, Nur!
Hello Natasha.
Can I make this in a prepared grahm cracker crust?
Thank you
Hi Gina! I have not tested it but I think it could work. Let us know if you experiment.
Hi Natasha
I’m from Sweden and we don’t have Evaporated milk milk here. What can I use instead of it?
Love all the recipes I’ve tried so far 🥰
Hi Katie, I haven’t tried a substitution for it. One of my readers mentioned they will try heavy cream, but I have not tested that, and I imagine it may work but if you happen to experiment, I would love to know how you like this recipe.
If you have coffee milk that is 0% fat, that will work. I’m a US citizen that lives in NL and have figured out alot. Hopefully that helps you.
Natasha’s, recipes are all delicious. I like her recipes because she makes most of her food’s from scratch. Most cooking sites use box store recipes.
Thank you, Janice! I’m glad you enjoy my recipes.
Hi natasha do you hve the recipe for the pie dough for classic pumpkin pie
Hi Ana, we sure do! If you click to ‘Jump to Recipe’, you’ll notice it’s linked within the ingredient list. You can also find the pie crust recipe HERE. I hope this is helpful.
This is such an easy & creamy pumpkin pie!! I could eat it all year long!
Thank you for the good feedback!
I know it’s not Thanksgiving when eating this is more traditional, but do I really need a reason to have one of the best pies I have ever had?
Absolutely not! 🙂 I would enjoy this pie year round!!!
I am so over summer, craving some cooler weather and fall treats so I made myself some pumpkin pie last night. Delish! One of the best pumpkin pies I’ve tried, thank you!
That’s great, April! Thank you for sharing. I’m so glad you enjoyed this recipe.
NATASHA I USED THIS PUMPKIN PIE RECIEPE INSTEAD OF MY LIBBY ONE. THERE IS ONE BIG DIFFERENCE AND WE NOTICED IN THE FLAVOR. THE LIBBY CALLS FOR 1 TBSP. OF PUMPKIN PIE SPICE YOUR RECIEPE IS 1 TSP I KNOW YOU ADD THE EXTRA CINNAMON BUT THIS STILL DOES NOT ADD THAT EXTRA PUMPKIN SPICE FLAVOR. I LIKE YOUR SUBING PART BROWN AND WHITE SUGARS THINK THE BROWN SUGAR ADDS LITTLE MORE FLAVOR. BUT I WOULD USE 1 TBSP AND STILL SOME CINNAMON IF YOU ARE WANTING A LITTLE MORE SPICE TO THE PIE.
Thank you so much for sharing that feedback with us, Judy!
What is pumpkin spice? What makes up the pumpkin spice? What spices are included to make up the pumpkin spice?
Hi Christine, if you click on the red wording pumpkin spice on the printable recipe card, it will take you to this link on Amazon where you can purchase the exact spice I used or read through the ingredients. I hope that helps.
My family raved about it and the texture was excellent. I will make it again when I’m better! Merry Christmas Natasha!
Great to hear that your family enjoyed this pie, get well soon!
Why did my dough shrink I did everything u said , I didn’t over work it, I let it rest , then I froze it for 1 hour and I cooked it at 425 with weights on it took them off prick it wth fork put back in oven for 5 mins and it still shrunk
Hi Brenda, I would recommend making sure you didn’t use too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
I gave it 5 stars out of optimism and past success with your recipes! But I have a question, hopefully someone can answer soon. I felt like I couldn’t get my crust to roll out big enough, (I blame my rolling pin), so I added more crust from the 2nd crust. May have used about 1.5 crust for a 9.5″ pan. My crust seemed thicker than yours once it was too late to roll it out any more. So I did the second bake for 7 min instead of 5 because it still looked very pale. Right now it looks gorgeous but I’m afraid baking the pumpkin pie in it for so long will cause it to be over-done/burned. And another recipe (I should no better by now to go to another source, I’m sorry) mentioned “par-baking” when needing to bake the pie filling. I’m wondering if I should just stick with what I got or start over. Making pie for Christmas, but want to bake it Christmas Eve. Never made pumpkin pie before but I’ve used the crust a couple times. Just never pre-baked before.
I have to try this pumpkin pie. I always use your recipe all the time. can I freeze the pumpkin pie?
Hi there, yes you can. Once the pie is at room temperature, you can wrap in several layers of plastic wrap and freeze up to 1 month. Thaw in the refrigerator for 12 hours before serving.
Love the recipe. The cheesecake tasted soooo good! I accidentally bought pumpkin purée instead of pumpkin pie mix. I just added more pumpkin pie spice. The cheesecake was gone before I had the chance to make the topping. Thank you Natasha!
I meant to write this comment for the pumpkin cheesecake… 😁
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Question #1: Can the rum whipped topping be made a day ahead of time, whipping it less and keeping refrigerated?
Question #2: This pie crust is delicious, but was very hard to roll out. I made ahead of time, froze it, then let is thaw at room temp before using. Still, it was pretty hard–needed to press down hard to roll out my dough. Suggestions?
HI Elayna, I’ll be making that whipped cream this year also and it’s really safer to whip it the same day it’s made or it can soften and turn a little watery. The biggest reason for the difficulty in rolling the dough is if the crust is still too cold. Also, overmixing after adding the water to the crust can also cause the dough to be more dense and difficult to roll out. I hope that helps.
Tank you Natasha for the fantastic recipes. I have a question. I saw two recipes of the dough pie that you has on the web, one you brush with white eggs and the other without white eggs, which is the difference because the ingredients are the same.
Marry Christmas
Hi Marimar, since I pre-bake the crust for this, that is the reason I brush with egg white – it creates a seal to prevent a soggy crust.
Can I reduce the sugar? Will it affect the pies texture? Wanted to reduce the sugar to 1/4 white and 1/4 brown vs what the recipe says.
Hi Lisa, without testing that, It is difficult to make that recommendation. I think it’s worth a test if you are trying to cut down sugar, but without testing, I’m not sure what effect it will have.
Hi Natasha!
I’ve been pretty loyal to the recipe on the back of the Libby’s can for years, only straying once and being very disappointed with that result. I’ve always used a famous Food Network star’s pie crust recipe and I’ve always been happy with it. But this year, I saw your recipe and thought, why not? I was very nervous to try something new, but my 15 year old daughter said, “Mom, it’s Natasha’s recipe. You can trust it.” Well, she was right. I will never go back to my old recipe. When I took the first bite of the pie, I was floored. It was delicious from the crust to the filling! Thank you so much for sharing!
That’s so great! It sounds like you have a new favorite!
I was very disappointed in this recipe. Using the pumpkin spice was not enough spice to give it the nutmeg, clove, ginger and cinnamon flavors. I thought it was quite bland and lacked the essence of the traditional pumpkin pie fall flavors.
This is very much the same as the recipe I use…but I put it in a unbaked shell…would the edges not burn baking the shell ahead of time, then baking a further 50min
Hi Dianne, it hasn’t burned for us. I hope you try and love this recipe!
How do I store the pumpkin pie after I. Spread the whipped cream on because I like to spread it over all the pie?
Hi Fran, if you are not planning to eat the pumpkin pies within two hours, keep them loosely covered in the refrigerator. Pumpkin pie can be stored. We like to add the whipped cream fresh.
My pie is watery on the edges…..
Should I add it back into the oven?
If so at what temp and how long?
I let it cool for the 3 hours.
But forgot able it. I fell asleep and left it out overnight.
Hi Liana, it’s hard to say what caused that. I had that happen when I used organic pumpkin puree since Libby’s was thicker, but never ran into that issue with using Libbys. I suspect maybe one of the liquid ingredients was changed? Did you use large eggs i.e. 1 large egg and 3 large egg yolks (and not extra large eggs) and only 12 oz of evaporated milk? You can try adding it for a bit longer, but if it looks done I imagine it will still work out well.
I add a tiny bit of white karo syrup to my pumpkin pie batter — makes the top shiny and pretty.
Thank you for sharing that with us, Sue!
Love your recipes!
This is basically the recipe I use e,felt I add 2T of molasses; delicious!
Hi Pam, I love the idea of adding molasses.
Do you have to blind bake crust
I never have my issue is that it usually shrinks as it does when I make a quiche which I blind bake. Never had a problem with soggy crust when making pumpkin pie.
I would follow the recipe, It turns out perfect.
Hi Natasha,
This recipe looks amazing! A lot of pumpkin pie spice mixes I’ve found have sulfiting agents in them. I was thinking about adding the individual spices on my own, do you have specific amounts that would work for this recipe?
Hi Jennifer, I don’t have a recipe for making your own pumpkin spice but I would recommend googling that since there are many tutorials online.
Fantastic!!! Thx for the step by step video. I finally figured out why I didn’t like pumpkin pie all these years!! Too many eggs !! So it tasted eggy to me! So I used your recipe and modified it a smidge 😉 and added only 2 eggs yokes and 1 whole egg, I added a tablespoon of rum which cuts the eggy smell/ taste and upped the spices just a smidge.(. didn’t have pumpkin pie spice so I made my own) . The pie of itself ended up with a more fluffy texture rather than custardy. In making the whipped creme I added about 2 tsp of vanilla , the rum and a 1/2 teasooon of banana extract. And that homemade pie crust… 😱😱dear God it is EVERYTHING!!! My first time making it !!! Im in Love and it will be my go too!!! Thanks so much for sharing your creations!!! 😋😋🤤💕
That is awesome feedback, Kim! Love it, thank you for sharing that with us.
Natasha can i swap the evaporated milk for milk.
Hi Ranuth, I haven’t tried a substitution for it. One of my readers mentioned they will try heavy cream, but I have not tested that, and I imagine it may work but if you happen to experiment, I would love to know how you like this recipe.
Sure I’ll let you know
Our filling came out way more watery. We went through the recipe several times and think it’s because our pumpkin looked more watery than yours (we did use Libby’s…) Should we bake it longer? We’ve been making it since morning and don’t want it to flop 😿
Hi Kristina, I had that happen when I used organic pumpkin puree since Libby’s was thicker, but never ran into that issue with using Libbys. I suspect maybe one of the liquid ingredients was changed? Did you use large eggs i.e. 1 large egg and 3 large egg yolks (and not extra large eggs) and only 12 oz of evaporated milk?
I do not have a food processor. I always make my crust using a hand held pastry blender. I have recently retired and intend to bake more pies for my hubby. What is the advantage of using the processor over the pastry blender?
Hi Shelley, a pastry blender will work, but the food processor will speed up that process greatly.
Yes, Libby’s makes the whole recipe. If you do not use Libby’s your pie will not taste good. I have made my grandmothers pumpkin pie for decades, similar recipe!
Thank you so much for sharing that with me, Quiterita!
Since your doing this….pumpkin thing (lol), can you make some pumpkin muffing stuffed with cream cheese? (Pumpkin cream cheese muffins.) Thanks!
Hi Vanessa, thank you for your suggestion. I’ll try to add that to our list.
I made this for my son’s birthday on Halloween. Everyone loved it and since them i have made this several times. Its so delicious and not too sweet.
I’m so glad you all enjoyed this! That’s so great!
Looks so delicious! I’m in the process of making it right now and have extra pie filling. Can I refrigerate or freeze for later?
Hi Sherry, I haven’t tried that yet to advise but I imagine that should be alright. Please share with us how it goes if you try it!
Hi Natasha,merry Christmas! I hope you enjoy your holidays! I have a Few questions! First could you tell what are the ingredients of pumpkin spice? Second should we keep the pie in the fridge after we baked it?
Hello Elnaz, Merry Christmas to you too! It is generally a blend of ground cinnamon, nutmeg, ginger, and cloves. Homemade pumpkin pies should cool to room temperature once out of the oven. Then, if you are not planning to eat the pumpkin pies within two hours, keep them loosely covered in the refrigerator. Pumpkin pie can be stored in the refrigerator for 3 to 4 days.
First time baker here 😩. Do you recommend a glass pie plate or will aluminum work as well. Since this is my first attempt I’m using the tin that comes with the store bought crust. Will be braver next time. Also do you recommend putting a cookie sheet under the pie when baking. Thank you for all your help.
Hi Micki, the pans that come with the crust tend to be a little smaller than the one I recommended in the post. I would definitely put down a cookie sheet just in case to catch any leaks
This pie is perfection! The crust has a few steps but it is totally worth it to make it from scratch. This is the only recipe you will ever need because this pie is absolutely delicious. (I did not make the rum whipped cream).
Hi Jessalynn, thank you so much for your great comments and feedback. Totally agree, it is so worth it!
Hi Natasha,
I never made a pumpkin pie before let alone eat one (was raised up on sweet potato pie). I decided to make your recipe as a gift for my pastor. I bought Pillsbury crust. Since I had extra filling and 1 extra crust, the second pie was a little over half full. I tried a piece. I was so impressed that I decided to make a couple for Christmas. I really enjoyed your homemade whipped cream. I may never use Cool Whip again. When I asked my pastor about it, he said his sister didn’t give it to him. She told me it’s in the freezer because they didn’t get together for Thanksgiving. I thought that was odd until I realized he may have fasted.
During his last sermon, he mentioned praying and fasting for our nation and how he would miss eating pumpkin pie.
Aaaw that’s too bad, I hope he was able to taste it after fasting. Thanks for sharing your comments and feedback with us!
Of course I went to Natasha for ideas for Thanksgiving, since I was in charge of desserts. This pumpkin pie is the best and your pie crust perfect. Deliciousness at it’s best. Thank you dear Natasha for sharing your best recipes. I also made Valentina’s chocolate lasagna!
Thank you for the wonderful review!
Hi Natasha, I want to thank you for all you do to help people cook. Your recipes and tips are so great. You are just delightful. Thank you. Your pumpkin pie is awesome!
I’m so glad you enjoyed it!
Hey Natasha! Happy Thanksgiving to you and your family 🙂 My pie is in the oven right now, so excited! I did have a little bit of filling leftover. I was thinking to make mini pies in a cupcake pan, do you think it would work? Thank you!
Hi Ella, I love that idea!! That would be adorable! Let me know how it goes. It’s one thing I wanted to experiment this year but ran out of time.
I just finished making the mini pies and they turned out so cute ! here are the instructions for anyone who wants to make them.
1. So I made the normal 9 inch pie yesterday and i had a bit of leftover filling. I covered the filling with plastic wrap and left it in the fridge overnight. (and for most of the day)
2. I made half a recipe of natasha’s amazing pie crust
3. roll out the crust, and use a cupcake pan. (I used a cookie cutter to get the circle shape) i didn’t do the blind bake the crust, i just added the filling right away.
4. bake for about 30-40 minutes (the baking and cooling time gets cut in half) and then let them cool and enjoy! Thank you Natasha for the amazing pie, my family loved it!
Thank you so much for sharing that with us.
I made your recipe for the Pumpkin Pie.. I thought mine was good, but this one was the BEST and creamy.
I used your crust recipe.. froze it and used it yesterday. saved time and it was the BEST and delicious..
Awww! I am all smiles reading your review. Thank you for sharing that with me. I’m so glad you loved our pumpkin pie recipe.
I am not a baker but this recipe made it so easy!
I’m so glad you enjoyed it!
Natasha,
I always use your pie crust recipe but I wait the hour to chill and I immediately bake and never have issues. This time, I chose to make ahead. Tuesday, I made the crust, wrapped them up tight and then put them in ziplocks and put them in the crisper. Wednesday, I pulled the dough out, waited for them to relax and then began rolling them out but it was cracking left and right. I tried everything, rolled it all up again, added a little water, still cracked. I used it anyway, managed what I could and baked the pies. They don’t look beautiful but they taste damn delicious as usual. Lolol tell me lady what did I do wrong?
Btw, at least 5 of your recipes will be on our Thanksgiving table, thank you for sharing your home with us.
I’m so glad you love our recipes and are using 5 of them for Thanksgiving. That is amazing! With the pie dough, it is likely due to not adding enough water or adding too much flour. If it ends up too dry, it can be difficult to roll and more likely to crack. You might check out our post on how we measure flour (spoon it into the measuring cup and level off the top). If you push the measuring cup into the flour container, you can compact it and get 25% more flour than you need.
Hi Natasha,
Love all your recipes so far, and this Thanksgiving I will be trying your Turkey, apple and pumpkin pies recipes. That’s how much confidence I have in you!
Happy Thanksgiving to you & the family with blessings!
Karen😊❤
That’s a good list. I hope you will enjoy these recipes, Karen! Happy Thanksgiving too.
I will be making this pie. But I use fresh pumpkin instead of canned. It makes a big difference in the taste.
Hi Cathy, with fresh pumpkin, just be sure it is very well-drained or the filling ends up quite loose. I hope you love the pumpkin pie recipe.
Hi Natacha,
I used fresh pumpkin puree and thickened it with some corn flour on the cooktop. The outcome was amazing, didn’t have to worry about cracking the filling.
That is so great! Thank you or sharing your good feedback with us.
I cannot find pumpkin pie spice what are the spices in that specific spice mix
Thank you!
Hi Michelle, I have it linked above in the recipe card. I found it’s a shortcut to use it in pies and pumpkin cheesecake, but you can also make your own. I found a tutorial online for making pumpkin pie spice.
Please could you precise what are the pumkins spices. Thank you 🙏
Hi Nano, I have it linked in the recipe card for reference.
My crust didn’t come out as well as yours did. The edges flopped. Do you know why?
Hi Zenovia, read through all of my tips on pre-baking the crust. I’ve probably encountered all of the troubleshooting issues with all the testing I did and I shared my tips for success in the post above. I hope that helps.
Can you leave it out on the counter overnight?
Hi Abby, we do recommend refrigerating it.
Hi there!
This looks amazing!
Can you blind bake the crust the night before?(:
Hi Lali, I believe that should work.
Should the whipped cream be made just before serving or can it be made a few hours in advanced?
Hi Leigh, to be safe, I would suggest piping that on before serving.
Are you aware of all the comments on Amazon that say their pie plate exploded? I went to the one you recommended and saw this……
Hi Marie, that is usually the case if you pour cool liquids or ice into very hot glass. Putting a chilled dish into a hot oven is not against the rules from what I’ve researched because it is tempered glass. Here is some more information on why not to worry about a glass pan exploding in the oven or shattering.
Hi Natasha,
This looks amazing! We’re definitely going to make this for Thanksgiving! Could we use Heavy Cream instead of Evaporated Milk???
Thanks! 🙂
Hi Tara, I have not tested that, but I imagine it may work. If you experiment, I would love to know how you like this recipe.
I just used heavy whipping cream and the pumpkin pie was still perfect. I used a 1 to 1 ratio.
Thanks Natasha, this is so good honestly this is the best pumpkin pie i ever made. I’m always amazed your recipes. Hoping for more recipes coming. Happy thanksgiving!! God bless you and your family.
I’m so happy to hear that, Mae. Thank you for sharing that with us!
You can use dry beans with a bit of parchment paper.
can you use rice to blind bake the crust?
I haven’t tried blind baking with rice to advise.
I would do this recipe but I use fresh pumpkin instead of canned. It makes a big difference in the taste of the pie.
Thank you so much for sharing that with us, Cathy! I’m glad that worked out for you!
This may be a silly question but do I still pre-bake a store bought pie crust? Thanks!
Hi Lisa, if it is a deep dish crust then yes I would still pre-bake with weights. If it is a thinner crust, you can follow the instructions without pre-baking in the “Common Questions” section under the title: “Do I need to Pre-Bake the Crust?”
How can I get the whipped cream to last on top earlier
Hi Pamela, to be safe, I would suggest piping that on before serving.
Hello,
Are you working on a cookbook?
Hello there, yes I am working on a cookbook but it’s taking me some time to finish it. Don’t worry as I will share it with everyone when it’s ready.Thanks for asking!
You guys have the best editing on your videos 🙂 They are so fun to watch! I will definitely give this recipe a try as my family loves pumpkin pie. Thanks for sharing all of your tips!
Hello Shelby, we appreciate your good comments and feedback. Thank you so much for your kind words, I’ll be sure to show this to my husband as he is the awesome guy editing the videos!
Are you working on a cookbook?
We sure are; stay tuned!
Hi Natasha…I’m wanting to make this pie for friends and family but I am going to use 8″pie tins for take and go… do you think the crust will work well still?…
Hi Cheryl, and 8″ pie could still work. It will be slightly smaller; watch closely as it’s baking not to overdo it.
Natasha,
Thank you for all your work in researching all the tips and tricks on making a homemade crust! I feel like these small things help me cook like a pro 🙂 I never knew prebaking the crust worked or the egg white trick. Thank you for that! And truly, once you bake a homemade pie, store bought ones just don’t compare.
You’re welcome! I’m so glad our videos and blog posts are helpful! I’m so inspired reading your review. Thank you!
Natasha, I’ve never pre-baked my crusts for pumpkin pie….this recipe looks amazing! Thinking I might try it your way.
Sounds like a good plan, Kris. I hope you love it!
Thank you for the recipes I enjoy them . Thank Betty Jean
You are most welcome, Betty.
Thank you for the recipes I enjoy them . Thank Betty Jean
You’re so welcome, Betty!
After baking the pumpkin pie and it cools off the pumpkin mix comes away from the crust. What am I doing wrong?
Hi Faith, it could be due to over-baking or the type of pan used. You might try baking for 5 minutes less or check for doneness sooner. I hope that helps!
the recipe is easy and it is yummy
Thank you!
i love your cooking
can you cheese crackers because i don’t have any recipe to do with the cheddar cheese😥😥😥can you do it in your website if you can
Thanks for your suggestion, I’ll make a note about that.
HI Natasha! I can’t wait to try this recipe for Thanksgiving. Can I bake this the night before? How should it best be served the next day? Sorry.. first timer baking a pie… so I’m panicking a bit 🙂
Hello Sylwia, you can pre-bake the crust a day or two ahead and even completely bake and refrigerate the pie two days ahead.
Yummy all recipes
My country Pakistan
But any ingredients no idea please please name completely recipes with ingredients charts
Hi Ambreen! I’m so glad you’re enjoying our recipes! If you click Jump to Recipe, that will take you to our printable recipe card where all ingredients are listed.
Hi I hope you are fine
Doing great! Thank you, Malak! Enjoy your weekend!
Can you do cheese crackers for the end of year 2020 please
Thank you for that suggestion, Malak!
If we use a store bought crust do I still follow the instructions that you have with baking, weights, etc?
Hi Tammy, if it is a deep dish crust then yes I would still pre-bake with weights. If it is a thinner crust, you can follow the instructions without pre-baking in the “Common Questions” section under the title: “Do I need to Pre-Bake the Crust?”
I would recommend using Half and Half instead of Evaporated Milk, or if you are in the Eastern US, try Table Cream. It makes a much tastier pumpkin pie, as it does not have that tinny taste and smell.
Thank you so much for sharing that suggestion with us, Doug!
I can’t wait to try the homemade crust. It will be my first time!🤞
Oh that is very exciting! If you have a food processor, it is super easy to make a homemade crust for pumpkin pie.
My husband and daughter love pumpkin pie! I can’t wait to make this for Thanksgiving! So excited!
Happy Thanksgiving! I hope this becomes a new favorite dessert for you.
Thank you natasha I was so happy when you did the recipe I requested can when you try a recipe say what we can replace the ingredients because it is difficult to find the ingredients
Wonderful recipe. One thing I’d suggest is adding 3 tablespoons of molasses per pie. It changes the flavor in an amazing way. People who don’t think they like pumpkin pie might change their minds!
Nice advice, I should try that next time. Thanks for sharing that with us, Karen!
Looks good, can’t wait to try this one!
Thank you Katie! I hope it becomes a new favorite for you.
One of the BEST Pumpkin Pie recipes! My family loves it! 🙂
Hi Jenn, I’m so happy you love our Pumpkin Pie recipe!