Thanksgiving wouldn’t be the same without a classic Pumpkin Pie Recipe for dessert, topped with homemade whipped cream. Watch the video tutorial and learn how to make pumpkin pie with a buttery, flaky crust and perfectly spiced creamy pumpkin filling.

Homemade pumpkin pie slices topped with whipped cream

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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.

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 easy whipped cream – it’s so simple to make and infuses every bite with tons of flavor.

The Best Pumpkin Pie Recipe

Move over Costco Pumpkin Pie! There’s really no store-bought pie that even comes close to this homemade pumpkin pie, not even Costco’s. 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.
Classic Pumpkin pie served on a plate with whipped cream

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. You can even bake your crusts ahead (see below). If the only thing stopping you from making a pumpkin pie is the crust, then use a store-bought deep-dish pie crust.
  • 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.
Ingredients for the best homemade pumpkin pie

What is 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. This is what makes it better than homemade pumpkin puree for pie.
  • 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.
Libby's pumpkin puree cans

Tools You Will Need to Make Pumpkin Pie

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” deep glass pie pan. 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.
  • 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.
ceramic pie weights and dried beans for pie weights

Should I pre-bake the crust for Pumpkin Pie?

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. I have tested with and without pre-baking and the crust was significantly better (flakier and crisper) when pre-baked.

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.

step by step pre-baking a pie crust with pie weights

Can I re-use the pie weights?

If you use 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 or even pre-bake your entire pie.

  • 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.
Step by step how to make pumpkin pie recipe

Make-Ahead Tips

  • Pre-Bake the Crust – once the crust is baked, cool to room temperature, then wrap it in plastic wrap and refrigerate for up to 2 days or freeze up to 1 month. Thaw in the refrigerator overnight before using.
  • To Make Pumpkin Pie in Advance – Cool completely to room temperature for at least 2 to 3 hours then cover loosely with plastic wrap or aluminum foil and refrigerate for up to 3 days.
  • To Freeze Pumpkin Pie – Once the pie is at room temperature, you can wrap in several layers of plastic wrap or foil and freeze for up to 1 month. Thaw in the refrigerator for 12 hours before serving.
Easy pumpkin pie slice on a plate

How to prevent cracks in Pumpkin Pie

  • Do not overbake – This is the #1 reason why a pumpkin pie cracks. 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 whisking the filling vigorously. Continue whisking after the evaporated milk is added until the bubbles are broken down.
  • Avoid the knife test for doneness – this will cause a big crack where you insert 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.
homebaked pumpkin pie without cracks on the surface

Serving Tip:

As with Cheesecake, use a damp paper towel to wipe the knife between cuts for clean slices.

More Classic Thanksgiving Recipes

If you love a traditional Thanksgiving menu, these are our top recipes for your holiday feast.

Classic Pumpkin Pie Recipe

4.97 from 163 votes
pumpkin pie on a plate with whipped cream
Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 30 minutes
Total Time: 2 hours

Ingredients 

Servings: 10 people

For the Pumpkin Pie:

Whipped Cream

Instructions

Prepare the Pie Crust:

  • Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a deep 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. The egg white 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

308kcal Calories36g Carbs5g Protein16g Fat9g Saturated Fat59mg Cholesterol248mg Sodium251mg Potassium2g Fiber24g Sugar7073IU Vitamin A3mg Vitamin C133mg Calcium1mg Iron
Nutrition Facts
Classic Pumpkin Pie Recipe
Amount per Serving
Calories
308
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
59
mg
20
%
Sodium
 
248
mg
11
%
Potassium
 
251
mg
7
%
Carbohydrates
 
36
g
12
%
Fiber
 
2
g
8
%
Sugar
 
24
g
27
%
Protein
 
5
g
10
%
Vitamin A
 
7073
IU
141
%
Vitamin C
 
3
mg
4
%
Calcium
 
133
mg
13
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: pumpkin dessert, pumpkin pie recipe, thanksgiving pie
Skill Level: Easy/Medium
Cost to Make: $
Calories: 308
Natasha's Kitchen Cookbook
4.97 from 163 votes (113 ratings without comment)

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Recipe Rating




Comments

  • Brittany Labrador
    December 22, 2024

    Can I mix the pie filling the night before, leave it in the fridge over night then let it come to room temp before pouring it into the pie crust the next day to bake?

    Reply

    • Natasha's Kitchen
      December 22, 2024

      That should be alright. You can prepare the filling the night before, just be sure to bring it to room temp before filling your crust.

      Reply

  • Larysa Svirhun
    December 4, 2024

    I love all your recipes but this one was just not it. The people at the party said that the texture wasn’t what they expected in comparison to what they are use to which is the pumpkin pie from Sams Club. I did everything just like the recipe stated. However the filling was “spiced” to much. There was not a good balance in flavor. For reference I used the simple organic pumpkin spice and Libby pumpkin puree.

    Reply

    • Natasha
      December 4, 2024

      Hi Larysa, did you possibly double the spice by mistake or mis-measure? this is normally very balanced in spice.

      Reply

  • Mary Dante
    December 2, 2024

    Actually, I take part of my last comment back. I used the cream cheese pie crust both times. Was that my problem? I did make your other pie crust, but that will be used for a chicken pot pie from our leftovers…

    Reply

  • Mary L Dante
    December 2, 2024

    I made this recipe twice. This past Friday I made the cream cheese pie crust, wrapped in plastic wrap and refrigerated it. Baked the crust on Saturday and it looked perfect! I made the filling and threw it in the oven. The amount of time I needed for the filling to get done, burned the crust. I tried again yesterday, only this time, I used your other pie crust recipe. The same thing happened. Crust came out perfect after the blind bake, but the amount of time needed for the filling to get done burned the crust again. Not sure what I’m doing wrong. The filling is super yummy as well as the homemade whipped cream with golden rum, yum!

    Reply

    • Natasha
      December 4, 2024

      HI Mary, are you using a convection oven or does your oven run hot? If it’s convection, I would suggest reducing the temperature by 25 degrees F. Also it might help to lower your pie in the oven by a rack level.

      Reply

  • JASON C RUPP
    November 29, 2024

    I made the Pumpkin Pie with the crust and it was amazing. I had never made a homemade crust before so it was just time. I did a practice run and figured out where I went wrong but I made the adjustments and made 2 perfect crusts. I followed your step by step to the letter and it is the only crust I need now. I used Navy beans for the weights and they worked well. I happened to have the same pie pans as you also. The pumpkin pie was the best one yet I was told. I followed your recipe but added the spices that Libby recommended. I loved the extra yolks addition as it turn out super creamy. Thank you so much for these recipes as they were a big hit. I appreciate all you do! Happy Thanksgiving.

    Reply

    • NatashasKitchen.com
      November 29, 2024

      Hi Jason! Happy Thanksgiving. I’m so happy you loved this recipe. Thank you for the wonderful feedback.

      Reply

  • Alicia
    November 29, 2024

    I absolutely love this recipe and it’s turned out perfect for me every time (made this probably like 10 times at this point)! I usually cut sugar by about a half since I prefer things less sweet and it still tastes great. Definitely a staple for Thanksgiving and any time I’m craving a fall treat. Thank you!

    Reply

  • Bren
    November 28, 2024

    Not a big fan… did it for thanksgiving and it was bland. It’s missing something. I wouldn’t do it again.

    Reply

    • Natasha
      November 29, 2024

      Hi Bren, I’m sorry to hear that, but normally this has tons of flavor. Did you change anything about the recipe or make any substitutions?

      Reply

  • Judy Chapman
    November 28, 2024

    Hello, I made your pumpkin pie and my family loved it!❤️❤️ the crust was great but I don’t know why it was hard to cut thru with a fork.

    Reply

  • Heather
    November 27, 2024

    Do I need to grease the pie dish before putting the crust in it?

    Reply

    • Natasha's Kitchen
      November 27, 2024

      No you don’t have to grease the pie dish as the the natural fat from the crust itself helps prevent it from sticking.

      Reply

  • Joanna
    November 27, 2024

    Will it work if I just bake the filling without the crust?

    Reply

    • NatashasKitchen.com
      November 27, 2024

      Hi Joanna! I think so, but I haven’t tested it to know how to adjust.

      Reply

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