Thanksgiving wouldn’t be the same without a classic Pumpkin Pie Recipe for dessert, topped with homemade whipped cream. Watch my step-by-step video tutorial and learn how to make pumpkin pie with a buttery, flaky homemade crust and perfectly spiced creamy pumpkin filling.
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Helpful Reader Review
“Best pumpkin pie I’ve ever tasted. Thank you – been making it for months now. My family and friends love when I make it.” – Mayraliz ★★★★★
Pumpkin Pie Video
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 my video tutorial and see how easy it is to make this holiday table staple.
Just like with Apple Pie, my husband and I honestly love making pumpkin pie throughout Autumn and winter. It’s so comforting and cozy and will make your kitchen smell incredible.
The Best Pumpkin Pie Recipe
Move over, pre-made 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.
It starts with the best, tender, flaky pie crust, and trust me when I tell you that pre-baking will make all the difference in preventing a soggy crust—I’ve tested it both ways, and there’s no going back. It has a beautiful, warm pumpkin flavor, and the homemade whipped cream has a special ingredient that makes the flavor pop. You’ll savor every bite of this homemade pumpkin pie.
Pumpkin Pie Ingredients
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.
- Pumpkin puree – this can make or break your pie, so use Libby’s (see why below).
- 3 Egg yolks, plus 1 whole egg – the extra yolks give this a creamy custard consistency. Keep one of those egg whites to brush the crust.
- Sugar – the combination of light brown and granulated sugar adds just the right amount of sweetness
- Spices – salt, pumpkin pie spice, and cinnamon are all you need. These along with vanilla extract, make the pumpkin flavors really shine.
- Evaporated milk – gives the pie a creamy, silky consistency.
Why Libby’s is the Best for Pumpkin Pie!
I highly recommend Libby’s brand 100% pure pumpkin. There is a good reason everyone recommends Libby’s: I’ve done several comparison tests and Libby’s brand wins for the best texture, color, and pumpkin flavor.
In many recipes like Pumpkin Cake, Pumpkin Cupcakes, and Pumpkin Pancakes, I love using homemade pumpkin puree, but for pumpkin pie, Libby’s will give you the most consistent results.
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.
What Can I Use as Pie Weights?
I use either ceramic pie weights or 1 1/2 to 2 lbs of dried beans. You can also use white rice to pre-bake the pie crust. Ceramic pie weights are an investment initially, but can last for years and be reused countless times. If you use beans or rice, you can let them cool to room temperature and reuse them.
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, and vanilla and beat until medium/stiff peaks form. Pipe over cooled slices of pie.
Natasha’s Serving Tip:
As with Cheesecake, use a damp paper towel to wipe the knife between cuts for clean slices. If you really want to make it special, drizzle with homemade caramel sauce.
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 – inserting a knife in the center can cause a big crack. Instead, test for doneness by giving the pan a little jolt. It should be completely set at the edges with a slight wobble in the center. It will continue to set as it cools.
Make-Ahead and Storage Tips
- Pre-Bake the Crust – once 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.
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 libby's pumpkin puree, room temperature (Libby’s brand works best)
- 1 large egg, 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
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 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 and 1/2vanilla and beat on medium-high speed until medium peaks form.
Nutrition Per Serving
Filed Under
More Classic 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
- Au Gratin Potatoes
- Cornbread
- Baked Mac and Cheese
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.