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’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!