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
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.