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
Hi Natasha,
I Don’t have a bottle of pumpkin spice but I have the individual spices used for pumpkin pie. Can you tell me how much of each to use?
Hi Amy. I would just add them to taste or you can look up a recipe online for how to make your own pumpkin spice from scratch using the spices you have on hand.
Hi Natasha,
Does this recipe make one pie or two? Not sure if I should roll out my second pie dough disc or not. Thank you and Happy Thanksgiving!
Hi Amy! The recipe as written makes just one pie. I use just one pie dough disc from my Easy pie crustrecipe.
Hi! I was unsuccessful with pre-baking the pie crust- the liquid seeped through to the pan and it was a mess. I attempted it again without pre-baking and the crust turned out perfect. I thought I saw a note on here stating how long to bake and at what temperature the oven should be if you decide to not pre-bake the pie but I can’t find anything now. Do you have any recommendations on how to bake without pre baking the crust?
HI Natalie, based on what you described, the number one reason why a crust would leak out is if the crust is not refrigerated before baking. Chilling it helps to set the butter in the crust so it doesn’t leak out and instead ends up tender and flaky in the crust. Also, in my experience, pre-baking will give you the best resutls with pumpkin pie, otherwise the bottom can get a little soggy since the filling is so moist. That said, our Mini Pumpkin Pies do not require pre-baking and they turn out great.
Hi,
How far in advance can you make the pie?
Hi Cathy! See my notes in the “make-ahead” section above.
Hello, I have a question , in my country(Estonia) we to not have evaporated milk, how can I substitute that in certain recipes ?
Hello Katrin! I do not have a substitution to recommend. But you can look up a recipe online for how to make your own evaporated milk using regular milk.
Thanks for the reply, I’ll look into it
The family and I enjoyed your Pumpkin Pie recipe! Thanks for sending the recipe!
I love your recipes. I had printed over 20 of them before finally buying your book. This looks delicious, but my family isn’t big on pumpkin pie. Do you have a recipe for sweet potato pie?
Hi Sushma! Thank you so much for purchasing a cookbook. I do not have a recipe for that, but I will make a note of it to see if this is something we can do in the future.
I cooked it exactly according to directions and ended up with raw batter and soggy dough. Chilling in fridge didn’t help set it up either. The thing that annoyed me the most was that only half the batter fit in the pie plate. This recipe has enough batter to make 2 pies. At least the flavor was good.
HI Kim, I’m sorry to hear that you didn’t have a great experience. It sounds like you used a small pie pan. Check the link in the post above for the recommended size which is a deeper dish. If you are using a pre-made crust, those usually come in the smaller pie pans as well which would probably make about 2 smaller pies. Also, I just noticed that the link was only higher up in the post and not in the recipe card. I apologize for missing that. Lastly, as far as a soggy crust, make sure to pre-bake the crust. That is critical with pumpkin pie or it will be soggy.
Hi Natasha, after looking at an old recipe, I realized that the problem I was having was due to my using fresh pumpkin puree. My old recipe mentioned reducing the water content of the fresh puree by applying a thin layer of puree to a pizza pan and baking in the oven for a few minutes. I’m sure the reduced moisture will prevent a soft/soggy crust as well.
Best pumpkin pie I’ve ever tasted. Thank you been making it for months now. My family and friends love when I make it.
Perfect as always! Great way to use pumpkin from the garden!
Wanting to make this for Thanksgiving today. I don’t have a pie pan. Can I use a smaller baking sheet/jelly roll type pan and do pie squares? If so, what temp and how long do you think?
Hi TM! I’m not sure how that would work. Feel free to experiment with it. If you have cupcake/muffin tins, you can use my Mini pumpkin pies recipe.
Is this meant to be baked with dropping the oven temp from 425 to 350 immediately before putting it in or should I let the oven cool off to 350 first?
Hi Lauren! You can put the pie in the oven and then drop the temperature. There’s no need to wait for it to cool down. I hope you love the recipe!
Yes you should. I started with 350 and my pie was raw after 1 hour at 350.
Love this pie recipe! Made it many times. One thing I do think is confusing about the directions, is when blind baking the crust. It says to brush crust with egg white and bake for 5 minutes. Then it says “ While it’s still hot, brush the inside with egg white…and then cool.” This makes it sound like you should be brushing with egg white and baking and then brushing with egg white a second time and cooling. I had to go watch the recipe video to see what to do.
Hi Shirl, thank you for pointing that out. We brush on the crust while it’s hot and I had a duplicate instruction in there. Sorry for any confusion on that. I hope you totally love the pumpkin pie recipe!
Can I make the pumpkin pie on the Tuesday before Thanksgiving? If so, how do I keep it fresh until Thanksgiving? Will it taste the same making it in advance? Thank you!
The USDA says that pumpkin pie will last safely in the refrigerator for 3 to 4 days. Keep it covered well or in an air tight container for freshness and so it does not go stale. This pie still tastes great even after a few days of making it.
I’ve never made pumpkin pie before, so I closely followed the directions and did not change a thing. It came out perfect! I received several requests for the recipe–which I was happy to accommodate!
Thank you.
That’s wonderful, Jackie!
I noticed when you cut the pie for the tasting you sliced one slice. In the shot where you tasted it there was more pie missing. I have that same problem around my house and don’t know how to stop it. Any ideas?
Haha! This definitely does not last long in our household.
Would it be possible to substitute sweet potato instead of pumpkin? I looked at the sweet potato casserole to help with adjustment. Thank you.
I haven’t tested that version yet to advise. We’d like to know how it goes if you give that a try!
I do sweet potato interchangeably with pumpkin all the time. Interested in this recipe because I like the pie denser and use less egg and milk (evaporated, regular if I’m out of evaporated, cream and milk–once I even used softened ice cream because it turned out there was no milk of any kind in the house, just reduced the sugar and egg), and this uses extra egg yolks instead of 3 whole eggs so might achieve the same thing.
We’d love to know how it goes if you try this soon.
Made this today using a Pillsbury pie crust blind baked it. Then make the pumpkin pie with fresh pumpkin that I baked and then drained it and made your pie. It was delicious and definitely will make again. Thanks.
Hi Karen! I’m glad you enjoyed the recipe. Thank you for sharing.
Should I cover the edge of the crust after pre baking ? I wouldn’t want the edges to burn.
Hi Jessalyn. You could if your edges start to burn.
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!