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 is a perfect pumpkin pie. Make the crust per her recommendations. It is a wonderful butter-crust pastry dough and perfectly crisp and flakey. No shortcuts or you will bake a substandard pumpkin pie. Thanks Natasha!
Hi Natasha , can I skip baking the pie crust?
I do not recommend skipping it. This is a very wet filling which can make your crust turn out soggy if you skip the pre-bake.
Hi Natasha, can I substitute whipping cream or milk for evaporated milk?
Hi Elena. I haven’t tested that but I imagine it can work. Let us know if you test it.
Unfortunately, I didn’t make your pie dough but instead used a store bought pie dough that you roll out over the pie plate, then followed your instructions, ugh. The store purchase pie dough was too small for the pie dish, never again. THE PUMPKIN PIE FILLING IS EXCELLENT. I will attempt to make this pumpkin pie again using your recipe for the dough. By the way, brushing the inside bottom pie crust with the egg white really works, thank you.
I hope you try it with our pie dogh next time – you will love it. But I’m so glad you loved this filling, Kathy!
Best pumpkin pie ever 😭 So amazing and easy! I made this last Thanksgiving for my friends and family and they LOVED it!! Will be making it this Thanksgiving for sure!! Thanks!❤😊
Can I use coconut sugar instead of regular sugar?
Hi Kathleen. I think that would be fine. You may need to test it to see if it’s sweet enough and add a few more tablespoons if needed.
Can you use condensed milk instead of evaporated?
Hi there! I haven’t tested that. I think it can work but you would need to reduce the sugar or omit it, since sweetened condensed milk is very sweet.
I used condensed milk couple of weeks ago. Used have of sugar from recipe. Turned out very tasty.
Do you oil the pie pan before baking the crust?
Hi there! No you don’t have to grease the pie dish as the natural fat from the crust itself helps prevent it from sticking.Hope you love it!
I haven’t made this yet and live in Spain. I do not have pumpkin pie spice. Can you tell me what spices and amounts I should use instead please? Thanks.
Hi Gail. Pumpkin pie spice is made with a mixture of cinnamon, nutmeg, ginger, all spice. You can use a combination of some or all of these to get the flavor. Use 1 teaspoon in total.
This recipe is a keeper. I grew pumpkins this year and so I did my own puree. The crust came from the store. The last pie I made didn’t turn out so great and so I did a search and found your video online. I followed your recipe and the pie turn out great. I will be making this pie again soon. Thanks for another awesome recipe.
That’s so great to hear, Michael! I bet it was delicious with homemade pumpkin purée!
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?
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.
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.
Hi Larysa, did you possibly double the spice by mistake or mis-measure? this is normally very balanced in spice.
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…
HI Mary, I think the butter crust is best for this one.
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!
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.
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.
Hi Jason! Happy Thanksgiving. I’m so happy you loved this recipe. Thank you for the wonderful feedback.
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!
Not a big fan… did it for thanksgiving and it was bland. It’s missing something. I wouldn’t do it again.
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?
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.
Do I need to grease the pie dish before putting the crust in it?
No you don’t have to grease the pie dish as the the natural fat from the crust itself helps prevent it from sticking.
Will it work if I just bake the filling without the crust?
Hi Joanna! I think so, but I haven’t tested it to know how to adjust.