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Homemade Pumpkin Pie

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Make the most delicious pumpkin pie with my favorite homemade recipe. Perfect to enjoy throughout fall, and a delicious dessert for Thanksgiving, this will be the only pumpkin pie recipe you’ll ever need!

A slice of pupkin pie on a plate with a fork.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Is it even fall without the addition of a homemade pumpkin pie? I think not!

This has been my go-to recipe, and it never fails to please! Creamy and sweet pumpkin filling baked in a crust and served with a dollop of whipped cream. I mean, what’s not to love?!

This quintessential Thanksgiving dessert is so easy to make, and every bite is hands down perfection!

Be sure to try my Southern Chess Pie and Southern Sweet Potato Pie too!

How to make a homemade pumpkin pie

  • Gather your ingredients.
Ingredients to make the recipe.
  • Preheat oven to 375 degrees Fahrenheit.
  • Add pumpkin puree, heavy cream, brown sugar, eggs, butter, pumpkin pie spice, vanilla extract, and salt to a bowl and stir until fully combined.
Mixing together the ingredients for the filling.
  • Pour mixture into pie crust.
The filling added to the pie crust.
  • Bake in the preheated oven for 40-45 minutes or until the middle has set. Remove pie from oven and cool on cooling rack for at least 2 hours.
Overhead shot of the baked pumpkin pie.

How long does it keep?

Once your pumpkin pie has cooled, wrap it with foil or plastic, or place in an airtight container to keep it fresh. Store in the fridge and it will keep well for 3 to 4 days, so it’s a great option for a make ahead dessert. It’s delicious cold or at room temperature, but you can reheat it if you prefer. You can reheat in the oven at 200F for around 10 minutes, or individual slices can be warmed in the microwave for 15 to 30 seconds.

Can you freeze it?

This homemade pumpkin pie freezes wonderfully, so make two and save one for a later date! Wrap the fully cooled pie in plastic wrap and freeze in a bag or container. It will keep well for up to two months. Simply thaw it in the fridge overnight before enjoying.

How do you know when it is fully baked?

I like to wiggle the pumpkin pie to determine when it’s done. The outer edges should be set and the pie should give a little wiggle in the middle. You can also insert a knife, like you would a cake, and if it comes out clean then it’s ready to cool, and you can cover up the indent with some whipped cream! You can also try these other methods for testing when your pumpkin pie is done.

A slice of homemade pumpkin pie with whipped cream.

Recipe Notes and Tips

  • I used a store bought pie crust for ease, but you can also use this recipe for a homemade pie crust.
  • Be sure to allow time for the pie to fully cool, at least 2 hours. If it is still warm when you cut it, the filling won’t be set.
  • Use pureed pumpkin rather than one with added spice or sweeteners. Canned puree is better than homemade as it won’t be as watery.
A homemade pumpkin pie cut into slices on a wooden table.

More Pumpkin Recipes

Homemade Pumpkin Pie

Make the most delicious pumpkin pie with my favorite homemade recipe. Perfect to enjoy throughout fall, and a delicious dessert for Thanksgiving, this will be the only pumpkin pie recipe you'll ever need!
Course Dessert
Cuisine American
Keyword easy pumpkin pie recipe, how to make a pumpkin pie, pumpkin pie filling recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 332kcal
Author Tanya

Ingredients

  • 1 9 inch unbaked pie shell
  • 1 15 oz can can pure pumpkin puree
  • 3/4 cup heavy cream
  • ¾ cup brown sugar
  • 2 eggs lightly beaten
  • 2 Tablespoon unsalted butter melted and cooled
  • 1 ½ teaspoon pumpkin pie spice
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Add pumpkin puree, heavy cream, brown sugar, eggs, butter, pumpkin pie spice, vanilla extract, and salt to a bowl and stir until fully combined.
  • Pour mixture into pie crust.
  • Bake in the preheated oven for 40-45 minutes or until the middle has set. Remove pie from oven and cool on cooling rack for atleast 2 hours.
  • Serve immediately or refrigerate until ready to serve.

Notes

  • I like to wiggle pie to determine when it’s done. The outer edges should be set and the pie should give a little wiggle in the middle. You can also try these other methods for testing when your pumpkin pie is done.
  • I used a store bought pie crust for ease, but you can also use this recipe for a homemade pie crust.
  • Be sure to allow time for the pie to fully cool, at least 2 hours. If it is still warm when you cut it, the filling won’t be set.
  • Use pureed pumpkin rather than one with added spice or sweeteners. Canned puree is better than homemade as it won’t be as watery.

Nutrition

Calories: 332kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 208mg | Potassium: 198mg | Fiber: 2g | Sugar: 22g | Vitamin A: 8749IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
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The spices for the mix in a white bowl.
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Recipe Rating




Arlene

Saturday 2nd of October 2021

how big a can of pumpkin?

Tanya

Saturday 2nd of October 2021

Hi Arlene, a 15 oz can. Sorry about that, making sure to update the recipe card now. Thanks so much :)

Bob Roberts

Saturday 11th of September 2021

I absolutely never use caned pumpkin (or squash). Always make my own using butternut squash, cut in half, seeds removed then bake at 400 degrees in a 9”X13” pan with about a quarter in of water in it placed cut side down for about 40 minutes (until a fork will go through the skin easily. When done, scoop out the cooked squash and measure what you need. Use the rest for squash side dish with butter, salt, pepper and a little brown sugar. This cooked squash is NOT watery and so full of flavor.