Skip to Content

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!

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


 

This post contains affiliate links, please read my full disclaimer here.

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

A homemade pumpkin pie cut into slices on a wooden table.
Print Pin Save
5 from 3 votes

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
My Southern Air Fryer ECookbookFind all my Top Southern Air Fryer recipes in one place! My Southern Air Fryer ECookbook!
Subscribe to my YouTubeSubscribe to my YouTube Channel for full length recipe videos. Click the bell icon to be notified when I upload a new video.
Tried this recipe? Share on InstagramMention @Myforkinglife or tag #myforkinglife!
Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.
5 from 3 votes (2 ratings without comment)
Recipe Rating




Kelli

Monday 12th of December 2022

Can this be frozen and then unthawed in an iced cooler. This is dessert for Christmas and I am traveling.

Tanya

Saturday 17th of December 2022

Hi Kelli, Yes, that would work just fine.

Penny

Wednesday 23rd of November 2022

The best! OMG sooo good! Thanks for your recipe. Best pumpkin pie I've ever tasted much less MADE!!!

Mary Cairns

Friday 5th of November 2021

What can sub for heavy cream on dairy free diet?

Tanya

Sunday 7th of November 2021

Coconut milk is a good sub.

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 :)