Classic homemade pumpkin pie with a creamy spiced filling and flaky crust. A timeless dessert for fall celebrations and holiday tables.
This pumpkin pie has all the cozy, classic flavors we look forward to every fall. The filling bakes up silky smooth, the spices warm the whole kitchen, and the parbaked crust keeps everything crisp and sturdy. I’ve made it this way for years because it always slices beautifully and tastes like the pumpkin pie everyone remembers.
If you like prepping ahead, this recipe also freezes well either before baking or after. It’s a lifesaver for busy holiday weeks when you want dessert ready to go.
Pumpkin Pie Ingredients
Pie crust: Use a deep 9 inch crust at least 1 1/2 inches deep. Homemade or store bought both work. If allergens are a concern, choose a dairy free crust.
Eggs: These help the custard set into that classic smooth texture. Room temperature eggs whisk more easily.
Light brown sugar: Packed for accuracy. Adds sweetness and a warm molasses note that pairs perfectly with pumpkin.
Cornstarch: Helps thicken the filling so it slices cleanly without getting rubbery.
Cinnamon: The main warm spice. Add a little extra if you like your pie heavy on cinnamon.
Ground ginger: Gives a subtle heat and brightness that balances the sweetness.
Salt: Just enough to enhance the spices.
Ground cloves: Just a pinch adds that classic pumpkin pie depth.
Nutmeg: Adds warmth and rounds out the spice mix.
Pumpkin puree: Canned pumpkin works perfectly, or use thick homemade puree.
Heavy cream: Makes the filling rich and silky. For dairy free needs, swap in your favorite dairy free heavy cream alternative.
How to Make Pumpkin Pie
Place the crust into a deep 9 inch pie dish and set it aside. If allergens matter, double check that the crust is dairy free.
To parbake, line the crust with parchment and fill it two thirds full with pie weights. Bake at 375°F for 10 to 15 minutes.
Carefully remove the parchment and weights, then bake another 5 to 7 minutes until lightly golden.
While the crust cools slightly, whisk the eggs in a large bowl until smooth.
Add the brown sugar and whisk until the mixture is well combined.
Whisk in the cornstarch, cinnamon, ginger, salt, cloves, and nutmeg until the spices are evenly mixed.
Add the pumpkin puree and heavy cream and whisk until the filling is smooth and silky.
Pour the filling into the crust about three quarters of the way full. Any extra filling can go into mini pie molds.
Tap the pan gently to release air bubbles and cover the outer crust with foil.
Bake at 375°F for 55 to 60 minutes, until the center is mostly set but still slightly wobbly.
Let the pie cool for 2 hours on a wire rack, then slice or refrigerate until serving.
Storing and Reheating
Refrigerate: Keep covered in the refrigerator for up to 4 days.
Freeze: Freeze baked or unbaked. For unbaked pies, parbake the crust, add the cooled filling, then freeze fully assembled. Bake from frozen at 375°F, adding extra time as needed until the center is just set.
Recipe Tips and Notes
- A slight wobble in the center is normal and sets as it cools.
- Freeze the pie before or after baking for easy holiday prep.
Pumpkin Pie
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Print Pin SaveIngredients
- 1 pie crust
- 3 large eggs
- 1 cup light brown sugar packed
- 1 1/2 tablespoons cornstarch about 14 g
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 15 oz pumpkin puree about 425 g
- 1 cup heavy cream 240 ml
Instructions
- Preheat the oven to 375°F. Place the pie crust into a deep 9 inch pie pan at least 1 1/2 inches deep.
- Line the crust with parchment paper and fill it two thirds full with pie weights. Bake for 10 to 15 minutes.
- Remove the parchment and weights, then bake for another 5 to 7 minutes until lightly golden. Set aside to cool slightly.
- In a large bowl whisk the eggs until smooth.
- Add the brown sugar and whisk until no sugar lumps remain.
- Add the cornstarch, cinnamon, ginger, salt, cloves, and nutmeg. Whisk until evenly combined.
- Add the pumpkin puree and heavy cream and whisk until the filling is smooth and silky.
- Pour the filling into the crust, filling it about three quarters full. Pour any extra into mini pie molds.
- Tap the pie on the counter to release air bubbles and cover the outer crust with foil.
- Bake for 55 to 60 minutes, or until the center is mostly set with a slight wobble.
- Cool on a wire rack for 2 hours. Refrigerate if not serving right away.
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Notes
- Substitutions: Use a dairy free heavy cream alternative if needed for allergens. Ensure your pie crust is dairy free if required.
- Storage: Refrigerate covered for up to 4 days. Freeze baked or unbaked. For freezing unbaked pies, parbake the crust, add the cooled filling, freeze solid, then bake from frozen at 375°F, adding extra time until set.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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