This is the best homemade pumpkin pie recipe you’ll ever make, and it earns its “easy” distinction with a straightforward process that delivers a flawless result every time.
With a flaky crust and a creamy, spiced filling, it’s the perfect blend of warm fall flavors. Get ready to transform your kitchen into a haven of heavenly aromas with the perfect pumpkin pie for all your Thanksgiving and Christmas celebrations!
There is nothing quite like the heavenly aroma of a pumpkin pie baking from scratch. This isn’t just a recipe; it’s a tradition you’ll be proud to share. With a foolproof process and my secret tips, you can serve an impressive, beautifully baked pie that will become a new family favorite—and trust me, no one has to know how easy it was to make!
Keys to a Perfectly Baked Pumpkin Pie
Making a delicious pumpkin pie from scratch is easier than you think, and it all starts with a few key ingredients. This recipe is all about building that classic, comforting flavor from the ground up!
The Crust Foundation
We’re starting with a flaky, buttery crust that you simply can’t get from a store-bought version. The secret to a perfect texture is using chilled butter and just enough ice water to bring it all together.
Once you have your dough, you can even make it extra special for Thanksgiving or Christmas with some festive cutouts! Just use cookie cutters to make pumpkins, leaves, or snowflakes from your extra dough and arrange them on top before baking.
The Pumpkin Filling
Here’s where the magic really happens. The star of the show is the pumpkin itself! You’ll need one can of pure pumpkin (or your own fresh puree) and the perfect blend of spices.
My secret is a combination of pumpkin pie spice and a special little pinch of pepper! Trust me on this one—it makes a wonderful difference, and no one will ever know it’s in there. We mix it all with rich cream, milk, and a couple of eggs to create that smooth, silky, custard-like filling we all love.
Pro-Tips for a Perfect Pie
Baking a pumpkin pie is so simple, but these little secrets will ensure you get a beautiful result every single time!
The Jiggle Test: Don’t worry about the center being perfectly firm! The most foolproof way to tell if your pie is done is to check for a slight jiggle in the very center. The edges should be set, but a little wiggle is a good thing—it means your pie is creamy and perfectly cooked, not dry and overbaked.
Avoid Overbaking: Be super careful not to overbake your pie! The residual heat from the pan will continue to cook the pie after you take it out of the oven. Trust the jiggle—it’s a sign of a perfectly set filling.
Cooling Time is Crucial: We all want to dig in right away, but you have to let it cool completely on a wire rack! As it cools, the center will finish setting, giving you that beautiful, clean slice when you finally cut in.
Refrigeration is a Game-Changer: For the best possible texture and flavor, refrigerate your pie for a few hours or even overnight. It tastes even better the next day as the spices meld into the filling.
A Quick Pumpkin Puree FAQ
Ever wondered what kind of pumpkin you’re supposed to use for pie? Here’s the scoop:
The ideal pumpkin is the sugar pumpkin, also known as a pie pumpkin. These pumpkins are smaller and have a sweeter, smoother flesh compared to the big carving pumpkins. While you can use other sweet pumpkins like Cinderella or Fairy Tale, the sugar pumpkin is your best bet for a smooth and satisfying pie.
And this is a super important tip: when you’re at the grocery store, be sure to grab a can of pure pumpkin puree, not pumpkin pie filling! The pie filling is already sweetened and spiced, and that would throw off our entire recipe.
Now, Let’s Plan the Rest of Your Holiday Feast!
Now that you’ve mastered the perfect pumpkin pie, you’re ready to tackle the rest of your holiday menu! I’ve put together a collection of our family’s favorite recipes to help you create a meal everyone will love. From a perfectly cooked turkey to all the cozy side dishes, you’ll have everything you need for a truly unforgettable feast.
I want to know what YOU think… Please review the recipe card!
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Easy Pumpkin Pie with Flaky Crust & Creamy Filling
Ingredients
For the Homemade Pie Crust:
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/8 cup sugar packed (optional)
- Pinch salt
- 4 tablespoons ice water
For the pumpkin pie filling
- 15 ounces pumpkin puree canned, or 1 3/4 cups fresh pumpkin puree
- 3/4 cup brown sugar packed
- 2 teaspoons pumpkin pie spice or: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg & 1/8 teaspoon ground cloves!
- 1/4 teaspoon salt
- 1 cup cream
- 1/4 cup milk
- 2 eggs
- A pinch of ground black pepper! Trust me… no one will know it’s in there, but it makes a wonderful difference!
Instructions
- Make the Pie Crust: In a large bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter and use a pastry cutter to cut it in until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Pie: While the dough is chilling, preheat your oven to 450°F (232°C). In a large bowl, whisk together the canned pumpkin puree, brown sugar, pumpkin pie spice, salt, pepper, cream, milk, and eggs until well combined and smooth.
- Fill & Bake: On a lightly floured surface, roll out your pie dough and carefully fit it into a pie pan. Pour the pumpkin filling into the unbaked crust. Place the pie on a baking sheet to catch any spills and bake for 15 minutes. Then, without removing the pie, reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the center is just set.
- Cool & Serve: Remove the pie from the oven and let it cool completely on a wire rack. As it cools, the center will firm up. Serve at room temperature with a dollop of whipped cream! For the best texture and flavor, cover and refrigerate overnight.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
14 comments
Dixie Clements
Such an easy recipe to follow! It’s delicious and simple!!
Kiwi
Easy and delicious pumpkin pie!
Juliea Huffaker
Yea!!! Thank you Miranda!
Juliea Huffaker
of course!
Beve
I am NOT a pumpkin pie eater, but my hubby is… he loved it! I tried a tiny bit of the innards and it was ok. Definitely will make it again
Juliea Huffaker
Hi Jessica! I use heavy whipping cream that is not whipped;)
Juliea Huffaker
Hi Tamra… Yes you can… It will change the outcome a bit but will still be delicious!
Stefanie
What kind of cream?
Juliea Huffaker
Hi Stephanie! I usually use just heavy cream… But you could also use canned coconut cream;)
Hanna
What size pan do I use?
Juliea Huffaker
Hi Hanna! I use a 9 inch pie pan… Hope this helps!
Juliea Huffaker
Hello Mercedes! I don’t like to refrigerate pumpkin pie before serving it because the crust isn’t as flaky.. If you don’t mind a softer, less flaky crust, you can make it Tuesday, refrigerate it and serve it Thursday. Unfortunately, leaving a pumpkin pie on the counter to keep the crust flaky isn’t considered “a safe option”…. BUT, I’ve done every Thanksgiving, for years, for 1 day without any problems! I bake my pies the day before and leave them on the counter so the crusts stay flaky. (Pumpkin pie is considered a custard pie, which contains eggs and dairy products. And these ingredients are highly susceptible to bacterial growth at room temperature.) Â
Here are some tips for making a delicious pumpkin pie that can be prepared in advance:
Make the crust in advance: You can make the pie crust a day or two in advance and store it in the refrigerator or freezer.
Make the filling in advance: You can make the pumpkin pie filling in advance and store it in the refrigerator.
Assemble and bake the pie the day before: You can assemble the pie and bake it the day before Thanksgiving. Let it cool completely before refrigerating.
Kevin
Hello – This recipe looks tasty. The quantity of filling seems like a lot… is this for 2 pies or 1? I see you are recommending 2 crusts.
juliea
Yes, this is for 1 pie!