This is the best pumpkin pie recipe that has the perfect balance of pumpkin flavor on my flaky pie crust recipe. Easy enough for Sunday dinners and the perfect pumpkin pie for Christmas and Thanksgiving celebrations.
Easy Pumpkin Pie
This irresistible homemade pumpkin pie recipe is a blend of warm spices and creamy pumpkin that transforms your kitchen into a haven of heavenly aromas and fall flavor.
This easy pumpkin pie recipe earns its “easy” distinction with a straightforward process, from a fuss-free pie crust – whether homemade or store-bought – to a spiced pumpkin filling, ensuring a delightful creation without sacrificing on flavor or complexity.
Pumpkin Pie Ingredients
- For the homemade Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup brown sugar, packed
- Pinch of salt
- 3-4 tablespoons ice water
- For the Pumpkin Pie Filling
- 1 can (15 ounces) canned pure pumpkin 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, and 1/8 teaspoon ground cloves;)
- 1/4 teaspoon salt
- A pinch of pepper! (Trust me… no one will know it’s in there, but it makes a wonderful difference!)
- 1 cup cream
- 1/4 cup milk
- 2 eggs
Directions
Pie Crust – This recipe is a simpler version of my moms egg and vinegar pie crust recipe.
If you are using a store-bought crust instead, let it come to room temperature first.
For a homemade crust:
In a large bowl, combine flour, brown sugar, and salt.
Add chilled, cubed butter. Use a pastry cutter until the mixture resembles coarse crumbs. Or use a cheese grater to grate the cold cheese into the flour mixture!
Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the Crust
On a lightly floured surface, roll out the pie crust and fit it into a pie pan. If using a store-bought crust, follow the pie dough package instructions.
Here are some festive variations to make your pumpkin pie extra special for Thanksgiving or Christmas:
Make Your Pie Crust More Festive for Thanksgiving or Christmas:
- Harvest Decorations: Use cookie cutters to cut out leaves, pumpkins, or turkeys from extra pie dough. Arrange them on top of the pie crust, and brush with milk before baking.
- Snowflake Cutouts: Use cookie cutters to cut out snowflake shapes from the pie dough. Place them on top of the pie crust and brush with a little milk before baking.
Preheat the Oven to 450 (You’ll reduce the oven temperature after the first 15 minutes of baking!)
Prepare the Pumpkin Pie Filling
In a large bowl, mix together the canned pumpkin or fresh pumpkin puree, brown sugar, pumpkin pie spice, salt and a pinch of pepper, cream, milk and eggs until well combined.
Fill the Pie Crust
Pour the pumpkin filling into the un-baked crust.
How to Bake Pumpkin Pie
Place the pie on a baking sheet lined with aluminum foil to catch any spills.
Bake at 450 degrees F for the first 15 minutes.
Then turn the heat down to 350 degrees F for an additional 45 minutes of baking until the center is just set.
When baking a pumpkin pie, you want the center to be set but slightly jiggly. The filling will continue to set as it cools. Here are a few additional tips:
- Use the Toothpick Test:
- To ensure the pie is cooked through, insert a toothpick into the center. It should come out mostly clean with a few moist crumbs attached. If it comes out wet, the pie needs more time.
- Avoid Overbaking:
- Be cautious not to overbake the pie, as this can lead to a dry texture. The residual heat will continue to cook the pie after it’s removed from the oven.
- Cooling Time:
- Allow the pie to cool completely on a wire rack. As it cools, the center will firm up.
- Refrigeration:
- For the best texture, refrigerate the pie for a few hours or overnight. This not only enhances the flavor but also ensures a well-set filling.
The jiggle is a sign of a creamy and smooth texture. If the edges are firm and the center is just slightly jiggly, your pumpkin pie is likely perfectly baked.
Serving Pumpkin Pie
Serve at room temperature with a dollop of whipped cream!
Pumpkin pies often taste even better the next day as the flavors meld. Cover and refrigerate overnight.
Additional Tips
For a visual guide, refer to step-by-step photos or a video tutorial.
If making mini pies, adjust the bake time accordingly.
Store any leftover pie in the refrigerator.
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FAQ’s
What is the correct pumpkin for pie?
u003cbr/u003eThe ideal pumpkin for pie-making is the sugar pumpkin, also known as a pie pumpkin. These pumpkins are smaller, sweeter, and have smoother, less grainy flesh compared to larger carving pumpkins. The sugar pumpkin’s flesh is well-suited for creating a smooth and velvety pumpkin puree, which is a key ingredient in pumpkin filling. While other pumpkin varieties can be used, sugar pumpkins are preferred for their flavor and texture, contributing to a more delicious and satisfying pie.
Which pumpkin is the sweetest?
The sweetest pumpkins are cultivated for their culinary qualities. These include the sugar pumpkin (also known as pie pumpkin), the Cinderella pumpkin (Rouge Vif d’Etampes) and the Fairy Tale pumpkin. When choosing a pumpkin for baking or cooking purposes, look for those labeled as sugar pumpkins, as they are specifically bred for their delicious, sweet flavor and smooth texture.
Rate & Review this 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!
Perfect Pumpkin Pie
Ingredients
- For the Homemade Pie Crust: 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/4 cup brown sugar packed
- Pinch of salt
- 3-4 tablespoons ice water
- For the Pumpkin Pie Filling: 1 can 15 ounces canned pumpkin 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 pepper! Trust me… no one will know it’s in there, but it makes a wonderful difference!
Instructions
For a homemade pumpkin pie crust:
- In a large bowl, combine flour, brown sugar, and salt.
- Add chilled, cubed butter. Use a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the pie crust on a floured surface to fit your pie pan. Place the crust in the pan, Pinch edges if desired.
- Preheat the Oven to 450
- Prepare the Pumpkin Pie Filling: In a large bowl, mix together the canned pumpkin or fresh pumpkin puree, brown sugar, pumpkin pie spice, salt and a pinch of pepper, cream, milk and eggs until well combined.
- Pour the pumpkin pie filling into the unbaked crust.
- If you want a flakier crust, bake the pie at 450°F (232°C) for 15 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 45 minutes. If not, simply bake at 350°F (175°C) for 50-60 minutes.
- Remove your pumpkin pie from the oven and let it cool on a countertop for at least 2 hours before serving.
- Serve a slice of cooled pumpkin pie with a generous dollop of sweetened whipped cream on top!
Notes
- Chill the Dough: After making the pie crust, let it chill in the refrigerator for at least 30 minutes. This makes it easier to roll out and helps create a flakier pumpkin pie crust.
- Even Pie Crust: When rolling out the crust, try to make it an even thickness to ensure it bakes evenly. I roll out to about 1/8th of an inch thick.
- Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. The latter is pre-sweetened and spiced, which could throw off your measurements.
- Spice Balance: Adjust the spices to your preference. If you like a spicier pumpkin pie, increase the amounts of cinnamon, ginger, nutmeg, and cloves.
- Proper Baking: If you choose the two-step baking method, preheat the oven to 450°F (232°C) and bake for 10 minutes initially to set the crust. Then reduce the temperature to 350°F (175°C) for the remaining baking time. This helps ensure a flakier crust.
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.
9 comments
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!
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.)
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!