This old fashioned Pumpkin Pie recipe is a family favorite for the holidays or anytime! Perfect topped with dollop of whipped cream, this classic pie is rich, delicious and easy to make!
Pumpkin makes some of the most delicious sweet and savory recipes. From Pumpkin Bread Pudding to Pumpkin Muffins to flavorful Creamy Pumpkin Soup it’s always a favorite ingredient. But without a doubt, Pumpkin Pie is a favorite in this family and a much loved Thanksgiving dessert in many homes. It’s one of the iconic recipes we always enjoy for Thanksgiving along with a golden Roast Turkey, southern cornbread dressing, cranberry sauce, sides and casseroles. Along with Pecan Pie, this Pumpkin Pie is a must on our holiday table.
And Pumpkin Pie is such a simple and humble recipe. It doesn’t require a lot of fanfare to create. Starting with my amazing Pie Crust, this pie is made simply with a mixing bowl, a wooden spoon, a few more ingredients, and a little time in the oven. But I think that’s what I love most about it. This pie is simple, comforting, and delicious.
Pumpkin Pie Recipe
What I Love Most About this Pumpkin Pie
- Simple Ingredients. This pie has such wholesome, common ingredients like pumpkin puree, eggs, butter, brown sugar, vanilla and a few others. No need to go on a search as most of these are common staples found in many kitchens.
- Easy to Make. Starting with the perfect homemade pie crust to the pumpkin pie filling, this pie is easy as can be. No electric mixer is needed for this – just a large mixing bowl, a wooden spoon and an oven.
- Delicious, Rich Taste. The pumpkin’s unique flavor becomes so smooth, rich and satisfying as it’s combined with the perfect amount of pumpkin pie spice, brown sugar, butter, vanilla and more. And the flaky, golden pie crust gives this pumpkin creation the perfect partner for the most comforting, best pumpkin pie I’ve ever tasted!
How to Make the Best Pumpkin Pie
For my pie recipe, it is very much like the one both of my grandmothers made as I was growing up. Like them, I use homemade pumpkin puree and my own homemade pumpkin pie spice. Then I add the other simple ingredients and bake in my homemade pie crust. It’s really simple and delicious and makes the BEST pumpkin pie!
Here’s how I make it.
- Pumpkin puree – I like to use my own homemade pumpkin puree in this pie because I like the delicious pumpkin flavor. I recommend straining it through a cheesecloth to thicken and prevent the pie filling from shrinking when baked. You can use 15 ounces of canned pumpkin if you wish.
- Brown sugar – Use packed brown sugar and you can use either light or dark. Dark brown sugar has more molasses so it gives the pie a darker, richer flavor.
- Pumpkin pie spice – You can use either my homemade spice or store bought.
- Half and half
- Eggs – Use two large eggs. Eggs that are allowed to come to or near room temperature seem to mix and combine better.
- Vanilla extract – You can use my homemade version or store bought. If not using homemade, use a brand of high quality pure vanilla extract.
- Butter – I use salted butter. Melt it and allow to slightly cool after it’s melted so it’s not so hot that it may cook the raw eggs in the mixture.
- Unbaked pie crust – this pie crust takes this pie to another level! Flaky, buttery, golden and delicious all describe it. I like to make a few ahead and keep in freezer, especially during holidays. I’ve got a step by step video to go along with the pie crust recipe.
- Whipped cream – this is optional, but so delicious on top of this pie!
Step by Step Instructions
Prep. Preheat oven to 425º F.
Make the Pie Filling. Mix pumpkin puree, brown sugar, salt, and pumpkin pie spice in a medium mixing bowl until well blended. In a separate bowl, pour half and half and add eggs and vanilla and whisk until well blended. Then add mixture to the bowl with the pumpkin mixture and stir until all combined to make the pie filling.
Add to Pie Crust. Pour the pumpkin pie filling into the unbaked pie crust.
Bake. Bake for 15 minutes, then reduce heat to 350º F and bake for 30 minutes, or until set in the center. Don’t over bake as pie filling may crack.
Cool. Once pie is done and set in the center, allow the pie to cool.
Serve. Slice pie and serve with a dollop of whipped cream, if desired.
There’s just nothing like a slice of this delicious pie with a cup of coffee to round out the meal. But, I have to admit, I always secretly hope there is at least a slice left for breakfast the next morning!
Fresh Pumpkin Puree or Canned Pumpkin for Pumpkin Pie?
You can use either fresh pumpkin puree or canned pumpkin according to your wishes. I like to use homemade puree for the amazing pure pumpkin taste. You can use a quality canned pumpkin if you wish. Again if you use the homemade puree for the pie, make sure to strain through a cheesecloth so that the filling won’t shrink as the pie is cooked.
Great Pie Crust Makes the Best Pumpkin Pie!
Delicious pumpkin pie begins with an amazing crust. And this pie crust recipe is just that. This crust has the perfect combination of butter and shortening to give it scrumptious buttery flavor and the perfect amount of flakiness. I’ve got lots of tips and a step by step video to show how to make the perfect homemade pie crust every time. And the perfect pie crust is the perfect start to this Pumpkin Pie!
Make Ahead Instructions
I recommend a couple of other tricks that work well as time saver for Thanksgiving or when making other big meals.
- Make the pie crust ahead. Follow directions for the pie crust and place in freezer unbaked and store in the freezer ready to be filled and baked. Actually, my freezer has a few already just waiting for filling!
- Make the pumpkin pie filling ahead. I also mix my pumpkin pie filling and store in the refrigerator for up to three days before making my pie.
- Bake pie on day of serving. Then, on the day I plan to serve the pie, I just preheat the oven to 425 degrees, remove the pie crust from the freezer and pour my already mixed filling into the pie shell. I bake it as directed in the recipe, but it may take an extra few minutes at the end since you are starting from a chilled pie filling rather than one at room temperature.
Can You Freeze Pumpkin Pie?
You can freeze both baked and unbaked pumpkin pie. If baked, allow the pie to cool completely. Then, wrap well with wrap and store in the freezer for up to 1 month. Allow to thaw in the refrigerator overnight.
More Favorite Pie Recipes
This delicious Pumpkin Pie is perfect on Thanksgiving or anytime and makes such a classic fall dessert! Make sure you save room for a slice.
Here’s my classic Pumpkin Pie Recipe. I hope you love it as much as we do!
Pumpkin Pie Recipe
- Pie Plate 9-inch
- 1 1/2 cups homemade pumpkin puree or 15 ounce can pumpkin puree
- 3/4 cup brown sugar packed
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup butter melted
- 1 unbaked pie crust recipe
- whipped cream optional
- Preheat oven to 425º F.
- Mix pumpkin puree, sugar, salt, and spice in medium mixing bowl until well blended.
- Pour half-and-half into separate bowl, add eggs and vanilla and whisk until well blended. Add to pumpkin mixture and mix until blended. Pour butter into pumpkin mixture and stir until combined.
- Pour pumpkin mixture into unbaked pie shell. Bake for 15 minutes, then reduce heat to 350º and bake for 30 minutes or until set in the center.
- Allow to cool. Top each slice with whipped cream just before serving, if using
- Make the pie crust ahead. Follow directions for the pie crust and place in freezer unbaked and store in the freezer ready to be filled and baked.
- Make the pumpkin pie filling ahead. You can mix pumpkin pie filling and store in the refrigerator for up to three days before making the pie.
- Bake pie on day of serving. On the day you plan to serve the pie, preheat the oven to 425 degrees, remove the pie crust from the freezer and pour my already mixed filling into the pie shell. Bake as directed in the recipe, but it may take an extra few minutes at the end since you are starting from a chilled pie filling rather than one at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.
Robyn, all your recipes are top notch!
This looked amazing and tasted delicious!
5 of us demolished it in one sitting!
Thank you. I’m so glad all of you loved it.
I just made this recipe and loved it! … the texture and flavor … perfect! I just wish the pie crust was pre baked…. because I think it would have been even better with a crunchy bottom. I´ll definitely try it again… because it´s soooo goood!
Pumpkin Pie is my husband’s favorite pie and I had been making the usual one on the back of the pumpkin can for years. Tried this recipe a couple of years ago and we love it!! The half and half gives it so much creamy-ness and the taste is divine!
Thanks so much, Ellen!
I am just getting ready to make your recipe for pumpkin pie! I have used the Label recipe for at least 40 years and decided to try something different. After studying many, I chose yours, and I’m just wondering, what kind of pie pan do you prefer? I going ahead, and hope that I hear your response, I’ll review my results with the pan I have. I have glass, which I don’t seem to have good luck with. And, I have an antique clay one that I usually use for my pecan pie! Thanks for you feedback, Donna
Donna, I use glass or ceramic pie pans, usually. If your clay one works for your pecan pie, you can use it for the pumpkin pie. You may also want to look at the tips in post for my Perfect Pie Crust Recipe. This also includes a video of me making the pie crust. Hope you enjoy the pie.
I am making the pie ahead of time and I was wondering if you could put in fridge after it is done.
Eugenie, let the pie thoroughly cool, wrap the pie in plastic wrap, and place in the refrigerator. I hope you enjoy.