This old-fashioned Pumpkin Pie recipe is a family favorite for the holidays or anytime! Perfect topped with a 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
My pie recipe 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.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- 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.
- Salt – enhances the flavor of the pie.
- Pumpkin pie spice – You can use either my homemade spice or store-bought.
- Half and half – adds a creamy richness to the pie.
- Eggs – Use room temperature eggs for better mixing into your pie mixture.
- Vanilla extract – I love to use my homemade vanilla. If not using homemade, use a brand of high-quality pure vanilla extract.
- Butter – I use salted butter. Melt it and allow it to cool slightly 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 them in they freezer, especially during holidays. I’ve got a step-by-step video to go along with the pie crust recipe.
- Whipped cream – (Optional) Incredibly 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, add the eggs and vanilla extract. Whisk until well blended. Then add to the bowl with the pumpkin mixture and stir until well 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 the pie filling may crack.
Cool. Once the pie is done and set in the center, allow the pie to cool.
Serve. Slice the 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. I like to use homemade puree for the amazing pure pumpkin taste. You can use a quality canned pumpkin. If using 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 a 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 a time saver for Thanksgiving or when making other big meals.
- Make the pie crust ahead. Follow the directions for the pie crust and place it in the freezer unbaked. Store it 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 it in the refrigerator for up to three days before making my pie.
- Bake pie on the day of serving. Then, on the day I plan to serve the pie, I 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.
How to Store Pumpkin Pie
According to the USDA, all “egg-rich pies” must be stored in the refrigerator once they have cooled. This includes pumpkin pie, pecan pie, and other custard-type pies. Wrap tightly with foil, plastic wrap, or your favorite wrap and store in the refrigerator for 3 to 4 days.
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
Equipment
- Pie Plate 9-inch
Ingredients
- 1 1/2 cups (425 g) homemade pumpkin puree, or 15 ounce can pumpkin puree
- 3/4 cup (160 g) brown sugar, packed
- 1/4 teaspoon (0.65 g) kosher salt
- 1 1/2 teaspoons (3 g) pumpkin pie spice
- 1/2 cup (114 g) half-and-half
- 2 large (100 g) eggs
- 1 teaspoon (5 g) vanilla extract
- 1/4 cup (57 g) butter, melted
- 1 unbaked pie crust recipe
- whipped cream, optional
Instructions
- 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
Notes
Make Ahead Tips
- Make the pie crust ahead. Follow the directions for the pie crust and place it in the freezer unbaked. Store it in the freezer ready to be filled and baked.Â
- Make the pumpkin pie filling ahead. You can mix pumpkin pie filling and store it in the refrigerator for up to three days before making the pie.
- Bake pie on day of serving (or the day before). Preheat the oven to 425 degrees, remove the pie crust from the freezer, and pour 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.
How to Store Pumpkin Pie
According to the USDA, all “egg-rich pies” must be stored in the refrigerator once they have cooled. This includes pumpkin pie, pecan pie, and other custard-type pies. Wrap tightly with foil, plastic wrap, or your favorite wrap and store in the refrigerator for 3 to 4 days.Freezer Instructions
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.Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I want to make this for Thanksgiving. Can I make this recipe and freeze it for a few weeks?
Sometimes the pumpkin pie does not freeze well and separates from the crust when frozen. I include Make Ahead Instructions for this pie in the post that should help you, Jackie.
The recipe calls for melted butterÂ
But I don’t see where it’s added?
Hi Mona,
You’ll add the melted butter to the pumpkin mixture in Step 3 of the recipe instructions. Hope this helps and that you enjoy the pie! It’s delicious! xo
Mona, did the melted butter change the flavor of the pumpkin pie mix? Curious as I’m getting ready to use this recipe. Thanks!
Darlene, I always add the melted butter to my pie. You add it as instructed in Step 3 of the Instructions. Hope you enjoy the pie.
Instructions call out “sugars” instead of sugar! Just wanted to make sure only one sugar is used before making your pumpkin pie!
Thanks for catching that extra “s”, Edith! I’ve corrected the recipe to read “sugar” and you’ll only use the sugar noted in the recipe. Thanks so much – enjoy! xo
Hello! Just curious, is there a substitute for the half-and-half? I’m making this for Thanksgiving =)
Thank you!
Was able to make this the other day using half-and-half. Seriously the best pumpkin pie ever! This will be my go-to recipe from now on!
Hi! I am trying this recipe for Thanksgiving. Just curious, why doesn’t it call for a pre-baked pie crust? I have found most pumpkin pies or custard pies require you to pre-bake the crust because of the moisture. Thank you!
Hi Candice,
The recipe calls for an unbaked pie crust. I hope you have a wonderful Thanksgiving! xo
When I was little my mother, the day after Halloween, use to cut the pumpkin up, boil it and mash it until well pureed. She would freeze some of the pumpkin and make some of her favorite pumpkin recipes. On Thanksgiving, she would make the best pumpkin pie ever.
This is exactly what I was about to go searching for….the perfect pumpkin pie recipe. Can’t wait to give it a try!
Is that 1 (15 oz.) can of pumpkin? Just wondered because I think there’s only about 1 1/2 cups in a can of pumpkin? Thank you! I’d like to try this for Thanksgiving!
Robyn, you always have the best classic recipes! Happy joyful Thanksgiving season to you and your family! xo
This pie looks amazing! Such a classic and perfect for our Thanksgiving table! Love the idea of having those handmade pie crusts in the freezer ready for filling!