Pumpkin Pie Recipe

Slice of pumpkin pie with one bite on a fork. Remaining pie in the background. All on white surfaces.

4.91 from 11 votes

This classic pumpkin pie recipe makes an old fashioned pie perfect for serving during the holidays or anytime! So easy and delicious, this is a family-favorite pie!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Robyn Stone

Equipment

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

Video

Notes

If you use homemade pumpkin puree to thicken it to prevent shrinkage of the pie filling, I recommend straining through a cheesecloth.

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.
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.

Nutrition

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