Homemade Pumpkin Pie – Creamy, spiced, and perfectly sweet, this homemade pumpkin pie features a flaky crust and silky pumpkin filling. A classic dessert for any occasion!
There’s nothing quite like a slice of homemade pumpkin pie. With its smooth, creamy filling and perfectly spiced flavour, it’s the ultimate comfort dessert that never goes out of style. Nestled in a buttery, flaky crust, every bite is warm, cosy, and full of autumn goodness.
This recipe is simple, reliable, and absolutely delicious. It’s perfect for holiday gatherings or any time you’re craving something sweet and spiced. Whether you top it with whipped cream or enjoy it plain, this pumpkin pie is a true classic that everyone will love.
Looking for more pumpkin recipes? Check out my Pumpkin Bread, Pumpkin Crinkle Cookies, and my Pumpkin Cheesecake Streusel Bars.
Ingredient highlights
- Canned pumpkin puree: Use pure pumpkin, not pumpkin pie filling, which already contains sugar and spices.
- Double or heavy cream: Creates a smooth, custardy filling. Evaporated milk also works if you need a lighter option.
- Light brown sugar: Adds caramel depth. Dark brown sugar can be used for an even richer flavor.
- Spices: You can use individual spices or replace them with 2 to 3 teaspoons of pumpkin pie spice for convenience.
Find the measurements and full recipe below!
How to make
homemade pumpkin pie
On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a 9-inch pie dish.
Tuck the excess dough under the crust edge and mold together to form a thicker outer crust. Crimp the edges with a fork or your fingers.
Refrigerate for at least 30 minutes.
Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with baking beans. Bake for 15 – 20 minutes or until the edges of the crust are starting to brown.
Remove the paper and baking beans, prick holes all over the base with a fork, and bake for a further 7 – 8 minutes.
In a large mixing bowl, whisk together the eggs and sugar until combined. Add the pumpkin, cream, vanilla, spices, and salt, and whisk until smooth and combined.
Pour the filling into the warm pie crust and bake for 15 minutes at 190C/375F/Gas 5.
Turn the oven temperature down to 180C/350F/Gas 4 and bake for a further 40 – 50 minutes, or until the centre is just set. A small part of the centre will still be a little jiggly, but that’s fine. It will continue to set as it cools.
Transfer the pie to a wire rack and allow to cool completely at room temperature for at least 3 hours before slicing and serving.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Pumpkin puree: You can use homemade pumpkin puree instead of canned. Make sure it’s well-drained and smooth before adding to the filling.
- Spices: If you don’t have all the individual spices, replace them with 2 to 3 teaspoons of pumpkin pie spice.
- Pie crust: A store-bought crust can save time, or use a graham cracker crust for a different texture and flavour.
- Mini pumpkin pies: Divide the filling into individual tart shells for single-serving treats.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
The pie crust should be golden and flaky, and the centre should have a slight wobble when gently shaken. It will continue to firm up as it cools.
Yes, evaporated milk is a great alternative and will still give you a creamy, rich texture.
Classic whipped cream is always a winner, but you can also add a sprinkle of cinnamon, a drizzle of caramel, or even candied pecans for extra flair.
If you’re baking a pie with a liquid filling that sets quickly in the oven, like pumpkin pie, giving your crust a short blind bake can help it stay crisp and flaky.
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Homemade Pumpkin Pie
Ingredients
- My Perfect Pie Crust*
- 3 large eggs
- 1 cup (200g) light brown sugar
- 15 oz (425g) canned pumpkin puree
- 1 cup (240ml) double/heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Prepare my Pie Crust through to step 6.
- On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a 9-inch pie dish.
- Tuck the excess dough under the crust edge and mold together to form a thicker outer crust. Crimp the edges with a fork or your fingers.
- Refrigerate for at least 30 minutes.
- Preheat the oven to 190C/375F/Gas 5.
- Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with baking beans. Make sure they’re fully distributed over the entire surface.
- Bake for 15 – 20 minutes or until the edges of the crust are starting to brown.
- Remove the paper and baking beans, prick holes all over the base with a fork, and bake for a further 7 – 8 minutes.
- In a large mixing bowl, whisk together the eggs and sugar until combined. Add the pumpkin, cream, vanilla, spices, and salt, and whisk until smooth and combined.
- Pour the filling into the warm pie crust and bake for 15 minutes.
- Turn the oven temperature down to 180C/350F/Gas 4 and bake for a further 40 – 50 minutes, or until the centre is just set. A small part of the centre will still be a little jiggly, but that's fine. It will continue to set as it cools.
- TIP: If you find the crust is browning too much during baking, loosely cover the edges with foil, or use a pie crust shield.
- Transfer the pie to a wire rack and allow to cool completely at room temperature for at least 3 hours.
- Slice and serve with a dollop of whipped cream.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.