Homemade Pumpkin Pie

Homemade Pumpkin Pie – A buttery, flaky pastry crust filled with a smooth, creamy pumpkin filling and warm autumn spices. The perfect comforting dessert for autumn!

Nothing says autumn quite like a slice of homemade pumpkin pie! With its buttery, flaky pastry crust and silky-smooth pumpkin filling, this classic dessert is packed with warm cinnamon, ginger, nutmeg, and cloves for the perfect balance of sweetness and spice.

This Homemade Pumpkin Pie is surprisingly simple to make, especially when you prepare the pastry ahead of time. The rich, creamy filling comes together in minutes, and once baked and cooled, you’re left with a beautifully spiced pie that’s perfect for cosy evenings, family gatherings, or holiday celebrations. Serve with a generous dollop of whipped cream for an extra special treat!

Looking for more delicious pumpkin recipes? Try my Pumpkin Bread, Pumpkin Crinkle Cookies, or Pumpkin Cheesecake Streusel Bars.

Happy baking,

Marsha x

From the recipe box

Homemade Pumpkin Pie

A buttery, flaky pastry crust filled with a smooth, creamy pumpkin filling and warm autumn spices. The perfect comforting dessert for autumn!

Print recipe ↗Rate & review ☆ Save recipe Recipe saved

Prep 45 minutes minutes

Cook 1 hour hour 33 minutes minutes

Cool 3 hours hours

Total 5 hours hours 18 minutes minutes

Yields 1 9-inch pie

Prevent your screen from going darkEnable JavaScript to use this option.

Ingredients

• 1 unbaked 23 cm (9-inch) pie crust, homemade or shop-bought
• 3 large eggs
• 200 g light brown sugar
• 425 g canned pumpkin puree
• 240 ml 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

• If making the pastry from scratch, prepare my Homemade Pie Crust recipe through to chilling the dough. Use one disc of pastry for each pie.
• On a lightly floured surface, roll the dough out into a 30cm (12-inch) circle. Gently transfer it to a 23 cm (9-inch) pie dish, carefully pressing it into the base and sides without stretching the pastry.
• Tuck the excess dough underneath the edges to create a thicker outer crust. Crimp the edges using your fingers or a fork.
• Place the prepared pie crust in the fridge to chill for at least 30 minutes.
• Preheat the oven to 190°C/170°C Fan/375°F/Gas 5.
• Line the chilled pastry crust loosely with parchment paper and fill almost to the top with baking beans, spreading them evenly across the base and up against the sides.
• Bake for 15–20 minutes, or until the edges of the pastry are just beginning to turn golden brown.
• Carefully remove the parchment paper and baking beans. Prick the base of the pastry all over with a fork, then return to the oven for a further 7–8 minutes.
• In a large mixing bowl, whisk together the eggs and light brown sugar until well combined.
• Add the pumpkin puree, double cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and fully combined.
• Pour the pumpkin filling into the warm, partially baked pie crust. Bake for 15 minutes at 190°C/170°C Fan/375°F/Gas 5.
• Reduce the oven temperature to 180°C/160°C Fan/350°F/Gas 4 and continue baking for a further 40–50 minutes, or until the filling is mostly set with a slight wobble in the centre. The filling will continue to set as it cools.
• If the edges of the pastry begin to brown too quickly during baking, loosely cover them with aluminium foil or a pie crust shield.
• Transfer the pie to a wire rack and leave to cool completely at room temperature for at least 3 hours.
• Once cooled, slice and serve with a generous dollop of whipped cream, if desired.

Recipe notes

Pie crust: My Homemade Pie Crust recipe makes two crusts. Use one crust per pumpkin pie and refrigerate or freeze any unused dough. Alternatively, use an uncooked shop-bought pastry crust.

Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.

Make ahead: The pie dough can be prepared and stored in the fridge for up to 5 days, or frozen for up to 3 months. Thaw frozen dough overnight in the fridge before using.

Preparing the crust ahead: The pastry crust can be blind baked up to 3 days in advance. Allow it to cool completely, then cover tightly and refrigerate until ready to fill.

Preparing the filling ahead: The pumpkin filling can be made the night before baking. Cover tightly and refrigerate overnight. Give it a gentle whisk before pouring into the prepared crust. There’s no need to bring it to room temperature first.

Storage: Store leftover pumpkin pie tightly covered in the fridge for up to 5 days.

Freezing: Pumpkin pie freezes well for up to 3 months. Once completely cooled, wrap the pie tightly in cling film/plastic wrap and place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.