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 a reason pumpkin pie is a holiday classic. With its silky pumpkin filling, warm spices, and flaky buttery crust, it’s the kind of dessert everyone looks forward to year after year.
This homemade pumpkin pie is rich, smooth, perfectly spiced, and surprisingly simple to make. Serve it with whipped cream and you’ve got the ultimate cosy autumn dessert.
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: Gives the filling a rich, silky texture. Evaporated milk works too if preferred.
- Light brown sugar: Adds warmth and a subtle caramel flavour that pairs perfectly with pumpkin.
- Spices: You can use the individual spices listed or swap them for pumpkin pie spice for convenience.
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.
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.
Whipped cream is classic, but caramel sauce or candied pecans are also delicious.
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.