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Pies & Tarts

How to Make Pumpkin Pie

5 from 3 votes
From my Homemade Pie Crust, which is an absolute must, to my rich pumpkin filling, I will teach you How to Make Pumpkin Pie in a way that will have you craving it all year round!

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Hi Bold Bakers!

 

Bold Baking is all about baking with confidence anytime, anywhere. This means mastering the building blocks for great desserts, then learning how to stack them together into a homemade masterpiece — with ease! This recipe and video is going to give you everything you need on How to Make Pumpkin Pie, and of course — how to make it Big and Bold!

From my homemade Pie Crust, which is an absolute must, to my rich pumpkin filling, this recipe will have you craving pumpkin pie all year round!

Can you make your own pumpkin puree? Is store-bought OK?

If you’re wondering How To Make A Pumpkin Pie, well every great pumpkin pie starts with the star ingredient: pumpkin.

I like to make my own pumpkin puree so much I even made a Bold Baking Basic called How to Make Homemade Pumpkin Puree. If you want to make your own, it’s a great way to make the best of one of the seasons greatest ingredients. That said, there is nothing wrong with using a store bought canned puree, just make sure it is canned pumpkin puree and NOT a canned pumpkin pie filling.

You want to use the pumpkin puree as a blank canvas for your own spices, evaporated milk, and maple syrup.

How do you know when a pumpkin pie is done?

As the filling of a pumpkin pie is actually a custard of sorts, it can be tricky to know if your pie filling is fully cooked. The pumpkin itself is super moist and rich, so when combined with evaporated milk, sugar, and maple syrup, a rich creamy pudding-like texture is created. This mixture needs to bake for around 35 minutes to make sure once the pumpkin pie has cooled it will stay firm.

My favorite GoodCook 9 Inch Pie Pan is a non-stick darker metal, which means the pie is going to absorb the heat of the oven evenly, making for a crisp crust and perfectly set filling. When the pie is fully baked there SHOULD be a slight juggle to just the center of the pie, so do not be tempted to over-bake as THIS is what can cause the top of the pie to split (when too much moisture escapes the filling).

After coming to room temperature, then cooling the pie, it will be perfect for slicing yet hold onto that silky texture.

Can you use a store bought pie crust?

So just like my Perfect Classic Apple Pie, this quintessential pumpkin pie depends as much on the crust as it does the filling. If you take the time to homemake your pumpkin pie filling, take the time to homemake the crust, too. There are places to cut corners (like with the canned pumpkin puree), and then there are places when store bought simply will not do.

My How to Make Pie Crust post has you covered. The recipe ensures you’ll make the perfect pie crust every time. All that said, if you have to buy a pre-made crust just be sure it is good quality and properly defrosted if using from frozen.

How to store pumpkin pie

One of the best parts about the holidays is leftovers! The pie is just as good, if not better, the next day.

I keep mine covered and stored in the fridge for up to 3 days. I love to share leftovers with friends and neighbors especially since I started using my GoodCook Sweet Creations Carrier, which makes whatever I bring along look lovely and of course stay nice and safe while in transit.

 

 

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How to Make Pumpkin Pie

5 from 3 votes
Author: Gemma Stafford
Servings: 10 people
Prep Time 30 mins
Cook Time 40 mins
Author: Gemma Stafford
Servings: 10 people

Ingredients

For the Crust

  • 1 recipe ​pie crust , ​chilled (or good quality store bought)

Pumpkin Pie Filling

  • 2 cups (1 can/15 oz/425 g) pumpkin puree ,homemade or store bought
  • 2 large eggs at room temperature
  • 1 cup (8 fl oz/240 ml) ​evaporated milk
  • ½ cup (4 oz/115 g) granulated sugar
  • ½ cup (4 fl oz/120 ml) maple syrup
  • 1 teaspoon ​ pumpkin pie spice
  • ¼ teaspoon salt

Instructions

For the Pie Crust

  • Roll out the chilled pastry to roughly an 11 inch round. Line a ​9-inch pie pan​ with the rolled pastry. Trim and flute edges. If using decorative cookie cutters cut shapes out of the excess pastry. Place the prepared crust in the fridge while you make the filling.

For Pumpkin Pie Filling

  • In a large bowl, combine the pumpkin, egg, milk, sugar, maple syrup, pie spice and salt and whisk until smooth.

Assemble the Pie

  • Preheat your oven to 425°F (220°C).
  • Pour filling into crust. If using decorative shapes around the crust, layer them around the edge of the filled pie.
  • Brush the finished crust with egg wash.
  • Bake at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (180°C) and bake for 20 to 25 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent over browning if necessary).
  • Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Keep refrigerated for up to 3 days.
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Mirasol G. Barg
Mirasol G. Barg
2 years ago

Hi Gemma, I love pumpkin pie but unfortunately groceries near me here in the Philippines don’t sell pumpkin puree, you can buy it only in International groceries which is too far from me. Can I substitute it with squash which is very common here. Can you please give me the ratio of squash to pumpkin and also the ingredients. Thanks
Myra

VeronA
VeronA
3 years ago

This is the first time I baked a pumpkin pie and though it’s tastes fantastic it has cracked. Thanks so much for an awesome tutorial. All your videos are so good. Feel like baking them all.. God bless you..

Dorci
Dorci
1 month ago

Hi Gemma, does the crust for this pie not need to be par baked?

sumer
sumer
1 month ago

What are some best store bought pie crust. Made the pie it was delious had no luck with the crust. Thank you

Kim
Kim
9 months ago

Hi Gemma,Iam excited to make your pumpkin pie for Thanksgiving but was wondering can I use all maple syrup instead of half white sugar ?

Melissa Silva
Melissa Silva
10 months ago

Can I use raw honey instead of maple syrup

cj Derry
cj Derry
10 months ago

can u use fresh pumpkin and how?

TriciaElizabeth
TriciaElizabeth
11 months ago

I made this pie for our family Canadian Thanksgiving this weekend. It was a huge hit! I’ll be making this again for sure!

TriciaElizabeth
TriciaElizabeth
11 months ago

Hi Gemma. I cannot seem to get the recipe for your pumpkin pie on the goodcook.com website. I’ve tried several times – I can see the video but nowhere is there the ability to either see or print the recipe, the words “ingredients” and “method” are there but no ability to click on them. Is there another place to find it? Thanks. Tricia

Racquel Monique Cacho- Byggjordet
Racquel Monique Cacho- Byggjordet
1 year ago

I made this just now. My daughter has been requesting me (nagging really😁😄) to make this❤😊❤My Pumpkin Pie, one season super late🤭❤Thanks for the recipe❤ love from Norway❤

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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