Pies & Tarts

How to Make Pumpkin Pie

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!

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 mean 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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Get the full written Pumpkin Pie recipe on GoodCook.com!

 

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Mirasol G. Barg
Mirasol G. Barg
1 year 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

Sarah Sharrad
16 days ago

Hello Gemma, How deep is your pie dish? Also, can I use a glass dish?

28 days ago

Can I leave out maple syrup? It’s super expensive where i live… Also can I use regular milk instead of evaporated?

Judith
Judith
1 month ago

Hi Gemma! I have a bit of an unrelated question, I think I remember from one of your videos that you mentioned something about being able to use a cookie pie crust for baked pies. am I correct is this a thing? the thing is that my dad’s birthday is coming up next week and really loves this baked lemon tart. In the past I’ve made it with a normal pie crust and while it came out delicious, baked pie crusts are the bane of my existence, they make me so anxious and I hate making them. For another birthday… Read more »

kimbeegee
1 month ago

The pumpkin pie turned out great! I also followed your pumpkin spice recipe! We dont have pumpkin here in the Philippines but I took your advice from the comments section to use squash in the same proportion. I love it! I’m a fan, Gemma!

Amrita Bandoo
Amrita Bandoo
5 months ago

Can u substitute the maple syrup?
Hoeny or sugar

Cindyannkatt
11 months ago

Love this recipe! I baked two big pumpkin pies, my family went nuts over one and my coworkers devoured the other. Everything complimented how great they were.

Susan
1 year ago

Hi Gemma, do you have a sweet potato pie recipe? Thanks!

VeronA
1 year 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..

Anna
Anna
1 year ago

I was looking for the perfect recipe, thank you! Can I replace the maple syrup for brown or regular sugar?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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