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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Pumpkin Pie Recipe is everything a holiday dessert should be—easy to make, rich in flavor, and guaranteed to impress at your Thanksgiving table.
- Silky Spiced Filling: Smooth texture with the perfect balance of pumpkin, maple, and warm spices.
- Flaky Homemade Crust: Buttery, crisp, and far superior to store-bought.
- Foolproof Method: Simple steps that deliver bakery-quality results every time.
- Holiday Favorite: A timeless dessert that never fails to shine on Thanksgiving and beyond.
To make life easier during the holidays, I like to prepare multiple pie crusts in advance—wrap them tightly, label, and freeze. That way, when Thanksgiving prep gets hectic, part of the work is already done. For this recipe, I use my perfect pie crust, but my sour cream pastry—or even a buttery shortcrust—works beautifully as well.
Bold Bakers Loved This!
“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
“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.” — Cindyannkatt
“The pumpkin pie turned out great! I also followed your pumpkin spice recipe! We don’t 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!” — Kimbeegee
IMPORTANT NOTE: This recipe was improved and updated on 9/10/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make ahead and storage instructions, what to serve with, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- The Best Pumpkin Pie Recipe for Holiday Gatherings
- Tools
- Key Ingredients
- How to Make a Pumpkin Pie
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- What to Serve With
- FAQs
- More Pumpkin Pie Recipes
The Best Pumpkin Pie Recipe for Holiday Gatherings
Pumpkin pie is a beloved holiday dessert, known for its rich flavor and festive appeal.
- Silky Pumpkin Filling: Creamy texture with warm spices like cinnamon, nutmeg, and ginger.
- Flaky, Buttery Crust: A tender crust that perfectly complements the rich filling.
- Sweet and Comforting: Balanced sweetness that highlights the natural flavor of pumpkin.
- Holiday Favorite: A timeless dessert that’s always a crowd-pleaser on festive tables.
Tools You Need
- Measuring cups and spoons
- Rolling pin
- 9-inch pie dish
- Mixing bowls
- Whisk
- Pastry brush
- Wire rack
- Optional: Decorative cookie cutters and aluminum foil
Key Ingredients
Pie Crust
All-Purpose Flour:
- Provides structure and a tender texture for the crust.
- Substitutes: Gluten-free flour blend for a gluten-free pie crust.
Powdered Sugar:
- Adds just a touch of sweetness while keeping the crust delicate.
- Substitutes: Granulated sugar, caster sugar, or omit for a less sweet crust.
Salt:
- Balances sweetness and enhances overall flavor.
Butter:
- Cold butter is essential for that classic flaky, buttery crust.
- Substitutes: Use cold coconut oil or vegan butter for a dairy-free version.
Egg Yolk:
- Binds the dough and adds richness.
- Substitutes: Aquafaba or a flax egg for an egg-free crust but note that the taste and texture will vary.
Cold Water:
- Brings the dough together and helps with texture.
Pumpkin Pie Filling
Pumpkin Puree:
- Base of the pie, provides a naturally sweet flavor and moisture.
- Substitutes: Roasted butternut squash puree or kabocha squash puree.
Eggs:
- Give the filling its silky texture and help it set while baking.
- Substitutes: ¼ cup unsweetened applesauce per egg (may slightly alter texture).
Evaporated Milk:
- Creates a creamy, custard-like filling with just the right richness.
- Substitutes: Half-and-half, whole milk, or dairy-free milk alternatives will work. Or make evaporated milk using my recipe in no time.
Granulated Sugar:
- Sweetens the pie without overpowering the pumpkin.
- Substitutes: Brown sugar adds a hint of molasses flavor, while coconut sugar or maple syrup give natural sweetness.
Maple Syrup:
- Adds depth and a caramel-like note that complements pumpkin perfectly.
- Substitutes: Honey, agave syrup, or corn syrup in equal amounts.
Pumpkin Pie Spice:
- Provides classic warm spice flavor.
- Substitutes: Make your own Pumpkin pie Spice using my recipe or Cinnamon, nutmeg, ginger, and cloves individually.
Salt:
- Enhances overall flavor.
How to Make the Best Pumpkin Pie
For the Homemade Pie Crust Recipe
- Roll Out the Pie Dough: Roll out the chilled pastry dough to roughly an 11-inch (28 cm) circle.
- Line the Pie Pan: Place the dough in a 9-inch (22 cm) pie pan and trim the edges. Flute the edges for a decorative finish.
- Optional Decorations: If using cookie cutters, cut shapes from the excess pastry.
- Chill While Preparing Filling: Place the prepared crust in the freezer while you make the filling.
To Make the Pumpkin Pie Filling
- Combine Ingredients: In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, sugar, maple syrup, pumpkin pie spice, and salt until smooth.
To Assemble and Bake the Pie
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Pour Filling: Pour the filling into the prepared crust. Arrange any decorative dough shapes around the edge if desired.
- Brush with Egg Wash: Brush the crust with egg wash for a golden finish.
- Initial Bake: Bake at 425°F (220°C) for 15 minutes.
- Reduce Heat: Without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for 20–25 minutes, covering edges with foil if they brown too quickly.
- Cool and Set: Cool the pie on a wire rack for 1 hour, then refrigerate until fully set (about 2 hours or overnight).
- Store: Keep refrigerated for up to 3 days.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Prep Your Crust: If blind-baking, use dried beans, rice, or pie weights to prevent shrinking. Store-bought crust works in a pinch, but homemade gives the best flavor.
- Make Extra Crusts: Wrap tightly and freeze—they keep well for a few months, making holiday prep easier.
- Choose the Right Pumpkin: Use unsweetened version, either canned or homemade fresh pumpkin puree. Avoid canned pumpkin pie filling, which is already sweetened and spiced.
- Adjust Watery Puree: Some canned pumpkin can be watery. Drain or cook down over low heat until thick.
- Try Fresh Alternatives: Roasted butternut squash puree makes a delicious substitute for pumpkin.
- Room Temperature Eggs: Helps the filling mix smoothly and bake evenly, giving a silky texture.
- Avoid Overbaking: Bake until the filling is set but slightly jiggly in the center to prevent cracks.
- Diet-Friendly Options: If sensitive to wheat, try a gluten-free pie crust.
- Finish with Whipped Cream: Top with homemade whipped cream for an extra-special touch.
Make Ahead and Storage Instructions
- Prepare in Advance: You can make the pie crusts ahead of time—wrap them tightly and freeze for up to a few months. This makes holiday prep much easier.
- Assemble Ahead: Pumpkin pie filling can be mixed a day in advance and stored in the fridge. Pour into the crust just before baking for best results.
- Cooling and Setting: After baking, allow the pie to cool on a wire rack for at least 1 hour, then refrigerate until fully set (about 2 hours or overnight).
- Refrigeration: Store the baked pie covered in the refrigerator for up to 3 days.
- Freezing: Fully baked pies can be wrapped tightly and frozen for up to 1 month. Thaw in the fridge before serving.
What to Serve With
- Homemade Vanilla Ice Cream
- Salted Caramel Sauce
- Whipped Cream Recipe
- Sugar Free Candied Spiced Nuts
- Coffee or Tea
FAQs
Can I make this homemade pumpkin pie gluten-free?
Yes! Use a gluten-free pie crust, like my Gluten-Free Pie Crust, and follow the same instructions.
Can I use store-bought pie crust?
Yes! A good-quality store-bought crust works fine, just make sure it’s properly thawed if frozen. Homemade crust tastes best but store-bought saves time.
How do I know when my pumpkin pie is done?
The center should be slightly jiggly but set. Avoid overbaking, or the top may crack.
More Pumpkin Pie Recipes
- Chocolate Swirl Pumpkin Pie
- Marbled Pumpkin PieBrownies
- Petite Pumpkin Pies
- Perfect PumpkinPecan Pie
- Simple Gluten Free Pumpkin Pie
IMPORTANT NOTE: This recipe was improved and updated on 9/10/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make ahead and storage instructions, what to serve with, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Best Pumpkin Pie Recipe
My Pumpkin Pie Recipe pairs a rich spiced filling with a flaky crust for a foolproof holiday dessert perfect for Thanksgiving and beyond.
Servings: 10 slices
My Pumpkin Pie Recipe pairs a rich spiced filling with a flaky crust for a foolproof holiday dessert perfect for Thanksgiving and beyond.
Servings: 10 slices
Ingredients
Pie Crust
- 1 recipe pie crust , chilled (or good quality store-bought)
- egg wash
Pumpkin Pie Filling
- 2 large eggs , at room temperature
- 1 can (15 oz/425 g) pumpkin puree , homemade or store-bought
- 1 cup (8 fl oz/240 ml) evaporated milk , at room temperature
- 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
To Make the Pumpkin Pie Filling
- In a large bowl, combine the pumpkin puree, eggs, evaporated milk, sugar, maple syrup, pumpkin pie spice, and salt and whisk until smooth.
To Assemble and Bake the Pie
- Preheat your oven to 425°F (220°C).
- Pour filling into the 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 for 15 minutes, then without opening the oven, reduce the heat to 350°F (180°C) and bake for another 20 to 25 minutes or until the crust is golden brown and the top of the pie is set. Cover the edges with foil during the last 15 minutes to prevent over-browning if necessary.
- Cool on a wire rack for 1 hour, then refrigerate until set (about 2 hours) or overnight. Keep refrigerated for up to 3 days.
Recipe Notes
- Prep Your Crust: If blind-baking, use dried beans, rice, or pie weights to prevent shrinking. Store-bought crust works in a pinch, but homemade gives the best flavor.
- Make Extra Crusts: Wrap tightly and freeze—they keep well for a few months, making holiday prep easier.
- Choose the Right Pumpkin: Use unsweetened version, either canned or homemade fresh pumpkin puree. Avoid canned pumpkin pie filling, which is already sweetened and spiced.
- Adjust Watery Puree: Some canned pumpkin can be watery. Drain or cook down over low heat until thick.
- Try Fresh Alternatives: Roasted butternut squash puree makes a delicious substitute for pumpkin.
- Room Temperature Eggs: Helps the filling mix smoothly and bake evenly, giving a silky texture.
- Avoid Overbaking: Bake until the filling is set but slightly jiggly in the center to prevent cracks.
- Diet-Friendly Options: If sensitive to wheat, try a gluten-free pie crust.
- Finish with Whipped Cream: Top with homemade whipped cream for an extra-special touch.
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
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..
I made this recipe today, including the pie crust. The pie crust was easy to follow and perfect. Wow. The pie filling was a bit trickier. It all worked out and is delicious but it took so much longer to set. I baked the pie as instructed but it didn’t set so I baked it for another 15 minutes and it still didn’t set (like a puddle). I decided to lower the temperature to 325 and bake for another 15 minutes until the filling was nearly set (total 65 or 70 minutes). It’s a perfect pie and all worked out.… Read more »
This pie is divine! So easy to make that even I could make the crust. The filling is so creamy and I love the flavor adding maple syrup gives it. The crust is flakey and buttery with a hint of sweetness. Love it.
Hey Gemma, can I use condensed milk and omit the sugar and half of the maple syrup instead of evaporated milk?
Evaporated milk is not sold here in Switzerland. Is there a substitute please?
This is my go-to pumpkin pie recipe every year!
I use your Pâte Brisée recipe for the crust!
Yikes…my pie was still runny in the middle after 30 minutes. Not sure if it was my oven or method! I’ve baked plenty of pies so I’m not really sure what happened.
Hi Gemma, I’ve seen recipes using coconut milk instead of evaporated milk. I have some I’d like to use up. Will it work?
Hello Gemma, thank you so much for your recipes! May I use concentrated milk as sub for evaporated milk and sugar and maple syrup?