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How To Make Pumpkin Pie

5 from 4 votes
From my homemade pie crust to my rich pumpkin filling, you'll learn how to make pumpkin pie worthy of your holiday table.
Two slices of homemade pumpkin pie are served on two silver dishes. To the side is a cup of homemade whipped cream.

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Hi Bold Bakers!

WHAT YOU GET: Wondering how to make pumpkin pie? My Homemade Pumpkin Pie recipe pairs rich pumpkin filling with my flaky Homemade Pie Crust — and it is a must for the holidays! 

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! 

And when it comes to combining building blocks into pie form, I’ve got you covered. In my Homemade Pumpkin Pie recipe, I’ve elevated the flavor profiles of both the pumpkin filling and pie crust for an uber-decadent pie that will blow store-bought versions out of the park.

It’s a foolproof recipe once you’ve got these individual components down. The good news is you can make this in under an hour with 8 ingredients! It’ll be ready in a jiff but taste absolutely delicious. Give it a try this holiday season!

Two slices of homemade pumpkin pie are served on silver dishes. The pie is decorated with leaf-shaped pie crust cut outs and one slice of the pie is topped with a dollop of homemade whipped cream.

Homemade Pumpkin Puree

If you’re wondering how to make a great Pumpkin Pie every time, it starts with the star ingredient: pumpkin.

I like to make my own pumpkin puree, and it’s a lot more simple than you think! Be sure to check out my Bold Baking Basic recipe, How to Make Homemade Pumpkin Puree. If you want to make your own pumpkin puree, it’s a great way to make use of one of the season’s best ingredients.

That said, there is nothing wrong with using store-bought canned puree. Just make sure it is canned pumpkin puree and not canned pumpkin pie filling. Pumpkin pie filling comes pre-spiced, and using it in this recipe will make your pie overly sweet. You want to use the pumpkin puree as a blank canvas for your spices, evaporated milk, and maple syrup.

Can You Use Store-Bought Pie Crust To Make Pumpkin Pie?

This quintessential Pumpkin Pie depends as much on the crust as it does the filling. If you take the time to make homemade pumpkin pie filling, take the time to make the homemade crust too. There are places to cut corners (like with the canned pumpkin puree), and then there are places where store-bought versions simply will not do.

My How to Make Pie Crust post has you covered with all you need to know about a quality pie crust. The recipe ensures you’ll make the perfect pie crust every time. However, if you’re pinched for time, you can buy a premade crust, but just be sure it’s good quality and properly defrosted if used from frozen.

Tools You Need To Make Homemade Pumpkin Pie:

A close-up image of a slice of traditional pumpkin pie shows the silky custard center and crispy homemade pie crust.

How Do I Know When My Pumpkin Pie Is Done?

As the filling of a pumpkin pie is custardy, 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 be baked for around 35 minutes to make sure the pumpkin pie 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 pie crust and perfectly set filling. When the pie is fully baked, there should be a slight jiggle in the center. Don’t be tempted to over-bake your pie, 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 and then cooling the pie, it will be perfect for slicing yet still have that ideal silky texture.

How To Store Pumpkin Pie

One of the best parts about the holidays is the 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.

Gemma’s Pro Chef Tips For Making The Best Pumpkin Pie:

  • If you want to blind-bake your pie crust, you can use any dried beans, dried rice, or pie weights.
  • Make sure to use pumpkin puree and not pumpkin pie filling for this pumpkin pie recipe. Pumpkin puree is pure pumpkin or squash, pumpkin pie filling is already sweetened and spiced.
  • Instead of canned pumpkin puree, try this with freshly roasted butternut squash puree!
  • If you plan to make a lot of pies this season, make a few extra crusts! Wrapped well, they will keep in the freezer for a few months.
  • If you are sensitive to wheat, try making this with my Gluten Free Pie Crust!
  • Any pumpkin pie is always better with Homemade Whipped Cream!

A picture of homemade pumpkin pie with homemade whipped cream is served on a silver dish; a bite has been taken from the tip of the pie.

Check Out More Tasty Pumpkin Pie Recipes:

Watch The Recipe Video!

How To Make Pumpkin Pie

5 from 4 votes
From my homemade pie crust to my rich pumpkin filling, you'll learn how to make pumpkin pie worthy of your holiday table.
Author: Gemma Stafford
Servings: 10 people
Prep Time 30 mins
Cook Time 40 mins
From my homemade pie crust to my rich pumpkin filling, you'll learn how to make pumpkin pie worthy of your holiday table.
Author: Gemma Stafford
Servings: 10 people

Ingredients

For the Crust

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 (22 cm) round. Line a ​9-inch (22 cm) 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 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 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 the crust is golden brown and the top of the 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
3 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
4 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..

Nell
Nell
2 months ago

Hello Gemma, thank you so much for your recipes! May I use concentrated milk as sub for evaporated milk and sugar and maple syrup?

Cloighi Doyle
Cloighi Doyle
2 months ago

Hi Gemma, I made this last night and it looks amazing. I have not tried it yet, but I have some questions. I used an Emile Henri pie baking dish because this is what I have in my cupboard. It took so long to bake… Should have blind baked the crust to begin heating the dish? I had to turn the temperature down after 6 minutes because my crust was starting to burn. This meant my pie took over an hour to bake because the pumpkin filling was not cooking. Is this normal with my baking pan? Can I have… Read more »

John Long
John Long
2 months ago

I have a cousin, whose vegan. How do I make my pumpkin pie, vegan?

Dorci
Dorci
5 months ago

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

sumer
sumer
6 months 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
1 year 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
1 year ago

Can I use raw honey instead of maple syrup

cj Derry
cj Derry
1 year ago

can u use fresh pumpkin and how?

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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.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook