Go Back
4.95 from 18 votes
Two slices of homemade pumpkin pie are served on two silver dishes. To the side is a cup of homemade whipped cream.
Print Recipe
Best Pumpkin Pie Recipe
Prep Time
30 mins
Cook Time
40 mins
Chill Time
3 hrs
Total Time
4 hrs 10 mins
 

My Pumpkin Pie Recipe pairs a rich spiced filling with a flaky crust for a foolproof holiday dessert perfect for Thanksgiving and beyond.

Course: Dessert
Cuisine: American
Servings: 10 slices
Author: Gemma Stafford
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

  1. Roll out the chilled pastry dough to roughly an 11-inch (28 cm) circle and line a ​9-inch (22 cm) pie pan​ with it. Trim and flute the edges of the dough. If using decorative cookie cutters, cut shapes out of the excess pastry. Place the prepared crust in the freezer while you make the filling.

To Make the Pumpkin Pie Filling

  1. 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

  1. Preheat your oven to 425°F (220°C).

  2. Pour filling into the crust. If using decorative shapes around the crust, layer them around the edge of the filled pie.

  3. Brush the finished crust with egg wash.

  4. 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.

  5. 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.