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4.94 from 15 votes
Two slices of homemade pumpkin pie are served on two silver dishes. To the side is a cup of homemade whipped cream.
How To Make Pumpkin Pie
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.

Course: Dessert
Cuisine: American
Servings: 10 people
Author: Gemma Stafford
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
  1. 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
  1. In a large bowl, combine the pumpkin, egg, milk, sugar, maple syrup, pie spice, and salt and whisk until smooth.

Assemble 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 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.)

  5. Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Keep refrigerated for up to 3 days.