This is a classic, unfussy pumpkin pie. We take it plain or, when feeling feisty, with a dollop of softly whipped cream.
With just enough sweetness to balance the pumpkin and spices, you can easily go for an extra slice at the end of dinner. (Don’t tell anyone, but we’ve even stolen a few bites for breakfast).
You May Also Enjoy These Easy Pumpkin Recipes!
This easy pumpkin bread recipe scented with orange and filled with chopped chocolate is a winner. Not too sweet, extremely moist and perfect for fall!
Our spiced pumpkin scones are inspired by the scones found at Starbucks and are full of pumpkin puree and lots of Fall spices.
Our Pumpkin Pie Recipe Tips
Making pumpkin pie is easy — we actually think it’s one of the simplest (and tastiest) pies you can make at home. The filling is made from pumpkin puree (you can use canned or homemade), eggs, cream, sugars and spices. Everything is mixed together and poured into a pie crust. Simple.
For the crust we like using homemade pie dough. You could also buy your favorite pie crust from the store. It’s completely up to you.
Take a look at our Flaky Pie Crust Recipe— it’s an all-butter crust that’s a dream to work with. We’ve even included a how-to video for you.
We don’t add too many spices to our pie — we like how the pumpkin gets a chance to shine. If you love spicier pies, just bump up the spice amounts listed in the recipe below.
The Crust – Blind Bake or not?
We’re usually partial to blind baking single-crust pies — especially those with liquidy fillings. With that said, we don’t blind bake when making pumpkin pie.
“Blind baking” means to partially cook the crust before adding the filling. This helps the crust stay crisp and flaky.
With pumpkin pie, though, we love how the crust becomes moistened a little from the filling. The base of the crust browns, but where the filling and crust meet, it’s soft and tender. That’s how we saw our mothers make it as kids, so we just can’t stray.
If you want to blind bake the crust, go for it. Line your pie dish with dough, prick the bottom with a fork and line with foil. Fill the foil with pie weights (or use uncooked rice or beans) then bake in a 450-degree oven for 8 minutes. Remove the foil (and weights) then bake another 5 to 6 minutes, or until golden. From there, fill the crust as usual and bake until the filling sets.
For more pie inspiration take a peek at this pumpkin pie recipe from Joy of Baking. They add a lovely layer of crushed ginger cookies and pecans to the base before filling the pie.
- Chilled pie dough for one single-crust 9-inch pie (see our pie crust recipe)
- 3 large eggs
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (65 grams) light brown sugar
- 1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree
- 3/4 cup (175 ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- Prepare Pie Crust: Roll out dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
- Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
- Make Pie Filling: Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Stir until well blended.
- Bake Pie: Heat oven to 425 degrees F. Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
- Cool Pie: Cool on a wire rack for 2 hours or until room temperature. Cut into 8 wedges and serve alone or topped with whipped cream.
- Storing: The baked and cooled pie can be covered loosely with foil or plastic wrap and kept in the refrigerator up to 3 days.