No Fail, Homemade Pumpkin Pie Recipe

How to make classic, unfussy pumpkin pie from scratch. This is our favorite way to make pumpkin pie. It’s easy, too! Jump to the Homemade Pumpkin Pie Recipe or watch our quick recipe video showing you how to make it.

We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The pie filling is creamy, rich and has just enough sweetness to balance some spice from cinnamon, ginger, and cloves. 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.

Homemade Pumpkin Spice Latte RecipeYOU MAY ALSO LIKE: This recipe for making a Pumpkin Spice Latte at home. It takes less than 10 minutes and is better than Starbucks!

How to Make our Easy, Homemade Pumpkin Pie Recipe

Making this pumpkin pie from scratch is easy — we actually think it’s one of the simplest (and tastiest) pies you can make at home.

No Fail, Homemade Pumpkin Pie Recipe

The filling comes together in minutes and is made from pumpkin puree, eggs, cream, sugar and fall spices. Everything is mixed together and poured into a pie crust. You can use canned or homemade pumpkin puree in this pie. Personally, I prefer the pie when we’ve used canned. The filling sets a bit better and the consistency tends to be more consistent. We don’t add too many spices either — 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.

For the crust, we use our own homemade pie dough. Our favorite crust calls for 100% butter and is pretty simple to make. You can even make it well in advance and refrigerate or freeze it until you are ready to make the full pie. If you have a favorite store-bought pie crust then use it. It’s completely up to you.

Flaky Pie Crust Recipe with VideoTake 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 so you can see how easy it is to make.

No Fail, Homemade Pumpkin Pie Recipe

The Crust – Blind Bake or not?

We’re usually partial to blind baking single-crust pies — especially those with liquid 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.

You May Also Enjoy These Easy (from scratch) Pumpkin Recipes!

Chocolate Orange Pumpkin Bread RecipeThis easy pumpkin bread recipe scented with orange and filled with chopped chocolate is a winner. Not too sweet, extremely moist and perfect for fall!

Pumpkin Scones RecipeOur spiced pumpkin scones are inspired by the scones found at Starbucks and are full of pumpkin puree and lots of Fall spices.

No Fail, Homemade Pumpkin Pie Recipe

Recipe updated, originally posted October 2013. Since posting this in 2013, we have added a recipe video and tweaked the recipe to be more clear. – Adam and Joanne

No-Fail, Homemade Pumpkin Pie Recipe

  • PREP
  • COOK

This is a classic, unfussy pumpkin pie. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We’d stay away from increasing the cloves, a 1/4-teaspoon should suffice).

Makes 1 (9-inch) pie

You Will Need

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 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 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 the 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.

        • To Finish
        • Cool on a wire rack for 2 hours or until room temperature. Cut into 8 wedges and serve alone or topped with whipped cream.

          To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.

Adam and Joanne's Tips

  • How to tell the pie is done: Take the pie out of the oven when the majority of the pie looks shiny and set on top. It should jiggle a little like jello, but not much more. The middle will still look wet on top. This is okay, it will continue to cook as the pie cools on the counter. And, as a final test, grab a toothpick or thin knife then plunge it into the pie, about 2 inches from the edge. If it comes out clean, the pie is done. As the pie sits until cooled to room temperature, it will continue to cook and set. We wait 2 hours. If, when you cut into the pie, the middle does not seem to be set, let it cool a little longer. Or, cut the slice anyway and cover the end with whipped cream. It will still taste great.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/8th of pie / Calories 365 / Protein 6 g / Carbohydrate 38 g / Dietary Fiber 2 g / Total Sugars 21 g / Total Fat 22 g / Saturated Fat 13 g / Cholesterol 131 mg
AUTHOR: Adam and Joanne Gallagher

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55 comments… Leave a Comment
  • Miranda April 5, 2016, 5:23 am

    Hi, i am trying this recipe for my hospitality assessment at school, i saw all the good feed back and am super excited. I like that the recipe is straight forward, i have been shopping around for a good recipe to use and none had seemed agreeable until this one! Looking forward to good marks and a tasty pie to take home.
    Miranda – new zealand

  • Amy December 20, 2015, 1:25 pm

    If we can’t get any heavy cream what can we use , this recipe looks amazing by the way

    • Joanne December 22, 2015, 12:46 pm

      You could try cream cheese. Serious Eats had the same question. See their experiments, here.

  • gianna messina November 26, 2015, 10:21 am

    I wanted a slightly less doughy crust and so I Blind baked the crust. Big mistake. Not sure if the Blind baking for the pie crust was tested but you might want to review the temps and times again – blind baking for 10 minutes total at that temp burned it – I think typically a blind bake is just once in the oven – cool, fill and bake again.

  • Becky November 25, 2015, 8:12 pm

    THANK YOU! I have been looking for some kind of confirmation that I wasn’t the only one who didn’t remember every blind baking the crust. I kept thinking it makes sense to me with other pies, but I remember always having the moist crust bottom to pumpkin pies…and liking it. Hopefully, I will pull this off and it will not be too soggy, but just right. Thanks again!

  • Linh October 25, 2015, 3:48 pm

    Can I substitute soft cream cheese for the cream?

    • Joanne December 22, 2015, 1:35 pm

      While we have not done this, I have seen it used in other recipes.

  • Diana October 16, 2015, 10:02 am

    With my mother not able to make her pumpkin pie anymore, I volunteered to make the pie this year. Made this last weekend for (Canadian) Thanksgiving and I wowed not only my mom, but myself and the rest of my family. Thanks!

  • Daniela October 14, 2015, 9:40 pm

    Just made it again. So delicious! The best recipe I tried.

  • Sara October 12, 2015, 9:08 am

    I love all the great pie tips! I didn’t have any evaporated milk but I had cream. So I needed to find another recipe and I’m so glad I found yours. I have it cooking in my oven right now. Happy Thanksgiving!

  • carmen October 10, 2015, 11:48 am

    If i use pumpkin pie spice instead how much should i use?

    • Joanne October 16, 2015, 12:57 pm

      We suggest 2 to 3 teaspoons.

  • Talene June 20, 2015, 8:16 pm

    I thought the pumpkin pie filling was simply delicious!! However, I feel the pastry recipe (supplied in the ingredients list) was too salty. Next time, I will reduce the salt to 1/2 a teaspoon.

  • Maureen | Orgasmic Chef November 27, 2014, 6:19 am

    I feel the same way about the crust on a pumpkin pie.There’s something about the pumpkiny goodness in the slight sogginess of the bottom crust. Not too soggy because then you can’t walk around with one piece in your hand while cleaning up after dinner.

  • Gabrielle November 13, 2014, 6:39 pm

    Great recipe! Didn’t have any cream but it still worked with milk. Thanks for posting.

  • Liz November 1, 2014, 7:17 pm

    I have tried a few recipes over the years, never really liked any. I found most tasted too vegetably and not “dessert” enough. This recipe, however, is simply heavenly. The right amount of richness, sweetness and pumpkin. The texture was great, too. I’ll definitely make pumpkin pie more often now.Thanks for sharing.

  • Ali October 28, 2014, 3:57 pm

    I made this recipe today and it turned out just HEAVENLY! I’ve tried different pumpkin pie recipes before but this one was just the right one for me. As a lazy person and due to fact that I had to roast and puree pumpkin and all the other preperation it took about 5 hour for me to make it. But yet the hardest part was the waiting part. The smells covered my whole house and made me impatient. Anyway, as I said it’s a really simple and beautiful recipe, I’m adding this pie to my recipe collection. And sorry for my English is a little bad because I’m Turkish. Thank you so much for the recipe.

  • martina October 21, 2014, 1:58 pm

    thanks so much for this recipe! we made it with our international student that brought home a pumpkin from the field trip to the pumpkin patch. I had never made one before and that was our students request… so glad I found this simple straight foreword recipe. It was delicious and rewarding.


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