Our Best Easy Pumpkin Pie
- PREP 30min
- COOK 1hrs
- TOTAL 1hrs 30min
Making this pumpkin pie from scratch is easy. Use canned pumpkin or homemade pumpkin puree in this pumpkin pie recipe. We take it plain or with a dollop of softly whipped cream. The spices are not overpowering. If you like more spices in your pie, increase the cinnamon and ginger a little. We’d avoid increasing the cloves; a 1/4 teaspoon should suffice.
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, see our homemade pumpkin puree recipe
3/4 cup (175 ml) heavy whipping cream
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt
Homemade whipped cream, for serving
Directions
Prepare Crust
Roll out the dough to be two inches larger than your pie dish. Gently press the dough down into the dish to line 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 the edges of the dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (We do this in our pie crust recipe video). Refrigerate while you make the pie filling.
Make Filling
Whisk the eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt. Stir until well blended.
Bake the Pie
Heat oven to 425° Fahrenheit (218° C). Set aside a large baking sheet.
Place the pie on your baking sheet. Pour the pumpkin filling into the pie shell.
Bake the pumpkin pie at 425° Fahrenheit (218° C) for 15 minutes. Reduce the oven temperature to 375° Fahrenheit (190° C) and bake for 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 top of the crust becomes too dark, cover it with a thin strip of aluminum foil.
To Finish
Cool completely on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep it in the refrigerator for up to 3 days.
Adam and Joanne's Tips
- Pumpkin pie spice: Substitute 2 ¼ teaspoons pumpkin pie spice for the cinnamon, ginger, and cloves. Here’s our homemade pumpkin spice blend.
- How to tell when pumpkin 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 until the pie has cooled completely, 2 to 3 hours. If the middle does not seem to be set when you cut into the pie, 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 database to calculate approximate values.