No Fail Homemade Pumpkin Pie

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.

Watch Us Make Pumpkin Pie

How to Make Our Favorite Pumpkin Pie Recipe

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.

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

How to Make our Easy, 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. I love the pie when we’ve used canned (especially since it is so consistent), but making your own puree is easy and means the pie is 100% homemade. (Bonus, you get to roast the pumpkin seeds. Here’s our easy recipe for roasted pumpkin seeds.)

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.

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, which 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.

No Fail, Homemade Pumpkin Pie Recipe

More Pumpkin Recipes

For more pie recipes, check out Our Favorite Apple Pie from scratch, Easy Homemade Blueberry Pie, this delicious Cherry Pie from Scratch and our Fresh Strawberry Pie topped with whipped cream.

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

  • PREP
  • COOK

This is a classic, unfussy pumpkin pie recipe. 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, see our homemade pumpkin puree recipe

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 the 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 eight 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 for 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 database 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 slice (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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

129 comments… Leave a Comment
  • czly November 22, 2017, 11:59 pm

    In the video – how come the pie that was cut was not the same one that was pulled out of the oven?

    • Joanne November 23, 2017, 12:04 pm

      They are the same. As the pie cools, it will fall slightly.

  • Ally November 22, 2017, 11:19 pm

    Third time making this pie – many people say it is the “best pumpkin pie they have ever had”

    I doubled the recipe because my can of pumpkin was too large and threw it all in a cast iron – the baking times were normal, maybe + 5 minutes at 375. So tasty! And the crust is worth making and fast and easy.

  • Jaime November 22, 2017, 8:30 pm

    Have you ever tried substituting coconut milk for the heavy whipping cream?

    • Adam November 22, 2017, 10:34 pm

      Hi Jaime, we have not, but if you use a full fat coconut milk then I believe it should work out for you.

    • Heather Stallard November 26, 2017, 12:44 am

      I used a dairy free creamer that I think is a coconut almond mix it worked really well. I have also used dairy free egg nogs as they are often thick and creamy

  • Rachel November 22, 2017, 4:48 am

    If I wanted to blind bake this pie first, do I bake for 8 minutes with the weights then 5 without and then bake for 15 minutes at 425 followed by 35 – 45 minutes at 375? Or do I skip the 15 minutes and go right to the 35 – 45 minutes at 375?
    Just wondering if this has been tested because I saw one of the below comments saying the pie was burnt when they blind baked first.

    • Joanne November 22, 2017, 4:14 pm

      Hi Rachel, We typically don’t blind bake when making pumpkin pie. If I were going to blind bake, I’s stick to 375F and pre-bake using pie weights for about 10 minutes. Then pour the filling into the warm pie crust and continue to bake until the filling is set.

  • Whitney November 20, 2017, 7:29 pm

    Made slightly too much for what i needed

  • Michelle Mendoza November 20, 2017, 2:28 am

    How do you add the cream? Do you just pour it in or do you whip it before you mix in with the rest of the ingredients?

    • Joanne November 20, 2017, 4:37 pm

      You add it straight from the jar/carton. No need to whip.

  • Christina November 19, 2017, 7:56 pm

    Great tasting pie but the filling didn’t set firm enough. It’s been sitting for a little over 2 hrs. Should I have cooked it longer?

    • Joanne November 20, 2017, 4:39 pm

      It may have needed slightly longer in the oven. You also might find that it will firm up after a night in the fridge.

  • Rennae November 16, 2017, 1:35 pm

    I live in Colorado, any special instructions for high altitude?

    • Joanne November 16, 2017, 2:40 pm

      Hi Rennae, This is a great question and I’ll try to take a stab at it (although I’m hoping another high altitude baker can add their thoughts as well). I don’t expect too many issues with this pie. If you are make the crust from scratch, you might find that you need to increase the water slightly (maybe 1 tablespoon) since the dough will be drier at higher altitudes. When it comes to baking, I think you should be okay. Keep an eye on the pie while it bakes and go by eye. In our recipe, we state that the pie is done when “a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean.” I hope that helps a bit! Happy baking

      • Rennae Dobos November 21, 2017, 3:34 pm

        Thank you so much! I will let you know how it turns out.

  • Alison November 16, 2017, 9:40 am

    Sorry if this is a silly question. Is the oven setting for a fan assisted oven or not? I’m used to UK recipes giving temperature for a fan assisted oven and non fan assisted. Usually fan assisted is lower by 20 degrees because it cooks quicker. My husbands first Thanksgiving outside the US so I wanted to make him pumpkin pie, thanks!

    • Joanne November 16, 2017, 2:41 pm

      Hi Alison, We do not use a convection oven (fan-assisted) oven for this. You should not need to reduce the oven temperature. I hope you both enjoy the pie!

  • Ann November 13, 2017, 6:25 pm

    If I wanted to substitute the separate spices and just use pumpkin pie spice, how much would you recommend?

    • Joanne November 14, 2017, 6:09 pm

      Hi Ann, I’d assume 1 1/2 to 2 teaspoons.

    • Lauren November 22, 2017, 10:26 pm

      Hi, Ann! My 10-year-old and I were using this recipe when he pointed out that we don’t have cloves or vanilla extract anymore (we just moved). Luckily, I noticed another recipe on the back of my pumpkin pie spice. It called for 1.25 teaspoons of spice mix and no vanilla, so that’s what we did. With all the sugar this recipe calls for, however, I’d only use .75 – 1 tsp since it was a little too sweet for our taste.

  • Emily E. November 10, 2017, 11:34 am

    Wow! I absolutely love this recipe. This was my first time ever making a pie and it went so well. I used the Flaky Pie Crust recipe on this site for the pumpkin pie and it was amazing! I brought the pie to Friendsgiving yesterday and everyone loved it. I even used the left over whipping cream for a less sugary whipped topping. I’m definitely saving this recipe for whenever a pumpkin pie is needed at my house!

  • Cecily November 5, 2017, 3:25 pm

    Instead of those spices could I possibly substitute it for all spice, if so how much would I use?

    • Joanne November 14, 2017, 6:14 pm

      Hi Cecily, We don’t recommend only using allspice. You can buy pumpkin pie spice blend and just use that.

  • Annalisa October 31, 2017, 1:16 am

    I made the pie mix with the pumpkin still in oven but i think i over did it with 4 cups just because i needed two pies but came out with three pies but over all they smell good so far

  • Susan MCFeely October 30, 2017, 10:33 pm

    Your pumpkin pie looks yum ! Can I use store bought ready made pie crust in the pan ?
    I love watching your videos , thanks for all your help! Susan

    • Joanne November 14, 2017, 6:15 pm

      Hi Susan, thank you for your kinds words! Yes, ready made pie crust is a great alternative to homemade.

  • Joanne October 28, 2017, 3:23 pm

    Hi Sarah, Good news! We just added a recipe for how to make your own pumpkin puree at home. You can see the recipe here. Happy baking!


Leave a Comment Below:

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: