This Homemade Pumpkin Pie Recipe delivers a custard-smooth filling, buttery flaky crust, and that cozy spice that makes the whole kitchen smell like fall. It is approachable for bakers of any level, with make-ahead tips that guarantee a calm holiday dessert.
I have baked this pie more times than I can count, and these steps are the ones I trust when I want a crack-free top and tender slice that stands tall.
Why You’ll Love This Homemade Pumpkin Pie Recipe
- Silky, custardy filling with balanced warm spices.
- Buttery, flaky crust that stays crisp, thanks to a quick blind bake.
- Easy make-ahead and freezer friendly for stress-free holidays.
- Tested tips to prevent cracks, curdling, or soggy bottoms.
- Flexible ingredients with simple swaps for dairy-free or gluten-free.
Homemade Pumpkin Pie Recipe Ingredients & Substitutions
For the crust
- 1 1/4 cups all-purpose flour; swap with a gluten-free 1 to 1 baking blend for GF.
- 1/2 teaspoon fine sea salt.
- 1 teaspoon granulated sugar.
- 1/2 cup cold unsalted butter, cubed; substitute half with cold shortening for extra tenderness.
- 3 to 5 tablespoons ice water, as needed.
- Shortcut option: 1 unbaked 9 inch store-bought pie shell.
For the pumpkin filling
- 1 can (15 ounces) pumpkin puree; do not use pumpkin pie filling. Fresh roasted pumpkin works if well drained and pureed smooth.
- 3/4 cup packed light brown sugar; or 1/2 cup granulated plus 1/4 cup maple syrup.
- 2 large eggs + 1 large egg yolk, room temperature.
- 1 cup evaporated milk; or 1 cup heavy cream for richer texture. For dairy-free, use 1 cup full-fat coconut milk.
- 1 1/4 teaspoons ground cinnamon.
- 1/2 teaspoon ground ginger.
- 1/4 teaspoon ground nutmeg.
- 1/8 teaspoon ground cloves or allspice.
- 1/2 teaspoon fine sea salt.
- 1 teaspoon pure vanilla extract.
Step-by-Step Instructions to Make Homemade Pumpkin Pie Recipe
Make the pie dough
Whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter until pea sized bits remain. Sprinkle in ice water 1 tablespoon at a time, tossing until dough clumps when squeezed. Form into a disk, wrap, and chill 1 hour.
Roll and fit the crust
On a lightly floured surface, roll dough into a 12 inch circle. Fit into a 9 inch pie plate, trim excess, and crimp. Chill 20 minutes to relax gluten and firm butter.
Blind bake for a crisp base
Heat oven to 375 F. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, prick a few holes in the bottom, and bake 5 minutes more until just set. Cool slightly while you mix filling.
Mix the filling
Whisk pumpkin, brown sugar, eggs, and yolk until smooth. Whisk in evaporated milk, spices, salt, and vanilla. Tap the bowl to pop air bubbles.
Fill and bake
Reduce oven to 425 F. Pour filling into the warm crust. Bake 15 minutes, then reduce to 350 F and continue 30 to 40 minutes until the edges are set and the center has a gentle wobble, or an instant-read thermometer reads 175 F in the center. If crust browns quickly, shield the edges with foil.
Cool and set
Cool on a rack at least 3 hours. Pumpkin pie finishes setting as it cools, which gives you clean slices.
Slice and serve
Slice with a warm knife for tidy edges. Serve plain, or top with softly whipped cream and a pinch of cinnamon.
Tips for Success
- Measure pumpkin by weight for accuracy, especially if using homemade puree. Aim for 425 grams.
- Room temperature eggs whisk in more smoothly and reduce bubbles.
- Do not overbake. Look for a jiggly center the size of a quarter. Overbaking causes cracks.
- Use a pie shield or foil to protect the crust edges after the first 15 minutes.
- For glass pie plates, bake on a preheated sheet pan to help crisp the bottom.
Variations of Homemade Pumpkin Pie Recipe
- Maple Pumpkin Pie: Swap 1/4 cup sugar with pure maple syrup and reduce evaporated milk by 2 tablespoons.
- Pecan Streusel: Top with a mix of chopped pecans, brown sugar, flour, and butter in the last 20 minutes.
- Dairy-Free: Use full-fat coconut milk and dairy-free crust.
- Gluten-Free: Use a GF pie crust or almond flour press-in crust.
- Chai Spiced: Add a pinch of cardamom and black pepper for cafe style warmth.
- Mini Tarts: Bake in tart pans for 18 to 22 minutes at 350 F after the initial 425 F stage.
Serving Suggestions: What to Pair with Homemade Pumpkin Pie Recipe
- Lightly sweetened whipped cream with a splash of vanilla.
- Vanilla ice cream or cinnamon gelato.
- Hot coffee, chai latte, or mulled cider.
- A drizzle of warm caramel or maple syrup for extra indulgence.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 4 days. Pumpkin pie is custard based, so do not leave out more than 2 hours.
- Freeze: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm slices at 300 F for 10 minutes or briefly in the microwave. Add whipped cream after warming.
Memories Made Around the Table
One year, the power flickered mid-bake and I held my breath. The pie still set perfectly, and we ate it by candlelight with extra whipped cream. It was simple, a little imperfect, and completely unforgettable.
FAQs
How do I prevent cracks on top?
Avoid overbaking, do not overmix, and pull the pie when the center still jiggles slightly or reads 175 F. Cool away from drafts.
Can I use fresh pumpkin puree?
Yes, roast, mash, then strain through cheesecloth to remove excess moisture. Weigh to 425 grams for consistency.
Do I have to blind bake the crust?
It is optional but recommended. A short blind bake keeps the bottom crisp and prevents sogginess.
What is the difference between evaporated milk and condensed milk?
Evaporated milk is unsweetened concentrated milk. Sweetened condensed milk contains sugar and is not a 1 to 1 swap here.
Can I make this pie ahead?
Yes. Bake up to 2 days ahead, chill, and let sit at room temperature 30 minutes before serving. Whip cream fresh.
Final Thoughts
With a flaky crust, creamy spiced center, and stress-free timing, this Homemade Pumpkin Pie Recipe is the one I return to every fall. I hope it becomes a sweet tradition at your table too.
Homemade Pumpkin Pie Recipe: Silky, Spiced, Flaky Crust
Equipment
- 1 Rolling Pin
- 1 Pastry cutter (optional)
- 1 9-inch pie plate
- 1 Parchment Paper for blind baking
- 1 Pie weights or dried beans for blind baking
- 1 Mixing Bowl
- 1 Whisk
- 1 Instant-read thermometer (optional) check 175 F in center
- 1 Aluminum foil or pie shield (optional) shield crust edges
- 1 Sheet pan (optional) preheat if using glass pie plate
Ingredients
For the crust
- 1.25 cup all-purpose flour
- 0.5 tsp fine sea salt
- 1 tsp granulated sugar
- 0.5 cup unsalted butter cold, cubed
- 3 tbsp ice water as needed, up to 5 tbsp
- 1 unbaked 9-inch store-bought pie shell shortcut option
For the pumpkin filling
- 15 oz pumpkin puree 1 can; do not use pumpkin pie filling
- 0.75 cup light brown sugar packed; or 1/2 cup granulated plus 1/4 cup maple syrup
- 2 large eggs
- 1 large egg yolk
- 1 cup evaporated milk or 1 cup heavy cream; for dairy-free use 1 cup full-fat coconut milk
- 1.25 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves or allspice
- 0.5 tsp fine sea salt
- 1 tsp vanilla extract pure
Instructions
Make the pie dough
- Whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter until pea sized bits remain. Sprinkle in ice water 1 tablespoon at a time, tossing until dough clumps when squeezed. Form into a disk, wrap, and chill 1 hour.
Roll and fit the crust
- On a lightly floured surface, roll dough into a 12 inch circle. Fit into a 9 inch pie plate, trim excess, and crimp. Chill 20 minutes to relax gluten and firm butter.
Blind bake for a crisp base
- Heat oven to 375 F. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, prick a few holes in the bottom, and bake 5 minutes more until just set. Cool slightly while you mix filling.
Mix the filling
- Whisk pumpkin, brown sugar, eggs, and yolk until smooth. Whisk in evaporated milk, spices, salt, and vanilla. Tap the bowl to pop air bubbles.
Fill and bake
- Reduce oven to 425 F. Pour filling into the warm crust. Bake 15 minutes, then reduce to 350 F and continue 30 to 40 minutes until the edges are set and the center has a gentle wobble, or an instant-read thermometer reads 175 F in the center. If crust browns quickly, shield the edges with foil.
Cool and set
- Cool on a rack at least 3 hours. Pumpkin pie finishes setting as it cools, which gives you clean slices.
Slice and serve
- Slice with a warm knife for tidy edges. Serve plain, or top with softly whipped cream and a pinch of cinnamon.