This Pumpkin Pie recipe is smooth and velvety, with sugar, warm spices and a flaky pie crust. Serve with a dollop of homemade whipped cream for the perfect holiday dessert!
Nothing says welcome home like a big slice of homemade Pumpkin Pie!
When it comes to Thanksgiving dinner, we always serve up the classics like sweet potato casserole, corn casserole, pecan pie and of course pumpkin pie from scratch! It's just one of those must-have desserts during the holidays!
This classic dessert starts out with a delicious all-butter pie crust that's tender and flaky. The luscious pumpkin pie filling is rich and creamy with just the right amount of sugar and spice.
A big dollop of homemade whipped cream makes this pie the perfect ending to a holiday meal!
This pumpkin pie recipe calls for half-n-half, unlike Libby's pumpkin pie recipe which instead uses evaporated milk.
This recipe also calls for more cinnamon and just a touch more sugar to balance out the flavors.
It's the best pumpkin pie recipe you'll find!
Pumpkin Pie Ingredients
- all-butter pie crust - My recipe for an All-Butter Pie Crust makes 2 (9") pie crusts so you will need to cut the recipe in half or freeze the second pie crust. A pre-made pie crust will work with this recipe.
- pumpkin puree - Use canned pumpkin puree, which is pure pumpkin. DO NOT use canned pumpkin pie filling which contains sugar and spices and other ingredients.
- sugar - The recipe calls for half light brown sugar and half granulated sugar. It can be made using 1 cup of granulated sugar only.
- half & half - Half & half gives the pie a creamy richness. Whole milk can be substituted.
- large eggs
- vanilla extract - Real or imitation vanilla extract.
- cornstarch - Can be substituted with all-purpose flour.
- spices - Pumpkin pie spice and ground cinnamon.
How to Make Pumpkin Pie
Prepare Pie Crust. Make a half-recipe of my all-butter pie crust. Roll the dough out to a 1/8" thickness and line a 9" pie plate with the dough. Trim and flute the edges. Place in fridge to chill for 30 minutes.
Blind Bake Pie Crust. Preheat oven to 400 degrees. Line the crust with a piece of parchment paper and place pie weights or dry beans in the center. Bake for 20 minutes, remove the liner and weights and bake 10 more minutes. Remove, lower oven temperature to 350 degrees and set crust aside.
Prepare Pumpkin Pie Filling. In a large mixing bowl, whisk together the pumpkin puree, sugars, eggs, half & half, vanilla extract and spices until smooth.
Assemble. Pour the filling into the pie crust, making sure it's only 3/4 full. Place a pie shield around the edges during the first 25 minutes of baking to prevent the edges from over-browning.
Bake at 350 degrees for 25 minutes, remove pie shield and bake an additional 30-35 minutes. (60 minutes total baking time) You'll know the pie is done when the edges are set and the center is slightly jiggly.
Let cool at room temperature for a minimum of 3 hours before slicing. Serve with a dollop of whipped cream.
Do I have to bake the pie crust first?
Yes. Custard based pies are typically baked in a pre-baked or "blind baked" pie crust to prevent the crust from being soggy.
What are pie weights?
Pie weights are little ceramic balls used to weigh down the pie crust so that it doesn't puff up during the blind bake. If you do not have pie weights, you can use dry beans instead.
What is a pie shield?
A pie shield covers the edges of the pie crust and protects them from over-browning while baking. Create a DIY pie shield with a 36" piece of aluminum foil by folding it in half lengthwise and then again lengthwise. Wrap this around the edge of the pie during the first 25 minutes of baking..
How do you store a pumpkin pie after baking it?
Store leftovers loosely covered in the fridge for 3-4 days.
Can pumpkin pie be left out overnight?
No. According to the FDA, homemade pumpkin pie can be left at room temperature for up to 2 hours. After that it needs to be refrigerated so that it does not grow harmful bacteria.
Can you freeze pumpkin pie?
Pumpkin Pie is a custard base pie which is perfect for freezing. Once the pie is completely cool, wrap tightly in several layers of plastic wrap. For added protection add a layer of aluminum foil. Keep in the freezer for up to 1 month.
Thaw in refrigerator overnight. When ready to serve, place the pie on the kitchen counter and let it come to room temperature.
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- 1 9" all-butter pie crust (My full recipe includes 2 (9") pie crusts)
- 15 oz. can pumpkin puree (one can)
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 1/4 cups half and half
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg (lightly beaten)
- Make Pie Crust. Prepare a half recipe of all-butter pie crust. Roll out the pie crust into a 14" circle to a 1/8" thickness. Lay the pie dough into a 9" pie pan and gently press it into place. Trim the edges leaving a 1" overhang over the edge. Tuck the overhanging dough underneath itself even with the rim. Let chill in the fridge for 30 minutes.
- Blind Bake Pie Crust. Preheat oven to 400°. Brush the edges of the crust with the egg wash. Place a piece of parchment paper onto the bottom of the crust and fill with 1 lb. of dry beans. Bake for 20 minutes, remove the paper and beans and bake for 10 more minutes. Remove from oven and set aside.
- Lower the oven temperature to 350°.
- Mix Filling. In a large mixing bowl whisk the pumpkin puree, sugars, half and half, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt and cornstarch until well combined and smooth. Scrape down the sides of the bowl a few times while mixing.
- Bake. Pour the filling into the pie crust and place a pie shield around the edges. Bake for 25 minutes, remove the pie shield and bake an additional 30-35 minutes. (55-60 minutes total)
- Remove from the oven and let cool on a wire rack for 3 hours.
- Create a pie shield with a 36" piece of aluminum foil by folding it in half lengthwise and then again lengthwise. Wrap this around the edge of the pie during the first 25 minutes of baking to protect the crust from over-browning during the baking process.
- Store leftovers covered in the fridge for up to 4 days.
- Freeze. Once the pie is completely cool, wrap tightly in several layers of plastic wrap. For added protection add a layer of aluminum foil. Keep in the freezer for up to 1 month. Thaw in refrigerator overnight. When ready to serve, place the pie on the kitchen counter and let it come to room temperature.
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