Homemade Pumpkin Pie

Flaky buttery pie crust filled with a creamy spiced pumpkin filling, nothing can beat this winner of a homemade pumpkin pie!

Why make this pumpkin pie recipe?

If you are looking for the perfect pumpkin pie recipe you've come to the right place!

I've gone through all the most popular pumpkin pies and my personal favorites to come up with this recipe. The filling is the perfect amount of sweetness and pumpkin flavor, and when paired with my ultimate flaky pie crust this is a winner.

An indicator of a good pumpkin pie is a creamy pumpkin filling with the perfect mix of spices. This recipe has all the ins and outs so you can impress all your family and friends at thanksgiving dinner, or really any time you want to eat pumpkin pie.

If you don't feel like making the pie crust you can use store-bought pie dough or a pre-baked pie crust. And if you don't feel like making your own pumpkin puree you can use the canned stuff.

But trust me, if you make everything from scratch this will be one of the best pumpkin pies you've ever had.

Homemade vs Canned Pumpkin Puree

When it comes to making pumpkin pie you have a couple of options. While you can make everything from scratch it does become very time-consuming. This is why most people turn to canned pumpkin puree for a quick and easy pumpkin pie filling.

Why use homemade pumpkin puree?

If you have the time I highly recommend making your own pumpkin puree. Homemade pumpkin puree is so much more creamy and flavourful.

As you are roasting the pumpkin before pureeing it, the pumpkin takes on a richer and slightly caramelized flavor that is perfect when making pumpkin pie.

If you need a guide to making your own pumpkin puree see my recipe here! This guarantees you a fuss-free puree.

How to avoid cracks in your pumpkin pie

The sign of a well-baked pumpkin pie is one with a perfect, crack-free surface. Here are a couple of tips to help you achieve that.

Control the temperature

The filling is particularly sensitive to temperature. If it is baked at a temperature too high it will crack. Make sure your oven temperature is set to 180C/355F.

Some ovens run at a higher temperature than others, if you find your pumpkin pie is cracking try lowering your oven temperature to 160C/320F. Your oven might be a little hotter than normal.

Don't overbake

The number one cause behind a cracked pumpkin filling is an overbaked pie.

When the pie is ready the edges should be set and the center will still be slightly wobbly. You might think that isn't ready, but the filling will continue to cook as it cools. This results in a smooth and silky filling.

If the center of the pie is fully set, usually the edges of the filling will have started cracking. An overcooked pie will have a grainier, slightly curdled texture so keep an eye on it to prevent it from reaching that stage!

Ingredients in Pumpkin Pie

Homemade Pie Crust

• All-purpose flour: Aka plain flour, is great for making a basic pie crust. If you want a super tender pie crust you can use pastry flour or cake flour.
• Granulated sugar: Aka white sugar, helps to balance out the flavor and give it a little sweetness. If you like a sweeter pie crust feel free to add more as this won't affect the overall texture.

• Salt: Salt helps to balance out the flavor of the crust while also strengthening the structure.
• Cold unsalted butter: Make sure you use unsalted butter, otherwise your pie crust will be way too salty! Also, make sure you use chilled or even frozen butter, the colder the butter the better as it will help make your crust as flaky as possible
• Iced water: You want to use iced or very cold water when making your dough. This keeps the temperature of the dough down, preventing it from melting.

Filling

• Pumpkin puree: You can use either canned or homemade pumpkin puree
• Granulated sugar: Aka white sugar, this will give the pie sweetness without changing the color of the pumpkin pie filling
• Light brown sugar: Brown sugar gives the pie sweetness as well as a slightly caramelized flavor. If you like a more caramelised flavor you can add more, but be cautious as the brown sugar can cause your filling to get darker in color

• Spices: This pie uses a mix of classic pumpkin pie spices including; ground cinnamon, ginger, nutmeg, and cloves. I like this ratio of spices, but you can switch up the amounts of each according to your personal preferences.
• Vanilla extract: Vanilla adds a nice touch to the pumpkin pie filling, adding another layer of flavor to the pie!

• Heavy cream: Aka thickened cream makes up the body of the filling. This gives the pie a rich and creamy texture.
• Eggs: The eggs help the filling bind together and set as it bakes.
• Egg yolk: An extra egg yolk adds richness to the filling! You can leave this out if you would like.

Frequently Asked Questions

How long does pumpkin pie last?

Pumpkin pie will last up to 3 days when stored in an airtight container in the fridge. However, it will taste best the day it is made as the crust is at its flakiest and freshest.

Can you freeze pumpkin pie?

Yes, you can! Keep in mind that the defrosted pie won't be as nice as it is freshly baked. This is because the crust will be slightly soggy. You can heat it up in the oven to make the crust a little crisper.

To freeze the pie cut and wrap individual portions. When you want a slice simply take it out and let it thaw to room temperature.

Can you make pumpkin pie ahead of time?

Yes you definitely can! If you are making it ahead of time I wouldn't recommend making it more than 1 day in advance. This is because the crust will get soggier as it sits for longer.

How do I serve pumpkin pie?

Personally I love pumpkin pie served with a tall dollop of whipped cream.

You can serve it straight from the fridge, or let it sit at room temperature for half an hour to come to room temperature before serving.

What type of pumpkin is best for pumpkin pie?

There are so many different options and you can't really go wrong as long as it is a pumpkin you enjoy eating. When choosing a pumpkin make sure you use a smaller pumpkin as the flavours are less watered down than large pumpkins.

My personal favourite when making pumpkin pie are Japanese pumpkins as they have a sweeter flavour.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Homemade Pumpkin Pie Recipe

Print Recipe

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5 from 1 review

Flaky buttery pie crust filled with a creamy spiced pumpkin filling, nothing can beat this winner of a homemade pumpkin pie!

• Author: Catherine Zhang
• Prep Time: 45 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 45 minutes
• Yield: 1 pie 1x
• Category: Pie
• Method: Intermediate
• Cuisine: American

Ingredients

Units MUS Scale 1x2x3x

Pie Crust

• One batch of Flaky Pie Crust

Pumpkin Filling

• 425g Homemade pumpkin puree ( 1 ¾ cup), or 15oz can of pumpkin puree
• 50g Granulated sugar (¼ cup)
• 60g Brown sugar (⅓ cup)
• 2 tbsp Maple syrup
• ½ tsp Ground cinnamon
• ¼ tsp Ground ginger
• ¼ tsp Nutmeg
• A pinch of cloves
• 1 tsp Vanilla extract
• 300ml Heavy or thickened cream ( 1 ¼ cup)
• 2 Large eggs
• 1 Egg yolk

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Instructions

Pie Crust

1. Make the pie crust according to the Flaky pie crust recipe for a single-crust pie
2. Line the pie tin and dock the base, place in the fridge to chill for 1-2 hours
3. Preheat the oven to 200C/390F
4. Line the inside of the pie crust with a scrunched-up piece of baking paper and fill with baking beans or rice
5. Blind bake the pie crust for 15 minutes
6. Remove the baking beans or rice, reduce the oven temperature to 160C/320F and bake for another 12 minutes, or until slightly golden in color

Pumpkin Pie Filling

1. Preheat the oven to 180C/355F
2. Combine the pumpkin puree, granulated sugar, brown sugar and spices together in a large bowl, and whisk until smooth
3. Whisk in the two eggs and one egg yolk until smooth
4. Stream in the cream and whisk until combined
5. Pour the pumpkin pie filling into the pre-baked pie crust
6. Cut out strips of aluminum foil and cover the pie crust to prevent it from burning when baking
7. Bake the pie for 30 minutes, then remove the aluminum foil and bake for another 15-20 minutes
8. The filling should be set and the crust golden brown
9. Remove from the oven and cool completely
10. Slice and enjoy with whipped cream!

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