This is the best Pumpkin Pie Recipe ever! It’s easy to make and contains no sweetened condensed milk! It is the only pumpkin pie recipe you’ll ever need – perfect for Thanksgiving.

I know that I’m making a bold clam when I say that this is the Best Pumpkin Pie recipe ever. But I wouldn’t say such a thing if I didn’t believe it was 100% true.

Literally everyone who tries this Pumpkin Pie Recipe falls in love with it. It’s a beautiful blend of creamy, spicy sweet flavors that encompass all that is wonderful about fall.

Plus it’s easy to make with only 10 ingredients and no condensed milk! Serve with a dollop of homemade whipped cream for fall dessert perfection!

Best Pumpkin Pie Recipe: Ingredients & Substitutions

The great thing about this pie is that it is actually fairly versatile (for a pie)! You can tweak a few ingredients to make this pie suitable for all sorts of dietary needs!

• All-purpose flour: Gluten-free purpose flour can be used in a 1:1 ratio to make this pie! You can also substitute your favorite gluten-free crust if desired!
• Butter. Vegan butter (such as Earth Balance) can be used for a dairy-free version!
• Heavy Cream. Half and half is a great substitute. For dairy-free options choose full-fat coconut milk or coconut cream. Dairy-free creamer can also be used, just watch out for the added sugars!
• Light Brown Sugar: dark brown sugar is a good substitute, but note that it will impart a bolder molasses taste. Coconut sugar also works well.
• Pumpkin puree. Use a 15 oz can of pure pumpkin puree, or make your own from a fresh pie pumpkin (instructions in the recipe card). Can’t find pumpkin? Make this sweet potato pie instead!
• Pumpkin pie spice. Use store-bought or make your own with this homemade pumpkin pie spice recipe!

Tools used to make this recipe

• I used these Fall Pie Crust Cutters to make the pretty shapes around the crust (and made 1.5x the recipe in order to do so)!
• I have had this Marble Rolling Pin for 10 years and use it all the time!
• A pastry cloth is an absolute must to make transferring the pie into your pie plate a breeze!
• I have used my food processor for so many things over the years I can’t even count. It’s the only way I will make pie crusts because it’s so so easy!
• And obviously a pie plate is a must-have! I love this one as a simple yet elegant, and affordable option! 

How to make Pumpkin Pie

Many people think homemade pies (like apple pie, French Silk Pie and sweet potato pie) are intimidating but they really aren’t!

You absolutely will not regret making this pumpkin pie from scratch. Don’t forget to watch the video for extra help!

Make the Crust

I have an entire tutorial on how to make an all-butter pie crust. It’s the best pie crust ever!

Just be sure to remember that you need to make the crust and chill it in the refrigerator for at least 1 hour before rolling it out. so plan accordingly.

Make the Pumpkin Pie Filling

This pumpkin pie filling is so easy to make! Simply whisk all the ingredients together and you’re done! I like to make it while the crust is chilling so that it’s ready to go! 

Shape the pie crust

After chilling and rolling, shape the pumpkin pie crust to fit in your favorite pie dish. I like to use these fall pie crust cutters to cut fun shapes into any extra dough! Then bake them in the preheated oven separately from your pie for 5-8 minutes, and decorate the top of the pie once it’s cooled!

Fill the crust

Fill the crust with the pumpkin pie filling quickly. You do not want the crust to get warm before baking! 

Bake

Place your pumpkin pie into the oven to bake. I recommend using a pie crust shield or aluminum foil to cover the crust, otherwise it will brown before the filling is done. 

Remove the pie crust shield int he last 10 minutes of baking to be sure the crust gets golden-brown! You know the pie is done when:

1. The top will be set and slightly puffed. 
2. It will be set on the edge and have a very slight jiggle in the middle! 
3. A cake tester inserted in the middle of the pie will come out clean. But a word of warning, I don’t like to do this because it leaves a hole in the center of the pie and might cause it to crack as it cools. You could cover up the hole with a pretty pie crust design, but I’d be careful!

Let it cool

After it’s baked this pie needs to cool for at least 2 hours on a wire rack. You can put it in the fridge (or outside on your cold porch) to speed up the process.

Store in the refrigerator

After it has cooled for 2 hours at room temperature, pumpkin pie needs to be stored in the refrigerator until serving. 

To Freeze

This pie freezes very well! There are 2 ways to freeze this recipe:

1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

FAQs about Pumpkin Pie

Here are some commonly asked questions about making this pumpkin pie recipe!

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