Best Pumpkin Pie Recipe
Posted Sep 05, 2019, Updated May 28, 2025
This post may contain affiliate links. Please read our disclosure policy.
This is the best pumpkin pie recipe ever. A rich, silky smooth, from-scratch pumpkin filling is baked in a buttery pie crust for a delicious homemade pumpkin pie that will become your favorite Thanksgiving dessert.

I know that I’m making a bold clam when I say that this is the best pumpkin pie recipe. But I wouldn’t say such a thing if I couldn’t back it up with results, and one bite of this pie and I know you’ll agree (plus you can trust the almost 300 5-star reviews).
Everyone who tries this homemade pumpkin pie falls in love, and for almost 10 years now it has been a holiday dessert staple in millions of homes across the world.
This pumpkin pie has a smooth, creamy filling that is perfectly sweetened and spiced, encompassing all that is wonderful about fall.
Plus it’s easy to make with only 10 ingredients and no condensed milk! Serve it with a dollop of homemade whipped cream for fall dessert perfection!
“Truly the best pumpkin pie recipe! I’ve made it three or four Thanksgivings in a row and it’s always the first dessert to disappear. Perfection!”
– Nia

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. Use gluten-free all-purpose flour to make the pie gluten-free. You can also substitute your favorite gluten-free crust if desired!
- Butter. vegan butter and coconut oil work well in the crust for a dairy-free version. (See my dairy-free pumpkin pie recipe).
- Heavy Cream. Half and half and coconut milk are both great substitutes.
- 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). Or try this sweet potato pie!
- Pumpkin pie spice. Use store-bought or make your own with this homemade pumpkin pie spice recipe!

Pumpkin Pie Tools
These are my must-have tools that I use make this homemade pumpkin pie recipe (really, most of my pie recipes).

How to Make Pumpkin Pie
Now that we’ve discussed ingredients and equipment, I will walk through how to make pumpkin pie step-by-step. You can also watch the video for further guidance.
Make the Crust
I have a tutorial on how to make an all-butter pie crust, so if you have any unanswered questions you can ask them below or reference that post.
Chill the Dough
Remember that you need to make the crust and chill it in the refrigerator for at least 2 hours before rolling it out, So be sure to plan accordingly.
Begin by pulsing the flour, salt and sugar in a food processor. If you don’t have a food processor, you can mix by hand and cut the butter in with a pastry cutter, but using a food processor makes the process so easy and fast.


Then add the frozen butter and ice water all at once and pulse until the dough just begins to clump together. It’s important to add both of the cold ingredients at the same time so you don’t over-work your dough. You want the pie crust dough to still have some chunks of frozen butter in it.


Once the dough begins clumping together, turn it out onto a floured work surface and form it into a round disc. Then cover the dough with plastic wrap and chill for at least 2 hours.
If you are chilling the dough overnight (which I do often), you will want to wrap it in plastic wrap and store it in an airtight container (like a plastic or silicone bag) to ensure it doesn’t dry out.


Then, after the dough has chilled, remove it from the refrigerator, put it on a floured work surface and roll it into a large circle that fits inside our pie dish.


Make a fluted edge by pinching the dough between your thumb and pointer finger all the way around the edge.

Make the Pumpkin Pie Filling
I suggest making the pumpkin pie filling while the pie crust dough is chilling so it’s ready to go as soon as you finish rolling and shaping the crust into the pie dish.
I like to do this first to ensure the eggs are fully incorporated into the pumpkin puree before adding the rest of the ingredients.


Then, add the rest of the filling ingredients and whisk to combine. Make sure the filling is silky smooth and there are no lumps before proceeding.


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


Bake
Use a pie crust shield or aluminum foil to cover the outer crust, otherwise it will brown too much and possibly burn before the filling has finished baking completely.
Then, bake the pumpkin pie on the lower rack for 15 minutes at 425 degrees Fahrenheit (218 degrees Celsius).
After 15 minutes, reduce the temperature to 350 degrees Fahrenheit (177 degrees Celsius) and continue to bake for 50 to 60 minutes. Remove the pie crust shield int he last 10 minutes of baking if neceessary.

How to Know Pumpkin Pie is Done
You know this pumpkin pie has finished baking when the following is true:
- The top will be set and slightly puffed.
- It will be set on the edge and have a very slight jiggle in the middle.
- 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.

Cool
After it’s baked, transfer the pumpkin pie to a wire rack to cool completely. This takes at least two hours at room temperature, sometimes longer if you live in a warm environment. You can put it in the fridge (or outside on your cold porch) to speed up the process.

How to Make Pie Crust Shapes
I like to use these fall pie crust cutters to cut fun shapes into any extra dough! To do this, roll out extra dough (or make another half batch of pie crust dough just to make shapes). Then, use pie crust cutters or cookie cutters to cut out your favorite shapes.
Evenly spread them onto a baking sheet lined with parchment paper or a silicone baking mat.


Then, bake the pie crust shapes at 350 degrees Fahrenheit (177 degrees Celsius) for 10-12 minutes or until lightly browned. Use the baked shapes to decorate the top of the pie after it’s cooled.

Serve
Decorate the pumpkin pie with beautiful pie crust shapes. Then, you can serve it room temperature, or chill it in the refrigerator and serve chilled. It’s really up to you and your personal preferences.
I suggest serving it with homemade whipped cream on top for the perfect fall dessert.

Store
Store the pumpkin pie in the refrigerator for up to 5 days.
Freeze
There are two ways to frees this pumpkin pie, which honestly freezes beautifully.
- Freeze the entire pie. 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.
- Freeze individual slices. Place pie slices 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.

Pumpkin Pie Recipe FAQs
Here are some commonly asked questions about making this pumpkin pie recipe.
If your pumpkin pie develops droplets of water on top (or “weeps”) that likely means that it was over baked. It will still taste delicious, just adjust the baking time the next time you make it.
Yes. Since this pumpkin pie recipe is more like a custard, it will continue to bake after it’s removed from the oven. It will also set up as it cools.
Pumpkin pie filling separates from the crust after baking because it shrinks. This happens more dramatically if the pie is over baked.
– The top will be set and slightly puffed.
– It will be set on the edge and have a very slight jiggle in the middle.
– A cake tester inserted in the middle of the pie will come out clean.
Try one of our many Pumpkin Recipes like, pumpkin pie or try this dairy-free pumpkin pie, pumpkin smoothie, pumpkin chocolate chip cookies. pumpkin pancakes, pumpkin scones, and pumpkin cinnamon rolls.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Homemade Pumpkin Pie Recipe
Equipment
Ingredients
Filling:
- 3 large eggs
- 15 ounces pumpkin puree
- 1 cup heavy cream (or half and half)
- 1 teaspoon pure vanilla extract
- ¾ cup light brown sugar
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon sea salt
- 1 Tablespoon granulated sugar
- ½ cup salted butter (chilled, and cut into 1 inch pieces)**
- ¼ cup cold water
Instructions
Make the Pie Crust
- Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
- Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
- Remove dough from processor (will be crumbly) and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
Make the Pumpkin Pie Filling
- While the dough is chilling, make the filling.
- In a large bowl whisk the egg and pumpkin together until smooth.
- Then, whisk in the heavy cream, vanilla, brown sugar, salt cinnamon and pumpkin pie spice until the mixture is smooth.
Assemble
- Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Roll out the pie dough on a well-floured surface (or pastry cloth) to fit the size of your pie plate.
- Carefully transfer the dough to the pie plate and shape the crust as desired (pinch the edges with your thumb and pointer finger to make a fluted edge).
- Pour the pumpkin pie filling into the unbaked pie crust and cover the crust with a pastry shield.
Bake & Cool
- Bake for 15 minutes at 425 degrees Fahrenheit (218 degrees Celsius).
- Reduce the temperature to 350 degrees Fahrenheit (177 degrees Celsius) and continue baking for 50 to 60 minutes, or until the top is puffed, the edges are set while the center is only slightly wobbly, and a cake tester inserted in the center comes out clean.
- Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.
Video
Notes
- Pumpkin puree. Use a 15 ounce can of pumpkin puree, or 2 cups of fresh homemade pumpkin puree.
- All-purpose flour: Gluten-free purpose flour is a great choice to make this pie gluten-free.
- Heavy Cream. half and half and full-fat coconut milk are great substitutes.
- Light Brown Sugar. dark brown sugar works great.
- Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Cut pumpkins in half and remove the pulp and seeds.
- Place pumpkins facedown in a baking dish, dutch oven or on a sheet pan with edges.
- Pour water into the bottom of the baking dish to cover about 1/4″ of the bottom of the pumpkins.
- Cover, either with a lid (as in a dutch oven) or with aluminum foil.
- Roast for 60 minutes, or until the shell of the pumpkin depresses downward when pushed.
- Let pumpkins cool, then peel the shell off of the pumpkin.
- Blend the pumpkin flesh in a blender or process in a food processor until smooth. Then use in your baking!
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.

How should I adjust the cooking time vs temps for mini pies?
My brother-in-law’s mom makes THE BEST pumpkin pie; it’s creamy with the perfect balance of spice, but unfortunately she’s quite tight-lipped about the recipe. My hubby and I can never find a store-bought pie that even comes close to hers; there is always something different and artificial tasting about the ones from the stores. This year we decided to make our own pie. I searched “Best Pumpkin Pie Recipe” and crossed my fingers that this would, in fact, be “the best.” Let me first say that I’m new to cooking, in general, and have never baked a single pie. Aside from using a premade frozen pie crust instead of making my own crust, I followed this recipe exactly, and OMG, it tastes so much like hers!! Even my hubby said this is the recipe we’ve been looking for all along! I’m super happy I came across this recipe and will now be able to make it for years to come. And it’s so easy and quick to make! From now on, no more store-bought pumpkin pies. Thank you for sharing…this is truly the best pumpkin pie recipe!!!!!
I’m SO glad you found your keeper recipe!!! I hope you spread the love and share it with anyone who asks! 🙂 Happy Thanksgiving!
I already made this delicious pie twice in 4 days, and my family just can’t seem to have enough of it! If I wanted to make 2 pies, do I double everything? And if I bake them simultaneously, how long should I bake them for (at the initial higher temp and at the lower temp)? Thank you so much!!
Thanks for this simple pie recipe! My pie turned out perfect and I’ll be making another for Thanksgiving 😊❤️🎉
Hi. Can I double the crust recipe for two pies or is it better to make the crusts individually? Sorry if I missed this in the post. Thanks!
You can double the crust!
Thanks for answering my previous question. Here’s another: Can I use heavy whipping cream instead of heavy cream? Getting conflicting answers from my own research. Thanks !
Yes, you absolutely can!
What size pie plate will this recipe fill?
Thanks!
Please provide the size of the pie plate for this pumpkin pie. I didn’t find it in the recipe.
It is a 9″ deep pie dish.
Do you not par-bake the crust for this pumpkin pie?
Nope!
Thanks for another fantastic post. Where else could anyone get that type of info in such an ideal way of writing? I’ve a presentation next week, and I am on the look for such information.
Has anyone made this with either coconut milk or sweetened condensed coconut milk? My bonus dad is lactose and tolerant and would love to make a pumpkin pie from scratch that he can eat! Any recommendations?
Hey Kimberly! Yes – here’s my Dairy Free Pumpkin Pie Recipe!
I’ve finally found my go to pumpkin pie filling recipe! This gives the best ratios to get the best texture and it sets up so beautifully! I see a lot of pumpkin pie in my fall/winter future!
I did not try the pie dough this time. I just used store bought. But the filling was so good and creamy! My husband who threw out the rest of a store bought pumpkin pie because there was no more whipping cream to have with it, but he said this was so good and creamy he didn’t need any whipping cream with it even thou I bought some specifically for it!
Around how many pumpkins do you need to make a pie