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–+ servings
A delectable slice of homemade pumpkin pie, topped with whipped cream, ready to inspire your next pumpkin pie recipe.
Oliver Grant

Easy Homemade Pumpkin Pie Recipe

This classic recipe guides you through making a delightful homemade pumpkin pie, featuring a tender crust and a perfectly spiced, creamy pumpkin filling. Ideal for holidays or any dessert occasion, it’s simple to prepare and yields a rich, flavorful treat.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 (9-inch) single crust homemade pie crust our recipe makes enough for 2 single crust pies
  • 3 large eggs
  • ½ cup granulated sugar (100g)
  • ⅓ cup light brown sugar (65g)
  • 1 (15-ounce) can or 1 ¾ cups pure pumpkin puree homemade pumpkin puree (420g)
  • ¾ cup heavy whipping cream (175ml)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • Homemade whipped cream for serving

Equipment

  • Pie dish
  • Rolling Pin
  • Whisk
  • oven
  • Baking Sheet
  • Toothpick or thin knife
  • Wire Rack
  • Aluminum foil

Method
 

Preparation
  1. On a floured surface, roll out half of the pie dough to fit a 9-inch pie dish, ensuring even thickness and rotating as you go.
  2. Grease the pie dish with butter, carefully place the dough without stretching, trim edges, and refrigerate.
  3. Whisk eggs and both sugars until smooth, then add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt, whisking until well blended.
  4. Preheat oven to 425°F (218°C) and prepare a large baking sheet.
  5. Place the pie dish on the baking sheet and pour the pumpkin filling into the pie shell.
  6. Bake at 425°F for 15 minutes, then reduce to 375°F and bake for 35-45 minutes until a toothpick inserted near the edge comes out clean; rotate and cover crust if needed.
  7. Cool completely on a wire rack for 2-3 hours until room temperature, then serve or refrigerate overnight for best setting.
  8. Cut into eight wedges and serve plain or with whipped cream.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSodium: 280mgFiber: 2gSugar: 25g

Notes

Keep remaining dough chilled. Sprinkle flour on work surface for rolling. Do not stretch dough when placing in dish. Rotate pie during baking for even cooking. If crust darkens, cover with aluminum foil. Cool completely for 2-3 hours; pie sets even more when refrigerated overnight.

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