Pumpkin pie is a delicious savory sweet thanksgiving dessert that is super easy to make and is always guaranteed to be a crowd pleaser. This amazing recipe combines a readymade pie crust with a spiced pumpkin pie filling and is topped with maple whipped cream.
It's the perfect homemade dessert to enjoy during the fall season!
🌟 Why this recipe works
Our homemade pumpkin pie recipe uses canned pumpkin, brown sugar, spices, and evaporated milk for a perfectly rich and creamy filling. And to save time in the kitchen, we're using a store-bought crust and topping the pie with maple-infused whipped cream.
Pumpkin is a classic fall flavor, and this pie is the perfect way to enjoy it. This recipe is a must-try with a crunchy crust and savory sweet pumpkin pie filling. And our whipped cream topping takes it over the top.
Making pumpkin pie is a great recipe to make for home cooks because it combines pantry ingredients with fresh spices to produce a seasonal dessert. This recipe is also versatile – you can make it with fresh or canned pumpkin and adjust the spices to taste.
It's also great for making in advance. The flavors actually improve after a day or two in the fridge, making it the perfect make-ahead dessert for holiday entertaining. Also check my sweet potato pie very similar to this recipe.
So, if you're looking for a classic pumpkin pie recipe that is sure to impress, give this one a try. You won't be disappointed! And if you want more pumpkin recipes, visit our 35 delicious pumpkin desserts that will have you excited for fall.
🍽 Key Ingredients
Pie crust - To save time, use a premade pie crust. They're just as good and take an hour or so of prep time.
Eggs - Two eggs are all you need to bind the filling together.
Pumpkin puree - Use canned pumpkin for this recipe. It's more convenient and just as flavorful.
Brown sugar - This adds sweetness and depth of flavor to the filling.
Vanilla extract - This is a must for pumpkin pie. It rounds out the flavors and makes the pie taste more like a dessert.
Spices - Cinnamon and ground ginger are the spices of choice for this dessert that give it a warm Christmas taste.
Salt - Just a touch of salt helps to balance the sweetness and bring out the flavors.
Evaporated milk - This is the secret ingredient that makes this pumpkin pie so creamy and smooth. Be sure to use evaporated milk and not condensed milk.
Whipping cream - This is the base for the whipped topping.
Maple syrup - This adds a touch of sweetness and flavor to the whipped cream.
Sugar - This is optional, but it helps to sweeten the whipped cream and make it more stable.
Instead of buying a frozen pie crust, you could make a homemade pie crust recipe.
You can use fresh pumpkin puree or canned pumpkin puree for this recipe. To make fresh pumpkin puree, simply cut a pumpkin in half and bake it in a preheated oven at 350 degrees Fahrenheit for an hour, then remove the tender pumpkin from its skin and mash it with a fork or blender. Fresh pumpkin is my favorite to make pumpkin soup.
Pumpkin pie spice
If you don't have nutmeg or cinnamon on hand, you can always use 2 teaspoons of pumpkin pie spice.
🔪 How to make
Pumpkin pie is a delicious festive treat that is easy to make using the step-by-step instructions and helpful cooking tips below.
Preheat the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Place your pie dough in a greased pie pan, pierce the bottom several times with a fork, then cover it with aluminum foil and pastry weights (you can use dried beans or rice as well), and bake the pie crust in the oven for about 15 minutes.
Remove the foil and weights and bake it again for about 5 minutes, or until beginning to brown, then remove and allow to cool. (Look at the crust frequently, if it begins to shrink too much or large bubbles begin to form, remove it immediately from the oven).
While the pie crust cools, make the pumpkin pie mix by whisking the eggs, pumpkin, dark brown sugar, vanilla, cinnamon, ginger, salt, and evaporated milk in a mixing bowl until smooth.
Pour the mixture into the cooled pie crust and bake until set, about 50 minutes to 1 hour.
Remove the pie from the oven and allow it to cool completely.
When the perfect pumpkin pie has cooled, make the cream topping by beating the cream, maple syrup, and sugar in a small bowl using an electric mixer until stiff and peaks form.
Spread the whipped cream over the cooled pumpkin pie, and ENJOY.
💭 Cooking tips
Perfect pumpkin pie
To check if your homemade pumpkin pie is cooked perfectly, insert a toothpick into the center of it, and if it comes out clean, it's perfect.
Make sure that the parchment paper or foil is completely covering the bottom and fits snuggly in the corners and up the sides before filling it with the pastry weights.
Although this is the best pumpkin pie recipe, there are many variations of it that you can try. Some popular variations include:
Jack Daniels pumpkin pie with streusel topping
This variation adds a touch of Jack Daniels whiskey to the filling for a unique twist and crunchy streusel topping with rolled oats. It's then finished with jack Daniels whiskey-infused cream. This Jack Daniels pumpkin pie is absolutely delicious.
Pumpkin pecan pie
Give your pumpkin pie a lift with a delicious nutty topping of sweet pecans. Simply combine 2 eggs, 1 cup chopped pecans, ½ cup sugar, and ½ cup maple syrup. Spread the mixture on top of the pumpkin pie mixture and bake.
Mini pumpkin pies
Make these bite-sized pies for a fun and festive treat. Simply use a mini muffin tin to make the pie crusts and fill them with the pumpkin mixture. Top with whipped cream when cooled.
🥗 What to serve with
This easy pumpkin pie recipe is best served cold or at room temperature with a dollop of ice cream or a drizzle of caramel sauce.
🙋 Frequently asked questions
Can you use regular pumpkins to make pie?
Yes, you can use regular pumpkins to make pumpkin pies. However, the best pumpkins to use for baking are sugar pumpkins or pie pumpkins. They have a sweeter flavor and creamier texture that makes for a delicious pie.
Do you need to blind-bake the crust?
Bling baking is not obligatory, but it helps to give the crust a nice crunchy texture.
How to avoid a soggy bottom crust?
To avoid a soggy bottom crust, make sure to cook the pie filling in the oven until it is set. You can check this by inserting a toothpick into the center of it. If the toothpick comes out clean, the pie is cooked.
Homemade pumpkin pie tastes even better the next day, and it keeps for a while refrigerated and even longer frozen.
Fridge - You can store leftover pumpkin pie in the fridge for up to 5 days on a plate covered with plastic wrap or transfer it to an airtight container.
Freezer - Pumpkin pie can be frozen for up to 2 months. Wrap it tightly in aluminum foil or plastic wrap and store it in the freezer. When you're ready to enjoy it, thaw it overnight in the refrigerator.
🍳 Related recipes
👪 Serving size
This pumpkin pie makes 8 generous servings and can easily be scaled to make 2 or 3 pies.
There you have it, the perfect pumpkin pie recipe! This classic dessert is sure to be a hit with friends and family. Same as my pumpkin roll cake recipe.
Whether you enjoy it plain or with one of the many delicious variations, we hope you enjoy this holiday treat. Thank you for reading, and happy baking!
Love this dessert recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dessert recipes for your next meal! And if you have any questions, I'm here to help!
Easy Pumpkin Pie Recipe
for the pie:
- 1 pie crust
- 2 eggs
- 2 cups pumpkin puree - packed
- ½ cup brown sugar - packed
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup evaporated milk
for the whipped cream:
- 1 cup whipping cream
- 2 tablespoon maple syrup
- 1 teaspoon sugar
- Pre heat the oven to 350 F (175 C).
- Place your pie dough in a greased pie pan, pierce the bottom several times with a fork, then cover it with aluminum foil and pastry weights (you can use dried beans or rice as well) and bake in the oven for about 15 minutes.
- Remove the foil and weights and bake it again for about 5 minutes, or until beginning to brown, then remove and allow to cool. (Look at the crust frequently, if it begins to shrink too much or large bubbles begin to form, remove it immediately from the oven).
- While the pie crust cools, make the pumpkin pie mix by whisking the eggs, pumpkin, dark brown sugar, vanilla, cinnamon, ginger, salt, and evaporated milk in a mixing bowl until smooth.
- Pour the mixture into the cooled pie crust and bake until set, about 50 minutes to 1 hour.
- Remove the pie from the oven and allow it to cool completely.
- When the perfect pumpkin pie has cooled, make the cream topping by beating the cream, maple syrup, and sugar in a small bowl using an electric mixer until stiff and peaks form.
- Spread the whipped cream over the cooled pumpkin pie, and ENJOY.