Homemade Pumpkin Pie

A pumpkin pie that turns out silky, rich, and beautiful isn’t about luck—it’s about knowing exactly what works.

This pie has a deep, spiced pumpkin filling that slices cleanly and holds its shape, all wrapped in a crust that’s tender yet sturdy.

The aroma alone feels like home, and each bite delivers that warm, spiced sweetness that keeps you coming back for another forkful.

I’ve made enough pumpkin pies over the years to know how easily things can go wrong. The filling can overbake and crack, the crust can get soggy, or the spices can end up flat and dull.

This recipe avoids every one of those problems. It bakes up smooth and even, with a rich pumpkin flavor that’s perfectly balanced by cinnamon, ginger, nutmeg, and cloves.

Top it with soft clouds of whipped cream and a scatter of pecans, and you have a pie that looks as good as it tastes—one that can hold its own on any holiday table and leave everyone asking for the recipe.

Table of Contents

Homemade Pumpkin Pie Recipe

Ingredients

1 unbaked 9-inch pie crust
2 cups pumpkin puree (smooth and lump-free)
1 cup evaporated milk
3/4 cup brown sugar, packed
1/4 cup white sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup heavy whipping cream (for topping)
2 tablespoons powdered sugar (for topping)
1/2 teaspoon vanilla extract (for topping)
1/2 cup pecan halves or pieces (for garnish)

Instructions

Preheat oven to 425°F (220°C) and place a rack in the center.
Roll out the pie crust and gently fit it into a 9-inch pie dish, trimming any excess and crimping the edges. Set aside.
In a large mixing bowl, whisk together pumpkin puree, evaporated milk, brown sugar, white sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until completely smooth and well blended. Scrape down the sides to ensure no spice clumps remain.
Pour the pumpkin mixture into the prepared crust, smoothing the surface with a spatula.
Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Continue baking for 40–50 minutes or until the center is set but still slightly jiggles when the pan is moved.
Remove from oven and let it cool at room temperature for at least 2 hours before slicing. This resting time helps the custard set fully.
For the topping, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Keep chilled until ready to serve.
Once the pie is fully cooled, add a generous dollop of whipped cream on top, then garnish with pecans. You can arrange whole pecans neatly or sprinkle chopped pecans for a rustic look.
Slice with a sharp knife, wiping between cuts for clean slices, and serve immediately or refrigerate for up to 3 days.

What Is The Best Type Of Pumpkin For Pumpkin Pie?

For the smoothest and most flavorful pumpkin pie, choose pumpkins that are meant for baking, not carving.

Sugar pumpkins: Also called pie pumpkins, these are smaller, sweeter, and have a denser flesh than carving pumpkins. They give the best flavor and texture.
Long Island Cheese pumpkins: Known for their pale skin and creamy flesh, they add a naturally rich taste.
Canned pumpkin puree: If fresh pumpkins aren’t available, high-quality canned puree works perfectly and keeps the texture consistent.

Fresh pumpkins should be roasted and pureed until silky to avoid a grainy filling.

How Do You Keep Pumpkin Pie Filling Smooth And Crack-Free?

The trick to a smooth, beautiful pumpkin pie is to bake it gently and avoid overmixing the filling.

Do not overbeat the eggs: This adds too much air and can cause cracks while baking.
Bake at two temperatures: Start hot to set the crust, then lower the heat so the custard cooks evenly without drying out.
Check for a slight jiggle: The pie is ready when the edges are set but the center still moves slightly when gently shaken.

Cooling slowly on a rack also helps prevent sudden cracks.

How Can I Make The Pie Crust Flaky And Tender?

A good crust holds the filling without getting soggy while still tasting light and buttery.

Keep ingredients cold: Use chilled butter and ice water to create layers in the dough.
Avoid overworking the dough: Mix until it just comes together to prevent toughness.
Blind bake if needed: Partially baking the crust before adding the filling can help keep the bottom crisp.

Brushing the crust with a thin layer of beaten egg before adding the filling can also act as a barrier against moisture.

Can I Prepare Pumpkin Pie Ahead Of Time?

Yes, pumpkin pie can be made in advance without losing flavor or texture.

Bake a day ahead: The flavors deepen as it sits overnight.
Store in the refrigerator: Keep it loosely covered to prevent the crust from absorbing too much moisture.
Whip cream fresh: Add whipped topping just before serving for the best look and taste.

How Long Does Pumpkin Pie Last And How Should I Store It?

Pumpkin pie is a custard-based dessert, so it needs to be stored properly to stay safe and fresh.

Refrigerator storage: Keep covered and chilled for up to 3 to 4 days.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight.
Avoid room temperature: Never leave the pie out for more than 2 hours to prevent bacterial growth.

Always let the pie cool completely before refrigerating to avoid condensation.

Can I Make Pumpkin Pie Without Dairy?

Yes, with a few swaps, pumpkin pie can still be rich and creamy without dairy products.

Use coconut milk or almond milk: They add creaminess without dairy.
Vegan butter or coconut oil for the crust: Works well to maintain flakiness.
Plant-based whipped cream: Coconut cream can be whipped for topping.

This ensures the pie stays enjoyable for guests with dietary restrictions.

How Do I Keep The Pie From Being Too Watery Or Runny?

A runny pie often comes from too much liquid in the filling or underbaking.

Drain fresh pumpkin puree: If using fresh, place it in a cheesecloth and squeeze out extra moisture.
Measure milk carefully: Too much liquid can prevent the custard from setting.
Bake long enough: Ensure the center is almost set before removing from the oven.

Cooling fully also allows the filling to firm up before slicing.

Common Mistakes To Avoid When Making Pumpkin Pie

Even a simple pie can go wrong if a few important steps are missed. Here’s how to make sure your pumpkin pie turns out perfectly every time:

Overbaking The Pie: Baking for too long can cause the filling to crack, dry out, or become grainy. Remove the pie when the edges are set and the center still has a gentle wobble.
Using Cold Ingredients: Cold eggs, milk, or cream can prevent the filling from blending smoothly. Bring all ingredients to room temperature before mixing to achieve a silky texture.
Skipping The Crust Chill: A crust that isn’t chilled before filling will shrink and lose shape while baking. Always chill it for at least 15 minutes before adding the filling.
Whisking Too Vigorously: Overmixing introduces extra air into the custard, which can make it puff and crack in the oven. Mix just enough to combine everything smoothly.
Not Protecting The Crust Edges: The edges of the crust can brown too quickly. Cover them with foil or a pie shield halfway through baking to prevent burning.
Adding Hot Filling To The Crust: Pouring a hot mixture into the crust can start cooking it unevenly. The filling should be room temperature before baking.
Forgetting To Cool Completely: Cutting into the pie too soon will cause the filling to collapse. Let it cool at room temperature for at least 2 hours, then refrigerate.
Improper Storage: Leaving the pie uncovered in the fridge can cause it to dry out and absorb odors. Always store it loosely covered for the freshest taste and texture.