The best easy pumpkin pie that's made from scratch and tastes absolutely delicious! This fool proof recipe uses all the basic ingredients you have on hand to make a pie that will wow everyone on Thanksgiving, or any other night.
THE BEST EASY PUMPKIN PIE
Pumpkin pie is one of my favorite parts of a thanksgiving dinner. Pie is generally not a go to dessert for me, but I look forward to eating a large amount of it each year, and more often than not you will see me going back for seconds and thirds of the pumpkin.
While I totally understand that places like Costco make a really good and cheap pumpkin pie, baking it from scratch will always be my suggestion. It is one of the easiest pies to make and tastes so good from scratch. Not to mention the bragging rights that come from being able to say that you made it yourself and it tastes so good.
INGREDIENTS NEEDED
- Pie Crust, click to use my favorite perfect flaky pie crust recipe
- Pumpkin Puree
- Brown Sugar
- Granulated Sugar
- Heavy Whipping Cream
- Whole Milk
- Eggs
- Vanilla
- Flour
- Cinnamon
- Ginger
- All-spice
- Cloves
- Nutmeg
- Salt
HOW TO MAKE PIE
Preheat oven to 350 degrees.
PREP PIE FILLING: In a large bowl, combine pumpkin puree, sugars, heavy whipping cream, milk, eggs and vanilla. Whisk until smooth. Add the flour, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
POURING AND BAKING: Pour the filling into the unbaked pie crust. Bake at 350° for 60-70 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan, or you can stick a little knife in the center to check if it comes out clean. The pie will continue to set up as it cools.
AFTER BAKING: Cool pie for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day.
HOW BEST TO STORE PUMPKIN PIE
Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap. I have a plastic pie container that I store mine in, but either method works just fine.
IS IT BEST TO USE CANNED OR FRESH PUMPKIN
While either work great, I have found that I prefer to use canned pumpkin. Fresh generally has a lot more moisture which can produce a runnier filling. If you want to use fresh pumpkin I would suggest straining it with a mesh strainer lined with a cheesecloth to allow some moisture to be released before.
IS IT NECESSARY TO BLIND BAKE THE PIE CRUST BEFORE
Some people think that blind baking your crust is always a necessity, but I don't find that to be the case with pumpkin pie. I have never found my crust to be soggy or squishy on the bottom.
If you wanted to blind bake your crust beforehand, I have step by step instructions on my Perfect Flaky Pie Crust post that could walk you through how to do that.
IF YOU ARE INTERESTED IN OTHER PUMPKIN RECIPES YOU SHOULD TRY MY
Brown Butter Pumpkin Sugar Cookies
Pumpkin Bars with Cinnamon Cream Cheese Frosting
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Best Easy Pumpkin Pie
Ingredients
- 1 9" pie crust
- 15 oz (425.24 g) pumpkin puree
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ¾ cup (178.5 g) heavy cream room temp
- ½ cup (122 g) whole milk room temp
- 3 large eggs room temp
- 1 tsp (1 teaspoon) vanilla
- 1 tablespoon all-purpose flour
- 1½ teaspoon (1.5 teaspoon) cinnamon
- ½ teaspoon (0.5 teaspoon) ground ginger
- ¼ teaspoon (0.25 teaspoon) all-spice
- ¼ teaspoon (0.25 teaspoon) cloves
- ¼ teaspoon (0.25 teaspoon) nutmeg
- ½ teaspoon (0.5 teaspoon) salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine pumpkin puree, sugars, heavy whipping cream, milk, eggs and vanilla. Whisk until smooth. Add the flour, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
- Pour the filling into the unbaked pie crust. Bake at 350° for 60-70 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan, or you can stick a little knife in the center to check if it comes out clean. The pie will continue to set up as it cools.
- Cool pie for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.
Whitney
I just made this pie and used your crust recipe. It was so yummy and an easy to follow recipe. So much better than any store bought pumpkin pie. We all loved it. Thanks Brooke!
brooke
So glad!! Thank you so much Whitney!
Tiffany Vasquez
I just made this pie for the first time yesterday for my family & everyone loved it!!! They literally all sat around the table and ate the pie right out of the pie plate!!! I was glad I decided to make two because I wouldn’t have even got to taste it if not. Haha!! This recipe has now been made a requirement for any family get together. I love baking for family and friends and you have made that so easy for me! Thank you so much for sharing all your delicious recipes with us.
brooke
I love hearing this and being apart of your thanksgiving in a little way!
Ashley
THIS PIE IS AMAZING. Favorite pumpkin pie I’ve ever had! And that’s saying a lot because pumpkin pie is one of my favorite desserts ever. Super easy to make. I made it gluten free by using a gluten free crust. I’m embarrassed to say I inhaled the entire pie in 2 and a half days🙈
brooke
Thank you so much Ashley! I am so glad you enjoyed it as much as I do!
Sandra
Made this for Thanksgiving and it was a huge hit! My husband had two pieces and said this pie made up for my mediocre turkey dinner 😉 I found it to be perfectly sweet and very light in texture, not heavy, reminded me of a soufflé.
brooke
Thank you so much! I am so glad it was such a hit!
Sandra
Great pie, super light and perfectly sweet. Do yourself a favor and MAKE THIS PIE!
Julie
I have never made a pumpkin pie. In fact, I don’t really even like pumpkin pie. But my job for any family gathering is always dessert and Thanksgiving = pumpkin pie. I knew your recipes wouldn’t fail me. It was a huge hit!
Alicia Wahlen
Love this pie!! I made two pumpkin pies for Thanksgiving one my original recipe that has been my go to for years and the other one is this recipe. This recipe was better we all loved it. Thank you so much.
Tara Smith
I just made this pie for our Thanksgiving. It’s exactly as a pumpkin pie should be- perfect consistency and taste! I also used your pie crust recipe, which was easy and delicious 🙂