Classic Homemade Pumpkin Pie

Close-up of pumpkin pie slice dusted with powdered sugar and whipped cream swirl.

Classic Homemade Pumpkin Pie

This silky pumpkin pie is rich, warmly spiced, and perfect for fall. Made with pure pumpkin, brown sugar, and a homemade spice blend, it bakes into a golden slice of seasonal comfort.

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Course: Dessert

Cuisine: American, Fall

Diet: Vegetarian

Prep Time: 10

Cook Time: 50

Resting time: 2

Total Time: 3

Servings: Servings

Calories: 310kcal

Author: Abby Pinkmann

Cost: $6

Equipment

1 9-inch pie pan Glass or ceramic
1 Mixing bowl Large, for filling
1 Whisk For smooth texture
1 Oven Preheat to 375°F
1 Cooling rack Optional but helpful

Ingredients

1 9- inch pie crust Homemade or store-bought
15 oz Pumpkin puree Not pumpkin pie filling
2 Large eggs Room temperature
¾ cup Brown sugar Light or dark
¾ cup Heavy cream Or evaporated milk
1½ tsp Pumpkin pie spice Or homemade blend
½ tsp Salt Balances sweetness
1 tsp Vanilla extract Optional but recommended

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Instructions

Preheat your oven to 375°F (190°C).
Roll out your pie crust into a 9-inch pan and crimp the edges.
Blind bake the crust for 10–15 minutes using pie weights or beans.
In a large bowl, whisk pumpkin puree, eggs, sugar, cream, spices, salt, and vanilla until smooth.
Pour the filling into the pre-baked crust and smooth the top.
Bake for 45–50 minutes. The edges should be set, and the center should jiggle slightly.
Remove from the oven and let cool on a wire rack for at least 2 hours.
Chill before serving. Top with whipped cream and enjoy.

Notes

You can prepare the pie 1–2 days in advance for best flavor.

Freeze leftovers for up to 2 months, well wrapped.

Add maple syrup or a chocolate crust for a unique twist.

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