Go Back
–+ servings
Close-up of pumpkin pie slice dusted with powdered sugar and whipped cream swirl.
Abby Pinkmann

Classic Homemade Pumpkin Pie

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 2 hours
Total Time 3 hours
Servings: 8 Servings
Course: Dessert
Cuisine: American, Fall
Calories: 310
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

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

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 5gFat: 17gSodium: 240mgVitamin A: 9500IUCalcium: 70mg

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.

Tried this recipe?

Let us know how it was!