Pumpkin Pie
This Pumpkin Pie recipe is easy and beats a store bought pie any day!
Pumpkin puree, brown sugar, and warm spices come together to create a cozy pie that’s simple to make and hard to resist.
Whether you’re prepping for a holiday meal or just craving a seasonal treat, this pie is the easy, go-to dessert you’ll want to bake again and again. It has a creamy texture and just the right amount of sweetness and spices. You’ll definitely want to add this to your Fall dessert rotation!
Pumpkin Pie Recipe Highlights
- Simple prep, with only 10 minutes of active time
- A creamy, spiced filling that’s perfectly sweetened
- Uses basic pantry ingredients, making it accessible for anyone
- Ideal for fall holidays and family gatherings
- Easily customizable with decorative crust options
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PUMPKIN – Use pumpkin puree, not pie filling, to keep control over the sweetness and spices. Pie filling has added ingredients that can mess with the flavor. If you’re making your own puree from fresh pumpkin, strain out any extra liquid to avoid a watery pie.
EGGS – Add two large eggs to help bind the filling and keep it smooth and creamy. Make sure you mix them in well for the best results.
SUGAR – Brown sugar brings a rich sweetness that works beautifully with the spices. If you plan to use the second pie crust for decoration, sprinkle granulated sugar over the shapes for a crispy, sweet touch.
SPICES – Blend pumpkin pie spice, cinnamon, and a pinch of salt for warmth and depth, bringing out the best in the pumpkin.
CREAM – Heavy cream creates a rich, velvety filling. If you need a substitute, use half-and-half, but heavy cream gives the best texture.
PIE CRUST – Most store-bought refrigerated pie crusts come in a pack of two. Use one for the pie, and roll out the second crust to cut out leaf shapes for decoration. Sprinkle them with cinnamon and sugar before baking for a festive touch.
How To Make A Pumpkin Pie
Please check the printable recipe card below for more detailed instructions.
- Mix the pumpkin puree, brown sugar, and eggs in a bowl until smooth. Add the spices and salt, blending well.
- Gradually stir in the heavy cream, mixing until everything is combined.
- Pour the filling into the pie crust, leaving about an inch at the top for the filling to expand.
- Bake at 375º Fahrenheit for 50–60 minutes, until the pie is set but still slightly jiggly in the center. Let it cool for at least 2 hours before serving.
Leftovers and Storage
STORE – Keep your Pumpkin Pie covered in the refrigerator, and it’ll stay fresh for up to 3 days. This keeps the filling creamy and the flavors just right.
FREEZE – If you want to save a Pumpkin Pie for later, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It’ll stay good for up to a month in the freezer, making it easy to prepare ahead of time.
REHEAT – When you’re ready to enjoy, thaw the Pumpkin Pie overnight in the fridge. Warm it in a 350º Fahrenheit oven for about 10–15 minutes to bring back that freshly baked taste.
MAKE AHEAD – We love making Pumpkin Pie a day ahead to let the flavors fully set. Chill it overnight for the best texture and feel free to add any decorative touches, like leaf-shaped crust pieces, just before serving.
Serving Suggestions
WHIPPED CREAM – A light dollop of whipped cream is always a classic way to serve Pumpkin Pie. I love how it adds a cool, creamy contrast to the warm spices in the pie. You can make your own or use store-bought—it’s always a hit.
CARAMEL SAUCE – If you want to take it up a notch, drizzle some caramel sauce over the top. It adds a rich, buttery sweetness that pairs beautifully with the pumpkin filling.
SPICED TEA OR COFFEE – You can’t go wrong with a hot cup of spiced tea or coffee on the side. It really enhances that cozy fall feeling and complements the warm spices in the pie.
VANILLA ICE CREAM – You can also serve it with a scoop of vanilla ice cream for a delicious contrast between the warm pie and cold ice cream. I love this combination when the pie is freshly baked.
More Easy and Delicious Fall Dessert Recipes
Recipe Success Tips
TIN FOIL – If your crust gets too brown, you can remove the pie from the oven and use a pie shield or tin foil to cover the crust while baking the rest of the way.
DO NOT OVERFILL – Make sure you leave about an inch of space in the pie dish to prevent the filling from spilling over as it bakes. The filling will rise slightly, and giving it room to expand helps keep things neat and avoids any mess in the oven. Trust me, it’s easier to clean up this way!
PIE SHIELD – If you notice the crust browning too quickly, grab a pie shield or some aluminum foil and cover the edges. This simple trick saves the crust from burning while letting the filling finish cooking. It’s a game-changer if you want the perfect golden-brown crust without overdoing it.
COOLING – Patience is key here! Let the pie cool at room temperature for at least 2 hours to fully set before slicing. This waiting period is worth it because it ensures the filling firms up and doesn’t ooze when you cut into it. If you can, chilling the pie overnight in the fridge gives you the best results.
ROOM TEMPERATURE INGREDIENTS – Make sure your eggs and cream are at room temperature before mixing them in. This helps the ingredients blend more smoothly, giving you a silky texture in the pie filling.
DON’T RUSH THE BAKING – Pumpkin pie needs a bit of time in the oven. Stick with the suggested baking time, and don’t pull it out too early. The pie should be mostly firm with just a little jiggle in the center. It will set up more as it cools, so avoid cutting it too soon!
Commonly Asked Questions
Can I use Pumpkin Pie filling instead of pure pumpkin?
No, pumpkin pie filling contains other added ingredients that wouldn’t make it a good substitute for the canned pure pumpkin.
What can I do if I have leftover filling?
You can make Mini Pumpkin Pies with the leftover filling, a muffin tin, and additional pie crust dough. If you’re making several pies, you can get 3 pies if you double this recipe.
Why Should I Avoid Filling the pie crust to the top?
Leave about an inch so the pie can rise without spilling over. You’ll have some pumpkin mixture leftover that can either be discarded or used to make a mini pie.
More Easy and Delicious Pumpkin Desserts
Pumpkin Pie
Ingredients
- 1 15-ounce can pumpkin puree do not use canned pumpkin pie filling
- 1 cup brown sugar packed
- 2 large eggs
- ½ tablespoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cup heavy cream
- 1 9-inch pie crust refrigerated, uncooked
Optional leaf decorations
- 9 inch pie crust refrigerated, uncooked
- 1 teaspoon ground cinnamon
- 1 teaspoon granulated sugar
Instructions
- Preheat the oven to 375º Fahrenheit.
- Add and whisk the canned pumpkin puree, brown sugar, and eggs in a large bowl until smooth. Add and blend the pumpkin pie spice, cinnamon, and salt into the pumpkin mixture.
- Slowly add the heavy cream to the pumpkin mixture, about ¼ cup at a time, until well combined.
- Add the pie crust to a pie dish and pour the pumpkin mixture over the crust. Do not fill to the top. – See Notes section below.
- Bake the pie for 50 – 60 minutes or until cooked through. The pie is done when it starts to pull away from the edges and is mostly firm. It may be slightly jiggly in the middle, but will set as it cools. You can also test for doneness with a toothpick. – See Notes section below.
- Let the pie cool at room temperature for at least 2 hours or for best results chill the pie in the refrigerator overnight .
OPTIONAL – Leaf Decorations
- Roll out a 9-inch pie crust.
- Dust the top with the cinnamon and sugar. Use leaf or other Fall-shaped cookie cutters to cut shapes in the crust. Transfer the shapes to a parchment-lined baking sheet.
- Bake the shapes for about 15 minutes or until cooked through and golden brown. Let the shapes cool and use them to decorate the pie or served slices.
Notes
Bake Time
50 minutes – 60 minutes – depending on your ovenCHILL Time
At minimum at 2-3 hours. Can also be overnight.NOTE 1 Do not fill the pie crust up completely. Leave about an inch so the pie can rise without spilling over. You’ll have some pumpkin mixture leftover that can either be discarded or used to make a mini pie.
NOTE 2
If your crust gets too brown, you can remove the pie from the oven and use a pie shield or tin foil to cover the crust while baking the rest of the way.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.