Pumpkin Pie Recipe: The Only One You Actually Need

Nothing says fall quite like a homemade Pumpkin Pie with a creamy filling and warm spices. This classic dessert combines smooth pumpkin, cinnamon, nutmeg, and a buttery crust for a comforting flavor that feels right at home on any holiday table. It is simple enough for a cozy weekend bake and special enough for Thanksgiving dinner.

Serve each slice with a spoonful of whipped cream or enjoy it warm from the oven. Whether you are making it for family, friends, or your own fall dessert cravings, this Pumpkin Pie brings classic seasonal flavor to every bite.

Why You’ll Love This Recipe

• No gourd carving required. Canned pumpkin saves you from scraping out a real pumpkin.
• Actually sets up. Cornstarch and eggs create a firm filling that will not collapse into a puddle.
• Secret ingredient. A tiny pinch of black pepper makes the warm spices taste deeper and brighter.
• Low stress. This easy pumpkin pie recipe for Thanksgiving leaves you time to panic over the turkey instead.
• Make-ahead friendly. You can prepare the filling the night before and bake the pie the next day.

Tools You’ll Need

Nothing fancy, I promise.

• 9×2-inch deep dish pie dish You need the depth so it doesn’t overflow and ruin your oven floor.
• Pie weights. Dried beans also work for blind baking.
• Whisk. A strong whisk handles the custard.
• Aluminum foil. Foil protects the crust edges from burning.

Ingredients

Sugared Cranberries (Optional)

• 1 cup fresh cranberries – Do not use frozen, they will turn into sad, shriveled little raisins.
• 3/4 cup water – Right from the tap.
• 1 1/4 cups granulated sugar – Divided, because we are making a syrup and then tossing them.

Pumpkin Pie

• 1 batch Homemade Pie Dough – Store-bought works fine too if you are running out of steam.
• 1 large egg + 1 Tablespoon milk – For the egg wash to make the crust golden.
• 15-ounce can pumpkin puree – Pure pumpkin, NOT pumpkin pie filling. Read the label twice.
• 3 large eggs – This is what sets the custard so it doesn’t run everywhere.
• 1 1/4 cups packed brown sugar – Light or dark, whatever you have hiding in the pantry.
• 1 Tablespoon cornstarch – The insurance policy against a runny pie.
• 1/2 teaspoon salt – To balance all that sugar.
• 1 1/2 teaspoons ground cinnamon – The non-negotiable spice.
• 1/2 teaspoon ground ginger – Adds a nice warm background note.
• 1/4 teaspoon nutmeg – Freshly grated if you are feeling fancy, from the jar if you are tired.
• 1/8 teaspoon ground cloves – A little goes a very long way.
• 1/8 teaspoon fresh ground black pepper – The secret weapon. Trust the process.
• 1 cup heavy cream – Do not swap this for skim milk unless you want a watery disaster.
• 1/4 cup milk – Just to thin it out slightly.

How To Make Pumpkin Pie

Do not let the par-baking step intimidate you; it is just a fancy term for baking the crust naked so it doesn’t turn to mush later.

1. Prep the Cranberries: If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours. Place cranberries in a large heatproof bowl. In a saucepan over medium heat, bring water and 3/4 cup sugar to a simmer until dissolved. Cool for 5 minutes, pour over cranberries, cover, and let sit 15 minutes. Transfer to a parchment-lined baking sheet to dry for 1 hour. Toss in remaining 1/2 cup sugar and dry for another hour. – If you skip this entirely, your pie will still taste amazing, you just won’t have an edible centerpiece.
2. Make the Crust: Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought. – Zero judgment here if you buy the roll-out kind in the red box.
3. Preheat Oven: Preheat oven to 375°F (190°C). – Do this now so you aren’t standing around holding a raw pie later.
4. Roll the Dough: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Place the dough into a 9×2-inch deep dish pie dish. Tuck it in, fold overhang back to form a thick rim, and crimp the edges. Brush edges lightly with egg wash mixture. – If your crimping looks more like a thumbprint crime scene, call it “rustic.”
5. Par-bake: Line the pie crust with parchment paper. Fill with pie weights or dried beans. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust to the oven for 7-8 more minutes. – Skipping this means a soggy bottom, and nobody wants a soggy bottom.
6. Mix the Filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined. – Yes, add the black pepper, I promise you won’t sneeze when you eat it.
7. Fill and Bake: Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55-60 minutes. After 25 minutes of baking, cover the edges of the crust with foil to prevent burning. – The center should jiggle slightly like a waterbed; it will set as it cools.
8. Cool: Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving. – Cutting into it hot is a guaranteed way to serve pumpkin soup.

Make It Yours

• Replace homemade dough with store-bought dough for a faster classic pumpkin pie from scratch recipe.
• Add a pecan praline topping before serving.
• Replace the sugared cranberries with whipped cream.
• You add orange zest to the filling for a brighter flavor.

Perfect Pairings

These go perfectly with a massive dollop of whipped cream.

• A strong cup of coffee balances the sweetness.
• Vanilla bean ice cream melts over a warm slice.
• The Thanksgiving dessert table gives this thanksgiving pumpkin pie its proper place.
• A cold slice eaten from the refrigerator makes an excellent breakfast.

Pumpkin Pie

This pumpkin pie recipe proves that a classic holiday pie can produce a firm custard and crisp crust without turning the kitchen into a disaster zone. This best homemade pumpkin pie uses canned pumpkin, cornstarch, heavy cream, and a secret pinch of black pepper for balanced flavor and reliable texture. Whether you serve it as Thanksgiving pumpkin pie or prepare this easy pumpkin pie recipe for Thanksgiving guests, this classic pumpkin pie from scratch recipe deserves a permanent place on the holiday table.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 5 hours hrs

Servings: 8 servings

Course: fall recipe, Pie

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup (100g) fresh cranberries (do not use frozen)
• 3/4 cup (180ml) water
• 1 and 1/4 cups (250g) granulated sugar divided
• Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
• egg wash: 1 large egg beaten with 1 Tablespoon milk
• one 15-ounce can (425g) pumpkin puree*
• 3 large eggs
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 Tablespoon (8g) cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger*
• 1/4 teaspoon ground or freshly grated nutmeg*
• 1/8 teaspoon ground cloves*
• 1/8 teaspoon fresh ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk

Equipment

• 9×2-inch deep dish pie dish
• Pie weights
• Whisk
• Aluminum foil

Method

 

1. If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours.  Place cranberries in a large heatproof bowl. Set aside.

   In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.

   Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet.

   Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around.

   Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days. For more uses, see how to make sugared cranberries.
2. Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought.
3. Preheat oven to 375°F (190°C).
4. Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9×2-inch deep dish pie dish (this is the one I use; it is 1.75-inches deep).

   Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges.

   Crimp the edges with a fork or flute the edges with your fingers. Review my how to crimp and flute pie crust tutorial if you need extra help with this step. Brush edges lightly with egg wash mixture.
5. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.)

   Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is *just* starting to brown. (Review this how to par-bake pie crust page if you need extra help with this par-baking step.)
6. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
7. Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.)

   Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
8. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
9. Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries… they’re tasty for snacking. Serve pie with whipped cream if desired.
10. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Recipe Notes

Make Ahead & Freezing:
Freeze baked pumpkin pie for up to 3 months. Thaw overnight in the refrigerator. Freeze pie dough for up to 3 months and thaw overnight before using. The crust and filling can both be prepared the night before. Refrigerate the filling covered and bake straight from the refrigerator.

Sugared Cranberries:
Use fresh cranberries rather than frozen for the best coating and appearance. Prepare them the night before.

Pumpkin:
Canned pumpkin gives the best results. Libby’s works well. If using fresh pumpkin puree, lightly blot it to remove excess moisture. Baking time may be longer.

Spices:
Replace the ginger, nutmeg, cloves, and pepper with 1 teaspoon pumpkin pie spice. Keep the 1 1/2 teaspoons of cinnamon.

Pie Crust:
Pre-bake homemade or store-bought crust before adding the filling. A graham cracker crust also works and should be pre-baked for 10 minutes. No pie weights are needed for a cookie crust.

Pie Crust Leaves:
Roll chilled dough to 1/8-inch thick and cut into leaf shapes. Brush with egg and milk, add leaf veins if desired, and bake at 350°F (177°C) for about 10 minutes. Cool before decorating.

Mini Pumpkin Pies:
For a smaller version, use a mini pumpkin pie recipe with no blind-baking required.