Perfect Pumpkin Pie Made Easily From Scratch

An easy pumpkin pie recipe, made completely from scratch! This pumpkin pie recipe uses heavy cream instead of canned milk, resulting in a luscious (and not-too-sweet!) dessert your family will love. Scroll down to watch the how-to video!

Ingredients
1 Pie dough (click link for my homemade recipe)
15 oz canned pumpkin puree (make sure you use pure pumpkin puree made with 100% pumpkin, not “pumpkin pie filling) (425g)
¾ cup light brown sugar, firmly packed (150g)
1 ½ teaspoons vanilla extract
1 ¾ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon table salt
3 large eggs, lightly beaten (room temperature preferred)
1 cup heavy cream (236ml)
Homemade whipped cream (for serving, optional)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.

Instructions
00:00 Introduction
Pie Crust
00:27 Prepare and chill pie dough according to recipe instructions.
00:35 Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” (22cm) or 9.5” (24cm) pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375F (190C).
01:09 Once oven is preheated, place pie plate on a baking rack (to make it easier to transfer in and out of the oven) and line with parchment paper (I like to crumple my parchment paper first -- when it’s wrinkly it’s easier to arrange in the pie plate) and then fill with pie weights. Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.
01:28 After 15 minutes, carefully remove pie plate and carefully remove parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and then return to the oven (without paper or weights) and bake 10-12 minutes or until the sides are beginning to turn light golden brown. While pie crust is baking, prepare your pumpkin pie filling.
Pumpkin Pie Filling
01:56 Combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl and stir until completely combined.
03:15 Add lightly beaten eggs, one at a time, stirring until just-combined after each addition (eggs should be completely incorporated, but stir by hand (not with an electric mixer) and don’t over-beat the mixture).
04:11 Gently stir in heavy cream until completely combined and batter is smooth and uniform.
Assembly
04:36 Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325F (165C).
04:50 Pour filling into warm pie crust and return to the center rack of 325F (165C) oven. Bake for 55-60 minutes or until center is set or almost completely set (a small amount of wobble in the very center is fine!). Depending on how your oven bakes, you may wish to check your pie halfway through baking and keep an eye on the edges of the pie crust. If they begin to turn too dark, simply tend with a bit of aluminum foil. You may also test if the pie is done by inserting a sharp knife in the center of the pie, if it comes out clean it is done baking!).
06:28 Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving (ideally topped with homemade whipped cream!).

Notes
Storing
Store, covered, in the refrigerator, for up to 2-3 days. This recipe may also be frozen for a month, but I recommend cooling completely and chilling before freezing.

[Mombott]

An amazing pumpkin pie trick, make the batter one day ahead and let it sit in the fridge overnight (not in the pie shell). Bake it the next day. The texture is smoother and the spices are more pronounced.

[bbeth]

25 years ago I made a pumpkin pie that was so bad, it ended up in the trash, and I never tried again UNTIL I saw your video. I have made so many of your desserts that I knew this would be fantastic. It was!!! Thanks for putting homemade pumpkin pie back into my dessert rotation, Sam.

[triciaryan]

I just got done making this pumpkin pie and I can’t wait for my family to enjoy it tomorrow. Thank you for this wonderful recipe. I have made so many of your amazing recipes. My favorite is your soft and chewy gingerbread snaps cookies. They are absolutely delicious & my family loves them. Happy Thanksgiving and thank you for taking time to share your wonderful recipes with us all.❤.

[mmakomanyatja]

That look classic indeed thank you Sugar

[charmainep]

Another success for me. You give the best tips! I was worried the filling was too much, but it all fit in the pie shell. 😆 I did use a pre-made pie shell.

[thepotatoofheaven]

is there a reason to beat eggs lightly?

[farahnazbagherzadegan]

It looks yummy and great 😍👍 thank you for sharing ❣️

[arianemariano]

This was the best pumpkin pie I ever made! 🎃 🥧 👌🏼

[cristinamendez]

Could this be made into mini size pumpkin pies

[henrythecat]

I was so waiting for this!!! Thank you!! 💕

[savannahalcala]

Hey Sam I thought this recipe was perfect but it's missing a little more sugar how much more do you think I should add?

[eldridgesmart]

Thank you very much for the video. I'm looking forward, a lot, to trying this recipe. I'm confident that it's absolutely delicious. Take care ✌🏾

[erinjohnson]

👏👏👏 Cloves are the Devil 😂 I don't try too many seasonal things in the fall because they get snuck into recipes. Once we went to Olive Garden and I tried a delicious looking limited time pasta...the sauce had cloves. I was just going to order something else but the manager was kind and took that off our bill. Anyway. Hate cloves 😂

[agueda]

That looks so delicious 😋
QUESTION: Could I substitute the brown sugar for a sugar free like Splenda? And would you know a sugestión on how much to use???

[samanthahammondsrealtor]

How much spice would I use if I just opt to issue “pumpkin pie spice”

[luke]

Sam, you’re the prettiest baker on YT.

[nancyridings]

I've always used an electric mixer. Been making pumpkin Pies for over 40 years and they never Crack. I think over baking causes that

[savannahalcala]

What if you dont have those pie weights?

[Elipsis]

I hate pumpkin pie and think this looks really good. Would you ever consider doing a sweet potato pie? That's a pie I've always wanted to try, but they don't have it here in the Midwest (more of a southern thing).

[dandanjordan]

Filling
15oz can pumpkin puree
3/4 cup brown sugar
1 1/2 tsp vanilla
1 3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp all spice
1/2 tsp nutmeg
1/2 tsp salt
3 eggs
1 cup heavy cream