The Most Delicious Homemade Pumpkin Pie Recipe!

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Our classic, homemade pumpkin pie recipe is perfect for the holidays! It’s easy to make and pairs perfectly with our easy buttery pie crust. There are a few special ingredients we use to make this pie rich, creamy and very flavorful. You have to try this pie!

Homemade pumpkin pie on a marble table with a blue and white striped napkin.

Pumpkin pie has been my favorite pie since I was a child! I like to eat mine by itself… just a giant slice of classic pumpkin pie. It’s also my son’s favorite dessert which makes me so incredibly happy! He LOVES this pie as much as I do!

Slices of pumpkin pie on white plates.

I’ve tested many pumpkin recipes and I’m finally settling on this one. This pie is so full of flavor, it’s absolutely delicious and tastes exactly the way a classic pumpkin pie should taste. It’s the best pumpkin pie!

Close up photo of pumpkin pie in a white deep dish pie pan.

Before we get started I need to make sure you have the right pie dish. This recipe is for a deep-dish pie dish. It’s imperative! A shallow pie dish will not do this delicious pie justice! Nope, no shallow pumpkin pies here. We want a thick, delicious pumpkin pie. This is the pie dish I use all the time.

Slice of pumpkin pie with bite taken out of it.

How to Make Homemade Pumpkin Pie

Pumpkin Pie Filling Ingredients

There are two ingredients we use that are not typically in a pumpkin pie and that’s cream cheese and cornstarch. The cream cheese adds to the rich and creaminess of the pie and the cornstarch acts as a thickener and a softener! It makes desserts more tender. We also add it to all of our frozen desserts and they come out extra creamy!

Ingredients to make a homemade pumpkin pie.
  • Libby’s Canned Pumpkin – The most popular and best canned pumpkin.
  • Cream Cheese – This is a unique ingredient but makes it even creamier. It has to be completely room temp and soft.
  • Granulated Sugar & Brown Sugar – This recipe uses both sugars for ultimate flavor.
  • Eggs – Create structure and stabilize the pie filling.
  • Cinnamon , Ginger, Cloves – These spices are the classic pumpkin pie spices.
  • Cornstarch – Helps to thicken and keep the pie creamy.
  • Evaporated Milk – Creates a creamy pie.
  • Butter – Melted butter adds even more flavor.
Pumpkin pie filling in a mixing bowl

Directions

  • Cream cheese must be super soft so when it’s whipped in the mixer there are zero clumps. You can leave it out for a few hours or quickly soften it in a bowl in the microwave for about 45 seconds.
  • Using a mixer, whip the super soft cream cheese and eggs on high.
  • Scrape the sides and bottom of the bowl and add in both sugars, pumpkin, ginger, cornstarch cloves, cinnamon, and salt.
  • Mix on medium until combined.
  • With the mixer on low, slowly add in the evaporated milk and melted butter.
  • Continue to mix the pumpkin pie batter until everything is blended together.
Pumpkin pie filling in homemade crust before it's baked in the oven.
  • Brush an egg yolk wash over the crust of the pie so it becomes a pretty shade of golden brown.
  • Pour into the pie crust and bake in a preheated 425-degree oven for 10 minutes.
  • Cover the edges of the crust with tinfoil so it doesn’t burn, then turn the oven to 350 degrees and bake for another 25-30 minutes.
  • The center of the pie will be slightly jiggly when it’s done.
Pink silicone pastry brush, brushing the crust of homemade pumpkin pie before it's baked in a 350 degree oven.

How do you make an egg wash?

It’s so simple! Crack an entire egg in a small bowl and whisk it. Add in a tablespoon water and whisk until it’s combined. Using a pastry brush, brush the wash on the pie crust before you bake for a beautiful golden brown curst!

Tip – I prefer using silicone pastry brush so the tiny brush hairs don’t end up in the pie crust.

Pie Crust

We use our all time favorite pie crust for almost all of our recipes. It’s super easy to make and I swear foolproof! You will be so happy with the results.

Butter and leaf lard for making pie crust.

Pure Irish Butter and Leaf Lard are two ingredients we use in our buttery, flaky pie crust!

I usually don’t blind bake the crust before as I like the way it is without being baked twice. However, if you want to be 100% sure the crust is fully baked throughout, definitely bake the crust for about 10 minutes before adding the pie filling. Make sure the crust is weighted down with either dried beans or Mrs. Anderson’s Baking Ceramic Pie Crust Weights.

You can do the egg wash before you blind bake the crust too. Once the crust is done baking, add in the filling and continue to bake the pie as instructed.

Pie crust rolled out and set on a pie dish about to be formed into pie crust.

Pumpkin Pie Cutouts

Save some of the dough to make cute pie cutouts!

  • Roll left over pie crust out to about 1″ thick. Cut as many cutouts as you’ll need.
  • Place them on a cookie sheet and give them an egg wash. Sprinkle with granulated sugar.
  • Bake them in the same oven for the last 10-15 minutes the pie is baking.
  • Take them out when they’re golden brown and place them on the pie once it’s cooled.
Pumpkin pie cutout stamping pie dough to make cute pie cutouts

These are so good, like a little buttery cookie! We used these!

Beautiful pumpkin pie with leaf cutouts.

Frequently Asked Questions about Homemade Pumpkin Pie

How do you thicken pumpkin pie filling?

Using cornstarch in the pie filling will help to thicken it. We use cornstarch in this recipe.

What does pumpkin pie taste like?

It’s very flavorful with warm spices like cinnamon, cloves and ginger. The pumpkin puree a sweetened and it all blends together like one sweet pumpkin.

What is pumpkin pie made of?

It’s made with canned pumpkin, cloves, ginger, cinnamon, pumpkin pie spice, sugar, eggs, milk and other ingredients to make it a creamy delicious pie.

Can I substitute flour for cornstarch in pumpkin pie?

Cornstarch and flour do different things in a recipe. However, you can substitute it but it can change the flavor and texture of the pie. If you don’t hav
e cornstartch in the house, use twice as much flour. So if it’s 1 tablespoon cornstartch, use 2 tablespoons flour.

Slice of the best pumpkin pie on a pink plate with a gold spoon topped with whipped cream.

What can I use instead of evaporated milk in pumpkin pie?

You can use a combination of whole milk and cream. Use 3/4 cup whole milk and 1/4 cream (heavy cream or half and half) to substitute 1 cup of evaporated milk. Please note, this will alter the recipe and could change the flavor and texture.

Slices of Thanksgiving pies on plates on a marble table.

Can I substitute sweetened condensed milk for evaporated milk in pumpkin pie?

Not for this recipe. Sweetened condensed milk has sugar already in it and the texture is totally different.

Side picture of a homemade pumpkin pie with a homemade buttery crust on a pink plate.

Is pumpkin pie really pumpkin?

Pumpkin can refer to a few varieties of squash. Libby’s, the most popular canned pumpkin company is actually made from Dickinson squash. The USDA is lenient with what they consider pumpkin and squash. It may come as a surprise, but no it’s not actual pumpkin puree even though it’s marketed as that!

three slices of pie on white and pink plates about to be served

What is a dairy free substitute for evaporated milk?

Coconut milk can be a good substitute for evaporated milk. You can also try to simmer and thicken almond milk a bit to use as a substitute as well.

Classic pumpkin pie with buttery pie crust cutouts.

More Pie Recipes You’ll Love!

Chocolate Chip Cookie Pie, SO GOOD!

The Best Cherry Pie with Heart Cutouts!

Pecan Pumpkin Pie with Buttery Pie Crust

Egg Custard Pie is absolutely delicious!

Homemade Coconut Cream Pie with Shortbread Cookie Crust!

Let us know if you make our homemade pumpkin pie recipe! Please leave a comment and review below.

Also, tag your pictures with @SugarandCharm on all social channels! And follow us on Instagram and Pinterest for more delicious recipes, cocktails and party ideas!

pumpkin pie

Homemade Pumpkin Pie

Classic, homemade pumpkin pie recipe is perfect for the holidays! It's easy to make and pairs perfectly with our buttery pie crust. There are a few special ingredients we use to make this pie rich, creamy and very flavorful. You have to try this pie!
4.74 from 23 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5 people
Calories: 350kcal
Author: Eden

Ingredients

Pumpkin Pie Filling

  • 15 ounce canned pumpkin puree, 1 can of Libby's Pumpkin Puree
  • 4 ounces cream cheese, must be super soft, room temperature
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp salt
  • 1 tbsp cornstartch
  • 12 ounces evapertated milk
  • 2 tbsp melted butter , either salted or not salted

Instructions

Easy Pie Crust

  • This perfect and easy buttery pie crust is foolproof and works every time. It’s a forgiving crust that you won’t have a problem making! I use this recipe for almost all of my pies and it’s always perfect! Follow here for the recipe!

Pumpkin Pie Filling

  • Cream cheese must be super soft so when it’s whipped in the mixer there are zero clumps. You can leave it out for a few hours or quickly soften it in a bowl in the microwave for about 45 seconds. 
  • Using am electric mixer and paddle attachment, whip the super soft cream cheese and eggs on high. 
  • Scrape the sides and bottom of the bowl and add in both sugars, pumpkin, ginger, cornstarch cloves, cinnamon, and salt.
  • Mix on medium until combined. 
  • With the mixer on low, slowly add in the evaporated milk and melted butter. 
  • Continue to mix the pumpkin pie batter until everything is blended together.
  • Brush an egg yolk wash over the crust of the pie so it becomes a pretty shade of golden brown.
  • Pour into the pie crust and bake in a preheated 425-degree oven for 10 minutes. 
  • Cover the edges of the crust with tinfoil so it doesn’t burn, then turn the oven to 350 degrees and bake for another 25-30 minutes.
  • The center of the pie will be just slightly jiggly when it’s done. 

Notes

This recipe is for 1 deep dish pumpkin pie. 
Follow our recipe for the perfect easy pie crust! 
Make sure cream cheese is very soft, microwave it for 45 seconds to ensure. You don’t want clumps of cheese in your pumpkin pie. 
 

Nutrition

Calories: 350kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 122mg | Sodium: 215mg | Potassium: 267mg | Fiber: 3g | Sugar: 45g | Vitamin A: 13805IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 2mg
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17 thoughts on “The Most Delicious Homemade Pumpkin Pie Recipe!”

  1. 5 stars
    I absolutely love this Pumpkin Pie recipe. I had to bake it for 10 minutes at 425 and then 50 minutes at 350 instead of the 25-30 minutes.
    It turned out great though. The buttery crust is so easy to make and really turned out nice and golden brown. I really have a bad history of crust making too, but this was a breeze.

    Reply
  2. 5 stars
    That is one great looking pumpkin pie. Homemade pie crust makes so much of a difference in any pie and that crust looks stunning. Saving it to try later.

    Reply
  3. 5 stars
    Fabulous pie that is just what I need for the upcoming holidays. I mean, it checks all the marks if you think about it. It looks great, it is easy to make and I bet it is extremely delicious. Great insights on substituting the flour – thank you!

    Reply
  4. 5 stars
    Yum! This pumpkin pie recipe is perfect!! I love that it’s creamy and flavorful. My son will totally love having this on Holidays.

    Reply
  5. 5 stars
    Oh gosh your pie is absolutely gorgeous! The crust is stunning and the center is so creamy…I would give anything for a slice right now! 😀 The best part are the pie dough scraps. I love making pie crust cookies out of them :3

    Reply
  6. 5 stars
    Fabulous-looking pie that is just what I need for this season! I’ve been making a slightly different version but got tired of it at some point, really keen to switch things up a bit! Can’t wait to try it!

    Reply
  7. 5 stars
    This pie turned out absolutely perfectly and is so delicious. The homemade crust was much easier to make than I thought, thanks for an awesome recipe!

    Reply

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