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!
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!
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!
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.
How to Make 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!
- Libby’s Canned Pumpkin
- Cream Cheese
- Granulated Sugar
- Brown Sugar
- Eggs
- Cinnamon
- Ginger
- Cloves
- Cornstarch
- Salt
- Evaporated Milk
- Butter
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.
- 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.
How do you make an egg wash?
It’s so simple! Crack an entire egg in a small bowl and whisk it. Add in
Pumpkin 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.
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.
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.
These are so good, like a little buttery cookie! We used these!
Frequently Asked Questions
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 ha
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.
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.
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
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.
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 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!
Homemade Pumpkin Pie
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.
What a great looking pumpkin pie! I love the use of pumpkin cutouts such a cute way to decorate each piece.
I love that you used butter and lard in the pie crust! And OMG I never knew that about canned pumpkin!
My goodness the cream cheese in the filling is simply divine! I’ve never seen a recipe like this before.
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!
Cream cheese is the game-changer in this recipe!! Thanks for sharing
You know, I’ve never made pumpkin pie before. I had no idea cream cheese was in it. Looks good.
Thank you Ben! It’s really good and the cream cheese adds even more flavor!
This really looks like the best pumpkin pie ever! Love that crust and the filling is so thick yet creamy. A beautiful centerpiece for the upcoming Thanksgiving dessert!
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!
This pumpkin pie looks beautiful and has perfect texture! and nothing can be better than a delicious homemade pie crust! Saving the recipe!
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
Yum! This pumpkin pie recipe is perfect!! I love that it’s creamy and flavorful. My son will totally love having this on Holidays.
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!
You cannot go wrong with a classic pumpkin pie recipe with a homemade crust. This recipe gets me excited about the holidays!
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.