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 makes a wonderful fall dessert and is perfect for the holiday season.

You can also try our sweet potato pie recipe. It’s another one of my favorite fall desserts!

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 Our Make Classic Pumpkin Pie Recipe

Supplies You’ll Need

Pie Pan – I use this pie dish to make my pies.

Mixing Bowls – Large Bowl and small mixing bowls.

Measuring Cups and Spoons

Electric Mixer – To blend the ingredients. You can use a hand mixer or a stand mixer.

Pie Crust – If you’re making your own pie crust, you’ll need a rolling pin, parchment paper, and a food processor.

Pumpkin Pie Filling Ingredients 

The full recipe and measurements are in the recipe card at the bottom of the post.

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 dessert more tender. We also add it to all of our frozen desserts and they come out extra creamy! 

• Libby’s Canned Pumpkin – The most popular and best-canned pumpkin. You can also use an organic canned pumpkin too.

• Cream Cheese – MUST be super soft or it will leave clumps. You can microwave it until it’s very soft. It’s a unique ingredient that makes it even creamier, but it has to be beyond room temp and soft to blend smoothly.

• Granulated Sugar & Brown Sugar – This recipe uses both white sugar and brown sugar for ultimate flavor.

• Eggs – Create structure and stabilize the pie filling.

• Cinnamon, Ginger, and Cloves – These spices are the classic pumpkin pie spices. You can also use pumpkin pie spice.

• Cornstarch – Helps to thicken and keep the pie creamy. It’s the secret ingredient!

• Evaporated Milk – Creates a creamy pie. You can find this in the baking aisle. It comes in a can and is stored at room temperature.

• Butter – Melted butter adds even more flavor.

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 homemade 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 the pie filling into the pie crust and bake in a preheated 425-degree oven for 10 minutes. 

• Cover the edges of the crust with aluminum foil 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. 

Flaky Pie Crust 

We use our all-time favorite homemade 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! Leaf Lard can be hard to find, so you can use Crisco to replace it. 

I usually don’t blind bake pie 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 try blind baking 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 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.

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 of 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 crust! 

Some egg washes only require egg yolks, but we prefer using all of the eggs for a glossy finish.

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

How to Store Pumpkin Pie

This is the perfect dessert to make the day before Thanksgiving! Pumpkin pie can be stored in the refrigerator for 3-4 days. Just make sure to cover it loosely with foil or plastic wrap.

It also freezes well if you have any leftover pumpkin pie. Just make sure to wrap it tightly so it doesn’t get freezer burn. Homemade pumpkin pie will last in the freezer for 2-3 months.

When you’re ready to serve, let it thaw in the refrigerator overnight. You can also reheat the pie in a 350-degree oven for about 15 minutes.

Tips for Making the Best Pumpkin Pie Recipe

Make sure all of your ingredients are at room temperature before you start baking. Room-temperature eggs will help the pumpkin pie filling to be smooth and creamy.

Use canned pumpkin puree for the pumpkin pie filling. Do not use pumpkin pie filling, this is a different product and will not work the same in this pumpkin pie recipe.

Make sure the cream cheese is completely soft and at room temp. You can microwave it for 20 seconds if it’s not soft enough. This is important, otherwise, you will have lumps in the batter.

We always use evaporated milk in our pumpkin pies. However, if you don’t have any on hand, you can use a combination of whole milk and cream. Use 3/4 cup whole milk and 1/4 cup cream (heavy cream or half and half) to substitute 1 cup of evaporated milk.

You can use a store-bought pie crust to keep it easy. Buy a deep dish frozen pie crust for this recipe.

Pumpkin Pie Toppings

Its delicious on its own, but sometimes it’s fun to change things up with a few toppings. Here are a few ideas:

• Whipped cream

• Pecans

• Caramel sauce

• Streusel Toppings

• Sugared Cranberries

Frequently Asked Questions

Can I substitute sweetened condensed milk for evaporated milk?

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 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!

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.

Does homemade pumpkin pie need to be refrigerated?

Yes, pumpkin pie does need to be refrigerated. The milk products and eggs in the pumpkin pie filling can spoil if it’s not kept cold.

How long does pumpkin pie last in the fridge?

Pumpkin pie will last 3-4 days in the fridge. You should cover it loosely with foil or plastic wrap. It tastes delicious when served cold, so you can eat it right out of the refrigerator.

Can homemade pumpkin pie be frozen?

Pumpkin pie can be frozen! Just make sure to wrap it tightly

How do you know when the pumpkin pie is done?

Pumpkin pie is done when the center is set. Insert a knife in the center of the pie and if it comes out clean, it’s done. The pumpkin pie will also jiggle just a bit in the center when it’s done

More Pie Recipes and Pumpkin Desserts You’ll Love 

Chocolate Chip Cookie Pie – A gooey, chocolate pie that is unbelievably delicious.

The Best Pumpkin Bread – One of our most popular recipes, this pumpkin bread is super moist and flavorful.

Pecan Pumpkin Pie with Buttery Pie Crust – A sweet and yummy pecan pie.

Apple Pie Recipe – Traditional apple pie with spices, baked in a flaky crust.

The Best Canned Peach Pie – This is one of our favorite pie recipes and it’s easy to make using canned peaches.

Real Lemon Pie – A creamy lemon pie made with fresh lemon juice.

Homemade Coconut Cream Pie with Shortbread Cookie Crust – Creamy coconut pie baked on a delicious cookie crust.

Chocolate Chip Pumpkin Cookies – These are buttery and filled with so much pumpkin flavor!

Pumpkin Gooey Cake – This reminds me of a pumpkin pie, but it’s made with cake mix! It’s buttery, gooey and unique.

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

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