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pumpkin pie
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4.74 from 23 votes

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 5 people
Calories: 350kcal
Author: Eden
Cost: $15


  • Stand Alone Mixer
  • Deep Dish Pie Pan
  • Measuring Cups and Spoons


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


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. 


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. 


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