Homemade Pumpkin Pie Recipe

This Homemade Pumpkin Pie Recipe is easy to make and creates a smooth, creamy and perfectly sweetened filling inside a buttery and flakey crust. This pie is iconic and will be loved by all your family!

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This post was originally posted on 11/11/2020 and updated on 11/3/2023.

Easy Pumpkin Pie Recipe Ingredients

• Recipe for All Butter Pie Crust
• Brown Sugar
• Salt
• Cinnamon
• Nutmeg
• Eggs
• Pumpkin Puree
• Evaporated Milk

How to Make Butter Pie Crust for Pumpkin Pie

First Make the Dough

1. In a food processor add the flour and salt and pulse it a few times.
2. Next add the butter and pulse just until it looks like very course crumbs. You want the butter to be the size of peas.
3. Then add the egg and 4 tablespoons of the ice cold water and pulse a few times to combine. At this point the dough will be starting to form, but there will still be a lot of dry flour visible.
4. Add another 2 tablespoons of water and pulse a few times until the dough starts to form and clump together. If there is still a lot of visible flour or the dough is not forming, add ice cold water 1 tablespoon at a time and pulse just a few times after adding. I usually end up using 6-7 tablespoons of water. The dough will be slightly crumbly.
5. Dump the dough out on a piece of plastic wrap and form it into 2 discs then wrap it individually. Chill the dough for at least an hour.

Then Roll the Dough

6. Get out that pastry mat and sprinkle on some flour. If you don’t have a pastry mat you can use your counter, flour it well so the dough don’t stick. Roll the dough starting from the center and rotating several times, into a 12 inch diameter circle, the crust will be about ⅛ inch thick.
7. Gently place the dough into a pie plate. Roll the dough that is hanging over the edges under and rest it on the edge of the pie place.
8. Now you can crimp using your index finger and thumbs. Or you can simply roll or fold the dough and leave it for a rustic look. No need to prick the crust for pumpkin pie. Set the crust in the fridge while you make the filling.
9. Repeat with other disc of dough. My pie crust recipe makes enough for 2 crusts.

Those are the basic steps for making the all butter pie crust, there is a lot more information and tips on making the perfect pie crust in my Butter Pie Crust Recipe blog post. Head there and check it out if you need or want more tips and tricks!

How to Make Homemade Pumpkin Pie

1. Start by preheating the oven to 425°F.
2. Then in a large bowl, or stand mixer, whisk together the eggs and sugar until smooth.
3. Add the pumpkin puree, evaporated milk, salt, cinnamon and nutmeg. Whisk it together until everything is incorporated and smooth.

4. Place the chilled prepared pie crusts on a baking sheet. If there is any spillage, this will protect your oven and make it easier to rotate the pies if needed for even baking. Every oven is different after all.
5. Now divide the filling evenly between the two prepared unbaked pie crusts.
6. Place the pies on the middle rack and bake for 15 minutes.
7. After 15 minutes, REDUCE oven temperature to 350°F and continue baking for 50-60 minutes until the filling is set and the crust is golden brown.

How to Tell When the Pie is Done

• The sides of the filling will be set and the center will be jiggly, but will have no movement of batter.
• The center of the filling should not look wet.
• The edges of the filling will start to puff up and maybe separate a little bit from the crust.
• The filling will darken in color.
• If you are still unsure about if it is done or not, use the tip of sharp pairing knife and insert it into the middle of the pie, if it comes out clean the pie is done.

Tips for Easy Homemade Pumpkin Pie

1. If you are worried about the crust getting too brown, cover the edges of the pie with a pie shield or aluminum foil.
2. Don't worry if the filling cracks, it sometimes happens and the pie will still be delicious. If you want to try and avoid cracking, don't overbake and don't rush the cooling process.
3. Don't be alarmed about how runny the pie filling is before it's baked, it is supposed to be runny.

How to Freeze a Whole Pumpkin Pie

Did you know you could freeze the whole pie? Well you can! After the pie is baked and completely cooled, wrap the pie tightly in plastic wrap. I do 3 layers of plastic wrap top to bottom around the entire pie. Don't forget to label and date. The pie will last 2-3 months in the freezer.

To thaw pie: Thaw the pie overnight in the refrigerator. Do not thaw on the counter, thawing at room temperature will create a soggy crust and the filling to release extra moisture. Thaw in the fridge!

More Pumpkin Recipes to Enjoy!

• Fresh Cranberry Pumpkin Bread
• Easy Pumpkin Bread
• Baked Pumpkin Donuts
• Pumpkin Bars with Cream Cheese Frosting
• Whole Wheat Pumpkin Pancakes
• Pumpkin Chocolate Chip Scones
• White Chocolate Chip Pumpkin Cookies
• Pumpkin Waffles
• Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
• Soft Pumpkin Chocolate Chip Cookies
• Frosted Pumpkin Drop Cookies
• Mini Pumpkin Donuts