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Homemade pumpkin pie from scratch doesn’t have to be complicated. This easy pumpkin pie recipe delivers a smooth, custardy texture, warm fall spice flavor, and a crisp, buttery crust. It uses a full can of pumpkin puree, comes together quickly, and bakes perfectly every time. Whether you make it for Thanksgiving or a cozy fall weekend, this pie will become your go-to dessert recipe.
Second year in a row following this recipe and looking forward to many more years of making it!
*just a friendly suggestion to anyone reading, if you can get your hands on a couple ducks eggs it makes the pie a million times creamier 🤤
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I’ve been completely obsessed with cardamom this year, and once I added a pinch of it to my classic pumpkin pie, I couldn’t go back. It adds this warm, slightly floral note that makes the pumpkin flavor taste deeper and more complex, kind of like your favorite pumpkin pie but elevated.
This recipe keeps everything you love about the traditional version, creamy texture, flaky crust, perfect spice balance, but that touch of cardamom makes it feel special and fresh. If you’re ready to level up your homemade pumpkin pie, this is the one for you.
Why You’ll Love This Easy Pumpkin Pie
If you’ve struggled with cracked tops or soggy crusts in the past, this version fixes all of that. It’s been tested multiple times to guarantee creamy consistency and balanced sweetness. Here’s what makes it special:
- Creamy, custard-like texture with a clean slice
- The filling comes together in minutes, no mixer required
- The flavor is rich yet light with just the right amount of spice
- Uses a full 15-ounce can of pumpkin puree
- The sweetness and spice levels are perfectly balanced
- Foolproof lower-rack baking method for even results
Ingredients to Make Pumpkin Pie from Scratch
- Pumpkin puree – Use 100% pure pumpkin puree (not pumpkin pie filling).
- Eggs + egg yolk – Help bind the custard while keeping it rich and creamy.
- Heavy cream and evaporated milk – The perfect duo for a silky, balanced texture.
- Brown sugar and white sugar – Adds depth and sweetness.
- Pumpkin pie spice – Brings all the cozy fall flavors together.
- Cinnamon – Adds extra spice and depth to your pumpkin pie.
- Cardamom – Optional but highly recommended for a unique, elevated twist.
- Cornstarch – Thickens the filling slightly for smooth, clean slices.
- Salt – Balances the sweetness and enhances flavor.
- Pre-baked pie shell – Ensures the crust stays crisp under the custard. I used this homemade pie crust recipe. Check out this Pie Crust Guide from a French Pastry Chef!
Pumpkin Puree vs. Pumpkin Pie Filling
Pumpkin puree is made from 100% pumpkin with no added ingredients. Pumpkin pie filling already contains sugar and spices. If you use pumpkin pie filling instead of puree, your pie will be overly sweet and heavily spiced. Always use pure pumpkin puree for the best results.
Table of Contents
- Why You’ll Love This Easy Pumpkin Pie
- Ingredients to Make Pumpkin Pie from Scratch
- How to Blind Bake a Pie Crust
- How to Make a Silky Smooth Pumpkin Pie From Scratch
- How to Tell When Pumpkin Pie Is Done
- Expert Tips
- Topping Ideas for Pumpkin Pie From Scratch
- Frequently Asked Questions – FAQs
- Rich & Creamy Pumpkin Pie Recipe
How to Blind Bake a Pie Crust
- Roll out the dough and press it into a 9-inch pie pan. Keep it as cold as possible.
- Chill the crust for 20-30 minutes before baking to prevent shrinkage.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake on the lower oven rack at 375°F, for 30 minutes.
- Remove the weights and parchment, then bake for another 15 minutes until lightly golden.
- Let it cool completely before adding the filling.
How to Make a Silky Smooth Pumpkin Pie From Scratch
- Prebake the crust: Roll and press dough into a 9-inch pie pan, dock with a fork, and chill for 30 minutes. Line with parchment, fill with pie weights, and bake at 375°F for 30 minutes. Remove weights and bake 15 more minutes until golden. Let cool completely.
- Make the filling: In a large bowl, whisk together pumpkin purée, eggs, sugars, spices, cardamom, salt, and cornstarch. Add cream, evaporated milk, and vanilla; whisk until smooth. Strain through a fine-mesh sieve for the smoothest custard.
- Bake: Pour filling into crust. Bake on the lower rack at 425°F for 10 minutes, then reduce to 350°F and bake 35–45 minutes, until edges are set and the center slightly jiggles. Internal temp should reach 175°F. Cool completely on a wire rack for 2–3 hours.
Blind baking ensures the crust stays flaky and prevents sogginess from the pumpkin custard.
How to Tell When Pumpkin Pie Is Done
The edges of the filling should be puffed and set while the center remains slightly jiggly. The internal temperature should read about 175°F . The pie will finish setting as it cools. Do not bake until the center is firm, that causes cracks on top.
Expert Tips
- Strain the filling. For the smoothest, most professional texture.
- Blind bake the crust. This prevents sogginess and ensures a crisp base.
- Use a lower-rack, two-stage bake. The initial heat sets the crust, while the reduced temperature gently cooks the custard.
- Avoid overbaking. Pull the pie when the center still moves slightly.
- Cool completely. This allows the filling to finish setting and makes slicing easier.
Topping Ideas for Pumpkin Pie From Scratch
- Vanilla or maple ice cream
- Fresh whipped cream
- Salted caramel drizzle
- Candied pecans or walnuts
If your family loves a different topping, share it in the comments below, I’d love to hear what you do!
Frequently Asked Questions – FAQs
Whether you’re making your homemade pumpkin pie for Thanksgiving or just because, these common questions will help you get it right every time.
Yes, pumpkin pie freezes very well. Once it has cooled completely, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to one month. To defrost, place it in the refrigerator overnight.
Absolutely. Pumpkin pie is a great make-ahead dessert because it tastes even better the next day. Bake it up to two days in advance, cover it tightly, and refrigerate until you’re ready to serve.
Cracks usually happen when the pie is overbaked or cools too quickly. Pull the pie out when the center still has a slight jiggle and let it cool slowly at room temperature for a few hours before refrigerating.
Yes, you can. The texture will be slightly lighter, but the flavor and consistency will still be delicious.
Warm slices in a 300°F oven for 10–15 minutes, or just long enough to take the chill off before serving.
Yes. Store-bought crusts work perfectly and save time. A homemade butter crust will give a deeper flavor, but a refrigerated or frozen pie crust will still produce excellent results. If using frozen, keep it in the pan and bake directly from frozen after blind baking.
Once the pie has completely cooled, wrap it with aluminum foil and refrigerate it until you are ready to serve it. A pumpkin pie will last for 4-5 days if store in an airtight container in the fridge.
If you love cozy fall desserts, try my Brown Butter Pecan Cookies or Apple Bundt Cake next!
Rich & Creamy Pumpkin Pie
Equipment
Ingredients
Pumpkin Pie Filling
- 15 oz 1 can pumpkin purée (Libby’s recommended or homemade, well-drained)
- 2 large eggs
- 1 egg yolk
- ½ cup heavy cream
- ½ cup evaporated milk or half & half for a lighter version
- ¾ cup packed brown sugar light or dark for deeper flavor
- ¼ cup granulated sugar
- 2 tsp pumpkin pie spice
- ½ tsp ground cardamom optional but highly recommended
- 1 tbsp cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
Pie Crust
- 1 single 9-inch pie shell homemade or store-bought, chilled and pre-baked
Instructions
Prebake the Crust
- Roll and press your pie dough into a 9-inch pie dish. Dock the bottom lightly with a fork.1 single 9-inch pie shell
- Chill the crust for 15 minutes in the fridge to prevent shrinkage.
- Line it with parchment paper and fill with pie weights or dry beans.
- Bake at 425°F for 15 minutes, then carefully remove the parchment and weights. Bake for another 10 minutes, until light golden.
- Brush the crust with a thin layer of beaten egg (optional, for extra protection from leakage) and let it cool completely before adding the filling.
Make the Filling
- In a large bowl, whisk together the pumpkin purée, eggs, egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, cardamom, salt, and cornstarch until smooth.15 oz 1 can pumpkin purée, 2 large eggs, 1 egg yolk, ¾ cup packed brown sugar, ¼ cup granulated sugar, 2 tsp pumpkin pie spice, ½ tsp ground cardamom, 1 tbsp cornstarch, ¼ tsp salt
- Gradually whisk in the heavy cream, evaporated milk, and vanilla extract until silky and well combined.½ cup heavy cream, ½ cup evaporated milk, 1 tsp vanilla extract
- For the smoothest texture, strain the filling through a fine-mesh sieve into another bowl before using.
Bake the Pie (Lower-Rack, Two-Stage Method)
- Position a rack in the lower third of your oven and preheat to 425°F.
- Place the cooled, filled pie on a baking sheet to catch any drips and set it on the lower rack.
- Bake for 10 minutes at 425°F, then reduce the temperature to 350°F, without opening the oven door.
- Continue baking for 35–45 minutes, until the pie looks puffed, the edges are set, and the center still has a slight jiggle.
- Start checking around the 30-minute mark after lowering the temp. The internal temperature should be about 175°F, for a perfectly set custard.
- If the edges brown too quickly, loosely cover them with foil or a crust shield.
- Remove the pie and let it cool completely on a wire rack for at least 2–3 hours. It will continue to set as it cools.
Notes
Storage
- Once fully cooled, cover tightly with foil or plastic wrap and refrigerate for up to 4 days.
- To freeze: wrap the whole pie or slices in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.
- Tips for the Best Pumpkin Pie
- Use both heavy cream and evaporated milk for the perfect balance of richness and smooth texture.
- Blind-bake the crust: this ensures it stays crisp and never soggy.
- Don’t skip the lower-rack bake! It browns the bottom crust beautifully.
- Check early and often, every oven is different. The pie should jiggle slightly in the center but not slosh.
- Cardamom magic: A small touch brings out the earthy pumpkin flavor without being overpowering.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Second year in a row following this recipe and looking forward to many more years of making it!
*just a friendly suggestion to anyone reading, if you can get your hands on a couple ducks eggs it makes the pie a million times creamier 🤤
Thank you so much for the nice review 🙂
Can I make this into a two 5 inch pies instead?
I have never tried this recipe in 5 inch pie plates so I am not really sure about the baking time.
Chahinez