ThisPumpkin PieRecipeis for a classicholiday dessert staplethat is super easy to make at home for your loved ones and has all thewarming, sweet, lovely layers of flavoryou love in pumpkin pie!

Overhead shot of a baked pumpkin pie in a glass pie dish on a blue counter. A glass bowl with whipping cream is in the top right corner. In the bottom right are some white dessert plates and at the bottom of the pie are some silver forks.

Which team are you on: team pumpkin pie orpecan pieforholiday meals? Or maybe you have a different dessert that you crave this time of year — I’d love to hear what it is in the comments below! To me, pumpkin pie is just a classic. It’s got all thewarming fall flavorswe love this time of year, and it’s ago-tofor any holiday celebrations.

Honestly, I feel like makingpies from scratchgets a bad rap because they often look so intricate and beautiful, but secretly, they’re one of the easiest sweet treats to bake and great to travel with or feed a crowd!This pumpkin pie is no exception— the fillingmixes up quicklyand has the most scrumptious flavors, and then you just bake it for about an hour and you’re set!

A piece of pumpkin pie on a white dessert plate.

Why You’ll Love This Recipe

This pieis way easier than you might expect to make from scratch!
Pumpkin pie is known for itsrich and creamy texture and sweet warmth,which are perfect for the coming colder seasons.
Toprevent a soggy bottom crust, blind-bake (pre-bake) the pie crust before adding the filling. Line the crust with parchment paper or foil and fill it with pie weights or dried beans to keep it from puffing up.
Allow the pie to cool completely on a wire rack before slicing and serving. This allows the filling toset properly and helps prevent cracking, leaving you a perfect pretty pie.

Recipe Ingredients

Pie crust —homemade pie crustcompletely elevates your pies
Pumpkin puree —try thiseasy homemade pumpkin puree
Sugar– you will need regular granulated sugar and brown sugar
Eggs
Pumpkin pie spices —cinnamon, ginger, nutmeg, and cloves
Vanilla extract
Heavy cream
Milk —I use 2%

See the recipe card below for full information on ingredients and quantities.

A piece of pumpkin pie from the side on a white dessert plate with a dollop of whipping cream on top.

How To Make Pumpkin Pie

In a large bowl, mix the pumpkin puree and sugars.Beat in eggs.
Add the spices, salt, and vanilla. Stir to combine.
Add the cream and milk, and stir well.
Pour the pumpkin mixture into the prepared pie panand bake.

What does pumpkin pie taste like?

Pumpkin pie’s filling has a thick texture, almost like custard or pudding, and it has warming spices. It’s not too overpowering or too sweet.

What is pumpkin pie made of?

My pumpkin pie is made of pumpkin puree, granulated sugar, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, vanilla, cream, and 2% milk.

What is the best pumpkin for pie?

I think that canned pumpkin puree is a close replacement for homemade. Just make sure that if you use store-bought puree, there’s nothing else added to it. You want 100% pumpkin.

Why is my pumpkin pie gritty?

Your pumpkin pie may be gritty if you cook it in a too-hot oven. The egg proteins in the filling form moisture-trapping nets, and if the oven’s too hot, they contract and separate from each other into curds, giving the pie a grainy and wet texture.

whole classic pumpkin pie in a clear pie dish

Expert Tips

If the edges of yourpie crust are browning too quicklyduring baking, cover them loosely with strips of aluminum foil or use a pie shield. This allows the center of the pie to continue baking without over-browning the crust
You canstore leftover pie in the refrigerator. Fruit pies and custard-based pies (like pumpkin pie) should be refrigerated to keep them fresh. Cover loosely with foil or plastic wrap to prevent the crust from becoming soggy.
If you’d likeyou can use evaporated milk, which adds richness to the filling without making it overly heavy. It’s a traditional ingredient in pumpkin pie recipes that contributes to its smooth texture.