Skip to main content

Classic Pumpkin Pie

4.3

(77)

A slice of pumpkin pie with whipped cream on top.
Photo by Elizabeth Coetzee, Food Styling by Mira Evnine

Experimentation has its place, but so does tradition. If you’re looking for a classic homemade pumpkin pie recipe with a velvety custard and flaky crust, you’ve come to the right place. Our favorite homemade pie crust recipe makes enough dough for two pies, so feel free to double up the filling ingredients and bake them off side by side—or save the dough for a companion pecan pie. If you’re short on time, you can always sub in a ready-made frozen pie crust. Either way you’ll need to blind-bake the crust; if you’re unfamiliar with the technique, consult our guide.

Perfect pumpkin pie filling starts with pure pumpkin purée. Use unsweetened canned pumpkin (Libby’s won our canned pumpkin taste test a few years back) or roast and purée fresh pumpkin. Avoid packaged pumpkin pie mix, which may have unwanted sweeteners and other flavorings. We also avoid store-bought pumpkin pie spice to better control the balance, but if that’s what you keep on hand, feel free to substitute about 2 tsp. of the mix for the spices below.

If you’re making the pie the night before Thanksgiving, you can leave it out on the counter. Any longer and you’ll want to stick it in the fridge (or you can freeze pumpkin pie for up to three months). As for leftovers, have them for breakfast the following morning, whipped cream optional.

Read More
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.