
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.








