Classic Homemade Pumpkin Pie

More holidays should be like Thanksgiving – and I don’t mean just because of all the delicious food!

Vertical image of a slice of pumpkin pie with text in the middle and on the bottom.

In my family, this day means everyone gathered around the table, eating all the classic Thanksgiving dishes, and enjoying endless conversations.

The day is filled with everything that matters and none of what doesn’t.

Vertical image of a whole pumpkin pie with a bowl of spices and decorations on an orange towel.

And if it’s anything like last year, when the hot water went out and the weather got much colder and two fire trucks rushed to our neighbor’s for some kind of emergency, we will still be blessed to look around and see not what we lack, but what we have.

Vertical image of the side of a decorated pie with squash and an orange towel in the background.

You know, this little family I have been given are the people I have fought most with in this life, the ones who know exactly what drives me crazy and who have seen me at my most selfish and ugly. We disagree on many things, but, I know I don’t say this enough:

I am so thankful for them.

Vertical image of the front of a slice of pumpkin pie with garnishes.

It makes the meal so much more gratifying to be with the ones you love the most. Every word spoken, every bite taken, is much sweeter.

And an ending to a perfect Thanksgiving with family deserves the perfect dessert – the classic homemade pumpkin pie.

Vertical image of a whole pie with slices cut out, next to a dark plate with a slice topped with whipped cream.

It’s so special crafting a dessert completely from scratch, especially if it is enjoyed with your closest family and friends who will appreciate this sweet labor of love.

The buttery crust is a simple mixture of flour, butter, salt, and water. The filling is a thick, creamy custard with a homemade puree base. Gently flavored with warming spices and brown sugar, it’s not cloyingly sweet or heavy.

Vertical image of a dark plate with a slice of pie and a dollop of whipped cream on an orange towel.

A perfect dessert. A full belly. A happy family – everything you need for Thanksgiving this year!

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Horizontal image of a whole baked pie on a wooden cutting board with pumpkins and and orange towel next to it.

Classic Homemade Pumpkin Pie


  • Author: Shanna Mallon
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 9-inch pie
  • Category: Pie
  • Method: Baking
  • Cuisine: Dessert

Description

A classic homemade pumpkin pie is the best ending to any Thanksgiving meal, especially if it is made entirely from scratch.


Ingredients

For the Crust:

  • 1 recipe for pate brisee, or 1 9-inch pre-made pie crust

For the Filling:

  • 2 eggs
  • 2 cups pumpkin puree
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 12-ounce can evaporated milk

Instructions

For the Crust:

  1. Roll out the pie crust to about 1/8-inch thickness. Measure it to fit the base of a 9-inch pie pan, being sure there is about 1/2-inch overhang around the edges.
  2. Carefully transfer to the bottom of the pie pan, pressing down gently on the bottom and around the sides. Crimp the overhang with your fingers.
  3. Place it in the freezer for 15 minutes.
  4. Blind bake the pie crust. Place aluminum foil or parchment paper on the bottom of the chilled pie crust, and fill with pie weights or dried beans. Bake at 425°F for 15 minutes. Remove the aluminum foil and weights, and bake for another 10 minutes, until the crust is lightly golden. Remove from the oven and let cool as you prepare the filling.

For the Filling:

  1. In a large bowl, slightly beat the eggs with a whisk. Add all of the other filling ingredients. Whisk until everything is incorporated together and the mixture is completely smooth.
  2. Pour mixture into the baked and chilled pie crust. You can place a strip of aluminum foil around the edge of the crust to prevent the crust from browning excessively.
  3. Bake at 350°F for 40 to 50 minutes. The filling should still have a slight jiggle in the center when you gently shake the pan.
  4. Remove the pie from the oven, and let cool on a cooling rack for 15 minutes. Place in the refrigerator on a trivet to chill and set completely for at least 8 hours, or overnight.
  5. Serve cold with whipped cream.

Keywords: pumpkin pie, pumpkin spice, Thanksgiving, Fall, dessert

Cooking by the Numbers…

Step 1 – Make the Dough

Horizontal image of dough on a wooden board.

Follow the steps for making the best crust, using our homemade pate brisee recipe. The link is in this recipe. Be sure your butter is chilled before mixing into the flour. This will keep the final crust delicate, flaky, and buttery.

You can always use a pre-made crust – no judgment here! Save yourself some time!

Step 2 – Roll the Dough

Horizontal image of an unbaked pie shell.

Once the dough has been made, roll it out to about 1/8-inch thickness, measuring it to fit the base of a 9-inch pie pan. Make sure there is about 1/2-inch overhang around the edges.

Carefully transfer to the bottom of the pan, pressing down gently on the bottom and around the sides. Fold the overhang underneath itself, and crimp the edges.

Get creative with the crust! Stay simple with the classic crimp, or use cut-out designs with any extra dough to make beautiful decorations.

Horizontal image of dough cut-outs in various shapes.

Once finished, place it in the freezer for 15 minutes to chill and harden.

Step 3 – Blind Bake the Crust

Horizontal image of an unbaked dough in a pan with aluminum foil and beans inside.

Place aluminum foil or parchment paper on the bottom of the chilled dough, Make sure the aluminum foil reaches up the sides of the pan. Fill the crust with pie weights or dried beans.

Don’t let the any of the weights touch the dough. They’ll stick!

Bake at 425°F for 15 minutes. Remove the aluminum foil and weights, and bake for another 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool as you prepare the filling.

Step 4 – Make the Filling

Horizontal image of ingredients in various bowls with pumpkins and a white towel on the side.

Measure out all of the filling ingredients. Place the eggs in a large bowl, and whisk slightly so they more easily incorporate with the other ingredients.

Horizontal image of an orange liquid mixture with a whisk in a white bowl on a wooden cutting board.

Once the eggs are whisked, add everything else to the bowl. Whisk until everything is thoroughly mixed and is completely smooth. The mixture will be liquidy.

Step 5 – Bake

Horizontal image of a whole baked pie on a wooden cutting board with pumpkins and and orange towel next to it.

Pour the filling into the baked and chilled crust. Bake at 350°F for 40 to 50 minutes. The best way to determine if it is ready is to very gently shake the pan. If the filling is set around the edges, but still has a slightly jiggle in the center – it’s ready to come out of the oven!

Be sure to not vigorously shake the pan, as you don’t want to disturb the custard from setting correctly. This will cause cracks.

Step 6 – Chill and Serve

Horizontal image of a slice of pie with a bowl of spices, cinnamon sticks, and mini squash.

Remove from the oven, and let cool on a cooling rack for about 15 minutes. Place in the refrigerator on a trivet to chill and set completely for at least 8 hours, or overnight.

Serve cold with freshly whipped cream, and a sprinkle of extra spices. Enjoy!

Made with Love. And Squash.

With a homemade crust, puree, and filling, this sweet dessert is seriously made with love!

Vertical image of a slice of pumpkin pie with acorn and leaf decorations and a dollop of whipped cream.

Which makes it ideal to serve as the delightful ending to a Thanksgiving meal, surrounded by all your loved ones.

Feeling a little explorative this Thanksgiving? Try a new flavor profile! Our brown butter and sage version of the same fall treat will bring new and tasty excitement to a classic.

And for more delish goodies featuring our favorite squash, take a look our mouthwatering collection of recipes.

And for more holiday pie recipes, take a look at these beauties:

Your Thanksgiving table certainly won’t be lacking in any space…

Do you like to make pumpkin pie from scratch? What are your helpful tips to make it as beautiful and delicious as possible for all to enjoy? Leave us a comment, and rate the recipe now!

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 27th, 2009. With additional writing and editing by Niki Cervone. Last updated: November 12, 2018 at 12:09 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

A classic homemade pumpkin pie is the best ending to any Thanksgiving meal, especially if it is made from scratch. With a buttery, flaky crust and a creamy filling flavored with spices, enjoy this fall-favorite dessert with all your family and friends. Get the recipe on Foodal. #pumpkinpie #Thanksgiving #foodal

21 thoughts on “Classic Homemade Pumpkin Pie”

  1. Thanks to you, this is going to be my dinner tonight! Can’t wait! Oh, and in the first picture of Bailey, the one with the doggie gate, I can actually see the Falkor resemblance. Just sayin.

  2. aw…such a lovley day!! i think you have a fabulous family! food looks so yummo.

    I am busy cooking ours today cause Jake is off work!! yeah!!

  3. gorgeous photos, shanna. you and (your brother’s?) camera are getting along quite well. so glad your t-day turned out lovely! ok, time to eat leftovers. happy friday!

  4. Your Thanksgiving looks just lovely – and those are some great photos! We had Thanksgiving #1 last night with our extended family at my Great-Aunt’s house, and tonight we’re having Thanksgiving #2 at our house (spent two hours prepping food last night after we got home!). So much food! I, too, made the green bean casserole. 🙂

  5. Kylie, He has so much personality for a little dog!

    Becky, Yay! I hope you like it all! I didn’t give you green bean casserole, btw, because I thought I remembered your saying you hated cream of mushroom soup. Hope that’s true. PS I cannot believe you’d say that about Bails. I won’t tell him so he can’t hold it against you.

    Sara, Thanks and I KNOW, right?

    Rae, Thanks, hon. Looking forward to seeing you next month!

    Celeste, HA! He is always resting – seems like a nice life, right?

    Jacqui, Thanks! Good call on Adam’s camera – one of the nice things about having him around for the weekend. 🙂 Yay, leftovers! We’ll be eating them for a while!

    Kim, Thank you! Your celebration(s) sound wonderful!

  6. Love your photos! Looks like an excellent Thanksgiving meal was shared and the pic of Bailey? Too cute. I’m now reminded that I didn’t get a slice of pumpkin pie this year. Must remedy soon.

  7. First of all, Bailey looks so adorable I want to climb into the computer and give him a hug. Second, your food looks fabulous! Finally, I’m interested in the green stuff. It looks good — is it a Jell-o salad?

  8. Sounds and looks like a lovely meal.

    Btw, your Mom’s sweet potatoes are right on the money. My sister in law who is weight concious decided to make a healthy version. LOL, it was good but would have loved your mom’s more.
    ~ingrid

  9. Okay, the dog is awesome! I love it when they use the weirdest things to lay their head to sleep…
    Your Thanksgiving looked delicious. How was grazing all day long?

  10. Oh my gosh everything looks amazing, especially the sweet potatoes. NUM. I also love that picture of the puppy sleeping. Been there.

  11. kickpleat, You know what’s funny is I have always thought I liked pumpkin pie best cold, but have you had it hot out of the oven? Best thing ever. When you get your fix, I hope it’s that way, and with a big scoop of ice cream on top.

    Elizabeth, Thank you! Of course you know the Julia Child apron that my awesome friend in Florida made me helped.

    Jennifer, Believe me, we feel the same way when we look at him. Good call about the Jell-O salad. That was my mom’s creation as well, and she says it’s a pineapple/lime/cream cheese medley.

    Ingrid, One way that is mildly healthy and still delicious is to just slice them in half, spread a little butter on top and a teeny bit of sugar, and still them in the oven. Mom does that sometimes too, and it’s actually delicious!

    Niki, Grazing for days long is more like it, and it has been nice. Although I will say, the turkey didn’t reheat as well this year. Kind of a bummer. I had several sweet potato sandwiches.

    Julie, Thanks so much! I hope you guys had a good time, too!

    Jessica, Right? He has such a nice life.

    Wendi, We will be thanking you for that recipe for the rest of our lives, I mean it.

  12. What a terrific Thanksgiving! Bailey looks SO adorable! I usually cook a turkey breast too, because, hey, it DOES get old after a few sandwiches and creative casseroles 🙂

  13. TJ, It really does! We’ve had turkey breasts last year and this one, and I can’t imagine every going back to the whole bird!

  14. The way Thanksgiving should be – the whole family, buzzing around the kitchen, and a dog, sleeping against the table. Perfect.

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