Pumpkin Pie Recipe (VIDEO)

Thanksgiving wouldn’t be the same without a classic Pumpkin Pie Recipe for dessert, topped with homemade whipped cream. Watch the video tutorial and learn how to make pumpkin pie with a buttery, flaky crust and perfectly spiced creamy pumpkin filling.

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We love pumpkin recipes, from our decadent Pumpkin Cheesecake to Pumpkin Bread. If you are a fan of pumpkin flavors, this homemade Pumpkin Pie is a must-try. Watch the video tutorial and see how easy it is.
Pumpkin Pie Video Tutorial
Pumpkin Pie is a staple on the holiday table and we honestly love it all Autumn and winter long. It’s so comforting. Make sure you try the whipped cream – it’s so simple to make and infuses every bite with tons of flavor.
The Best Pumpkin Pie RecipeMove over Costco Pumpkin Pie! There’s really no store-bought pie that even comes close to this homemade pumpkin pie, not even Costco’s. It’s worth the effort to make one from scratch (especially for Thanksgiving) and this one is epic. We’ve even turned this recipe into Mini Pumpkin Pies. Here’s why everyone raves about this pie:

The Best Pie Crust – we use our go-to pie crust to make a tender and flaky crust. Pre-baking will make all the difference in the final taste and texture of the crust. Follow the tips below for success.

The Filling – there is tons of great pumpkin flavor because of the ingredients we recommend that really highlight the pumpkin flavor.

The topping – we added rum into the whipped cream that will keep everyone guessing and makes the flavor exciting.

Ingredients for Pumpkin PieAfter testing dozens of pumpkin pie recipes, this one has the perfect texture and flavor. The key to getting the right custard-like consistency is in the extra egg yolks. Keep those whites for your next egg white omelet.

Pie Crust – use 1 pie disk or half of our pie crust recipe. You can even bake your crusts ahead (see below). If the only thing stopping you from making a pumpkin pie is the crust, then use a store-bought deep-dish pie crust.

Egg white – to brush and seal the inside of the crust

Pumpkin puree – this can make or break your pie. See our recommendation below.

3 Egg yolks, plus 1 whole egg – the extra yolks give this a creamy custard consistency.

Sugar – the combination of light brown and granulated sugar adds just the right amount of sweetness

Simple spices – salt, pumpkin pie spice, and cinnamon are all you need. These make the pumpkin flavors really shine.

Vanilla extract – adds great flavor

Evaporated milk – gives the pie a creamy, silky consistency.

What is the Best Pumpkin Puree?We highly recommend Libby’s brand 100% pure pumpkin puree. There is a good reason everyone recommends using Libby’s, and after several tests using different brands and even organic purees, Libby’s wins for:

Best Texture – it’s super thick and concentrated

Rich Color – the deep orange hue will give you the best-colored pie once it’s baked. This is what makes it better than homemade pumpkin puree for pie.

Pumpkin Flavor – because it’s very concentrated and well-drained, the pumpkin flavor really comes through in your pie.

Versatile – we also use it for pumpkin recipes like Pumpkin Cake, Pumpkin Cupcakes and Pumpkin Pancakes.

Tools You Will Need to Make Pumpkin PieYou don’t need any fancy equipment to make a homemade pie. These are our favorite tools for making pie.

Pie Pan – use a 9 to 9 1/2” deep glass pie pan. We prefer to make pies that require a pre-bake in a glass pan because you can see the progress of the crust as it bakes, but a ceramic pie dish will also work.

Rolling Pin – we love the French rolling pin style

Parchment Paper – to crinkle and use under pie weights

Pie Weights – use either ceramic pie weights, 1 1/2 to 2 lbs of dried beans, or white rice to pre-bake the pie crust.

Should I pre-bake the crust for Pumpkin Pie?Pre-baking or ‘blind baking’ the pie crust is important for pumpkin pie because it ensures that it stays crisp and doesn’t get soggy as the filling bakes. I have tested with and without pre-baking and the crust was significantly better (flakier and crisper) when pre-baked.

The process is well worth it and you will love the crust just as much as you love the filling. Get all of our best tips for blind-baking a crust in our Pie Crust Recipe.

Can I re-use the pie weights? If you use beans or rice, you can let them cool to room temperature and re-use them. Traditional ceramic pie weights are an investment initially but can last for years and be re-used countless times.
How to Make Pumpkin PieMaking a pumpkin pie is easier and takes less time than you think. The best part is, you can pre-bake the crust or even pre-bake your entire pie.

Prepare the crust – roll chilled pie dough to a 12″ circle, transfer to a pie pan, crimp the edges and freeze 30 minutes.

Blind-bake crust – line the frozen pie crust with a circle of crinkled parchment paper and fill 3/4 full with pie weights. Bake at 425˚F for 17 minutes, remove pie weights, prick all over with a fork, brush with egg white and bake another 5 minutes.

Make the Filling – Whisk together all filling ingredients then add evaporated milk and whisk until smooth. Bake at 350˚F for 60 minutes then cool pie to room temperature.

Whipped Cream – beat 1 cup heavy cream until soft peaks form then add sugar, rum, and vanilla and beat until medium/stiff peaks form. Pipe over cooled slices of pie.

Make-Ahead Tips

Pre-Bake the Crust – once the crust is baked, cool to room temperature, then wrap it in plastic wrap and refrigerate for up to 2 days or freeze up to 1 month. Thaw in the refrigerator overnight before using.

To Make Pumpkin Pie in Advance – Cool completely to room temperature for at least 2 to 3 hours then cover loosely with plastic wrap or aluminum foil and refrigerate for up to 3 days.

To Freeze Pumpkin Pie – Once the pie is at room temperature, you can wrap in several layers of plastic wrap or foil and freeze for up to 1 month. Thaw in the refrigerator for 12 hours before serving.

How to prevent cracks in Pumpkin Pie

Do not overbake – This is the #1 reason why a pumpkin pie cracks. An overbaked center is more likely to get dry and crack. Also, baking at a lower temperature (350˚F) prevents the cake from rising too quickly, then sinking and cracking.

Avoid whisking the filling vigorously. Continue whisking after the evaporated milk is added until the bubbles are broken down.

Avoid the knife test for doneness – this will cause a big crack where you insert the knife. Instead, test for doneness by giving the pan a little jolt. It should be set at the edges with a slight wobble in the center.

Serving Tip:As with Cheesecake, use a damp paper towel to wipe the knife between cuts for clean slices.