This quick and easy made from scratch Pumpkin Pie recipe starts with a three ingredient graham cracker crust followed by a five minute creamy pumpkin custard with the prefect blend of spices all topped with homemade whipped cream. This easy recipe makes this delicious pie doable anytime and the perfect choice for your holiday meal.
If your family is anything like mine than pie is always a huge hit. This pie, Sweet Potato Pie, Easy Southern Pecan Pie, and Dutch Apple Pie are just a few of our favorites.
How to make pumpkin pie with graham cracker crust
Start by mixing the graham cracker crumbs, melted butter, and sugar together. Then pat it into the bottom and up the sides of your pie plate. Next mix together the pumpkin puree, condensed milk, whipping cream, cinnamon, salt, ginger, nutmeg, and cloves. Then add the eggs one at a time mixing just until incorporated.
Pour the pumpkin pie mixture into the graham cracker crust. Cover the edge of the pie with a pie shield to protect the crust from overbrowning. Now bake in a preheated 425 oven for 15 minutes. Then reduce the temp to 350 and bake for 35-40 minutes or until almost set. The pie will be slightly jiggly in the middle. Turn the oven off and prop the door slightly open with a wooden spoon to let the pie temperature reduce slowly. For best results let the pie fully cool before slicing or adding whipped cream. Once fully cooled refrigerate until serving time adding any whipped cream right before serving.
Using a stand or hand mixer with the whisk attachment beat the whipping cream and powdered sugar until medium to medium/stiff peaks form. Pipe, spread, or spoon on the whipped cream as you serve.
Recipe notes and helpful tips for pumpkin pie
- Both canned and homemade pumpkin puree work well for this recipe. Use 1 3/4 cup fresh pumpkin puree in place of the canned puree.
- Use a bowl and spoon to mix the contents. Mix the eggs in last one at a time just until incorporated.
- Bake on the middle rack in the center of the oven.
- Pro-tip – once you shut off the oven use a wooden spoon to crack the oven door open about 1-2 inches to let the pie cool down slowly. This will help avoid cracks.
- To avoid overbrowning of the graham cracker crust cover with a pie shield.
- Chill the bowl and whisk attachment before whipping the cream.
- The amount of powdered sugar in the whipped cream helps stabilize it. It will be easier to pipe and hold up on the pie for longer periods of time.
- Cool the pie for at least 4 hours up to overnight in the fridge before slicing.
- After cooling, refrigerate the pie until ready to serve. Always refrigerate leftover pumpkin pie.
- Freeze for up to 1 month when well wrapped. Thaw in the refrigerator overnight.
How to make a homemade pie shield
Making a homemade pie shield will help protect the crust from overbrowning. First cut a 12 inch square piece of aluminum foil. Fold it in half and then fold it again. Cut a 4 inch circle from the center. I find it easiest to measure 4 inches up either side and 4 inches up the middle. Then using the scissors cut connecting each measurement and rounding as you go to create a circle. Discard the inner circle
Now unfold the aluminum foil and gently wrap it over the edges of the pie plate creating a shield for the crust. Gently place the pie into the preheated oven. Don’t forget to remove the pie shield before the last 20-25 minutes of baking time.
More pumpkin puree recipes for your enjoyment!
Pumpkin Pie Recipe
A simple yet delicious perfectly spiced homemade pumpkin pie with the perfect balance of sweetness and an easy three ingredient graham cracker crust. Bake one up today and let your family savor the goodness of fresh homemade pie.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes plus cooling time
- Yield: 8 servings 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 1/4 cup granulated sugar
Pumpkin Pie Filling
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup heavy whipping cream
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 3 large eggs room temperature
Whipped Cream
- 1 cup whipping cream
- 3 tablespoons powdered sugar
Instructions
- Preheat oven to 425 degrees.
- Combine the graham cracker crumbs, melted butter, and sugar. Pat into the bottom and up the sides of a 9 inch pie plate.
- In a large bowl stir together the pumpkin puree, sweetened condensed milk, whipping cream, cinnamon, salt, ginger, nutmeg, and cloves. Add the eggs one at a time mixing just until incorporated.
- Pour the pumpkin mixture into the crust. For best results cover the crust with a pie shield. Bake for 15 minutes. Then reduce the temp to 350 and bake for 15 minutes. Carefully remove the pie shield and bake for another 20-25 minutes or until the pie is slightly jiggly in the middle.
- Turn the oven off and prop the door open 1-2 inches with a wooden spoon to let the pie temperature reduce slowly. For best results let the pie fully cool before slicing or adding whipped cream. Once cooled refrigerate until serving time.
- Using a stand or hand mixer with the whisk attachment beat the whipping cream and powdered sugar until medium to medium/stiff peaks form. Pipe, spread, or spoon on the whipped cream right before you serve or as you serve.
Notes
- Both canned and homemade pumpkin puree work well for this recipe. Use 1 3/4 cup fresh pumpkin puree in place of the canned puree.
- Use a bowl and spoon to mix the contents. Mix the eggs in last one at a time just until incorporated.
- Bake on the middle rack in the center of the oven.
- Pro-tip – once you shut off the oven use a wooden spoon to crack the oven door open about 1-2 inches to let the pie cool down slowly. This will help avoid cracks.
- To avoid overbrowning of the graham cracker crust cover with a pie shield.
- Chill the bowl and whisk attachment before whipping the cream.
- The amount of powdered sugar in the whipped cream helps stabilize it. It will be easier to pipe and hold up on the pie for longer periods of time.
- Cool the pie for at least 4 hours up to overnight in the fridge before slicing.
- After cooling, refrigerate the pie until ready to serve. Always refrigerate leftover pumpkin pie.
- Freeze for up to 1 month when well wrapped. Thaw in the refrigerator overnight.
Keywords: how to make pumpkin pie, best pumpkin pie recipe, easy pumpkin pie recipe, homemade pumpkin pie
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Sandra
This pie is totally irresistible! It’s hard to stop with only one slice!
★★★★★
Toni
This is a must-make! Fall won’t be complete without this pie!
★★★★★
Allyson Zea
Pumpkin pie is one of my all-time favorite desserts! I love the seasoning in this one!
★★★★★
Krystle
The best pumpkin pie on the internet! We make this one every year.
★★★★★
Erin | Dinners,Dishes and Dessert
YES!! This Pumpkin Pie is always a crowd pleaser!!
★★★★★
Juliane
I have tried a lot of pumpkin recipes and I can’t wait to try this!
★★★★★
Amanda
This is some delicious looking pumpkin pie. I will have to try it out this year!