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.

Course Dessert

Cuisine American

Keyword best pumpkin pie recipe, easy pumpkin pie recipe, homemade pumpkin pie, how to make pumpkin pie

Prep Time 20

Cook Time 45

Servings servings

Calories 355kcal

Author Beth Pierce

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 dish.
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 pumpkin and homemade pumpkin puree work well for this recipe. Use 1 3/4 cups of fresh pumpkin puree in place of the canned puree.
Pumpkin Pie Spice can be substituted for the other spices.
A traditional pie shell can be used for this pumpkin pie. Just follow the pie dough portion of this recipe for coconut cream pie.
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 over-browning of the graham cracker crust, cover it 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.
To freeze, first cool completely, then wrap in two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to one month. Thaw in the refrigerator overnight.

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