1. Home
  2. Recipes
  3. Pumpkin Pie Recipe

Sweet Fall Spice Pie

Mix pumpkin with eggs, cream and warm spices till smooth. Pour in flaky pie crust, bake till middle barely jiggles. While it cools, make quick caramel sauce, stir in toasted pecans. Pour over top just before serving. Perfect for holiday tables or fall dinners.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:33 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A slice of pumpkin pie topped with whipped cream and chopped pecans on a white plate. Pin it
A slice of pumpkin pie topped with whipped cream and chopped pecans on a white plate. | zestplate.com

Looking for the best pumpkin pie recipe that always turns out perfect? This homemade pumpkin pie takes inspiration from the classic Libby's pumpkin pie recipe but adds my family's special touches. Whether you're making your first easy pumpkin pie or you're a seasoned baker, these steps guarantee a delicious holiday dessert that'll have everyone asking for seconds.

Why This Pumpkin Pie Recipe Works

I've tried every pumpkin pie recipe out there, and this one's special. While Libby's pumpkin pie recipe is a classic, I've learned some tricks over the years that make this version even better. My easy pumpkin pie approach works for beginners but tastes like you've been baking for years. Plus, I'll share how to make pumpkin pie vegan with simple swaps that don't sacrifice taste.

What You Need for the Best Pumpkin Pie Recipe

  • Pumpkin Puree: I use Libby's pumpkin like most recipes, but any brand works
  • Pie Crust: Store-bought saves time, but I'll share my easy homemade pumpkin pie crust too
  • Evaporated Milk: Makes pie creamy (see vegan pumpkin pie options below)
  • Eggs: Help pie set right
  • Brown Sugar: Deeper flavor than white sugar
  • Spices: Cinnamon, ginger, nutmeg, cloves
  • Salt: Just a pinch
  • Vanilla: My secret for better pumpkin pie

How to Make Pumpkin Pie Step by Step

Start with the Crust:
Every great homemade pumpkin pie needs a good base. Press crust into pan, crimp edges.
Mix Your Filling:
This easy pumpkin pie recipe just needs one bowl - mix everything until smooth.
Check Temperature:
The best pumpkin pie recipe needs the right oven temp - set to 425°F.
First Bake:
Pour filling in crust, bake 15 minutes at high heat.
Lower and Finish:
Drop to 350°F, bake 40-50 minutes until center barely jiggles.
Cool Right:
Let cool 2 hours - this helps prevent cracks.

Storage Tips For Your Pumpkin Pie

Does pumpkin pie need to be refrigerated? Yes! Once it cools, wrap it and keep it in the fridge. And if you're wondering "can you freeze pumpkin pie?" - absolutely! Wrap it well and freeze up to two months. Just thaw overnight in the fridge before serving.

Make It Your Way

Want to try vegan pumpkin pie? Replace eggs with silken tofu and use coconut milk instead of evaporated milk. My easy pumpkin pie recipe works great with both regular and vegan ingredients. You can even adjust spices to match Libby's pumpkin pie recipe or create your own blend.

Tips for Perfect Results

The best pumpkin pie recipe comes down to little details. Warm your ingredients to room temperature first. Don't overbake - the center should wiggle slightly, like Jell-O. For homemade pumpkin pie that never cracks, try putting a pan of water on the bottom oven rack while baking.

Serving Your Pie

Whether you followed the classic Libby's pumpkin pie recipe or made it your own, serving makes it special. Add whipped cream, a sprinkle of cinnamon, or try my maple-vanilla cream topping. Making easy pumpkin pie ahead? Just warm slices for 10 seconds in the microwave before topping.

A pumpkin pie topped with whipped cream and pecans sits on a plate, accompanied by a small pumpkin and a cinnamon stick. Pin it
A pumpkin pie topped with whipped cream and pecans sits on a plate, accompanied by a small pumpkin and a cinnamon stick. | zestplate.com

Common Questions

Besides "does pumpkin pie need to be refrigerated" and "can you freeze pumpkin pie," people often ask about crust browning too fast. Just cover edges with foil if needed. For the best pumpkin pie recipe results, don't substitute fresh pumpkin unless you've properly drained it. And yes, homemade pumpkin pie tastes even better the next day!

Frequently Asked Questions

→ Rather use fresh pumpkin?

Cook it real soft first. Drain it real good. Blend till smooth. Might need less liquid. Watch it's not stringy.

→ Keeping it good?

Wrap tight, keep cold. Good four days tops. Let warm bit to eat. Cover cuts clean. Keep cream separate.

→ Make crust ahead?

Day early works great. Keep it cold wrapped. Let warm bit first. Roll quick when ready. Chill again before fill.

→ Skip nut topping?

Plain pie's still good. Whipped cream works nice. Could add spiced nuts. Even just dust sugar. Many ways work.

→ Need it no wheat?

Special crust works. Check all your stuff. Rice flour's good too. Still tastes right. Watch bake time change.

→ Getting too brown?

Cover edges good. Lower the heat. Move rack down some. Check early maybe. Foil helps lots.

→ Taking it places?

Keep it cold boxed. Pack topping side. Take extra cream. Cut there maybe. Watch the bumps.

→ Want darker color?

More brown sugar helps. Cook pumpkin first. Spice it bit more. Even molasses works. Watch it don't burn.

→ Middle not set?

Give more time. Watch till slight jiggle. Tap pan gentle. Let cool complete. Don't cut hot.

→ Making lots pies?

Double works fine. Need more pans. Watch oven space. Rotate half through. Times stay same.

→ Want more spice?

Add pinch more each. Fresh grate nutmeg. Try bit of ginger. Mix your own blend. Taste as you go.

→ Crust edge falling?

Crimp it tighter. Chill before bake. Don't stretch dough. Make edge thicker. Could double fold.

Conclusion

Love this? Try rolled pumpkin cake next. Or make sweet pecan tart. Both perfect for fall time.

Pumpkin Pie Recipe

Quick holiday pumpkin pie.

Prep Time
30 Minutes
Cook Time
65 Minutes
Total Time
95 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 9-inch Homemade pie crust, or store-bought, deep dish, unbaked.
02 3/4 cup granulated sugar.
03 1 teaspoon ground cinnamon.
04 1/2 teaspoon salt.
05 1/2 teaspoon ground ginger.
06 1/4 teaspoon ground cloves.
07 2 large eggs.
08 15 ounce can canned pumpkin or fresh pumpkin puree.
09 12 ounce can evaporated milk.
10 1/2 cup light brown sugar, packed.
11 2 tablespoons heavy whipping cream.
12 1 tablespoon light corn syrup.
13 1 tablespoon butter.
14 1/2 cup chopped pecans.
15 1/2 teaspoon vanilla extract.

Instructions

Step 01

Preheat your oven to a toasty 425 degrees F, setting the stage for a perfect bake.

Step 02

In a large, welcoming bowl, gently beat the eggs and pumpkin together until they’re a velvety, unified mix. Their harmony sets the base for this pie.

Step 03

In another bowl, carefully blend the sugar, cinnamon, salt, ginger, and cloves. This fragrant medley will add warmth and spice to every bite. Mix this into the pumpkin blend, stirring in the rich evaporated milk slowly until everything is smooth and combined.

Step 04

Carefully pour this luscious mixture into your unbaked pie shell, ensuring it spreads evenly.

Step 05

Slide your pie into the preheated oven and let it bake for 15 minutes. Reduce the oven temperature to a comfortable 350 degrees F, and continue baking for another 40 to 50 minutes. You’ll know it’s ready when a small jiggle in the middle gives it away or when a knife inserted into the center comes out clean.

Step 06

Allow your pie to cool completely on a wire cooling rack, locking in its creamy texture. Serve with optional whipped cream and a generous spoonful of caramel pecan topping for that extra touch of decadence.

Step 07

For the topping, combine brown sugar, cream, corn syrup, and butter in a small saucepan over medium-high heat. Let this sweet delight boil, then simmer, stirring frequently for about 5 minutes.

Step 08

Remove from heat and stir in chopped pecans and vanilla, letting it thicken as it cools. Spoon over each pie slice to serve.

Notes

  1. Make-Ahead Instructions: You can prepare the entire pie the day before and store it in the refrigerator, or separately store the pie crust and filling until baking time the next day.
  2. Storage Instructions: Homemade pumpkin pie should be refrigerated if not eaten within 2 hours of being at room temperature. It will stay fresh for 3-4 days in the refrigerator.
  3. Freezing Instructions: You can freeze this pie for up to 3 months, ensuring it's well-covered. Thaw overnight in the refrigerator before serving.
  4. The caramel pecan topping adds a delightful crunch and a hint of sweetness, complementing the creamy pumpkin filling perfectly.

Tools You'll Need

  • Pie Pan.
  • Large bowl.
  • Small saucepan.
  • Wire cooling rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Eggs.
  • Dairy.
  • Tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 225
  • Total Fat: 9 g
  • Total Carbohydrate: 32 g
  • Protein: 5 g