Kitchen-made Pumpkin Pie

This kitchen-made pumpkin pie recipe is a flaky crust with a smooth and silky pumpkin filling, all baked to perfection. Pumpkin pie is a classic dessert during the fall months, and this version is the finest I’ve ever had!

When Thanksgiving rolls around, I offer a variety of fall desserts such as apple cobbler, pumpkin chocolate chip cookies, and of course a classic pumpkin pie. My recipe includes some secret ingredients that really make it special.

A slice of homemade pumpkin pie topped with whipped cream and a candy pumpkin.

Kitchen-made pumpkin pie is a must-have on any holiday table. Skip the recipe that comes on the back of the can of pumpkin, and try this version instead. Thank me later!

Pumpkin pie is one of my go-to dessert recipes. If you are in the mood for pies, check out some of my other pies that are reliable Thanksgiving recipes like Dutch apple pie, pumpkin pie cheesecake and pear custard pie.

Kitchen-made Pumpkin Pie Ingredients

To make this kitchen-made pumpkin pie you will need a pie crust, pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, salt, ground cloves, eggs and cream.

How Do You Make Kitchen-made Pumpkin Pie?

This recipe starts with a pie crust. Use a kitchen-made pie crust or a store-bought crust, whichever you prefer. Next make the pie filling by pureeing in a food processor a combination of pumpkin puree, brown sugar, salt and spices. Add the eggs one at a time to the food processor and puree them. Add the cream slowly to the mixture until it is just blended into the filling. Pour the filling into the crust. Place the pie crust on a sheet pan and bake it until the crust is golden brown and the filling is set. Let the pie cool to room temperature, then cut it into slices with a knife and serve. You can top the slices with whipped cream if you want.

Tips For The Reliable Dish

I typically use a frozen pre-made pie crust for this recipe. It literally saves hours of prep time. My local store even sells a frozen pie crust that’s made with butter, so it tastes as good as kitchen-made.
The heavy creamis the secret ingredient in this kitchen-made pumpkin pie recipe. Most pumpkin pie recipes call for evaporated milk, but the cream gives this pie the finest texture and flavor. You can substitute half and half for heavy cream, but the texture may suffer.
When you buy canned pumpkin look for pumpkin puree, not pumpkin pie filling. You can also make your own pumpkin puree.
You can make this pieup to 3 days before you plan to serve it. Store it loosely covered in the refrigerator until you’re ready to serve it.

Quick Tip

Using a food processor is the key to getting a silky smooth filling. If you don’t own a food processor, a blender will also work just fine.

Recipe FAQs

Does pumpkin pie set after baking?

The filling of a pumpkin pie is a custard, and the custard will continue to firm up and set as it cools. Your pie may be a little jiggly in the center when you take it from the oven, but it shouldn’t be runny or liquid.

How do you know if pumpkin pie is cooked through?

The finest way to gauge if your pie is cooked through is to insert a toothpick into the center of the pie. A toothpick should come out clean. If the toothpick has liquid batter attached to it, try placing the pie in the oven for another 5-8 minutes, then test the pie again.

Can you use regular pumpkins to make pie?

To make pie you want to use sugar pie pumpkins. You don’t want to use regular pumpkins. Sugar pie pumpkins are sweeter and better tasting than regular pumpkins. You can find sugar pie pumpkins in most grocery stores in the produce section.

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Homemade pumpin pie topped with rosettes of whipped cream.

Pie Variations

This is a classic pie recipe, but there are plenty of toppings you can add to your pie to customize it to your tastes.

Caramel Sauce: Drizzle 1-2 teaspoons of caramel sauce over each slice.
Whipped Cream: This is a classic topping, you can use freshly whipped cream, the aerosol can version, or even thawed whipped topping.
Nuts: Add a sprinkle of chopped candied pecans or walnuts on top of your pie.
Toffee: Chop up 2 chocolate covered toffee candy bars, and sprinkle the candy pieces over the pie.
Meringue: Add a brown sugar meringue on top of your pie such as the one in this pumpkin meringue pie recipe.

This is the finest kitchen-made pumpkin pie I’ve ever had, and your friends and family are sure to agree!

More Pumpkin Recipes You’ll Love

Pumpkin Dump Cake

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A cross section of a pumpkin chocolate chip muffin.

Pumpkin Chocolate Chip Muffins

25 mins

Pumpkin Dip

6 mins

Pumpkin Bars

40 mins

Pumpkin Gooey Butter Cake

1 hr

Kitchen-made Pumpkin Pie Video

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Add as Google preferred source Authorthe Makdob kitchen A slice of homemade pumpkin pie topped with whipped cream and a candy pumpkin.

This kitchen-made pumpkin pie recipe is a flaky crust with a smooth and silky pumpkin filling, all baked to perfection. Pumpkin pie is a classic dessert during the fall months, and this version is the finest I've ever had! Time Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Course Dessert
Cuisine American
Serves 10

Ingredients

1 pie crust for a 9 inch pan, kitchen-made or store bought
1 15 ounce can pumpkin puree
3/4 cup brown sugar packed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated is finest)
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
3 eggs
1 1/4 cups heavy cream
whipped cream for serving optional

Instructions

Place the pie crust in a 9 inch pie pan. Preheat the oven to 425 degrees F.
Place the pumpkin puree in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine.
Add eggs 1 at a time, pulsing after each addition. Gradually add the cream in a thin stream, processing just until blended. Process 5 seconds longer.
Pour the filling into the crust. Place the pie on a sheet pan.
Bake for 15 minutes, then reduce the oven temperature to 350 degrees F.
Bake the pie for an additional 40-50 minutes or until center is just set and a toothpick inserted into the filling comes out clean.
Cool the pie on a rack. Cut into slices and top with whipped cream if desired, or refrigerate the pie for later use.

Notes

I typically use a frozen pre-made pie crust for this recipe. It literally saves hours of prep time.
Using a food processor is the key to getting a silky smooth filling. If you don’t own a food processor, a blender will also work just fine.
Insert a toothpick to see if the filling is set after the pie bakes. A clean toothpick means the filling is set.