This made from scratch Pumpkin Pie recipe starts with a three-ingredient graham cracker pie crust followed by a five-minute creamy pumpkin custard with the perfect blend of spices topped with homemade whipped cream. It is the best combination for taste and texture and much better than store-bought.
This easy recipe makes this delicious pie doable anytime and is perfect for your Thanksgiving dessert. If your family is like mine, pies are always a huge hit. This pie, sweet potato pie, pecan pie, and Dutch apple pie are just a few of our favorites.
Ingredient Notes and Substitutions
- Graham cracker crumbs: to use whole graham crackers instead of the crumbs, crush 12 whole graham crackers in a food processor. You can substitute 7 ounces of crushed gingersnaps.
- Butter: salted or unsalted
- Pumpkin puree: use canned pumpkin puree instead of pumpkin pie filling, as the pie filling already has spices added to it.
- Heavy cream: you can substitute whipping cream
- Spices: ground cinnamon, ginger, nutmeg, and cloves. If desired, add a couple of pinches of allspice.
How to Make Pumpkin Pie
This is the summary version; see the recipe card below for the complete list of ingredients and instructions. Mix the graham cracker crumbs, melted butter, and sugar. Then, pat the mixture into the bottom and sides of your pie pan.
Mix 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 over-browning.
Bake just until the pie is slightly jiggly in the middle. Turn the oven off and prop the door open with a wooden spoon to let the oven and pie temperature reduce slowly.
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 the whipped cream onto the cooled or chilled pie.
Preparation Tips
- This recipe works well with both canned pumpkin and homemade pumpkin puree. Use 1 3/4 cups of fresh pumpkin puree instead 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.
- Bake on the middle rack in the center of the oven.
- Once you shut off the oven, use a wooden spoon to open the door about 1-2 inches to let the pie cool down slowly. This will help avoid cracks.
- Cover the graham cracker crust with a pie shield to avoid over-browning.
- Chill the bowl and whisk attachment before whipping the cream.
- Cool the pie for at least 4 hours up to overnight in the fridge before slicing.
Make a Homemade Pie Shield
Making a homemade pie shield will help protect the crust from over-browning. 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 measuring 4 inches up either side and 4 inches up the middle is easiest. Then, using scissors, cut the foil, connect each measurement, and round it as you go to create a circle. Discard the inner circle.
Unfold the aluminum foil and gently wrap it over the edges of the pie plate to create a shield for the crust. Gently place the pie in the preheated oven. Remember to remove the pie shield before the last 20-25 minutes of baking.
Store and Freeze
After cooling, refrigerate the pie until ready to serve. Always refrigerate leftover pumpkin pie.
To freeze, 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.
More Pumpkin Purée Recipes
Pumpkin Pie Recipe
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- ¼ cup granulated sugar
Pumpkin Pie Filling
- 1 15-ounce can pumpkin puree
- 1 14-ounce can sweetened condensed milk
- ½ cup heavy 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
- This recipe works well with both canned pumpkin and homemade pumpkin puree. Use 1 3/4 cups of fresh pumpkin puree instead 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.
- Bake on the middle rack in the center of the oven.
- Once you shut off the oven, use a wooden spoon to open the door about 1-2 inches to let the pie cool down slowly. This will help avoid cracks.
- Cover the graham cracker crust with a pie shield to avoid over-browning.
- Chill the bowl and whisk attachment before whipping the cream.
- Cool the pie for at least 4 hours up to overnight in the fridge before slicing.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Laura
Ooh this pie looks delicious and nothing beats home made pie from scratch and this one sounds pretty easy to make as well. Thanks so much for sharing
Beth Pierce
My pleasure, Laura!
Lavanda
This pumpkin pie recipe is delicious and perfect for fall! Your instructions are clear and easy to follow. Thanks for sharing!
Beth Pierce
My pleasure, Lavanda!
Paula Montgomery
Hmmm…I wonder if I can eat this–pumpkin is vegan, right? Sounds delicious and perhaps I can serve it at one of our holiday get togethers!
Marysa
Love the homemade graham cracker crust! I only have pumpkin pie a couple times a year, and this sounds like a fantastic recipe.