The Best Pumpkin Pie Recipe

5 / 5 (1 review)

Perfect Homemade Pumpkin Pie.

I sure love pumpkin pie. I am usually quite content with the pumpkin pie from Costco because it is pretty much the best store-bought pumpkin pie you can get, in my opinion anyway. But this year I decided to try making my own pumpkin pie…

homemade pumpkin pie

Sweet success! This pumpkin pie is the perfect blend of spices and creamy pumpkin goodness. You know that if MelsKitchenCafe.com proclaims it perfected, then it has got to be super good, if not the very best!

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pumpkin pie ingredients

If you use homemade pumpkin puree, run it through a blender or food processor to make sure it is as smooth as possible. I used this easy no-roll pie crust for my pie shell, but you can use any of your favorite crust recipes. Pre-baking the pie shell helps to reduce the sogginess of the bottom crust.

making homemade pumpkin pie

I think every Thanksgiving feast should include at least one delicious pumpkin pie! Be sure to serve your fantastic homemade pumpkin pie with some freshly whipped sweetened cream. I love this time of year!

Recipe from MelsKitchenCafe.

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This OXO Whisk has been going strong for me for a few years now. Love it!

More Pumpkin Dessert Recipes:

The Best Pumpkin Pie Recipe

5 / 5 (1 review)
Serves: 9-inch pie

Ingredients

  • 1 single 9-inch pie crust
  • 2 cups (or 15-ounce can) pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • pinch of cloves
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup heavy cream
  • 1/2 cup milk or half-and-half

Instructions

  1. Preheat oven to 425 degrees. Line the edges of the crust with foil and bake the crust for about 15 minutes, depending on your recipe. (With many homemade crust recipes, refrigerating the shell for at least an hour before baking could help prevent shrinkage.)
  2. While the crust is baking, in a large bowl, whisk together the pumpkin, sugars, salt, cinnamon, nutmeg, ginger, cloves and vanilla until well-combined. Gently whisk in the eggs, cream, and milk until smooth. (Don't over-mix or the pie will have a tendency to crack).
  3. Place the pie shell on a baking sheet and pour the filling into the warm pie crust.
  4. Bake for 10 minutes at 425. Without removing the pie, reduce the temperature to 350 degrees and bake for 45-55 minutes longer until the pie is set and golden on top. If the crust starts to over-brown, cover it with foil strips or a pie shield partway through baking.
  5. Serve with a dollop of sweetened whipped cream, if desired.
Ingredients: Cinnamon, Pumpkin
Meal Type: Desserts, Fall, Thanksgiving
Categories: Pie, Oven

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