Pumpkin Pie Recipe from Scratch
This will be the best pumpkin pie recipe you sink your teeth into! It boasts a FLAVORFUL, luxuriously smooth, creamy filling nestled in a buttery golden crust topped with sensational salted honey whipped cream! Our step-by-step guide with detailed photos and tips ensures a crispy, never-soggy base, foolproof silky filling with concentrated flavor that eliminates excess moisture (without any gummy thickeners), and a whipped cream that can be made a day ahead!
Servings 8 -10 servings
Ingredients
Pumpkin Pie
- 1 recipe pie crust
- 1 15 oz. can Libby's pumpkin puree NOT pumpkin pie filling
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 tsp EACH ground nutmeg, salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon pepper
- 1 cup heavy cream
- 3 eggs
- 2 teaspoons vanilla extract
Salted Honey Whipped Cream
- 1 teaspoon unflavored gelatin
- 1 1/2 tablespoons water
- 1 cup heavy cream
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
Crust
- Make Crust Dough: Prepare the crust through step 6 under Making Dough (refrigerating 8-inch disc). Click HERE for the recipe.
- Par-bake the Crust: Preheat the oven to 375°F. Line the pie shell with crinkled parchment paper; fill with pie weights or dried beans (this keeps the crust from shrinking). Par-bake for 15 minutes, then carefully remove the parchment paper and weights. Evenly prick the bottom of the crust 6-8 times with a fork. Continue to bake (without parchment/weights) for 6 minutes, until the pastry dries and barely begins to brown on the bottom.
Pumpkin Filling
- Cook Filling: Add the pumpkin, brown sugar, and spices to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
- Add Cream: Remove from the heat and whisk in the heavy cream until smooth, followed by the eggs and vanilla. Pour the filling into the warm pie crust. Cover the edges with a pie shield or foil.
- Bake: Bake at 375°F for 25-35 minutes (checking at 25)– UNTIL the pie is cracked around the edges, the center is puffed up and slightly wobbly and a toothpick inserted in the center comes out clean. (The pie cooks for less time than other recipes because the filling is par-cooked on the stove.)
- Cool: Cool the pie on a wire rack for 3 hours before topping with the cream and refrigerating or serving.
Whipped Cream
- Note: The beauty of stabilized whipped cream is it holds its shape indefinitely. Add it at any point after the pie has cooled for 3 hours, then either serve immediately or refrigerate until ready to serve. If you skip the water/gelatin, add the whipped cream just before serving. It will not be stiff enough to pipe but can be spread.
- Microwave Gelatin: Add the unflavored gelatin to a small microwave-safe bowl. Add the cold water and whisk with a fork; let stand for 5 minutes. Microwave for 20 seconds. Stir the mixture, then set aside for about 2-3 minutes while you immediately begin to beat the heavy cream.
- Whip to Soft Peaks: Add the heavy cream, honey, vanilla, and salt to a large mixing bowl and whip using a stand mixer or an electric hand mixer until soft peaks form (the peaks flop over when the beaters are lifted.)
- Whip to Stiff Peaks: Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
- Add to Pie: Spread the whipped cream over the cooled pie or decorate using a piping bag. Serve immediately or refrigerate until ready to serve (keeps for up to 5 days but is best within 2).
Video
Notes
Tips and Tricks
- Use High-Quality Canned: High-quality canned pumpkin (like Libby’s) is consistent and dependable, with rich flavor and the proper moisture balance.
- Blot the Pumpkin Puree: If you use a brand other than Libby's pumpkin puree, drain the pumpkin for the best flavor and texture.
- Don’t Overmix the Filling: Gently mix the filling ingredients to avoid adding too much air, which can create bubbles and cracks. Stir by hand to ensure a smooth, dense custard.
- Use Room-Temperature Eggs: Room-temperature eggs easily blend with the other ingredients, helping you not overmix. On the other hand, cold eggs are more difficult to mix in and can break the emulsion of the sugar and oil, so the batter loses air cells, resulting in a grainy filling or a cracked filling in the center (cracked edges are okay).
- Room-Temperature Egg Hack: Add warm (not hot) tap water to a bowl, then add the eggs and let it sit for at least 20 minutes.
- Pre-Bake the Crust: For a crisp, fully cooked bottom crust, blind-bake (pre-bake) the crust before adding the filling. This extra step prevents a soggy crust, especially with a wet filling like pumpkin.
- Don't Under or Overbake: Every oven is different, so check for doneness at the early end of the cooking window and add baking time as needed. This pumpkin pie requires less baking time because the filling is cooked on the stove for a few minutes beforehand.
- Cover the Pie Edges: After blind-baking the crust, I cover the edges with a pie shield and bake the entire pie with the filling and the edges covered. You may need to adjust based on your oven and crust recipe, but this works for me.
- Use Gelatin After a Few Minutes: After the gelatin is microwaved, allow it to cool for 2-3 minutes so it doesn't curdle the whipped cream. However, don’t wait too long to use it, or it will thicken and set. If this happens, microwave it again for 10-15 seconds until liquidy.
Make Ahead
- 100% Ahead: Thanks to stabilized whipped cream, the pumpkin pie can be made two days in advance. Simply pipe or spread the cream onto the pie, tent with foil, and pop the pie back in the fridge until ready to serve.
- Make-Ahead Crust: The dough for the pie crust is best made and wrapped tightly in plastic wrap at least one day in advance (2 hours chilling minimum) or up to 5 days. You don't want to par-bake beforehand because the filling should be poured into a warm crust so it bakes evenly on the bottom.
- Filling: The filling can be made, covered with plastic wrap pressed directly against its surface, and refrigerated for up to 2 days - it tastes the very best this way!
- Freezing: Freeze the pie for up to 3 months without the whipped cream.