Pumpkin Pie Recipe

The ultimate Pumpkin Pie is made with homemade pumpkin puree, dark brown sugar, fresh nutmeg, and a spicy gingersnap cookie crust. This recipe creates a rich, smooth, and deeply flavorful pie with a perfect custard-like filling. It’s the quintessential dessert for Thanksgiving dinner, serving one 9-inch pie for the whole family to enjoy.

Pumpkin Pie Ingredients

For the Homemade Pumpkin Puree:

• 1 (4 to 6-pound) baking pumpkin
• Kosher salt

For the Gingersnap Crust:

• 6 ounces gingersnap cookies
• 1 tablespoon dark brown sugar
• 1 teaspoon ground ginger
• 1 ounce unsalted butter, melted

For the Pumpkin Filling:

• 16 ounces Pumpkin Puree (from above or canned)
• 1 cup half-and-half
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 3/4 cup dark brown sugar
• 2 large eggs
• 1 large egg yolk

For the Mini-Pie Brulee Topping (Optional):

• 5 teaspoons light brown sugar, divided

How To Make Pumpkin Pie

This recipe is broken down into four main stages: making the puree, preparing the crust, creating the filling, and baking the pie.

Step 1: Make the Homemade Pumpkin Puree

1. Prepare the oven and pumpkin: Preheat your oven to 400°F (200°C). Carefully slice a small piece of skin off one side of the pumpkin so it can lie flat without rolling. Remove the stem and use a large knife to split the pumpkin in half from top to bottom.
2. Clean and season: Use a large metal spoon to scoop out all the seeds and fibrous strands from each half. Sprinkle the flesh generously with kosher salt.
3. Roast the pumpkin: Place the pumpkin halves flesh-side down on a parchment-lined baking sheet. Roast for 30 to 45 minutes, or until a knife can be easily inserted into the flesh.
4. Cool and process: Let the pumpkin cool for 1 hour. Once cool enough to handle, spoon the roasted flesh away from the skin and into the bowl of a food processor. Process for 3 to 4 minutes until completely smooth.

Step 2: Make and Bake the Crust

1. Prepare the oven: Adjust the oven temperature to 350°F (175°C).
2. Make the crumb mixture: Combine the gingersnaps, brown sugar, and ground ginger in a food processor and pulse until you have fine crumbs. Drizzle in the melted butter and pulse a few more times to combine.
3. Form and bake the crust: Press the crumb mixture firmly into the bottom, up the sides, and slightly over the lip of a 9-inch glass pie dish. Place the dish on a baking sheet and bake for 10 to 12 minutes. Let the crust cool for at least 10 minutes before filling.

Step 3: Prepare the Filling

1. Thicken the puree: Pour 16 ounces of your pumpkin puree into a saucepan over medium heat. Bring it to a simmer and cook, stirring occasionally, for 2 to 3 minutes until it thickens slightly.
2. Add dairy and spices: Stir in the half-and-half, nutmeg, and salt. Return the mixture to a simmer, then remove from the heat and let it cool for 10 minutes.
3. Combine with eggs: In a separate large bowl, whisk the dark brown sugar, whole eggs, and egg yolk until smooth. Gradually whisk in the warm pumpkin mixture until everything is thoroughly combined.

Step 4: Bake and Cool the Pie

1. Bake the pie: Pour the finished filling into the warm pie crust. Bake on the same baking sheet for 45 to 50 minutes. The pie is done when the edges are set but the center still jiggles slightly.
2. Cool completely: Place the pie on a cooling rack and let it cool for at least 2 to 3 hours before slicing. The pie’s flavor is even better if made a day ahead and refrigerated overnight.

Recipe Tips

• From-Scratch Puree is Worth It: While you can use canned puree, roasting a fresh baking pumpkin creates a puree that is richer, more flavorful, and less watery, elevating your pie to another level.
• Don’t Overbake: The key to a perfect custard filling is the “jiggle test.” The center should still wobble like gelatin when you gently shake the pan. The residual heat will finish cooking the center as it cools, preventing cracks and a rubbery texture.
• Cool Completely Before Slicing: The 2-3 hour cooling time is essential. It allows the custard filling to fully set, ensuring you get clean, beautiful slices.
• Make it Ahead: This pie is the perfect make-ahead dessert. The flavors actually meld and deepen overnight in the refrigerator, making it taste even better the day after you bake it.

What To Serve Pumpkin Pie

Classic pumpkin pie is best served with a simple, creamy topping that complements its rich, spiced flavor. A generous dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream is the perfect accompaniment. For beverages, a hot cup of black coffee or a spiced chai tea pairs beautifully.

How To Store Pumpkin Pie Leftovers

• Refrigerate: Loosely cover the pie with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh and delicious for up to 4 days.
• Freeze: While you can freeze pumpkin pie, be aware that the custard texture may become slightly watery upon thawing. To freeze, wrap the pie tightly in plastic wrap and then a layer of foil. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving.

Pumpkin Pie Nutrition Facts

• Calories: 395 kcal
• Total Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 135mg
• Sodium: 310mg
• Total Carbohydrate: 48g
• Dietary Fiber: 3g Sugars: 33g
• Protein: 7g

Frequently Asked Questions

• Do I have to make my own pumpkin puree? No, you can substitute a 15-ounce can of 100% pure pumpkin puree. Note that this recipe calls for 16 ounces, so using one standard can will work just fine as a convenient shortcut.
• What is a “baking pumpkin”? Baking pumpkins, often called sugar pumpkins or pie pumpkins, are smaller, sweeter, and less fibrous than the large pumpkins used for carving. Look for these varieties in the produce section for the best flavor and texture.
• Why did my pumpkin pie crack? The most common cause of cracking is overbaking. Be sure to pull the pie from the oven when the center still has a slight jiggle. Cooling the pie too quickly can also cause cracks, so let it cool gradually at room temperature.
• Can I use a traditional pastry crust? Yes, you can use a standard 9-inch unbaked pastry pie shell. You should “blind bake” the crust first according to package or recipe directions before adding the pumpkin filling.

Try More Recipes:

• Pumpkin Chocolate Chip Cookies Recipe
• Gina’s Pumpkin Cheesecake Recipe
• The Best Pumpkin Bread Recipe