Best Pumpkin Pie Recipe

It’s almost Thanksgiving and this year I am more excited than ever to start making all my holiday favorites! My house is about to be filled with the wonderful aroma of green bean casserole, garlic mashed potatoes, and no Thanksgiving would be complete without the best pumpkin pie recipe

pumpkin pie

Every great pie needs a great pie crust, and trust me – store-bought simply will not do. The Best Homemade Pie Crust Recipe is well worth the effort to take any pie recipe to the next level.

Other ingredients for the best pumpkin pie recipe 

Eggs are the glue of the filling, and are what give this pie it’s smooth texture.

Flour thickens the pie and helps the filling to set.

Brown and white sugar are a personal favorite combination of mine.

Evaporated milk makes the pie filling creamy. Regular milk is too watery.

Whipped cream for topping is a must.

Canned pumpkin vs. Fresh pumpkin

I tried both and it’s clear that canned is the better option. The fresh pumpkin had a harsh texture and the flavor was off. 

Cracks in pies

Over-baking is the culprit. Bake for 50-60 minutes and check every 5 minutes at 50 minutes. When the center jiggles slightly it is perfect. The filling will set completely while it cools.   

Pumpkin pie with homemade whipped cream

Homemade whipped cream:

The best pumpkin pie recipe is not complete without a dollop of whipped cream to go with it! Homemade whipped cream can be made in under a minute and tastes way better than store-bought(as does everything homemade). With a hand-held or stand mixer, mix a 2:1 ratio of cream to sugar for about 30 seconds for awesome thick and creamy homemade whipped cream. 

Pumpkin pie with homemade whipped cream
Print Recipe
5 from 1 vote

Best Pumpkin Pie Recipe

The best pumpkin pie recipe with homemade whipped cream
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin pie recipe
Servings: 8 people
Calories: 250kcal
Cost: $10


  • 1 Homemade pie crust
  • 1 15 oz. can Pumpkin puree
  • 1 12 oz. can Evaporated milk
  • 3 large eggs
  • ½ cup granulated sugar
  • cup brown sugar packed
  • 2 tsp. pumpkin pie spice
  • ½ tsp. salt
  • 1 tbsp. flour

For the homemade whipped cream

  • ¼ cup heavy whipping cream
  • 2 tbsp. sugar
  • dash salt
  • ¼ tsp. vanilla extract


  • Preheat oven to 375°
  • Whisk together the pumpkin pureé, eggs, sugars, milk, pumpkin pie spice, salt, and flour.
  • Pour the batter into prepared pie crust.
  • Bake 55-60 minutes, until only slightly wobbly in the center.

For the homemade whipped cream:

  • Combine ingredients in a medium bowl
  • Mix with an electric mixer until thick and fluffy (about 1 minute).


Recipe Notes: 
Store pumpkin pie in the fridge covered tightly with plastic wrap, up to 5 days. 


Calories: 250kcal

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