Homemade Pumpkin Pie


This homemade pumpkin pie recipe is a flaky crust with a smooth and creamy pumpkin filling, all baked to perfection. Pumpkin pie is a classic dessert during the fall months, and this version is the best I’ve ever had! 

Course Dessert

 Cuisine American 

Prep Time 15 minutes 

Cook Time 1 hour 

Total Time1 hour 15 minutes 


  • 1 pie crust for a 9 inch pan, homemade or store bought
  • 1 15 ounce can pumpkin puree
  • 3/4 cup brown sugar packed
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated is best)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1 1/4 cups heavy cream
  • whipped cream for serving optional


  • Place the pie crust in a 9 inch pie pan. Preheat the oven to 425 degrees F.
  • Place the pumpkin puree in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine.
  • Add eggs 1 at a time, pulsing after each addition. Gradually add the cream in a thin stream, processing just until blended. Process 5 seconds longer.
  • Pour the filling into the crust. Place the pie on a sheet pan.
  • Bake for 15 minutes, then reduce the oven temperature to 350 degrees F.
  • Bake the pie for an additional 40-50 minutes or until center is just set and a toothpick inserted into the filling comes out clean.
  • Cool the pie on a rack. Cut into slices and top with whipped cream if desired, or refrigerate the pie for later use.
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