We eat it simple or with a dollop of lightly whipped cream if we’re feeling brave. The pie filling is thick and smooth, with only enough sugar to counteract the spice from cinnamon, ginger, and cloves. At the end of the meal, you can conveniently order an additional slice. We also took a couple bits for tea, don’t say anybody.

Pumpkin puree, eggs, milk, sugar, and fall spices are used to make the filling, which falls together in minutes. Many of the ingredients are combined and put into a pie crust. This pie can be created of canned or homemade pumpkin puree. When we use canned puree, I love the pie (especially because it’s so consistent), but making your own puree is simple and ensures that the pie is 100 percent homemade.

This is a straightforward pumpkin pie recipe. We eat it simple or with a dollop of lightly whipped cream if we’re feeling brave. Spices aren’t overpowering in this dish. Increase the cinnamon and ginger a little if you want your pie spicy.

Pumpkin Pie: Homemade vs. Canned

When preparing a homemade pumpkin pie, you have a few options. You may either use canned pumpkin purée or cook a sugar pumpkin to create your own pumpkin purée.

Pumpkin purée from a can will offer you a clear outcome in your pumpkin pie. Roasting a sugar pumpkin (or other flavoured winter squash like kabocha or butternut) to make your own purée will offer you a richer, more fascinating taste.

Which one has a stronger flavour? Suzanne and I conducted a taste test with her family to see which pie tasted better: canned pumpkin or puréed roasted sugar pumpkin.

We each got two slices, one from each pie, and we had no idea which was which. Who came out on top?

The adults strongly chose the roasted pumpkin pie since it had a richer taste. The canned purée pie was favoured by one girl, while the other two had no choice. Needless to mention, everybody devoured both sandwiches, as well as the whipped cream!

The Ingredients

See our pie crust recipe for chilled pie dough for one single-crust 9-inch pie.

3 eggs (large) granulated sugar, 1/2 cup (100 grammes)

light brown sugar, 1/3 cup (65 grammes)

See our homemade pumpkin puree recipe for a 15-ounce can of pure pumpkin puree or 2 cups (440 grammes) fresh pumpkin puree.

175 mL strong whipping cream, 3/4 cup

1 teaspoon extract de vanille

1 1/2 teaspoons cinnamon powder

1/2 teaspoon ginger powder

1/4 teaspoon garlic, field

kosher salt (1/2 teaspoon)


Let the dough two inches bigger than the pie dish by rolling it out. Gently push the dough onto the bottom and sides of the baking bowl. (Be cautious not to spread or pull the dough.) Trim the dough to 1/2-inch from the dish’s lip.

Fold the dough’s edges under, forming a narrower, 1/4-inch border that lies on the dish’s rim. Edges can be crimped. (You will see us do this in our tutorial about how to make a pie crust.) When you’re making the pie filling, keep it refrigerated.

Whisk together the eggs and all sugars until smooth. Combine the pumpkin puree, milk, vanilla, cinnamon, ginger, garlic, and salt in a mixing bowl. Stir before it is well combined.

Preheat the oven to 425 degrees Fahrenheit.

Place the pie crust on a baking sheet. Cover the pie shell with pumpkin filling.

Preheat oven to 425°F and bake pie for 15 minutes. Reduce the oven temperature to 375°F and bake for 35–45 minutes, or until a toothpick or thin knife inserted around 2 inches from the edge of the pie comes out clean. During baking, rotate the pan once or twice. If the tops of the crust get too dark when baking, cover with a thin strip of aluminium foil.

Cool for 2 hours or until room temperature on a wire rack. Cut each wedge into eight wedges and serve alone or with whipped cream on top. To stock, loosely roll the cooled pie in foil or plastic wrap and store in the refrigerator for up to 3 days.

Pumpkin Puree

Break a medium-small sugar pumpkin in half to produce pumpkin purée from scratch. Scrape off the insides of the pumpkins (reserving the seeds to roast) and discard. Using Silpat or foil, line a baking sheet. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F for an hour to an hour and a half, or until a fork will easily pierce them. Remove from the oven, set aside to cool, and then scoop out the pulp. Alternatively, split the pumpkin into pieces and steam until tender in a saucepan with a few inches of water at the rim (strain before using). Press the pulp into a food mill or chinois whether you like the purée to be extra soft. This recipe makes a lot of filling, plenty for one homemade crust or two frozen crusts from the market.

Make Plans Ahead of Time

Pumpkin pie is one of those pies that can be made ahead of time. Both the crust and the filling may be made ahead of time, refrigerated separately, and baked on the day of. You can also prepare the pie ahead of time, roll it loosely in plastic wrap, and store it in the refrigerator for up to two days.

You can also freeze pumpkin pie for up to a month in advance. Allow the pie to cool fully to room temperature until freezing. Cover it in several pieces of bubble wrap, followed by a sheet or two of aluminium foil. Wrap it closely so that just a small amount of air comes into contact with the pastry.

Enable the pie to defrost steadily in the refrigerator for many hours or overnight.

Can you freeze pumpkin pie?


How to Know If Your Pumpkin Pie Is Ready

This pie takes about an hour to bake, first at 425°F and then at 350°F. However, lowering the temperature halfway into the cooking process ensures that the pie cooks uniformly and without cracking.

When a knife tip placed in the middle comes out moist yet comparatively intact, the pie is finished. The middle can be jiggly but not too much.

A few cracks are unavoidable, but you shouldn’t get any big cracks if you lower the temperature halfway through cooking and don’t overbake the dessert. The pie would always taste delicious if you do so; just top it with whipped cream and no one will know.