If you’re someone who usually buys a Pumpkin Pie for the holidays, this recipe will help convert you into a pro homemade pumpkin pie baker! This pumpkin pie has a silky smooth texture, just the right amount of sweetness, and is spiced to perfection. One slice just won't do!
Why You Should Make This Recipe
I've been making this recipe for over 20 years now, and I am so thrilled with this pie filling every time I make it - it’s truly perfect, and I don’t say that lightly!
The combination of the spices with the flavor of the maple syrup make this pie rich in its depth of taste and yet light and balanced.
Take the shortcut of buying pre-made pie crust from your favorite bakery or use a family recipes. This takes some time-consuming steps out of the baking process so you can focus on other things. Either way, this filling will make the pie shine!
Ingredient Notes & Substitutions
Pie pumpkin - pie pumpkins are sweeter and have a richer flavor than a carving pumpkin. Carving pumpkins can be a little bitter. If you want to make a substitution, you can use a can of pumpkin puree.
Half-and-half - I prefer the texture and taste that half and half brings to the pie than heavy cream, but heavy cream also works in this recipe.
Pie crust - If you have a homemade pie crust you love, then go ahead and use the recipe. You can use frozen or refrigerated pie crust. I like buying pre-made pie crust from local bakeries. Both rolled and pre-formed work great in this recipe.
Maple syrup - the flavor of 100% maple syrup makes all the difference in this recipe.
Step-by-Step Instructions
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The first step is to preheat your oven to 350F with the rack placed in the lower half of the oven.
Cut the pie pumpkin in half lengthwise. Scoop out the seeds. Place the cut side down on a baking sheet. Bake for 1 hour. Let it cool and then remove skin.
Prepare your pie dish with the store-bought pie crust. Refrigerate it for 30 minutes. Blind bake the crust by covering it with parchment paper and weighing it down with dry beans, pie weights, small shapes of dried pasta noodles, or even clean pennies and other change. Bake for 10-12 minutes.
In the meantime, add the roasted pie pumpkin, granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt to a food processor and process for 1 minute.
Next, add the spiced pumpkin puree to a saucepan. Whisk over medium heat until heated through, ~5 minutes.
Add the half & half and the maple syrup to the mixture. Whisk until fully incorporated.
Remove the pan and the mixture from the heat. Then, add the eggs and vanilla extract. Whisk until these are fully incorporated too.
Add the pumpkin mixture to your prepared pie dish with the blind-baked pie dough.
Bake the pie for ~1 hour, until a toothpick inserted into the center comes out clean. Let cool for 1 hour before eating. Be patient - this is the hardest part, but it's so worth it!
Note: Since everyone always asks me where I got this pie dish, here is a link to the ruffled while pie dish.
Pumpkin Pie FAQs
Pie pumpkins are sweeter and have a richer flavor than a carving pumpkin. Carving pumpkins can be a little bitter. If you want to make a substitution, you can use a can of pumpkin puree.
Pumpkin in a can is just pureed, roasted pie pumpkin. Pumpkin pie filling in a can is spiced with pumpkin spice, usually including cinnamon, allspice, clove, and ginger. It is also often pre-sweetened.
Pre-cooking the filling does wonders for the taste of the pie. It releases the flavors of the spices, and cooking makes for a thicker more luxurious texture.
Insert a knife or toothpick into the center of the pumpkin pie. If it comes out clean, then it is ready. If you don't want to insert a knife in the center, then you can check the doneness of the filling by shaking the pie and making sure it isn't jiggly.
Note: Inserting a knife into the center can cause the top to crack.
I love a classic whipped cream with a dash of vanilla. Vanilla ice cream or a drizzle of heavy cream are also amazing options. I wouldn't serve with a strong flavored ice cream as it will mask the amazing taste of this pumpkin pie.
More Pie & Stuffing Recipes
Check out all these Fall recipes, and if you're getting ready for Thanksgiving, here are my favorite pies and showstopping stuffing:
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From-Scratch Pumpkin Pie Filling
Ingredients
- 1 store bought pie crust the rolled frozen or refrigerated version at room temp
- 2 cups pie pumpkin usually 1-1.5 pie pumpkins, roasted or sub. 1 can pumpkin puree
- ⅓ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ¼ cups half-and-half
- ¼ cup 100% maple syrup
- 2 eggs beaten
- ½ teaspoon vanilla extract
Instructions
- In the meantime, preheat to 350F with the rack in the lower half of the oven.
- Cut the pumpkin in half lengthwise. Scoop out the seeds. Place cut side down on a baking sheet. Bake 1 hour. Let cool. Remove skin.
- Prepare your pie dish with the store bought crust. Refrigerate 30 minutes.
- Add the pumpkin, granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt to a food processor and process for 1 minute.
- Add the puree to a saucepan. Whisk over medium heat until heated through, ~5 minutes.
- Add the half-and-half and maple syrup. Whisk until incorporated. Remove from heat.
- Add the eggs and vanilla extract. Whisk until incorporated.
- Add the pumpkin mixture to your prepared pie dish.
- Bake ~1 hour, until a toothpick inserted into the center comes out clean. Let cool 1 hour...be patient, this is the hardest part!
Video
Notes
Note: Inserting a knife into the center can cause the top to crack. Pie pumpkins are sweeter and have a richer flavor than a carving pumpkin. Carving pumpkins can be a little bitter. If you want to make a substitution, you can use a can of pumpkin puree. Pumpkin in a can is just pureed, roasted pie pumpkin. Pumpkin pie filling in a can is spiced with pumpkin spice, usually including cinnamon, allspice, clove, and ginger. It is also often pre-sweetened.
Nutrition
This post was originally published in November of 2017 but was republished with new photos, step by step instructions, and tips in October of 2020. It was updated in November 2021 with more FAQs and a video.
This pumpkin pie is amazing! Just what I needed to kick of November. And I love how easy it is to make with those step-by-step pictures.
That makes me so happy to hear, Sam!