If you’re usually someone who buys a Pumpkin Pie, this recipe will help convert you to a pro homemade pumpkin pie baker! It’s got a smooth texture, the right amount of sweetness, and is spiced to perfection.
Why You Should Make This Recipe
I've been making this recipe for over 15 years now, and I am so thrilled with this pie filling - it’s truly perfect, and I don’t say that lightly!
I make this every year and it turns out just right every time, without fail. It’s got a smooth texture, the right amount of sweetness, and is spiced to perfection.
Take the shortcut of buying pre-made pie crust from your favorite bakery or use a tried and true favorite... but 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 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. If you must make a substitution, you can substitute with agave.
Step-by-Step 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!
Pumpkin Pie FAQs
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.
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.
Pies & Stuffing
Check out all these Fall recipes, and if you're getting ready for Thanksgiving, here are my favorite pies and stuffing:
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My Perfect-Every-Time Pumpkin Pie
Ingredients
- 1 prepared pie crust the rolled frozen or refrigeratedversion 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!
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.
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!