Nothing says autumn like the warm, sweet scent of homemade pumpkin pie wafting out of your kitchen! If you’ve been searching for a delicious no-fuss holiday dessert to make this season, then look no further than this classic family favorite. In my recipe below, I’ll show you just how easy it is to whip up a yummy homemade pumpkin pie – with just a few simple ingredients and basic cooking skills. So grab an oven mitt and let’s get baking!

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Homemade Pumpkin Pie

Ingredients

1 Chilled pie dough for one single-crust 9 inch pie (see our sourdough pie crust recipe)
3 large eggs
½ cup (100 grams) granulated sugar
⅓ cup (65 grams) light brown sugar
1 (15 ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree (see our homemade pumpkin puree recipe)
¾ cup (175 ml) heavy whipping cream
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon kosher salt

Instructions

Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
Heat oven to 425 degrees F.
Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell.
Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.