• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Baking Queen logo
  • About
    • Contact
  • All Recipes
    • St. Patricks Day
    • British Recipes
    • Breakfast
    • Dessert
      • Bar
      • Bread
      • Brownie
      • Caramel
      • Cake
      • Chocolate
      • Chocolates/Candy
      • Cheesecake
      • Cookies
      • Cupcakes
      • Custard and Creams
      • Creme Brûlée
      • Crumble & Crisps
      • Lemon
      • Pastry
      • Peanut Butter
      • Pie
      • Pudding
      • Sauces, Frostings & Toppings
      • Scone
      • Tart
      • Tiramisu
    • Appetizers
    • Dinner
      • Beef Recipes
      • Chicken Recipes
      • Pasta
      • Seafood
      • Side Dish
    • Drinks
    • Egg Free
    • Gluten Free
    • Spring Recipes
    • Fall Favorite Recipes
    • Summer Recipes
  • Dessert
    • Cookies
    • Cake
    • Bar
    • Cheesecake
  • Shop
menu icon
go to homepage
  • About
  • All Desserts
  • All Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • All Desserts
    • All Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Fall Favorite Recipes

    How To Make Pumpkin Pie

    Published: Nov 17, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    pumpkin pie in a glass pie dish with a slice missing

    A delicious fail-proof recipe for pumpkin pie. Easily made a day or two ahead of time this pumpkin pie recipe is the best! Perfect for Thanksgiving dessert.

    pumpkin pie slice on a white plate

    Growing up we never had pumpkin pie, we always had an English version of Thanksgiving. Often we saw Apple Pie, Sticky Toffee Pudding, Trifle or Bread & Butter Pudding after our feast. It hasn't been until recent years that I enjoy pumpkin pie. And pecan pie desserts for that matter. Try my pecan pie cheesecake, its delicious!!

    I prefer it right out of the fridge, chilled and smooth. Of course, with a big dollop of whipped cream. The recipe base comes from Cooks Illustrated- I have tweaked the recipe to my liking, changing/ adjusting some of the ingredients.

    pumpkin pie in a glass pie dish with a slice missing

    If a pie isn't your thing I adore my Pumpkin Cheesecake Recipe or Pumpkin Creme Brulee. Or if you're looking for an apple pie try my Dutch Apple Pie.

    I never would have thought of adding sweet potatoes but dang its good! Make sure you drain the yams, they really enhance the pumpkin flavor. Kind of like how

    sweet potato and pumpkin puree cans for a how to make pumpkin pie recipe

    How do you make homemade pumpkin pie?

    Pumpkin pie is quite easy to make- you can, of course, make a homemade crust or you can use store-bought for an even quicker recipe. To prepare the pumpkin pie filling we will first cook the pumpkin with some sugar, spices and the candied yams. Then add a custard mixture to the pumpkin. But first, let's start with the crust.

    For a plain custard pie check out my egg custard pie recipe.

    Do you bake the crust first for pumpkin pie?

    We par-bake the crust. You want to bake the crust until the halfway point- this ensures that the custard pumpkin filling does not make the crust soggy.

    Roll your pie crust on to a 9-inch pie dish. Create a design if desired and prick all over with a fork. You can check out my Brown Butter Pie Crust Recipe for some more crust details.

    Place the pie dish in the fridge to chill while you preheat the oven to 400F/205C. Cover pie with a piece of foil loosely tucked in and place pie weights, dried beans, or rice on top of the foil to prevent the crust from rising. Bake for 15 minutes, then gently remove foil and pie weights and bake for an additional 5 minutes. The pie will still be very pale, set aside.

    pie weights on top of a foil lined pie
    par baked pie shell for a how to make pumpkin pie recipe

    What is pumpkin pie filling made of?

    Most often recipes call for sweetened condensed milk or evaporated milk. Not here. We create a custard with eggs, egg yolks, heavy cream, and milk. Of course pumpkin and the candied yams.

    While the crust is baking in a large bowl whisk together heavy cream, milk, whole eggs, egg yolks, and vanilla extract. Set aside.

    eggs, milk, cream and vanilla in a large clear bowl for a how to make pumpkin pie recipe
    custard in a large bowl on a marble counter top for a how to make pumpkin pie recipe

    In a large pot over medium-high heat add the pumpkin puree, cut up sweet potatoes, pumpkin pie spices, and granulated sugar.

    You can totally make your own blend of pumpkin pie spice at home with spices you probably already have in your cupboard! Check out my recipe for homemade pumpkin pie spice.

    Cook for 5 minutes stirring and use a potato masher to mash the sweet potatoes down. The mixture should be “spitting” it will be very hot, lower the temperature to medium and continue cooking for 15 minutes until the mixture is cohesive, thick and shiny.

    pumpkin, sugar, sweet potatoes and maple syrup in a large pot for a how to make pumpkin pie recipe
    pumpkin, sweet potato and spices cooking in a large pot for a how to make pumpkin pie recipe
    pumpkin pie mixture cooked for a how to make pumpkin pie recipe

    Take the pot off of the heat, let cool for 5 minutes then add the cream mixture. Mix until fully combined.

    custard mixture added to pumpkin in a large pot for a how to make pumpkin pie recipe
    pumpkin pie filling cooked for a how to make pumpkin pie recipe

    Then place a sieve over a bowl ( I like to use a bowl with a pour spout) and pour the pumpkin pie filling through the sieve this will catch any lumps.

    pumpkin mixture pushed through a metal sieve into a glass bowl on a white surface
    pumpkin pie ingredients in a glass bowl on a white marble surface

    Your crust should be done at this point so pour the pumpkin pie filling into the crust and place the dish on a baking sheet. With the oven still at 400F bake for 10 minutes then reduce the temperature to 300F and bake for an additional 30-40 minutes.

    I like to use my thermapen mk4 to check that the pie is ready, the filling should register to 175F. I then turn the oven off and prop the door open with a wooden spoon. So the pie can cool down slowly- this helps prevents cracks.

    pumpkin pie ready to go into the oven and bake

    Can I make pumpkin pie ahead of time?

    The great thing about this pie is that you can make it the day or two before you want to serve it. I would wait to place the whipped cream on the day you are serving it. But you could totally make the whipped cream ahead of time as well. Check out my post on How to Make Stabilized Whipped Cream.

    overhead shot of pumpkin pie with whipped cream

    Craving more pumpkin? Try these recipes 

    • Chocolate Chunk Pumpkin Bread Recipe
    • Pumpkin Blondies Recipe
    • Brown Butter Pumpkin Cake Recipe
    • Nutella Pumpkin Tiramisu

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    pumpkin pie in a glass pie dish with a slice missing

    How To Make Pumpkin Pie

    Print Recipe
    Pin Recipe

    A delicious fail-proof recipe for pumpkin pie. Easily made a day or two ahead of time this pumpkin pie recipe is the best! Perfect for Thanksgiving dessert.

    • Total Time: 1 hour 25 minutes
    • Yield: 8 Slices 1x

    Ingredients

    Units Scale
    • 1- 9 inch pie crust
    • 3 Large Eggs
    • 2 Large Egg Yolks
    • 1 ½ Teaspoon Pure Vanilla extract
    • 5oz Milk
    • 7oz Heavy Cream
    • 15oz Pure Pumpkin Pure
    • 15oz Candied Yams, drained
    • 150 grams (¾ cup) Granulated Sugar
    • 2oz (¼ cup) Pure Maple Syrup
    • 1 Tablespoon + 1 Teaspoon Pumpkin Pie Spice
    • 1 Teaspoon Salt

    Instructions

    1. Roll your pie crust on to a 9-inch pie dish. Create a design if desired and prick all over with a fork. Place pie dish in the fridge to chill while you preheat the oven to 400F/205C. Cover pie with a pie of foil loosely tucked in and place pie weights, dried beans or rice on top of the foil to prevent the crust from rising. Bake for 15 minutes, then gently remove foil and pie weights and bake for an additional 5 minutes. The pie will still be very pale, set aside.
    2. While pie is baking in a large bowl whisk together heavy cream, milk, whole eggs, egg yolks, and vanilla extract. Set aside.
    3. In a large pot over medium- high heat add the pumpkin puree, cut up sweet potatoes, pumpkin pie spices, maple syrup, and granulated sugar. Cook for 5 minutes stirring and use a potato masher to mash the sweet potatoes down. The mixture should be “spitting” it will be very hot, lower the temperature to medium and continue cooking for 15 minutes until the mixture is cohesive, thick and shiny.
    4. Take the pot off of the heat, let cool for 5 minutes then add the cream mixture. Mix until fully combined. Then place a sieve over a bowl ( I like to use a bowl with a pour spout) and pour the pumpkin pie filling through the sieve this will catch any lumps.
    5. Your crust should be done at this point so pour the pumpkin pie filling into the crust and place the pie dish on a baking sheet. With oven still at 400F/205C bake for 10 minutes then reduce the temperature to 300F/148C and bake for an additional 30-40 minutes. I like to use my Thermapen mk4 to check that the pie is ready, the filling should register to 175F/79C. I then turn the oven off and prop the door open with a wooden spoon. So the pie can cool down slowly- this helps prevents cracks.
    6. Chill the pie in the fridge for at least 4 hours or overnight. Serve with whipped cream.

    Equipment

    two glass pie dishes

    Glass Pie Dish

    Buy Now →
    pie shield

    Pie Shield

    Buy Now →
    thermapen mk4

    Thermapen Mk4

    Buy Now →
    pie weights

    Pie Weights

    Buy Now →
    oxo food scale

    OXO Kitchen Scale

    Buy Now →

    Notes

    Recipe adapted from: Cooks Illustrated 

    • Author: Elizabeth I Confessions of a Baking Queen
    • Prep Time: 20
    • Cook Time: 65
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: pumpkin pie recipe, easy pumpkin pie, the best pumpkin pie

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes
    « Dinner Rolls From Scratch
    How To Make Tiramisu »

    Reader Interactions

    Comments

      Did you make this recipe? Have a question? Let me know here! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Emily Nelson says

      November 29, 2020 at 6:09 pm

      So it looks like you’ve reduced the milk and cream in this recipe. How does that affect the texture? I love the cooks illustrated version for the smoothness and flavor. But I’m looking for more firmness. That almost chewy texture of a store bought Marie Callender’s pie. I can’t figure out how to get that texture. I tried adding some cornstarch and some gelatin but still am not getting the result I’m after. Would love to hear any ideas you might have. Thanks!

      Reply
      • Elizabeth Waterson says

        December 01, 2020 at 1:36 pm

        Hi Emily, thanks for reaching out. I found reducing the liquids fit into the pie shell better and a little thicker filling which I personally like. I don't recall ever trying Marie Callender's pumpkin pie so I am not too sure about the texture or how to replicate it. I am sorry I don't have a better answer for you!! Let me know if I can help with anything else or if you find out how to replicate it!! XX Liz

        Reply
      • Elizabeth Waterson says

        December 01, 2020 at 1:37 pm

        Emily this recipe might be good? https://polishhousewife.com/marie-callendars-pumpkin-pie-recipe/ XX Liz

        Reply

    Primary Sidebar

    pumpkin pie in a glass pie dish with a slice missing
    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

    Popular

    • easter cake decorated with jelly beans on a white plate on a light surface with a checkered linen
      Easter Cake
    • key lime curd in a small white bowl on a light surface with cut up key limes
      Key Lime Curd
    • Cheesecake stuffed strawberries arranged on a plate.
      Cheesecake Stuffed Strawberries
    • lemon creme brulee wtih berries and a lemon twirl on a white surface with a blue linen
      Lemon Creme Brûlée
    • Carrot Pineapple Banana Loaf Cake
    • close up of roasted carrots on white and brown speckled plate on a grey surface with a navy blue linen
      Roasted Carrots
    • close up of lemon cheesecake with raspberry coulis dripping down on a black plate on a marble surface
      Lemon Cheesecake
    • slices of lemon loaf cake on a white speckled plate on top of a blue stripped linen on a light pink surface
      Easy Lemon Loaf Cake
    • up close of cauliflower cheese on a plate on a larger plate on a light grey surface
      Cauliflower Cheese
    • close up of lemon crumb bars on a wire rack on a light pink surface
      Lemon Crumb Bars
    • lemon crinkle cookie against a stack of cookies
      Lemon Crinkle Cookies
    • half eaten lemon poppy seed muffin in a white bowl
      Lemon Poppy Seed Muffins

    Featured

    featured in confessions of a baking queen

    Footer

    pumpkin pie in a glass pie dish with a slice missing

    Join the CBQ Community

    • Sign Up! for emails and updates
    • Join our Community on Social Media
    • Instagram, Facebook & Pinterest

    Check Out Google Web Stories

    About

    • Privacy Policy
    • About Elizabeth
    • Contact

    Resources

    • The Best Baking Tools
    • Recipes with Video
    • Cheesecake Recipes
    • Brownie Recipes
    • Cake Recipes
    • Shop My Favorite Products & Tools

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Confessions of a Baking Queen.

    Copyright © 2023 Confessions of a Baking Queen

    • 2
    89 shares