No Fail Homemade Pumpkin Pie

How to make an easy classic pumpkin pie from scratch. It’s our favorite way to make pumpkin pie. It’s easy too! Switch to the Homemade Pumpkin Pie recipe


How to make our favorite pumpkin pie

We take it neat or, if we’re feeling fiery, with a dollop of lightly whipped cream. The pie filling is creamy, rich, and has just enough sweetness to balance the spiciness of the cinnamon, ginger, and cloves. You can easily opt for an extra piece at the end of the dinner. Don’t tell anyone, but we even stole a few bites for breakfast.


Making this pumpkin pie from scratch is easy, we think one of the easiest (and most delicious) cakes you can make at home.

The filling comes together in minutes. and is made with pumpkin puree, eggs, cream, sugar, and fall spices. Everything is mixed and poured into a cake batter. Can you Use canned or homemade pumpkin puree in this cake. I love cake when used from a can (especially because it’s so savory) but making your own puree is easy and means the cake is 100% homemade. (As a bonus, you can toast the pumpkin seeds. Here’s our easy Roasted Pumpkin Seeds recipe.)

We don’t add too many spices either – we love how the squash can shine. If you like your cakes spicier, simply increase the amount of spices listed in the recipe below.

For the dough we use our homemade cake dough. Our favorite crust is 100% butter and pretty easy to make. You can even make it well in advance and store it in the fridge or freeze it until you’re ready to make the whole cake. If you have a favorite store-bought pie crust, use that. It’s entirely up to you.

The Crust – blind cooking or not?

We generally like blind baked single crust cakes, especially those with liquid fillings. after i said that We don’t blind bake when we bake pumpkin pies. “Blind baking” means partially baking the crust before adding the filling, which leaves the crust crisp and flaky.

With pumpkin pie, however, we love how the crust gets a little soggy with the filling. The bottom of the crust will brown, but it’s soft and tender where the filling and crust meet. That’s how we saw our moms get away with it when they were kids, so we can’t get distracted.

If you want to blind bake the crust, do it. Line the cake tin with dough, prick the bottom with a fork and cover with foil. Fill the foil with pie weights (or use uncooked rice or beans), then bake at 450 degrees for 8 minutes. Remove foil (and weights), then bake an additional 5-6 minutes or until golden brown. From there, fill the dough as usual and bake until the filling sets.


More pumpkin recipes

For more cake recipesCheck out our favorite apple pie, easy homemade blueberry pie, this delicious cherry pie, and our fresh strawberry pie with whipped cream.

Updated recipe originally posted October 2013. Since posting in 2013 we have added a recipe video and changed the recipe to make it clearer. – Adam and Joanne

Safe Homemade Pumpkin Pie

  • COOK

This is a classic no-frills pumpkin pie recipe. We take it neat or, if we’re feeling fiery, with a dollop of lightly whipped cream. The spices are not overwhelming here. If you like your cake spicy, turn up the cinnamon and ginger. (We would avoid stuffing the cloves, a quarter teaspoon should be enough.)

Makes 1 cake (9 inches)

Watch us at the recipe

will need

Chilled pie crust For a 9-inch pie crust, see our pie crust recipe

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

1/3 cup (65 grams) light brown sugar

1 can (15 ounces) pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree, see our homemade pumpkin puree recipe

3/4 cup (175 ml) heavy whipping cream

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt


  • prepare the crust
  • Roll out the dough so it’s two inches larger than your pie plate. Gently press the dough into the plate so it covers the bottom and sides. (Be careful not to pull or stretch the dough.) Trim the dough 1/2 inch from the edge of the sheet.

    Fold the edges of the dough down, creating a 1/4-inch thicker rim that rests on the rim of the sheet. Wavy edges. (You can watch us do this in our pie crust recipe video.) Refrigerate while you prepare the pie filling.

    • do the filling
    • Beat the eggs and both sugars until fluffy. Add the pumpkin puree, heavy cream, vanilla, cinnamon, ginger, cloves, and salt. Stir until everything is well mixed.

      • bake the cake
      • Heat oven to 425 degrees F.

        Place the cake on a baking sheet. Pour the pumpkin filling onto the cake base.

        Bake the cake 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 inserted into the cake about 2 inches from the edge comes out clean. Turn once or twice during cooking. If the top of the crust gets too dark as the pie bakes, cover it with a thin strip of aluminum foil.

        • End
        • Cool on a rack 2 hours or to room temperature. Cut into eight pieces and serve plain or with whipped cream. To store the cooled cake, cover loosely with foil or cling film and refrigerate for up to 3 days.

Advice from Adam and Joanne

  • Substitute 2 ¼ teaspoons of Pumpkin Pie Spice for the cinnamon, ginger and cloves. Here’s our homemade pumpkin spice mix.
  • How to tell the cake is done: Remove the cake from the oven when most of the cake is shiny and firmly seated on top. It should shake a bit like jelly, but not much more. The medium will still appear wet on top. That’s fine, it will continue to bake while the cake cools on the counter. And as a final test, take a toothpick or thin knife and dip it into the cake about 2 inches from the edge. If it comes out clean, the cake is done. While the cake rests until it cools to room temperature, it will continue to bake and harden. We wait 2 hours. If the cake doesn’t seem set in the middle when you cut it in the middle, let it cool a bit. Or cut the slice anyway and garnish the end with whipped cream. It will always taste good.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 piece (1/8 of the cake) / calories 365 / protein 6g / carbohydrates 38 grams / fiber 2 g / total sugar 21 grams / total fat 22g / Saturated Fatty Acids 13 grams / cholesterol 131mg

AUTHOR: Adam and Joanne Gallagher

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