Homemade Pumpkin Pie

I've been making homemade pumpkin pie with heavy cream for many years now - once I tried it, I never went back to using condensed milk. I love using whole ingredients when possible, and real, fresh cream is so good in pumpkin pie that you will never use canned milk again once you try it.

I sweeten my pie with maple syrup, which gives such a depth of sweetness and homey vibe that feels like the best warm sweater on a crisp fall afternoon. Brown sugar works equally as well and is a more economical option. Do whatever works for you!

You can make pumpkin puree from scratch or use a can of pure pumpkin for the filling. Serve this pretty pie at Thanksgiving with a pumpkin spice cake and homemade whipped cream.

Why You'll Love This Pumpkin Pie

This from-scratch pumpkin pie is made with easy-to-find ingredients, lightly sweetened and spiced with familiar cozy flavors. It's perfect at Thanksgiving, Christmas, or any other fall celebration. Here's why you'll love it:

• Special. The combo of heavy cream and maple syrup makes this pie taste oh-so-lush, and you won't find it in any other pumpkin pie recipe.
• The maple syrup. This pumpkin pie just needs maple syrup for sweetness - I love using maple syrup for its natural sweetness and unique flavor.
• So easy. Just a whisk and simple pantry and fridge basics are all you'll need to make this pie!

Ingredients Needed

Here's a look at the easy ingredients needed. See the recipe card at the end of this post for the full ingredient amounts.

• Pie crust - You'll need 1 9-inch pie crust, homemade or store-bought.
• Pure pumpkin puree - This pie is a perfect way to use easy homemade pumpkin puree if you have it. Or, use a can of pure pumpkin, NOT pumpkin pie filling, which has added sweeteners and stabilizers.
• Heavy cream - In a pinch, use half-and-half or whole milk, but heavy cream really is the best here.
• Eggs - Use large eggs and not jumbo eggs, which can make the filling too liquid and loose.
• Maple syrup - Pure maple syrup is so, so good here! However, I know it's a bit pricey. Swap 1 cup dark brown sugar if needed.
• Spices - A combination of ground cinnamon, ginger, nutmeg, and cloves.
• Salt - Fine sea salt or table salt is best.

Variations To Try

• Pie crust options - You can use your favorite homemade or store-bought pie crust for this pie. You won't need to pre-bake it because the pie starts baking on a higher heat before dropping down a bit to finish the custard. A quick recipe for a homemade pie crust is as follows: Whisk 1 ½ cups of all-purpose or whole wheat flour with 1 tablespoon of granulated sugar and ½ teaspoon of salt. Rub in 1 stick of cold butter until the mixture is crumbly, then mix in a few tablespoons of water until the crust comes together. Rest in the fridge at least 30 minutes before using.
• Brown sugar - If maple syrup is out of the budget, substitute 1 cup of brown sugar in the filling.
• Sweet potato - Use mashed, unsweetened sweet potatoes instead of the pumpkin!

Want a gluten-free version? See my gluten-free pumpkin pie on my gluten-free baking site!

Tips & Recipe Notes

• Prepare the filling ahead of time. Whisk together the filling ingredients and store the mixture in a glass jar or airtight container up to 24 hours before baking the pie. Give the filling a good whisk to integrate it again before adding it to the crust.
• What size pie pan? Spillage is the worst! Make sure you use a 9-inch pie pan that's deep enough so that the filling cooks evenly and doesn't leak over the top. In these photos, I used a "quiche pan."
• Use a baking sheet. In addition to baking the pie on the lower rack, place a large baking sheet in the oven while it preheats. Then, when the oven is ready, carefully place the pie on the baking sheet. The hot pan will help the crust cook evenly and crisply.
• How do I know when it's done? A pumpkin pie is done when the filling is firm around the edges but still a little soft and "jiggly" in the center - mostly set, though. It should not be liquid in the center. Identifying when a pumpkin pie is done does take a bit of experience, and even if you get a cracked surface, the pie will still taste delicious.
• Fully cool the pie. Custard pies need time to cool fully after being baked. Let your pie cool to at least room temperature then cut it or place it in the fridge to chill.
• Can I make it dairy-free? Use whole-fat coconut milk in the filling or your favorite non-dairy milk to make this pie dairy-free.
• Use pumpkin pie spice. If you don't have all the spices in the pantry, you can use a pumpkin pie spice blend for the combination of the spices (2 ½ teaspoons).

Serving Suggestions

Whipped cream, preferably lightly sweetened homemade whipped cream, is the absolute best topping for homemade pumpkin pie. The next option is store-bought whipped cream or vanilla ice cream.

Proper Storage

A pumpkin pie should be covered in plastic or foil and kept for up to 5 days in the fridge.