If you’ve never made pumpkin pie from scratch before, this recipe is the one to try! It’s easy, delicious, and far better than store-bought pies.

Vanilla and pumpkin pie spice add that signature flavor, while heavy cream makes the filling creamy, rich, and totally irresistible.

Pie dough Pure pumpkin Heavy cream Granulated sugar Eggs Pumpkin pie spice Vanilla extract Salt


Preheat oven to 425ºF and make the pie crust according to the linked recipe or package instructions.


Combine the pumpkin, cream, sugar, 2 eggs, pumpkin pie spice, vanilla, and salt in a large bowl and whisk to combine. Beat the remaining egg in a small bowl.


Brush the egg onto the edge of the pie crust, then pour in the filling.


Bake until the filling is set about 2 inches from the edges, but the center is still a bit jiggly. Cool for 2 hours, then serve or refrigerate.


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