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+ servings
slice of pumpkin pie with whipped cream served on a white plate
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Pumpkin Pie

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.
Course Dessert
Cuisine American
Keyword pie recipe, pumpkin dessert, pumpkin pie
Prep Time 10 minutes
Servings 8
Author Kasey Schwartz


  • 1 disk Pie Dough
  • 1 15 oz canned pure pumpkin
  • 1 1/4 cups heavy cream
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt


  • Make the pie dough/crust and add to a pie plate - fluting edges.
  • To a large bowl add the pumpkin, cream, sugar, 2 eggs, pumpkin pie spice, vanilla and salt and whisk together (do not overmix).
  • Beat the remaining egg and brush on the crust edge
  • Pour the filling into the crust
  • Bake in a preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until a knife inserted near the center comes out clean.
  • Cool on a wire rack for 2 hours. Serve immediately or refrigerate.