Welcome to my kitchen, where crisp fall days are for baking and family stories are written in every swirl of pie filling. This Easy Classic Homemade Pumpkin Pie (Never Soggy!) brings you a golden, flaky crust, silky custard, and all the comfort of home. With simple tricks, your homemade pumpkin pie can be the star of every fall gathering, Thanksgiving, or cozy weekend. Here, pumpkin pie isn’t just dessert it’s a little celebration for anyone who loves fall baking.
why make this recipe
Pumpkin Pie should be easy, delicious, and never soggy. With a homemade crust, careful mixing, and proven custard secrets, you can bake a pie that every guest remembers. This recipe uses classic pumpkin pie filling and smart steps to give you a pie that’s effortless to slice, smooth in texture, and perfect for sharing. For dessert recipes that impress and comfort at the same time, this is the one to keep.
how to make Easy Classic Homemade Pumpkin Pie (Never Soggy!)
Start with a homemade pie crust mix flour, cold butter, salt, and ice water until crumbly, then chill well. Blind bake the crust for a few minutes with pie weights to prevent a soggy bottom. Once cooled, brush the crust with beaten egg white to create a seal. For the filling, whisk together canned pumpkin, sugar, eggs, cream, and pumpkin spice. Warm the cream with spices first to “bloom” the flavors, then gently mix into the pumpkin and eggs for a rich custard. Pour filling into the cooled crust and bake at a moderate temperature until just set with a slight jiggle.
Ingredients :
- 1 9-inch homemade pie crust (or store-bought)
- 1 egg white, lightly beaten (for brushing crust)
- 1 can (15 oz) pure pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1 cup heavy cream (or evaporated milk)
- 1¼ teaspoons pumpkin pie spice
- ½ teaspoon salt
Directions :
- Preheat oven to 425°F (220°C).
- Roll out crust, fit into pie plate, trim and crimp edges. Chill for 30 minutes.
- Line crust with parchment and fill with pie weights. Blind bake 15 minutes, then remove weights and bake 5–10 minutes longer until dry and pale.
- Cool slightly, then brush the base with egg white and let dry.
- Reduce oven to 350°F (175°C).
- Warm cream with pumpkin pie spice on the stove to release flavors. Cool slightly.
- Whisk pumpkin puree, eggs, brown sugar, salt, and cooled cream mixture until smooth.
- Pour filling into crust. Bake 40–50 minutes until edges are set and the center is slightly wobbly.
- Cool slowly, ideally leaving the pie in the turned-off oven with the door cracked open.
how to serve Easy Classic Homemade Pumpkin Pie
Serve chilled or at room temperature, with a dollop of whipped cream and a sprinkle of cinnamon. This pie is a classic for Thanksgiving, Friendsgiving, or any fall gathering. Pair with hot coffee or spiced cider, and savor every bite of your easy, never soggy homemade pie.
how to store Easy Classic Homemade Pumpkin Pie
Store leftover pie loosely covered in the refrigerator for up to 4 days. For longer storage, wrap slices well and freeze for up to a month. Thaw overnight and serve chilled for a quick, homemade dessert.
tips to make Easy Classic Homemade Pumpkin Pie (Never Soggy!)
- Always keep dough and fat as cold as possible for the flakiest crust.
- Blind bake your crust and brush it with egg white before filling.
- Warm your cream (or milk) with spices to deepen their flavor.
- Don’t overbake; stop when the center jiggles slightly for creamy custard.
variation
Use maple syrup instead of some of the sugar or swap heavy cream for coconut cream for a dairy-free twist. Add orange zest for extra fall brightness or try a praline topping for added crunch.
FAQs
How do I keep my pumpkin pie crust from getting soggy?
Blind bake the crust and brush with egg white before filling. This seals the dough and keeps it crisp.
Should I use homemade or canned pumpkin puree?
Both work well! Canned pumpkin is consistent, but homemade puree adds a fresh, rustic note.
Can I make this pie ahead of time?
Yes, pumpkin pie tastes even better after chilling overnight, making it perfect for holiday prep.
What’s the best way to serve pumpkin pie?
Chilled or room temp, with whipped cream and a sprinkle of cinnamon or nutmeg for a simple, festive finish.
Conclusion
This Easy Classic Homemade Pumpkin Pie is foolproof, flavorful, and built for memories. With tender crust and luscious custard, you’ll never fear a soggy slice again. Every bite is worth sharing. Thank you for joining my fall baking traditions, and follow along on Pinterest and Medium for more pie and dessert recipes to love.
Easy Classic Homemade Pumpkin Pie (Never Soggy!)
Equipment
- 9-inch Pie Dish
- Rolling Pin
- Mixing Bowls
- Whisk
- Pie Weights
- Parchment Paper
Ingredients
Pie Crust
- 1 9-inch homemade pie crust or store-bought, chilled
- 1 egg white lightly beaten, for brushing crust
Pumpkin Filling
- 15 oz pure pumpkin puree canned or homemade
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup heavy cream or evaporated milk
- 1 1/4 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Preheat oven to 425°F (220°C). Roll out pie crust, fit into a 9-inch pie plate, trim and crimp edges. Chill for 30 minutes.
- Line crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and bake 5–10 minutes longer until the crust is pale and dry.
- Cool slightly, then brush the base with beaten egg white to seal and prevent sogginess.
- Reduce oven temperature to 350°F (175°C).
- In a small saucepan, warm cream with pumpkin pie spice over low heat to release aroma and deepen flavor. Cool slightly.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, salt, and the cooled cream mixture until smooth and silky.
- Pour the filling into the cooled crust. Bake for 40–50 minutes until the edges are set but the center is slightly wobbly.
- Cool slowly by leaving the pie in the turned-off oven with the door slightly open. Chill before serving for clean slices.