Classic Pumpkin Pie Filling
This pumpkin pie filling recipe is the one I go back to every single fall, and it's the kind of filling that turns an ordinary pie crust into the pie everyone asks about at dinner. It's silky, deeply spiced, and holds its shape in clean slices once it's fully cooled. No canned pie filling shortcuts here, just real pumpkin, warm spices, and a few pantry staples whisked together in one bowl.
Equipment
- 9-inch pie dish Deep dish recommended for extra room
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Pie crust shield or foil to prevent over-browning (optional)
- Wire cooling rack
- Rimmed baking sheet to catch drips and make transfers easier
- KitchenAid Hand Mixer (optional) speeds up mixing and eliminates lumps
Ingredients
- 1 unbaked or par-baked 9-inch pie crust
- 15 ounces pumpkin puree 1 can, such as Libby's 100% Pure Pumpkin
- 3/4 cup granulated sugar 150g
- 1/4 cup packed light brown sugar 50g
- 2 large eggs room temperature
- 1 cup heavy cream 240ml
- 1/3 cup whole milk or evaporated milk 80ml
- 1 tablespoon cornstarch 8g
- 2 teaspoons pumpkin pie spice or homemade blend
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract 5ml, such as Nielsen-Massey
For Serving (Optional)
- freshly whipped cream for topping
- ground cinnamon for dusting
- vanilla ice cream optional
- salted caramel sauce optional
Instructions
- Roll out pie dough and fit into a 9-inch pie dish, crimping edges. Chill shaped crust in refrigerator for at least 20 minutes. Preheat oven to 425°F.
- In a large mixing bowl, whisk pumpkin puree, granulated sugar, and brown sugar until smooth and no streaks of sugar remain. Scrape down sides with a spatula.
- Crack eggs into the pumpkin mixture one at a time, whisking after each addition until fully incorporated before adding the next egg.
- Slowly pour in heavy cream while whisking continuously. Add milk and vanilla extract, whisking until silky and completely uniform in color.
- Sprinkle cornstarch, pumpkin pie spice, and salt evenly over the filling surface. Whisk until completely smooth with no streaks of spice or starch.
- Place chilled pie crust on a rimmed baking sheet. Pour filling into crust, filling about three quarters to the top. Tap baking sheet on counter to release air bubbles.
- Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F without opening the door, then bake for 40-45 minutes. Add crust shield if edges brown too quickly. Pie is done when outer two inches are set and center jiggles slightly.
- Transfer pie to a wire cooling rack and cool at room temperature for about 2 hours. The filling will continue to set as it cools. For cleanest slices, refrigerate cooled pie for at least 2 more hours or overnight before cutting.
Notes
- Use room temperature eggs and dairy so the filling blends smoothly without lumps.
- Don't skip the cornstarch — it prevents cracking as the pie cools.
- Bake on a rimmed sheet pan to catch drips and make transfers easier.
- Watch for the slight jiggle in the center rather than baking until fully firm, since the filling finishes setting as it cools.
- Let the pie cool completely before slicing for clean, sharp pieces.
- To make a dairy-free version, substitute full-fat coconut milk for the heavy cream.
- For a deeper flavor, swap sugars for brown butter and maple combination.
- Store covered in the refrigerator for up to 4 days. To freeze, wrap tightly and freeze for up to 1 month.
- If using a fresh pumpkin puree, strain through cheesecloth for at least an hour to remove excess water.
- You can mix the filling up to a day in advance and store it covered in the refrigerator; whisk again before pouring into crust.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 260mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 120IUVitamin C: 4mgCalcium: 6mgIron: 8mg
Tried this recipe?Let us know how it was!