This Easy Pumpkin Pie Recipe takes the classic dessert to new heights by using delicious brown butter, which adds a rich, nutty flavor that enhances the flavor of this perfectly spiced pie. Each slice features a creamy pumpkin filling nestled in a flaky crust, ensuring a delightful experience in every bite. With is top-tier flavor profile, this pie is sure to become a cherished favorite in your baking lineup!
The Best Homemade Pumpkin Pie Recipe
This pumpkin pie is hands down the best recipe you’ll find, and it all starts with the brown butter. That nutty, caramel flavor kicks things up a notch, making the filling incredibly rich and velvety. The spices hit just right, and the sweetness is perfectly balanced, giving you that classic fall vibe without being overpowering.
What really makes this pie stand out is the smooth, rich texture. I mean, the texture of this pie is literally everything. It’s not just a dessert; it’s a solid way to impress friends or family at any gathering. Whether it’s Thanksgiving, Christmas, or just a weekend treat, this homemade pumpkin pie is guaranteed to be a hit and might even become your go-to fall recipe! Trust me, I have converted many “non-pumpkin pie eaters” with this recipe, so you might want to start by doubling this recipe!
Ingredients You’ll Need
Brown Butter: This is the foundation of the pie’s rich flavor. Browning the butter adds a nutty, caramel-like depth that enhances the overall sweetness and complexity of the filling.
Pumpkin: Gives pumpkin pie its signature flavor and creamy texture, pairing perfectly with warm spices like cinnamon and nutmeg. Its natural sweetness adds depth, while the moisture ensures a rich, smooth filling. I use pureed pumpkin for this recipe.
Eggs: This recipe uses whole eggs and one egg yolk. Eggs act as a binding agent, helping to set the filling while contributing to its creaminess. They create a smooth, custard-like texture that adds richness to the pie.
Cinnamon: This warm spice adds a comforting sweetness and depth of flavor, enhancing the pie’s overall warmth.
Cloves: A little goes a long way; cloves bring an earthy, aromatic quality that complements the sweetness of the pumpkin and balances the other spices.
Nutmeg: This spice introduces a warm, slightly sweet note that enhances the overall flavor profile, making the filling feel more complex and inviting.
Ginger: Fresh or ground ginger adds a zesty kick, brightening the flavor profile and providing a subtle warmth that contrasts beautifully with the sweetness.
Vanilla Extract: Adds a fragrant sweetness that harmonizes with the brown butter and pumpkin, enhancing the pie’s overall flavor while creating a lovely aroma.
Sugar: Sweetens the filling, balancing the flavors of the spices and pumpkin. It also contributes to the overall richness and caramelization during baking.
Cornstarch: Acts as a thickening agent, helping to stabilize the filling.
Flaky Pie Crust: Provides a buttery, crispy contrast to the creamy filling. Its texture and flavor ground the dish, creating a satisfying bite with each slice. We use our homemade pie crust, but you can also by a 9-inch pie crust from the grocery store.
Heavy Cream: Adds richness and creaminess to the filling. Its high fat content contributes to a luxurious mouthfeel and helps create a velvety texture that enhances the overall indulgence of the pie.
Salt: Adds balance to the pumpkin pie.
How to Make This Recipe for Easy Pumpkin Pie
Step 1. Prepare your pie crust, if you are making a homemade pie crust.
Step 2. First, make the brown butter. Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 10-15 minutes, until cooled.
Step 3. Then, preheat oven to 350 degrees. While the oven is preheating, add the pumpkin puree, sugar, brown butter, vanilla extract, eggs, egg yolk, heavy cream, spices, corn starch, and salt to a mixing bowl. Whisk everything together until well combined.
Step 4. Pour the pumpkin pie filling into the pre-baked crust.
Step 5. Then, bake the pie at 350 degrees for 50-60 minutes until the pie is set. A slight jiggle is ok (the pie may be a little puffed). Then, remove the pie from the oven and let it cool on a wire rack until set and completely cooled. Top with whip cream and cinnamon, then, serve and enjoy!
Tips for the Best Pumpkin Pie
- Brown the Butter: Browning the butter adds a rich, nutty flavor that elevates the pie. Just be careful not to burn it!
- Use Room Temperature Ingredients: Using room temperature ingredients is always a must for baking, as it helps improve texture.
- Chill the Crust: For a flakier crust, chill your pie crust in the refrigerator before baking. This helps it hold its shape.
- Don’t Overbake: Keep an eye on your pie while it bakes. It’s done when the edges are set but the center is slightly jiggly, as it will continue to firm up while cooling.
- Cool Completely: Let your pie cool completely before slicing to ensure clean slices and the best texture.
- Serve with Whipped Cream: A dollop of fresh whipped cream on top adds a delightful contrast to the rich filling. I like to use my maple whipped cream for all the fall vibes!
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Fresh pumpkin can provide a richer flavor. Just make sure to roast and puree it properly before using it in your recipe.
How do I know when my pumpkin pie is done?
The pie is done when the edges are set and the center is slightly jiggly. It will firm up as it cools.
Can I make pumpkin pie ahead of time?
Absolutely! You can make the pie a day in advance and store it in the refrigerator. Just let it cool completely before covering it.
How do I store leftover pumpkin pie?
Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 3-4 days.
Can I freeze pumpkin pie?
Yes, pumpkin pie can be frozen. Wrap it tightly in plastic wrap and aluminum foil. It’s best enjoyed within 1-2 months.
More Delicious Fall Desserts
- Pumpkin Cheesecake Recipe
- Brown Butter Sweet Potato Pie
- Soft and Chewy Pumpkin Spice Cookies
- Sweet Potato Cookies
- Pumpkin Chocolate Chip Cookies
- The Best Apple Crisp Recipe
- Honeybun Cake
- Brown Butter Sweet Potato Cheesecake
I hope you love this Easy Pumpkin Pie Recipe! It’s sweet, spiced, and sure to be a hit at Thanksgiving. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews
Easy Pumpkin Pie Recipe
Ingredients
- 1 can pumpkin puree
- 1 unbaked 9-inch pie crust
- 4 tablespoon unsalted butter browned
- 3/4 heavy cream
- 2 large eggs room temperature
- 1 egg yolk
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1 tbsp cornstarch
- 1/2 tsp salt
Instructions
- Prepare your pie crust, if you're making a homemade pie crust.
- Then, make the brown butter by cutting the butter in small pieces and heating the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 10-15 minutes, until cooled.
- Then, preheat the oven to 350 degrees. While the oven is preheating, add the pumpkin puree, sugar, brown butter, vanilla extract, eggs, egg yolk, heavy cream, spices, corn starch, and salt to a mixing bowl. Whisk everything together until well combined.
- Pour the pumpkin pie filling into the pre-baked crust.
- Then, bake the pie at 350 degrees for 50-60 minutes until the pie is set. A slight jiggle is ok (the pie may be a little puffed). Then, remove the pie from the oven and let it cool on a wire rack until set and completely cooled. Top with whip cream and cinnamon, then, serve and enjoy!
Notes
- Brown the Butter: Browning the butter adds a rich, nutty flavor that elevates the pie. Just be careful not to burn it!
- Use Room Temperature Ingredients: Using room temperature ingredients is always a must for baking, as it helps improve texture.
- Chill the Crust: For a flakier crust, chill your pie crust in the refrigerator before baking. This helps it hold its shape.
- Don’t Overbake: Keep an eye on your pie while it bakes. It’s done when the edges are set but the center is slightly jiggly, as it will continue to firm up while cooling.
- Cool Completely: Let your pie cool completely before slicing to ensure clean slices and the best texture.
- Serve with Whipped Cream: A dollop of fresh whipped cream on top adds a delightful contrast to the rich filling. I like to use my maple whipped cream recipe for all the fall feels!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
This recipe is top tier! I’ve made it 3 times this holiday season double batch each time so I can have a pie to keep for myself at home haha. It’s so delicious and easy!
So glad you love this pie! It’s a readers fav! And putting a personal pie to the side is always the best practice! Lol
First try at a pumpkin pie, and it came out perfect! Super simple recipe, just (brown butter) mix, pour, and bake. Couldn’t be easier! Second dessert recipe I’ve tried from Chavez, and both were 10/10. Birthday pie was a success! Thank you!!
So glad you enjoyed this recipe! I hope you make more!
Full disclosure I don’t like pumpkin pie but my family has been asking for one so this recipe seemed like a good one to try. My kids and husband absolutely loved this pie. I also used your pie crust recipe and I clearly need to work on that one a bit. But fault is entirely mine I was rushing. This pie filling however got two thumbs up from both my kids and my husband had multiple servings. I think it’s safe to say this will be my go to recipe.
I am honored you picked my recipe to share with your family! I am also so glad your family loved it! I am sure that crust will continue to get better and better. Thanks for the comment!
WOW!! This was, hands down, the best pumpkin pie we have EVER had!
It was so rich with spice and flavor and the texture was so creamy. My daughters made this and they had no difficulties at all. Clear directions and AMAZING flavor. This will be the pumpkin pie we make for generations. Thank you so much for sharing this recipe!!!
Aw! So glad to hear this, Alison! Yes, the texture it everything for this pie. So glad y’all loved it! Thanks for making this recipe 🙂