Classic Pumpkin Pie is the ultimate holiday dessert – especially for Thanksgiving! Brown butter and brown sugar add delicious flavor to the pumpkin pie filling. And will keep everyone guessing what the “secret ingredient” is. Cooled completely and wrapped in layers of plastic wrap, you can freeze for 2 months!

Classic Pumpkin Pie… with a Twist!

I love pumpkin pie. And could happily pile my Thanksgiving plate with green bean casserole, mashed potatoes, and pie. I’ve been baking our family pumpkin pie every year for 20 years now, and am convinced this is the BEST classic pumpkin pie recipe! Here’s why:

• I make the pumpkin pie filling with brown butter, brown sugar, and plenty spices… so it’s bursting with flavor.
• To create a sweet and extra creamy pumpkin pie filling, I use sweetened condensed milk in place of evaporated milk.
• This is a deep dish pie, meaning it’s extra thick and delicious! No thin slices here.
• To ensure a flaky golden brown crust, I blind bake the crust.
• A million times more delicious than any store bought pie! Especially with homemade whipped cream on top.

How to Make My Favorite Pumpkin Pie

1. Make the Homemade Pie Crust: You can use the recipe below, my foolproof all-butter pie crust recipe, or your favorite pie crust. A store bought crust will work, but you’ll have enough filling to fill 2 pie crusts. 30 minutes before baking, preheat the oven.
2. Blind Bake the Pie Crust: No matter what homemade pie crust recipe you use, I recommend blind baking the crust. This ensures the bottom of your pie shell will fully bake and won’t come out raw in the middle.
3. Make the Pumpkin Pie Filling: Even with the extra step of browning the butter, this comes together quickly. You should be able to make the pumpkin pie filling in less than 15 minutes.
4. Bake the Pie: Bake time will vary depending on the pie plate you use. Glass and metal pans will bake faster than thick ceramic pie pans. I suggest removing it from the oven when there’s a little wiggle left in the middle. This ensures the pie doesn’t crack while it cools.
5. Cool the Pie: Place the pie pan on a wire rack and cool to room temperature. Then chill in the refrigerator for at least two hours before serving. I love serving this with whipped cream and candied pecans!

Skip Store-bought Pumpkin Pie Filling

• Brown the Butter: This sounds fancy, but is as easy as melting butter and cooking it a little longer. You want the butter to turn golden brown and slightly nutty. The key is to not walk away while you’re making it. It can burn easily and then you’ll have to start again.
• Add Brown Sugar: Once your butter has browned, you’ll quickly whisk in the brown sugar. As soon as the sugar has dissolved, remove the pan from heat.
• Make the Filling: Pour the butter mixture into a large bowl, then add in the pumpkin puree and sweetened condensed milk and whisk smooth. Whisk in the eggs, yolks, vanilla, and spices.

My Homemade Pie Crust: Blind Bake the Pie Shell

• You must blind bake the pie crust before you add the pumpkin pie filling. Skipping the blind bake step will lead to a soggy and undercooked pie shell.
• To blind bake the homemade pie crust, you’ll need dried beans, rice, or pie weights.
• You’ll bake the crust for about 20 minutes. Then remove the weights and continue baking for another almost 20 minutes before adding the pumpkin pie filling.
• If you don’t want to use my homemade pie crust recipe, you can use your favorite recipe. Or a store bought pie shell, but you will likely have enough pumpkin pie filling for two pie shells.
• You can cool the pie shell on a wire rack while you make the pumpkin pie filling.

Pumpkin Pie Recipe Tips and Tricks:

• Make your homemade pie crust ahead of time! You can do this step up to two months in advance, since pie crusts are freezer friendly.
• If you prefer to make your crust the day of, be sure you plan in advance and have plenty of time. You’ll need to chill the homemade pie crust for at least an hour before rolling it out.
• If you simply don’t have time to make a homemade pie crust, you may use your favorite store bought 9″ pie shell instead.
• If you don’t have all the spices in the recipe, use 2 teaspoons of pumpkin spice. Add a dash of black pepper, too.
• Don’t over bake, as over baking will lead to cracking in the custard. To avoid this, watch your pie while it bakes. Take it out of the oven when the edges are firm, but the center is still a bit wiggly.
• Be sure to allow your pie to cool for at least 2 hours before slicing! It needs one hour at room temperature and at least 2 hours in the fridge. If you attempt to slice it still warm the filling will not hold its shape. It takes a full 3 hours for it to set and slice like you see in my photos.

How Long Can I Store in the Refrigerator?

A homemade pumpkin pie typically keeps well when stored in the fridge for 3 to 4 days. After a few days, the quality in texture will rapidly decline. The filling may start looking watery and the crust will start getting soggy on the bottom and dry on the top. 

To keep your pumpkin pie fresh extra fresh in the fridge, make sure you: 

• Wrap it loosely with layers of plastic wrap or aluminum foil 
• Store it in an airtight container.
• Keep it away from items in the fridge flavors or odors (for instance, don’t store it next to your homemade pickled onions lol).

Can I Freeze this Pumpkin Pie?

1. Cool Completely: Place your pumpkin pie on a wire rack and completely cool. This can take several hours. But be patient, freezing warm pie will cause ice to form, and can affect the flavor and texture. 
2. Wrap: Tightly wrap the whole pie, or slices of the pie, in layers of plastic wrap. Then wrap in a layer of aluminum foil to help prevent freezer burn. 
3. Store: For extra protection, place the wrapped pie in a resealable freezer-safe bag. Label with the date. 
4. Freeze: Place the wrapped pie on a level shelf in the freezer and store until needed, up to 2 months. 
5. Thaw: When you want to enjoy your pumpkin pie, take it out of the freezer. Let it thaw in the refrigerator for at least 8 hours or overnight. Remove all wrapping and serve!

More Can Pumpkin Pie Recipes:

• Bourbon Pumpkin Pie
• Classic Pumpkin Pie Cheesecake
• Chai Spice Pumpkin Pie
• Creamy Greek Yogurt Pumpkin Pie Cheesecake 
• Pumpkin Pie Cheesecake Bars

The History of Pumpkin Pie (Related Article)