Nothing rings in the holiday season like a freshly baked homemade pumpkin pie. Made with rich heavy cream, a touch of brown sugar and warm pumpkin pie spices, this homemade pumpkin pie recipe is sure to become a favorite in your holiday recipe collection.

Growing up we baked pumpkin pie by simply following the recipe on the can of pumpkin. Honestly, it makes a pretty delicious pumpkin pie. But over the years I have tweaked the recipe to make it my own. I remember the first time I used heavy cream in place of evaporated milk. It was a game changer. Also, replacing part of the regular sugar with brown sugar added another layer of flavor that goes perfect with the pumpkin and spices.

Ingredients you will need for this homemade pumpkin pie recipe: Makes 2 – 9 inch pies

29oz canned pumpkin
3 cups heavy cream
1 cup granulated sugar
1/2 cup packed brown sugar
4 eggs
1 tsp salt
3 tsp pumpkin pie spice
Prepared easy all butter pie crust dough
2 – 9 inch pie pans

Directions:

1.) Preheat oven to 425 degrees.
2.) In a large bowl add the canned pumpkin, granulated sugar, brown sugar, salt and pumpkin pie spice. Whisk together until combined.
3.) Add the eggs and whisk until combined.
4.) Add the heavy cream 1 cup at a time, whisking until combined between the addition of each cup.
5.) Roll out your prepared easy all butter pie crust and put in the pie plates. Trim excess dough from edges and crimp.
6.) Pour half the prepared pumpkin mixture into each prepared pie pan.
7.) Put in the oven at 425 degrees for 15 minutes. After 15 minutes lower the temperature to 350 degrees and bake for another 45-50 minutes. Insert a butter knife into the middle. It should come out fairly clean but there may still be a little bit of pie filling attached to the knife. You just don’t want liquid filling coming out on the knife.
8.) Remove from the oven onto a wire rack and let cool. Serve at room temperature or cold with a nice big dollop of whipped cream, Store pie in the fridge. Enjoy!

Notes for making this homemade pumpkin pie recipe:

Because you are using heavy cream the pie will come out slightly “softer” than if you were using the evaporated milk. Just keep that in mind when checking the doneness.
It’s normal for there to be a few bits of pie filling stuck to the butter when inserted to check if the pie is done. You just don’t want the knife to be covered in wet filling. That will mean the pie is not done.
If the crust begins to brown too much before the pie is done you can cover it with aluminum pie crust covers or make your own with foil.
This pie is best served at room temperature or cold.

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Pinterest pin for homemade pumpkin pie made with heavy cream.

Yield: 2 - 9 inch pies