Whole homemade pumpkin pie with a swirl of fluffy whipped cream in the center, golden flaky crust, and cinnamon sticks on a warm wooden table.

Easy Pumpkin Pie from Scratch with Fluffy Whipped Cream

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Introduction

Crave real fall flavor? Make this easy pumpkin pie from scratch. It’s cozy, warm, and creamy. You get a silky pumpkin filling and a buttery, flaky crust. Then finish with fluffy whipped cream. So every bite tastes like home.

This classic pumpkin pie is simple and clear. You mix, bake, and cool. I guide you step by step, so you get a smooth, crack-free custard. Also, you learn quick tips that save time and boost taste.

Serve it for a Thanksgiving dessert or any fall night. It looks beautiful and slices clean. Plus, you can make it ahead. In short, this homemade pumpkin pie delivers comfort, flavor, and ease—no stress, just results.

For more pumpkin recipes, try our:

Why You’ll Love This Easy Pumpkin Pie

Pure Fall Flavor

Every slice bursts with classic pumpkin spice, cinnamon, and nutmeg. These warm spices make your kitchen smell like fall. Each bite feels cozy and rich, just like your favorite autumn treat.

Homemade Goodness

This pumpkin pie from scratch delivers pure comfort. You roll a buttery crust and top it with fresh whipped cream. No shortcuts, just real flavor. It tastes better because you made it yourself.

Smooth, Creamy Texture

You’ll love the silky filling. The custard stays smooth and firm, not soggy or cracked. Every bite melts in your mouth. It’s the perfect creamy pumpkin pie you can show off with pride.

Beginner-Friendly

This recipe is simple and clear. You don’t need fancy tools or baking skills. Just follow a few easy steps, and you’ll bake a perfect homemade pumpkin pie every time.

Perfect for Holidays

Serve it at Thanksgiving, Christmas, or any cozy dinner. Its golden crust and sweet whipped cream make it shine on any dessert table. Everyone will ask for a second slice!

Ingredients You’ll Need

Overhead view of pumpkin pie ingredients including pumpkin purée, eggs, butter, milk, sugar, spices, and a prepared crust with pie weights on a warm wooden surface.
All the essentials for a classic pumpkin pie — creamy pumpkin purée, warm spices, and buttery crust — laid out and ready to create the perfect fall dessert.

Pumpkin Purée

You can use canned pumpkin purée or make it fresh at home. Both give a rich color and deep flavor. Canned saves time, but fresh adds a natural, earthy taste. Pick what fits your style — both make a smooth, creamy pumpkin pie filling.

Pumpkin Pie Spice Blend

This is where the fall flavor comes alive. Mix cinnamon, ginger, nutmeg, and cloves. These warm spices create that cozy smell and taste we all love. You can also add a little allspice for extra depth.

Evaporated Milk & Eggs

These two ingredients make the pie luscious and custardy. The milk adds creaminess, while the eggs help the filling set just right. Together, they give your homemade pumpkin pie its silky texture and rich flavor.

Pie Crust

Go for an all-butter, flaky crust if you can. It gives the pie that bakery-style bite. You can make it from scratch or use a store-bought one when you’re short on time. Either way, it supports the creamy filling perfectly.

Whipped Cream Topping

Fresh whipped cream makes every slice special. Whip cold heavy cream with powdered sugar and vanilla until fluffy. The soft peaks add a light, sweet touch to your pumpkin pie from scratch, making it even more irresistible.

Step-by-Step Instructions

1) Make the Crust

First, mix flour and salt. Cut in cold butter until it looks like coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough holds. Shape it, wrap it, and chill for 30–60 minutes. This gives a flaky, buttery crust for your easy pumpkin pie from scratch.

2) Blind Bake

Then roll the dough and fit it into a 9-inch pie dish. Dock the base with a fork. Line with parchment and add pie weights or dried beans. Bake until the edges look set. Remove weights and bake 5 more minutes. Now you have a crisp base for a creamy pumpkin pie.

3) Mix the Filling

Next, whisk pumpkin purée, eggs, evaporated milk, sugars, and pumpkin pie spice. Add vanilla and a pinch of salt. Whisk until smooth and glossy. This makes a silky pumpkin pie filling with bold fall flavor.

4) Bake and Cool

Pour the filling into the warm crust. Bake at 350°F (175°C) until the center has a slight jiggle. Do not overbake. Then cool on a rack for 3–4 hours. The custard will set cleanly and slice well.

5) Whip the Cream

Finally, beat cold heavy cream with powdered sugar and vanilla to soft peaks. Spoon or pipe on top. The fluffy whipped cream lifts every bite and finishes this homemade pumpkin pie with a light, sweet touch.

Pro Tips for the Perfect Pumpkin Pie

Avoid Cracks

Watch the center. Remove the pie when it still jiggles slightly. It will finish setting as it cools, so you get a smooth, creamy pumpkin pie.

Use Room-Temperature Ingredients

Bring eggs and evaporated milk to room temp. They blend faster and bake evenly, so your pumpkin pie filling stays silky.

Cool Completely

Place the pie on a rack. Let it cool 3–4 hours before slicing. Then every cut looks clean, and the homemade pumpkin pie holds its shape.

Flavor Boost

Stir in a little maple syrup or pure vanilla. The warm notes deepen the classic spice, so your easy pumpkin pie from scratch tastes richer.

Storage Tip

Cover and refrigerate for up to 3 days, or freeze for a month. Then thaw in the fridge and top with fluffy whipped cream before serving.

Serving & Pairing Ideas

Two slices of pumpkin pie topped with whipped cream on beige plates, placed on a warm, rustic surface with forks and a soft cloth in the background.
Two golden slices of creamy pumpkin pie topped with swirls of whipped cream — a cozy dessert for sharing.

Classic Touch

Serve the pie well chilled. Add a big dollop of fluffy whipped cream. The cool cream lifts the creamy pumpkin pie. Each bite feels light, sweet, and balanced.

Add Texture

Sprinkle toasted pecans for crunch. Or drizzle warm caramel for a glossy finish. The nuts add contrast, while the sauce adds depth. Your homemade pumpkin pie tastes richer.

Holiday Vibes

Pour hot apple cider, chai, or spiced coffee. The warm drinks highlight the cozy spices. So every sip pairs perfectly with this pumpkin pie from scratch.

Mini Versions

Bake the filling in tart shells. They look cute and serve fast. Guests love personal pies. And you keep portions tidy for parties.

Leftovers

Crumble a slice into yogurt or oatmeal. Then add a spoon of whipped cream on top. It turns breakfast into a fall treat. Easy, quick, and delicious.

Easy Pumpkin Pie from Scratch with Fluffy Whipped Cream

A close-up slice of homemade pumpkin pie topped with a swirl of fluffy whipped cream, showing its smooth orange filling and flaky golden crust.

Easy Pumpkin Pie from Scratch with Fluffy Whipped Cream

Make this easy pumpkin pie from scratch with a flaky butter crust, silky spiced filling, and fluffy whipped cream on top. Blind-bake the crust, whisk the pumpkin custard, bake at 350°F (175°C) until it jiggles slightly, then cool 3–4 hours. Cozy, make-ahead friendly, and perfect for Thanksgiving dessert—serves 4.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling 3 hours
Total Time 4 hours
Servings: 4
Course: Breakfast, brunch
Cuisine: African American, Thanksgiving Cuisine
Calories: 300
Ingredients Method

Ingredients
  

For the Pumpkin Pie Filling
  • 1 cup pumpkin purée canned or homemade
  • 2 large eggs room temperature
  • ½ cup evaporated milk
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • Pinch of cloves
  • Pinch of salt
  • ½ teaspoon vanilla extract
For the Pie Crust
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter cold and cubed
  • 2 –3 tablespoons ice water
For the Whipped Cream
  • ½ cup heavy cream cold
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Method
 

  1. Make the Pie Crust: Mix flour and salt. Cut in cold butter with a fork until crumbly. Add ice water, one tablespoon at a time, and stir until the dough holds. Shape into a disk, wrap, and chill for 30 minutes.
  2. Prebake the Crust: Roll the dough and fit it into a 7-inch pie dish. Dock the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes. Remove weights and bake another 5 minutes.
  3. Prepare the Filling: In a bowl, whisk together pumpkin purée, eggs, sugars, spices, salt, vanilla, and evaporated milk until smooth and creamy.
  4. Bake the Pie: Pour the filling into the warm crust. Bake at 350°F (175°C) for about 35–40 minutes, or until the center jiggles slightly. Let it cool completely for 3–4 hours.
  5. Make the Whipped Cream: Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to serve.
  6. Serve: Slice the pumpkin pie and top each portion with a generous swirl of fluffy whipped cream.

FAQs

C 1) Can I make this easy pumpkin pie from scratch ahead of time?

Yes. Bake the pie a day ahead. Cool fully. Cover and chill for up to 3 days. Add the fluffy whipped cream before serving.

2) Is canned pumpkin or fresh pumpkin purée better?

Both work. Canned gives steady texture and color. Fresh adds a mild, earthy taste. Use what you prefer.

3) What oven temperature should I use?

Bake at 350°F (175°C). The center should still jiggle slightly when you remove it.

4) How do I know when pumpkin pie is done?

Look for set edges and a soft jiggle in the center. Or check an internal temp of about 175°F (80°C).

5) Do I need to blind bake the crust?

Yes, for a flaky, crisp base. Line the crust, add weights, and pre-bake until set. Then fill and bake.

Conclusion

This easy pumpkin pie from scratch with fluffy whipped cream is pure comfort in every slice. It’s cozy, creamy, and full of warm spice. You can bake it for Thanksgiving dessert or any quiet weekend. Each bite brings the taste of fall and the joy of homemade baking.

It’s simple, quick, and always a crowd favorite. The silky filling, flaky crust, and light whipped cream make it special. So grab your ingredients, preheat the oven, and enjoy a pie that feels like home — because homemade always tastes better.

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