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A pumpkin pie topped with whipped cream on a wood table

Mom's Pumpkin Pie Recipe

Author: Kate
When it comes to the classic pumpkin pie recipe Libbys fans have loved for generations, my mom’s homemade version is every bit as creamy, spiced, and perfectly sliceable—maybe even better.
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Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Chilling Time: 3 hours
Total Time: 5 hours 20 minutes
Servings: 10 servings

Equipment

Ingredients

For the crust

For the filling

Instructions

For the crust:

  • Combine 1 1/2 cups flour, 2 teaspoons sugar, and 1 teaspoon salt in a medium bowl. Add butter pieces and toss to coat in flour. Using a pastry cutter, cut butter into flour until the pieces are the size of small peas.
  • Sprinkle 4 tablespoons of ice water over flour mixture then use your hands to moisten the flour. Let the flour fall through your fingers, but avoid overly squeezing or pressing too hard. Gently squeeze a handful of dough, if it crumbles apart and does not hold together add a couple more tablespoons ice water and gently toss to moisten.
  • Squeeze again, if dough easily holds together, gather all in a ball and wrap in plastic wrap. Press down to create a flat disk and refrigerate at least 1 hour.
  • Heat oven to 425°F and arrange a rack in the bottom of the oven. Roll out dough on a lightly floured surface to about 1/8-inch thick. Line a 9-inch pie plate with the dough and trim off excess, leaving a 1-inch border. Decoratively pinch edges together and prick the bottom all over with a fork.
  • Line crust with parchment paper and fill with pie weights or dried beans. Set on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden on the edges.
  • Remove parchment paper and beans and brush with beaten egg. Continue baking until bottom is lightly golden, about 5-10 more minutes. Transfer to a cooling rack to cool and turn oven down to 350°F.

For the filling

  • Combine 1 can pumpkin puree (about 1 3/4 cups), 1 cup half-and-half, 3 large eggs, 1/3 cup brown sugar, 1/3 cup granulated sugar, 1 teaspoon vanilla (or the seeds of 1 vanilla bean), 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, and a pinch of cloves in a large bowl and whisk until smooth.
  • Place crust on a baking sheet lined with parchment paper and pour filling into pie crust. Bake for 50-60 minutes or until just set but still has a little bit of a jiggle in the middle and is slightly puffed on the edges.
  • Cool on a rack for at least 3 hours before serving. Can be made a day in advanced; let cool completely, cover with plastic wrap and refrigerate. Can be served cold, or room temperature with whipped cream.

Notes

  1. Pie dough decorations: Gather trimmed pie dough and roll it out, then cut into shapes with cookie cutters. Brush with beaten egg, sprinkle with cinnamon-sugar, and bake along with the pie at 350°F for 10–15 minutes until golden. Let cool, then use as edible decorations for your pumpkin pie! 
  2. Chilling for clean slices: For perfectly neat slices, let the pie chill for at least 3 hours (overnight in the fridge is best). Use a sharp, thin-bladed knife, wiping it clean between cuts.
  3. Room temperature ingredients: For the smoothest filling, let your eggs and half-and-half come to room temperature before mixing—they’ll blend more evenly and help prevent lumps.
  4. Freezing instructions: You can freeze pumpkin pie! Once fully cooled, wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.