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Pumpkin Pie

When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.

  • Prep:
  • Total Time:
  • Servings: 8
Pumpkin Pie

Source: Everyday Food, 2006


For Pie

  • 1 disk Basic Pie Dough for Apple Pie, rolled out and fitted into a 9-inch pie plate
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin-pie spice
  • 1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
  • 1 cup half-and-half

For Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon granulated sugar


  1. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.

  2. Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.

  3. In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.

  4. Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.

Cook's Note

If making in advance, cover cooled pie in plastic, and refrigerate up to 2 days. When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.

Reviews (15)

  • briva 25 Nov, 2014

    This is the one I was looking for. I’m a pumpkin aholic, and have tried quite a few pumpkin pie recipes that were so disappointing. My Only change was to cook for 40 minutes in lieu of 1 hr. (for my oven). I really like a “creamy” pie, in lieu of dense which is why I steer away from sweetented condensed milk or cream cheese pumpkin pie recipes. Yum, I could eat this entire pie myself. Particularly still warm from the oven with that maple whipped cream!

  • stephanie corrigan 26 Nov, 2013

    This recipe doesn't include the temperature for baking the pie. Is it the same as the crust temperature, 350 degrees?

  • dbaxter5645 8 Nov, 2013

    love love love your pie crust and pie recipes

  • megjett 11 Oct, 2012

    I adore this recipe and it's officially the only one we use. We are planning to bake mini versions of it in tart pans for our groom's cake at our wedding in only a couple weeks. Anyways, wondering if anyone has had experience doubling/tripling the recipe? I just want to be sure it will be just as delicious...or if there is anything we should do differently?! Thanks!

  • truecritic 12 Jan, 2012

    I made this with real pumpkins. I baked 2 small sugar pumpkins, removed peel, then puree. I measured out about 15 ounces to replace the can pumpkin. It turned out great!

  • Lorraine98 26 Nov, 2011

    BTW I'm only 13!! ☺☻§☺☻

  • Lorraine98 26 Nov, 2011

    I baked this pie and it was golden-brown!! It tasted as if I went to bye it! It is DELICIOUS!!☺☻§☻☺

  • TamaraS82 5 Nov, 2011

    I made this pie last week and it was delicious and so easy. I used a frozen 9" pie crust and let it defrost for 20 minutes before filling it with the filling. Then I cooked it for 60 minutes as per directions, and it turned out just right. I only used 3/4 cup half-and-half, and that was just right, too. Any more than that seemed like too much. When you make the filling, it will look a little watery, but don't worry because it sets great! I didn't make the whipped cream & didn't miss it.

  • stellademand 1 Nov, 2011

    This is a GREAT pumpkin pie!! Mild and good! The maple in the whipped cream is a nice subtle touch.

  • rdamra 31 Oct, 2011

    I love this! I just add a tablespoon or two of molasses to the filling mixture->yum!

  • ljo84 10 Oct, 2011

    Rouma: Hlf and hlf is found in the section of the grocery you'd buy cream. It's half cream, half milk.

    This recipe is AMAZING... mmmm worth making for sure!

  • rouma 3 Jan, 2010

    i don't know what do you mean by half and half??

  • kgeorgi 22 Nov, 2008

    I have made this pie several times with pumpkin puree and have had no problems. It is a wonderful recipe. It's the only one I use!

  • blessedmomma 15 Aug, 2008

    can you use pumpkin puree instead of the can pumpkin?

  • brock 25 Nov, 2007

    This was the BEST pumpkin pie ever!! Definantly use again.

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