Homemade pumpkin pie is the ultimate holiday dessert! This is the decadent pumpkin pie that graces my Thanksgiving table. The recipe includes an easy homemade crust, a maple praline pecan sauce, and luscious cream cheese maple whipped cream topping.

homemade pumpkin pie with maple whipped cream - slice on floral plate with rest of pie in pan behind it

Watch the video below for a step-by-step demonstration.

Is it worth making pumpkin pie from scratch?

It is very worth it to make pumpkin pie from scratch. It’s part of the fun of Thanksgiving! Here are some reasons a homemade pumpkin pie is better than a storebought one:

Better flavor: The homemade pie crust included in this recipe will enhance the flavor and texture more than a store-bought pie crust can — and you can adjust the filling for creaminess and flavor! Homemade pie dough is also super easy to make.

Control over the spices: You are able to adjust the pumpkin pie spice to suit your taste.

Creamier texture: By cooking on the stovetop, you can create a smoother, creamier texture that many prepared pumpkin pies have.

Your choice of toppings: You can adjust the pie’s flavor profile to your preference by adding or removing sugar from the toppings or adding crunch or not.

What is the secret to a good pumpkin pie?

Here are a few tried-and-true tips to get the best possible results.

Pumpkin work well with just about anything! #Pumpkinlove

I like to use fresh pumpkin and roast it for a deeper flavor. If you’d rather use canned than fresh pumpkin purée, that will certainly work with this recipe, but do use purée instead of regular canned pumpkin. The purée is much better and doesn’t have spices in it so it won’t throw off your ratio of spices.
If you are using fresh pumpkin, the pre-baking step is important for the pie’s consistency: cube the pumpkin and bake it on a baking sheet or pan for 30 minutes at 400 degrees.
Speaking of spices, the right balance of spices is key. You don’t want your pie to be bland, but on the other hand, pumpkin spice should not be overwhelming!

pumpkin pie spices on marble counter - cinnamon, cloves - with pumpkin in background

Using cane syrup and brown sugar also gives pumpkin pie a deeper flavor than white sugar. The heavy cream in this recipe gives the pie an extremely smooth texture.
Be sure to cook at the right temperature and avoid overbaking. When the pie is done, the outer few inches will be set, and the center will jiggle a bit.
After removing the pie from the oven, be sure to let it cool fully on a wire rack on the counter.

What are common pumpkin pie mistakes?

Adding too much spice! Fresh pumpkin is incredible on its own. With just a pinch of cinnamon, ginger, nutmeg, and cloves, you will have a flavor that knocks you off your feet.
Overbaking: the pie needs to have a slight jiggle in the center. If you overbake it, it will dry out.
Not letting the pie cool before refrigerating: Cooling the pie to room temperature first will prevent cracking.

How long will this pie keep in the fridge?

Pumpkin pies are a great make-ahead dessert. If you are making your pumpkin pie ahead of time, the pie without the sauce and whipped cream will keep in the refrigerator for 3-4 days. Make sure it’s completely cool, and then wrap the pie pan in layers of plastic wrap and aluminum foil. You can also freeze a pumpkin pie for up to 2 months.

slice of pumpkin pie on floral china plate, topped with whipped cream - rest of pie in background

Pumpkin Pie with Maple Praline Pecan Sauce and Maple Whipped Cream

This is the decadent pumpkin pie that graces my Thanksgiving table. The recipe includes an easy homemade crust.

Print Recipe Pin Recipe

Total Time 1

Course Dessert

Cuisine American

Servings

Ingredients

Pumpkin Pie Filling with Fresh Pumpkin

1 ½ – 2 pound pumpkin cut into 2-inch cubes approximately 2 cups pumpkin purée
1/4 cup butter, slightly melted but not hot
1/2 cup cane syrup or dark syrup
1/2 cup brown sugar
3 large eggs
12 ounces (one can) evaporated milk
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
pinch of ground cloves

Stacy Lyn’s Signature Homemade Pie Crust

3 cups all-purpose flour
1 teaspoon kosher salt
3/4 cups unsalted butter (1 1/2 sticks), very cold
1/3 cup Crisco vegetable shortening, very cold
6-8 tablespoons ice water plus more if dough is too thick
1/4 cup whipping cream for brushing on edges of the crust

Maple Praline Pecan Sauce

3/4 cup pure maple syrup
1 cup heavy whipping cream
1 tablespoon light corn syrup
1/2 cup chopped pecans

Luscious Cream Cheese Maple Whipped Cream

8 ounces cream cheese (1 whole package), softened
2 cups heavy whipping cream
1/4 cup maple syrup
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Pumpkin Pie Filling

Preheat oven to 400 degrees. Place cubed pumpkin on a cookie sheet and bake for about 30 minutes or until the pieces can be pierced through with a fork.
In a food processor with the blade attachment, purée the baked pumpkin. Add up to ¼ cup water to create the consistency you want. You should end up with about 2 cups of pumpkin.
In a large bowl, whisk butter, syrup, brown sugar, and eggs until well blended. Add the pumpkin and remaining filling ingredients and stir until well blended. For a smooth pie, I like to use a hand mixer or electric mixer with the whisk attachment to make sure the pumpkin is as puréed as possible. Pour into prepared crust (recipe below).
Bake at 350 degrees for 40 to 50 minutes, or until a toothpick comes out clean. Remove the pumpkin pie from oven and place on a cooling rack. Allow the pie to completely cool. Once the pie is cool, slice with a sharp knife and plate the servings. Serve with a drizzle of pecan praline sauce and dollop of luscious maple cream cheese whipped cream (instructions below) and sprinkle with extra nuts.

Stacy Lyn’s Signature Homemade Pie Crust

In a large bowl, add flour and salt. Cut in butter and Crisco with a pastry blender until the flour mixture resembles small peas. Add the cold water one tablespoon at a time, continuing to blend with the pastry blender. Bring mixture together with your hands and shape into a ball. Wrap the ball in plastic wrap and refrigerate for at least 30 minutes.
If you are using a processor, place flour and salt into food processor fitted with a steel blade and pulse to mix. Dice butter. Add diced butter and cold shortening to the processor. Add ice water to the mixture down the feed tub with machine still running. Pulse machine until dough forms a ball. Wrap the pie dough in plastic wrap and refrigerate 30 minutes.
When you are ready to make the pie, cut the dough in half. Roll one piece of the dough on a floured surface into a 14-inch circle. Fold the dough in half over a rolling pin and place crust into a 9-inch pie plate. Form the remaining dough into a disc and freeze for later use (lasts up to 3 months frozen).
Brush the edges of the crust with maple whipped cream (instructions below).

Maple Praline Pecan Sauce

In a medium heavy bottomed saucepan, add maple syrup, cream, and corn syrup over high heat. Reduce to medium heat and cook for about 10 minutes. Add pecans and stir until incorporated.