From my Homemade Pie Crust, which is an absolute must, to my rich pumpkin filling, I will teach you How to Make Pumpkin Pie in a way that will have you craving it all year round!

Hi Bold Bakers!

Bold Baking is all about baking with confidence anytime, anywhere. This means mastering the building blocks for great desserts, then learning how to stack them together into a homemade masterpiece — with ease! This recipe and video is going to give you everything you need on How to Make Pumpkin Pie, and of course — how to make it Big and Bold!

From my homemade Pie Crust, which is an absolute must, to my rich pumpkin filling, this recipe will have you craving pumpkin pie all year round!


If you’re wondering How To Make A Pumpkin Pie, well every great pumpkin pie starts with the star ingredient: pumpkin.

I like to make my own pumpkin puree so much I even made a Bold Baking Basic called How to Make Homemade Pumpkin Puree. If you want to make your own, it’s a great way to make the best of one of the seasons greatest ingredients. That said, there is nothing wrong with using a store bought canned puree, just make sure it is canned pumpkin puree and NOT a canned pumpkin pie filling.

You want to use the pumpkin puree as a blank canvas for your own spices, evaporated milk, and maple syrup.


As the filling of a pumpkin pie is actually a custard of sorts, it can be tricky to know if your pie filling is fully cooked. The pumpkin itself is super moist and rich, so when combined with evaporated milk, sugar, and maple syrup, a rich creamy pudding-like texture is created. This mixture needs to bake for around 35 minutes to make sure once the pumpkin pie has cooled it will stay firm.

My favorite GoodCook 9 Inch Pie Pan is a non-stick darker metal, which means the pie is going to absorb the heat of the oven evenly, making for a crisp crust and perfectly set filling. When the pie is fully baked there SHOULD be a slight juggle to just the center of the pie, so do not be tempted to over-bake as THIS is what can cause the top of the pie to split (when too much moisture escapes the filling).

After coming to room temperature, then cooling the pie, it will be perfect for slicing yet hold onto that silky texture


So just like my Perfect Classic Apple Pie, this quintessential pumpkin pie depends as much on the crust as it does the filling. If you take the time to homemake your pumpkin pie filling, take the time to homemake the crust, too. There are places to cut corners (like with the canned pumpkin puree), and then there are places when store-bought simply will not do.

My How to Make Pie Crust post has you covered. The recipe ensures you’ll make the perfect pie crust every time. All that said, if you have to buy a pre-made crust just be sure it is good quality and properly defrosted if using from frozen.


One of the best parts about the holidays is leftovers! The pie is just as good, if not better, the next day.

I keep mine covered and stored in the fridge for up to 3 days. I love to share leftovers with friends and neighbors especially since I started using my GoodCook Sweet Creations Carrier, which makes whatever I bring along look lovely and of course stay nice and safe while in transit.


Even More Bold Baking

Waffles Without A Waffle Maker
Giant Cinnamon Roll In A Skillet
10-Minute Chocolate Mousse

Be a Bold Baker

We’re inspired by Gemma’s approach to bold baking! If you are, too, we’d love to see what you’re cooking up in your kitchen. Take a photo and tag us @goodcookcom #goodcookcom #biggerbolderbaking

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How to Make Pumpkin Pie

Good Cook

From my Homemade Pie Crust, which is an absolute must, to my rich pumpkin filling, I will teach you How to Make Pumpkin Pie in a way that will have you craving it all year round!


For the Crust

  • 1 recipe ​pie crust, ​chilled (or good quality store bought)

Pumpkin Pie Filling

  • 1 can (15 oz/425g) ​pumpkin puree, ​homemade or store bought
  • 2 eggs, at room temperature
  • 1 cup (8 fl oz/225ml) ​evaporated milk
  • 1/2 cup (4 fl oz/115ml) sugar
  • 1/2 (4 fl oz/115ml) maple syrup
  • 1 teaspoon ​pumpkin pie spice
  • 1/4 teaspoon salt


For the Pie Crust:
1. Roll out the chilled pastry to roughly an 11 inch round. Line a ​9 Inch GoodCook Pie Pan​ with the rolled pastry. Trim and flute edges. If using decorative cookie cutters cut shapes out of the excess pastry. Place the prepared crust in the fridge while you make the filling.
For Pumpkin Pie Filling;
1. In a large bowl, combine the pumpkin, egg, milk, sugar, maple syrup, pie spice and salt and whisk until smooth.
Assemble the Pie:
1. Preheat your oven to 425°F (210°C).
2. Pour filling into crust. If using decorative shapes around the crust,
layer them around the edged of the filled pie.
3. Brush the finished crust with egg wash.
4. Bake at 425°F (210°C) for 15 minutes. Reduce heat to 350°F (180°C)
and bake for 20-25 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent over browning if necessary).
5. Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Keep refrigerated for up to 3 days.

Recipe Notes

Find Gemma's homemade pie crust HERE.