Enjoy this French pumpkin pie recipe to make a truly classic dessert for a Thanksgiving dinner. The pie will impress you with its sunny yellow filling, scented with cinnamon and nutmeg and baked to perfection. Finish it off with a swirl of meringue to make it unique
The fall season brings with it a pumpkin spice latte, cozy sweaters, and of course, a traditional favorite - pumpkin pie.
There are plenty of recipes for a traditional pumpkin pie out there, but I want something simple yet delicious and elegant too.
Since I created my first pumpkin pie recipe in 2018, I make this Thanksgiving dessert each fall season.
So here is my best go-to easy pumpkin pie recipe using all-natural ingredients you will probably already have around your kitchen (or be able to buy from most stores).
Each fall, I go shopping for a pumpkin that is labeled as a sugar pumpkin.
Why? Because it brings this incredible sunny yellow color to the fresh pumpkin filling.
However, I also love to experiment with other seasonal pumpkins or even a winter squash like butternut squash to get more traditional orange color of filling.
French pumpkin pie: what is it?
Pumpkin pie is a spiced pumpkin custard baked until smooth in a flaky pie crust.
It is perfect for the Thanksgiving holiday popular in the United States, but it is so easy to make that it becomes an all-year-round dessert too. Make it during any holiday season, even for a Christmas dinner!
In France, there are two kinds of pastries made with pumpkin: Tarte à la citrouille and Tourte au potiron. Both are translated as pumpkin pie in English.
So, what's the difference? A tourte is a closed pie, with a dough covering it; a tarte is open so that you can see its content.
Moreover, both the French words "citrouille" and "potiron" mean pumpkin in English. Is there a difference either?
Sure thing! There is a significant difference for a pumpkin pie fan. According to Talk in French,
... le potiron is smaller and more elongated while la citrouille is bigger and rounder.
Blind bake or not blind baking
Since pumpkin pie is a custard pie, it requires a blind-baked pie crust before baking.
It means that the homemade crust has to be partially baked before the pumpkin filling is poured into the crust.
This step is necessary to finish the baking of both the crust and the filling simultaneously.
Moreover, it prevents the pie crust from becoming soggy while baking.
The most common technique is to cover a pie pan with the dough, line it with parchment paper, and then fill it with pie weights (or "baking beans") to keep the pie shape when it bakes.
Pie weights are often replaced with rice, dried peas, lentils, or dried beans.
There is another technique of blind baking without the use of pie weights.
Simply press the dough towards the bottom and edges of a pie pan and prick it all over with a fork.
Why you shoud try this recipe
- This homemade pumpkin pie recipe is the basic one made at home from scratch. Make a shared version of pumpkin pie or mini pumpkin pies.
- Using seasonal types of pumpkin makes pumpkin pie one of the favorite desserts to enjoy all year round.
- Freezing fresh pumpkin purée saves time in making the dessert.
- Baking the pumpkin filling in ramekins makes a new gluten-free dessert for a pumpkin pie lover.
- The plain matte surface of the finished pie calls for your creativity and decoration skills.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
Flour: use all-purpose flour to make this pumpkin pie.
Butter: use unsalted butter to make the recipe.
Icing sugar: make it yourself with the use of a coffee grinder or use store-bought powdered sugar.
Eggs: use large eggs for the recipe. To facilitate the separation of egg whites from yolks of eggs, use chilled eggs and an egg separator. Then bring egg yolks to room temperature.
Spices: the recipe calls for ground cinnamon and nutmeg, but feel free to customize the pie crust by adding spices of your choice, such as allspice, cloves, ground ginger.
Pumpkin: choose small pumpkins labeled as sugar pumpkin or pie pumpkin, although you can experiment with other kinds of pumpkin, for example, winter squash like butternut squash.
You can also substitute part of the pumpkin with candied yams, butternut squash, or sweet potato to add additional sweetness and flavor to the pie.
Moreover, you can use canned pumpkin puree. Make sure to check the canned pumpkin label and not confuse it with pumpkin pie filling or pumpkin pie mix.
Whipping cream: use your favorite brand of whipping cream.
Powdered milk: use whole milk powder to make the pumpkin filling.
Sugar: use granulated or caster sugar. You can also try using half white and half brown sugar in the pumpkin filling to add some caramel flavor to the pie.
Salt: a pinch of salt harmonizes and balances the flavors of the pie.
How to make it
To make the homemade pie crust, place sifted flour, ground cinnamon, nutmeg, chilled butter cut into small cubes, and icing (powdered) sugar in the bowl of a stand mixer and mix until fine breadcrumbs.
Add egg yolk and process until the pastry dough comes together (photo 1). Wrap in plastic wrap and refrigerate for one hour (photo 2).
To make the pumpkin filling, pour 1 liter of water in a medium saucepan and bring it to a boil.
Peel pumpkin, cut the pulp into small pieces, or cubes and place into the boiling water.
Cook the pumpkin over medium-high heat till the tip of a knife can go through the pumpkin cubes without resistance.
Drain the pumpkin with a colander and dry it with the absorbing paper (photo 3).
Place pumpkin in the bowl of a stand mixer, add whipping cream, whole milk powder, eggs, plus extra yolks, sugar, salt, and spices. Mix until smooth (photo 4).
Preheat the oven to 355 degrees F/180 degrees C. Roll out the dough with a rolling pin between two sheets of parchment paper on a working surface until almost ¼-inch/6 mm thick.
Transfer dough to a buttered 9-inch/23 cm loose-based fluted tart pan or a stainless steel tart ring, line it with the pastry and chill for 10 minutes.
Take the chilled pie crust from the refrigerator, trim the edges of the crust (photo 5).
Prick all over with a fork, and bake pie crust on the center rack of the oven for 13 to 15 minutes.
Lower temperature to 300 degrees F/150 degrees C. Pour the pumpkin mixture into the pre-baked pie shell (photo 6) and bake for 20 minutes.
Watch the pie surface during baking since it must not become golden brown; it has to be cooked to set.
If it is necessary, reduce the oven temperature. Then, remove the pie from the oven and let it cool for at least four hours (photo 7).
To decorate pumpkin pie, beat white egg with granulated sugar, using an electric mixer fitted with wire whisk, until firm peaks.
Add icing (powdered) sugar and gently combine with a rubber spatula.
Spoon the meringue on top of the pie, swirl it as you spread, and burn the meringue with a blow torch. Next, arrange the fresh fruit of your choice (photo 8).
Recipe variations
This pumpkin filling recipe was adapted from a recipe created by the famous French chef Christophe Felder.
Mr. Felder recommends mashing the cooked pumpkin with a fork roughly.
You can use the chef's method or make the pumpkin filling more homogeneous using a food processor.
I found that making your own pumpkin puree this way brings a more delicate pie surface.
The best part of this basic pumpkin pie recipe is that it allows making two desserts: the best pumpkin pie ever and a gluten-free treat, using just homemade pumpkin filling.
If you pour the mixture of the filling into ramekins and bake at 300 degrees F/150 degrees C for 20 minutes, you will get a fantastic individually-served dessert.
How to decorate pumpkin pie
The smooth matte surface of pumpkin pie is pretty, but what if to make it more beautiful?
A single decoration touch can bring a plain pumpkin pie to the next level.
Make meringue and swirling it across the pie surface. Then use a blow torch to accentuate the meringue.
Finally, arrange a fresh fruit of your choice, such as sliced figs (the recipe below).
Another elegant way to decorate a pumpkin pie is to use whipped cream and pipe roses on top of the pie. The same way as Amanda from I am Baker decorates her Pumpkin Pie Rose Cake.
One of the simplest decorations takes a few seconds to make and uses leftover pie dough.
Simply cut out a little leaf from the dough, bake it for about 5 minutes and arrange it on top of the pie before serving. Or make a few pie crust leaves instead of one.
The same way as Julie from Lovely Little Kitchen adds a simple touch to her Classic Pumpkin Pie.
Storage
You can refrigerate leftovers tightly wrapped for up to 3 days.
To freeze, cover your pie with plastic wrap and freeze for up to 4 weeks. To thaw, bring it from the freezer to the refrigerator for at least 12 hours.
Avoid defrosting pumpkin pie on a counter at room temperature: extra moisture of the filling will make a crust soggy.
Expert tips
- Customize the pie crust by adding spices of your choice such as allspice, cloves, ground ginger if desired.
- Chill the dough rolled between two sheets of parchment for 5 to 10 minutes to facilitate transferring it to the pan.
- Try using half white and half brown sugar in the pumpkin filling to add some caramel flavor to the pie.
- Use Libby's 100% Pure Pumpkin if preferred.
- It is a good idea to substitute part of the pumpkin with candied yams, butternut squash, or sweet potato to add additional sweetness and flavor to the pie.
- Make sure to cool the pie completely before slicing and serving.
Frequently asked questions
The best way is to choose the small-ish pumpkins labeled "sugar pumpkins" or "pie pumpkins" and to avoid the big ones, for example, jack-o-lantern pumpkins that are edible but bland and watery.
Both pumpkin pie and pumpion pie are made with pumpkin, but the old-fashioned pumpion pie also uses apples, Sherry wine, and fresh herbs such as little rosemary, parsley, and thyme.
Yes, you can make pumpkin puree in advance and keep it in a food-safe container for a week in the fridge. To freeze it, place fresh pumpkin puree in a freezer-safe airtight container or a freezer-safe plastic bag and store it in the freezer for up to three months. To defrost the pumpkin puree, thaw it overnight in the fridge.
The pumpkin filling bakes for 20 minutes in this pie. You will need to watch the pie surface during baking since it has to stay yellow-colored and not browned. If it is necessary, reduce the oven temperature. Once you take the pie from the oven, there may be a little jiggle in the center of the pie, but it will set up as it cools.
Yes, you can. Bake this pie up to two days ahead, wrap it in a plastic film and refrigerate it until ready to serve.
Serve cooled pumpkin pie on its own or accompany it with a dollop of whipped cream. You can also sprinkle a little pumpkin pie spice or ground cinnamon over the cream or season the tart with a little salt and pepper and serve it as a light midday meal.
Love tarts? Try these next!
Browse all the Tart Recipes
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PrintRecipe card
French Pumpkin Pie
Enjoy this French pumpkin pie recipe to make a truly classic dessert for a Thanksgiving holiday. The pie will impress you with its sunny yellow filling, scented with cinnamon and nutmeg and baked to perfection. Finish it off with a swirl of meringue to make it unique
- Total Time: 2 hours
- Yield: 8 1x
- Category: Pies and Tarts
- Method: Baking
- Cuisine: French
Ingredients
For the pie crust:
- 1 ½ cup + 1 ½ tablespoons (200 g) all-purpose flour
- 5.3 oz (150 g) butter
- ⅓ cup (40 g) icing (powdered) sugar
- 1 large egg yolk
- ½ teaspoon ground cinnamon
- 1 pinch of nutmeg
For the pumpkin feeling:
- 17.6 oz (500 g) pumpkin puree
- ½ cup + 2 teaspoons (125 g) whipping cream
- 3 tablespoons (25 g) whole milk powder
- 2 large eggs
- 2 large egg yolks
- ⅔ cup (150 g) granulated sugar
- 1 teaspoon salt
- 1 pinch of nutmeg
For the decoration:
- 1 large egg white (30 g) egg whites
- 2 tablespoons (30 g) granulated sugar
- ¼ cup (30 g) icing (powdered) sugar
- fresh fruit of your choice
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- To make the pie crust, place sifted flour, ground cinnamon, nutmeg, chilled butter cut into small cubes, and icing (powdered) sugar in the bowl of a stand mixer and mix until fine breadcrumbs. Add egg yolk and process until the pastry dough comes together. Wrap in a plastic film and refrigerate for one hour.
- Preheat oven to 355 F/180 C. Roll out the dough with a rolling pin between two sheets of parchment paper until almost ¼-inch/6 mm thick. Line a buttered 9-inch/23 cm loose-based fluted tart pan with the pastry and chill for 10 minutes. Then trim edges, prick all over with a fork and bake for 13 to 15 minutes.
- To make the pumpkin filling, bring 1 liter of water to a boil. Peel pumpkin, cut the pulp into cubes, and place into the boiling water. Cook the pumpkin till the tip of a knife can go through the pumpkin cubes in without resistance. Drain the pumpkin with a colander and dry it with the absorbing paper. Place pumpkin in the bowl of a stand mixer, add whipping cream, whole milk powder, eggs, plus extra yolks, sugar, salt, and spices. Mix until smooth.
- Decrease the oven temperature to 300 F/150 C. Pour the mixture into the pre-baked pie crust and cook for 20 minutes. Watch the pie surface during baking since it must not become brown, it has to be cooked to set. If it is necessary, reduce the oven temperature. Remove the pie from the oven and let it cool for at least four hours.
- To decorate pumpkin pie, beat white egg with granulated sugar, using an electric mixer until firm picks. Add icing sugar and gently combine with a rubber spatula. Spoon the meringue on top of the pie, swirl it as you spread, and burn the meringue with a blow torch. Arrange the fresh fruit of your choice.
Notes
- Customize the pie crust by adding spices of your choice such as allspice, cloves, ground ginger if you desire.
- Chill the dough rolled between two sheets of parchment for 5 to 10 minutes to facilitate transferring it to the pan.
- Try using half white and half brown sugar in the pumpkin filling to add some caramel flavor to the pie.
- Use canned pumpkin puree if you prefer.
- Substitute part of the pumpkin with candied yams, butternut squash, or sweet potato to add additional sweetness and flavor to the pie.
- Make sure to cool the pie completely before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34.8 g
- Sodium: 340 mg
- Fat: 23.3 g
- Saturated Fat: 13.7 g
- Carbohydrates: 57.9 g
- Fiber: 2.6 g
- Protein: 7.7 g
- Cholesterol: 178 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The pumpkin filling recipe was adapted from http://www.christophe-felder.com/. The pie recipe was originally published on October 29, 2018. It has been revised to include improved content and photos. All the posted pictures are mine.
Neha says
Such an easy and pretty pumpkin pie! Love that yellow, this meringue and touch of figs on top.
Irina | Baking Like a Chef says
Thank you Neha! I am in love with that yellow as well:)
Jere Cassidy says
It's been ages since I made homemade pumpkin puree. I do love the fresh flavor. I also love how you swirled the meringue on top of the pie. Very creative.
Irina | Baking Like a Chef says
Thank you so much! You are inspiring me to be even more creative!:)
Erica Schwarz says
I love all things pumpkin. I also love all things out of a tart pan. And I LOVE you little meringue accent! Clever and really pretty.
Irina | Baking Like a Chef says
Erica, thank you so much!
Laura | Wandercooks says
I'll definitely be keeping an eye out for sweet pumpkin pie variety of pumpkin - that yellow colour is so adorable and I can't wait to make this!
Irina | Baking Like a Chef says
Thank you Laura! Happy baking and enjoy!
Adriana says
Love pumpkin pie, and the idea of pairing it with figs and meringue sounds incredible. Lovely pictures too!
Irina | Baking Like a Chef says
Thank you Adriana! I love the plain surface of any pie to be creative!
Lisalia says
I've never made a pumpkin pie from scratch before - meaning without using canned pumpkin. So excited to try this recipe and follow your step by step photos and instructions. Can't wait for ALL the pumpkin things this season!
Irina says
Oh, it is worth trying to make a homemade pumpkin filling! You will love it, Lisalia. Please, enjoy the recipe. 🙂
Cyndy says
I love the simplicity of this pie - visually, it is so beautiful. I am definitely saving this one for November (maybe sooner? Any excuse for pumpkin pie!)
Irina says
It is a great idea, Cyndy. Please, let me know once you make this pie!
Priya Lakshminarayan says
Thanks for this recipe! You have explained the recipe so well, and it makes it so easy!
Irina says
You are welcome, Priya. Please, enjoy the recipe!
Veena Azmanov says
Very interesting dessert recipe. Pumpkin sounds unique, and I love the nutmeg and cinnamon flavors too. Color is just amazing. The presentation and pictures are perfect. Lovely ...
Irina says
Thank you very much, Veena, for your kind comment! 🙂
Alexandra says
Such a beautiful pie. And perfect for this time of year. Thank you for your tips on which pumpkin to buy!
Irina says
You are welcome, Alexandra. Please, enjoy it!
Alexandra says
Such a beautiful pie. And perfect for this time of year. Thank you for your tips on which pumpkin to buy - so helpful!
Jessie says
This is so beautiful! Pumpkin Pie is my favorite; I have not had it with meringue before. I will be trying this year!
Irina says
Thank you, Jessie! Happy baking and enjoy it!
Julia says
This pumpkin pie looks gorgeous! And that topping with meringue, wow, saving this recipe for Thanksgiving!
Irina says
It is a great idea, Julia. Please, let me know how it went.
Chenée says
What a delicious and elegant pie! I love pumpkin 🙂
Irina says
Thanks for stopping y, Chenée. Please, enjoy the recipe.
Anita says
A pumpkin pie is a must for Thanksgiving dinner. And I simply love how beautiful that meringue decoration looks. 🙂
Irina says
Thank you very much, Anita. Please, enjoy the recipe!
Amanda Dixon says
This pumpkin pie looks so decadent! I love the fancy meringue topping, and fresh figs are always so wonderful with pumpkin pie spice.
Irina says
Thanks a lot, Amanda! Please, enjoy the recipe!
Tavo says
I loved this pie! Full of flavor and color! The instructions were very easy to follow!
Irina says
Thank you very much for your comment, Tavo! I am glad to hear that!
Shashi says
Wow-what a glorious pie! Pumpkin season - fall season is my favorite food season, and I cannot wait to try out this elegant-looking pie!
Irina says
Please, enjoy the recipe, Shashi! Happy baking!
Katherine says
I love this French twist on pumpkin pie!
Irina says
Thanks, Katherine!
Beth says
This French pumpkin pie is so amazing and so very delicious! Looks great, and I can't wait to make this recipe again. My family and I are going to devour this!
Irina says
Thank you, Beth, for making the recipe! I am happy to hear that.
Debi says
My first attempt was a little disappointing- the filing is enough for a 9-inch deep-dish pie, so I had loads of filling left after filling my tart. I also had to bake it 2xs longer than recommended to cook it through. Most pumpkin pies are baked at 425 F and 350 F, so wondering if the oven temp should be higher? I will try again, though, as the flavor was really nice
Irina says
Hello Debi, thanks for making the recipe. Yes, there actually is a bit of leftover filling that I always bake in ramekins as an individual gluten-free dessert. As for the baking temperature, it is correct (I adapted the recipe from a French chef, and he uses this baking regimen). However, it is difficult to explain why you needed to bake twice longer. In such cases, I always recommend checking the oven temperature with an oven thermometer if it corresponds to the oven display. Please, let me know how the second attempt went. I wish I could be with you in your kitchen. 🙂 Happy baking!!
Gabrielle Von Lechner says
The crust turned out amazing, and the taste of the filling was good, but the pie never set. I followed the recipe exactly using Libby’s canned pumpkin. It was a can plus a few scoops from a second can because I was weighing the ingredients. I ended up cooking it at 300 F for about 50 minutes, and it remained the consistency of pudding even after being refrigerated overnight. I had just baked a regular pumpkin pie at 350 F, so I knew the oven was working. I would like to try again, but I don’t know what went wrong.
Irina says
Hello Gabrielle, I am sorry that your pie didn't turn right. I've made the pie a few times and never had any issues with the filling. I promise to re-test the recipe again and will be back to you.