Pumpkin Pie is a creamy, spiced, and perfectly sweet dessert that’s a must-have for fall gatherings, Thanksgiving, or anytime you crave a cozy treat. With a smooth pumpkin filling and a flaky, buttery crust, this classic pie is packed with warm spices like cinnamon, nutmeg, and cloves for the ultimate seasonal flavor.
Why You’ll Love This Recipe
- Classic & Comforting – A traditional holiday favorite.
- Creamy & Smooth Texture – Perfectly spiced and rich.
- Easy to Make – Simple ingredients with minimal prep.
- Make-Ahead Friendly – Perfect for preparing in advance.
- Customizable – Easily adapt with different crusts or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Pre-made pie crust (or homemade if preferred)
- Butter (for greasing)
For the Filling:
- Canned pumpkin purée (or homemade)
- Eggs
- Brown sugar
- Granulated sugar
- Heavy cream (or evaporated milk)
- Vanilla extract
- Cinnamon
- Nutmeg
- Ground ginger
- Cloves
- Salt
Directions
- Preheat Oven – Set to 375°F (190°C). Grease a 9-inch pie dish and place the pie crust inside.
- Make the Filling – In a bowl, whisk together pumpkin purée, eggs, brown sugar, granulated sugar, heavy cream, vanilla, and spices until smooth.
- Assemble the Pie – Pour the filling into the prepared crust, smoothing the top.
- Bake – Bake for 50-55 minutes, or until the center is just set and slightly jiggly.
- Cool Completely – Let cool at room temperature for at least 2 hours before serving.
- Serve & Enjoy – Top with whipped cream or a sprinkle of cinnamon.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours 10 minutes
Variations
- Graham Cracker Crust: Swap out traditional pie crust for a sweet, crunchy graham cracker base.
- Extra Spicy: Add a pinch of cardamom or allspice for more warmth.
- Bourbon Pumpkin Pie: Add a splash of bourbon for extra depth.
- Dairy-Free: Use coconut milk instead of heavy cream.
- Gluten-Free: Use a gluten-free pie crust.
Storage/Reheating
- Refrigeration: Store in the fridge for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Serve cold, at room temperature, or warm slices in the oven at 300°F for 10 minutes.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Roast and purée fresh pumpkin, then use the same amount as canned.
How do I know when the pie is done?
The center should be slightly jiggly but set—don’t overbake!
Why did my pie crack?
Overbaking can cause cracks. Bake until just set, then cool slowly.
Can I make this pie ahead of time?
Yes! It tastes even better the next day as flavors meld.
What’s the best topping for pumpkin pie?
Whipped cream, caramel drizzle, or a sprinkle of cinnamon or nutmeg.
Can I use milk instead of heavy cream?
Evaporated milk or half-and-half work best for a creamy texture.
How do I prevent a soggy crust?
Pre-bake (blind bake) the crust for 10 minutes before adding filling.
Can I make mini pumpkin pies?
Yes! Use a muffin tin and adjust the baking time to 20-25 minutes.
What if my pie isn’t setting?
Chill it in the fridge for a few hours to help firm up the filling.
Can I add pecans or nuts?
Yes! Sprinkle chopped pecans on top for added crunch.
Conclusion
Pumpkin Pie is the perfect fall dessert—creamy, spiced, and packed with holiday warmth. Whether for Thanksgiving, a cozy evening, or a special gathering, this easy homemade recipe is sure to impress. Try it today and enjoy every delicious bite!
Print
Pumpkin Pie
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Cook Time: 50 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This Classic Pumpkin Pie is smooth, creamy, and perfectly spiced, nestled in a buttery, flaky crust. Made with real pumpkin and warm fall spices, this homemade pie is a must-have for Thanksgiving, holiday gatherings, or cozy autumn nights! 🍂🥧✨
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp granulated sugar (optional, for slight sweetness)
- 1/2 cup unsalted butter (cold, cubed)
- 3–5 tbsp ice water
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree (or 1 3/4 cups homemade pumpkin puree)
- 3/4 cup brown sugar (packed)
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves (optional, for extra warmth)
- 2 large eggs
- 1 cup evaporated milk (or heavy cream for extra richness)
- 1 tsp vanilla extract
For Serving:
- Whipped cream (optional)
- Ground cinnamon or nutmeg (for garnish)
Instructions
Step 1: Prepare the Pie Crust
- In a mixing bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Step 2: Roll Out & Blind Bake the Crust
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.
- Press into the pan and trim excess dough, crimping the edges as desired.
- Line the crust with parchment paper and pie weights (or dried beans).
- Bake for 10 minutes, remove weights, and bake another 5 minutes.
Step 3: Make the Pumpkin Filling
- In a large bowl, whisk together pumpkin puree, brown sugar, salt, cinnamon, nutmeg, ginger, and cloves.
- Add eggs, evaporated milk, and vanilla extract, whisking until smooth.
Step 4: Bake the Pie
- Pour the pumpkin filling into the partially baked crust.
- Bake at 375°F (190°C) for 45-50 minutes, or until the center is just set but slightly jiggly.
- Let cool at room temperature for 2 hours, then refrigerate for at least 3 hours before serving.
Step 5: Serve & Enjoy!
- Slice and serve chilled or at room temperature.
- Top with whipped cream and a sprinkle of cinnamon!
Notes
- Shortcut Option: Use store-bought pie crust for convenience.
- Dairy-Free Version: Swap evaporated milk for coconut milk or almond milk.
- Extra Flavor: Add 1 tbsp maple syrup to the filling for depth.
- Storage: Keep leftovers covered in the fridge for up to 4 days.