This classic Pumpkin Pie is smooth, rich, and packed with warm fall spices, all nestled in a buttery, flaky crust. Perfect for Thanksgiving or any autumn gathering, this homemade pie is easy to make and delivers the perfect balance of sweetness and spice. With a creamy filling and golden crust, it’s the ultimate holiday dessert!
Why You’ll Love This Recipe
- Perfectly Spiced – A warm blend of cinnamon, nutmeg, and cloves.
- Smooth and Creamy Texture – A rich filling that sets beautifully.
- Easy to Make – Simple ingredients with a straightforward process.
- Classic Holiday Favorite – A must-have for Thanksgiving and fall celebrations.
- Customizable – Make it with a homemade or store-bought crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pie Filling:
- Pumpkin purée (canned or homemade)
- Brown sugar
- Granulated sugar
- Eggs
- Heavy cream or evaporated milk
- Vanilla extract
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Salt
For the Crust:
- Pre-made or homemade pie crust
- Egg wash (1 egg beaten with 1 tablespoon water, for a golden finish)
Directions
- Preheat Oven – Set the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Crimp the edges and brush with egg wash.
- Make the Filling – In a bowl, whisk together pumpkin purée, sugars, eggs, cream, vanilla, and spices until smooth.
- Fill the Crust – Pour the pumpkin mixture into the prepared pie crust, smoothing the top.
- Bake – Place the pie in the oven and bake for 50-55 minutes, or until the center is set but slightly wobbly.
- Cool Completely – Let the pie cool at room temperature for at least 2 hours before serving.
- Serve and Enjoy – Top with whipped cream or a sprinkle of cinnamon before serving.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours 10 minutes
Variations
- Maple Pumpkin Pie: Swap brown sugar for maple syrup for a deeper flavor.
- Dairy-Free Option: Use coconut milk or almond milk instead of heavy cream.
- Spiced Crust: Add ½ teaspoon of cinnamon to the crust for extra flavor.
- Gluten-Free Version: Use a gluten-free pie crust.
- Extra Rich Pie: Replace heavy cream with sweetened condensed milk.
Storage/Reheating
- Refrigeration: Store covered in the fridge for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Serve cold or warm slices in the oven at 300°F (150°C) for 10 minutes.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Roast and purée fresh pumpkin for a homemade touch.
Why is my pumpkin pie cracking?
Overbaking or sudden temperature changes can cause cracks. Bake until just set and let it cool gradually.
Can I make pumpkin pie ahead of time?
Yes! It’s best when made a day in advance so the flavors can deepen.
How do I know when my pie is done?
The center should be slightly jiggly but not liquid when you gently shake the pie.
What can I serve with pumpkin pie?
Whipped cream, vanilla ice cream, or caramel sauce make great toppings.
Can I make mini pumpkin pies?
Yes! Bake in muffin tins for 20-25 minutes until set.
How do I prevent a soggy crust?
Blind bake the crust for 10 minutes before adding the filling, or brush it with an egg wash.
Can I use a graham cracker crust instead?
Absolutely! A graham cracker or gingersnap crust adds a delicious crunch.
Is pumpkin pie served warm or cold?
Pumpkin pie is best served chilled or at room temperature.
Can I use pumpkin pie spice instead of individual spices?
Yes! Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves.
Conclusion
This homemade Pumpkin Pie is the perfect balance of smooth, creamy, and spiced goodness in every bite. Whether you’re making it for Thanksgiving or just craving a cozy fall dessert, this recipe is sure to be a hit. Serve with whipped cream and enjoy the best pumpkin pie ever!
Print
The Best Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: ~1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic pumpkin pie features a silky-smooth filling made with real pumpkin, warm spices, and a buttery, flaky crust. It’s the ultimate holiday dessert, easy to make, and packed with delicious fall flavors!
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
(Or use a store-bought 9-inch pie crust for convenience.)
For the Pumpkin Filling:
- 1 (15 oz) can pure pumpkin puree (or 2 cups homemade pumpkin purée)
- 3/4 cup brown sugar (light or dark)
- 2 large eggs
- 1 cup heavy cream (or evaporated milk)
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For Serving (Optional):
- Whipped cream
- Cinnamon or nutmeg for dusting
Instructions
Prepare the Pie Crust:
- In a bowl, mix flour and salt.
- Cut in 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 30 minutes.
- Roll out on a floured surface to fit a 9-inch pie pan.
- Transfer to the pan, trim edges, and chill while making the filling.
2. Preheat & Blind Bake (Optional for Extra Flaky Crust):
- Preheat oven to 375°F (190°C).
- Line the pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10 minutes, then remove weights and bake another 5 minutes until lightly golden.
- Let cool slightly before adding filling.
3. Make the Pumpkin Pie Filling:
- In a large bowl, whisk together pumpkin purée, brown sugar, eggs, heavy cream, vanilla, and spices until smooth
-
Fill & Bake the Pie:
- Pour the pumpkin filling into the prepared pie crust.
- Bake at 375°F (190°C) for 50-55 minutes, or until the center is slightly jiggly but mostly set.
- Let cool completely at room temperature before serving (at least 2 hours).
5. Serve & Enjoy:
- Top with whipped cream and a sprinkle of cinnamon.
- Slice and enjoy the best pumpkin pie ever!
Notes
- Want a firmer pie? Use evaporated milk instead of heavy cream.
- No pie weights? Use dry beans or uncooked rice.
- Make it ahead: Pie keeps in the fridge for 3 days.
- Gluten-free option: Use a gluten-free pie crust.
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