Pumpkin Pie

Pumpkin Pie is a classic fall dessert featuring a smooth, spiced pumpkin filling in a flaky, buttery crust. Perfect for Thanksgiving and holiday gatherings, this homemade pie is rich, creamy, and full of warm spices.

Why You’ll Love This Recipe

  • Classic and comforting holiday dessert
  • Easy to make with simple ingredients
  • Smooth, creamy, and perfectly spiced
  • Can be made ahead of time
  • Customizable with different crusts or toppings

Pumpkin Pie 10 Pumpkin Pie is a classic fall dessert featuring a smooth, spiced pumpkin filling in a flaky, buttery crust. Perfect for Thanksgiving and holiday gatherings, this homemade pie is rich, creamy, and full of warm spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Crust:

  • All-purpose flour
  • Unsalted butter (cold, cubed)
  • Salt
  • Ice water
  • Sugar (optional)

For the Pumpkin Filling:

  • Pumpkin puree (not pumpkin pie filling)
  • Eggs
  • Brown sugar
  • Granulated sugar
  • Heavy cream (or evaporated milk)
  • Vanilla extract
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger
  • Ground cloves
  • Salt

Directions

  1. Prepare the Pie Crust:
    • In a food processor, pulse flour, butter, salt, and sugar until the mixture resembles coarse crumbs.
    • Gradually add ice water and mix until the dough comes together.
    • Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
    • Roll out the dough and fit it into a 9-inch pie pan.
    • Chill for 10 minutes, then pre-bake at 375°F (190°C) for 10 minutes.
  2. Make the Filling:
    • In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, vanilla extract, and spices.
    • Gradually add heavy cream and mix until smooth.
  3. Assemble and Bake:
    • Pour the filling into the pre-baked crust.
    • Bake at 350°F (175°C) for 50-55 minutes, or until the center is set but slightly wobbly.
    • Let the pie cool completely before serving.

Servings and Timing

  • Servings: 8
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Chill Time: 30 minutes
  • Total Time: 1 hour 45 minutes

Variations

  • Gluten-Free Option: Use a gluten-free pie crust.
  • Dairy-Free Version: Substitute coconut milk for heavy cream.
  • Extra Spiced: Increase cinnamon and nutmeg for a bolder flavor.
  • Maple Pumpkin Pie: Add a tablespoon of maple syrup to the filling.
  • Nutty Crust: Use a pecan or graham cracker crust instead of traditional pie crust.

Storage/Reheating

  • Storage: Keep covered in the refrigerator for up to 4 days.
  • Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Reheating: Warm slices in the microwave for 10-15 seconds or serve chilled.
Pumpkin Pie
Pumpkin Pie 11 Pumpkin Pie is a classic fall dessert featuring a smooth, spiced pumpkin filling in a flaky, buttery crust. Perfect for Thanksgiving and holiday gatherings, this homemade pie is rich, creamy, and full of warm spices.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin for a homemade touch.

How do I prevent cracks in my pie?

Avoid overbaking and let the pie cool gradually.

What toppings go well with pumpkin pie?

Whipped cream, vanilla ice cream, or a sprinkle of cinnamon are great choices.

Can I make this pie ahead of time?

Yes! Pumpkin pie can be made a day in advance and stored in the fridge.

Why is my pumpkin pie filling watery?

Ensure you’re using pure pumpkin puree, not pumpkin pie filling, and don’t skip the eggs—they help thicken the filling.

Should I blind bake the crust?

Yes, pre-baking the crust helps prevent a soggy bottom.

Can I make mini pumpkin pies?

Yes, use a muffin tin and adjust the baking time to about 25 minutes.

What can I use instead of heavy cream?

Evaporated milk or whole milk can work as substitutes.

How do I know when my pie is done?

The center should be set but slightly wobbly; a knife inserted should come out mostly clean.

Can I make this recipe sugar-free?

Yes! Use a sugar substitute like monk fruit or stevia.

Conclusion

Pumpkin Pie is a timeless holiday favorite that’s easy to make and full of warm, comforting flavors. Whether you enjoy it plain or with a dollop of whipped cream, this homemade version is sure to be a hit at any gathering!

Print
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Pumpkin Pie

Pumpkin Pie

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A classic homemade pumpkin pie with a perfectly spiced, creamy filling and a flaky, buttery crust. This easy recipe is perfect for Thanksgiving or any fall gathering!


Ingredients

Units Scale

For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 34 tablespoons ice water

For the Pumpkin Filling:

  • 1 (15-ounce) can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract

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.
    • Add ice water, one tablespoon at a time, until the dough comes together.
    • Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
    • Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
  • Make the Pumpkin Filling:
    • Preheat oven to 425°F (220°C).
    • In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
    • Beat in eggs, then slowly mix in evaporated milk and vanilla until smooth.
  • Assemble and Bake:
    • Pour the pumpkin filling into the prepared pie crust.
    • Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for another 40–50 minutes, or until a knife inserted in the center comes out clean.
    • Let cool completely before serving.

Notes

  • Serve with whipped cream or vanilla ice cream.
  • Store leftovers in the refrigerator for up to 4 days.
  • To prevent crust over-browning, cover the edges with foil after the first 15 minutes of baking.

Nutrition

  • Calories: 320
  • Sugar: 23g
  • Sodium: 260mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 75mg

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