Pumpkin Pie is a must make Thanksgiving dessert, and this is the BEST Pumpkin Pie there is. It’s loaded with warm spices, with a velvety texture, and buttery crust. It’s the best balance of sweet and spice, and surprisingly easy to make!
Pumpkin desserts are my favorite when the leaves start to change colors, and the air gets crisp. Pumpkin pie is an all time classic, but you’ll also love my other pumpkin favorites like my Pumpkin Cake with Cream Cheese Frosting, Pumpkin Cookie Dough, and White Chocolate Pumpkin Cookies.
For something new, try this Maple Syrup Pie instead.
Why make this Recipe
- Timeless Classic: The blend of pumpkin, and the warm spices, like cinnamon, nutmeg, ginger, and cloves creates such a classic flavor that makes a perfect fall dessert.
- Simple Ingredients: This recipe uses pantry stapes, and only a few extra ingredients, making this a super easy dessert to make!
- Make-Ahead Option: Pumpkin pie is a great make-ahead option, which is a huge lifesaver for our busy holiday season. You can make the pie the day before, and store it in the fridge until needed.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Pumpkin Pie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour
- salt
- unsalted butter – to make your buttery, and flaky pie crust. You can substitute salted butter.
- ice water
- pumpkin puree – real pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin.
- large eggs – to make your pumpkin pie custard filling
- heavy cream – it gives the pie a creamy, velvety texture
- sweetened condensed milk
- brown sugar and granulated sugar – adds a richness, and sweetens your pie filling
- vanilla extract – adds a little flavor to the filling
- ground cinnamon, nutmeg, ginger, and cloves – warm spices essential for pumpkin pie.
How to make Pumpkin Pie Recipe
Step 1: Make the Pie Crust. Mix together the flour, salt, and sugar in a large bowl. Add in the cold butter in small pieces and use a pastry cutter to cut the butter into the mixture until it’s well distributed. Add in the ice water and mix it into the dough until you can form a ball and mix it all together. Flatten into a 1in disk, and cover, and place in the fridge.
Step 2: Roll out the Pie Crust. Roll the crust out on a floured surface until it is about 12inch thick. Carefully transfer the crust into a 9in pie dish, tucking the edges down and crimping them with your fingers.
Step 3: Make the Filling. Combine the pumpkin puree, eggs, heavy cream, sweetened condensed milk, brown sugar, granulated sugar, vanilla, cinnamon, salt, nutmeg, ginger and cloves in a large bowl until whisked smooth. Pour into the prepared crust.
Step 4: Bake the Pie. Bake the pie at 425 for 15 minutes, then lower the temperature and continue baking until the center is no longer jiggly, or only jiggles very slightly. You can also test with a sharp knife in the center, and it is done if it comes out clean. Let the pie cool completely before slicing and enjoying.
Tips and Tricks
- Top if Off – Pumpkin pie must be serves with a big dollop of whipped cream for pie on top, or maybe some salted caramel sauce too.
- Avoid Cracks – Pumpkin Pie often gets cracks, it still tastes delicious, so not a big deal – but to try and avoid the cracks make sure you don’t over bake your pie. You also want to cool the pie slowly. You can cool the pie in the oven by turning it off and cracking the door, then cool for 20 minutes in the oven. Then cool at room temperature completely. Slow like a cheesecake.
Storage Instructions
The pie should be stored in the refrigerator if not eating within 2 hours. It can be stored in the fridge for up to 4 days, covered in plastic wrap or with a lid.
This Pumpkin Pie is a must make for the Thanksgiving dessert table. It’s warm, comforting, and perfect for a holiday feast!
More Pie Recipes
If you make this Pumpkin Pie please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Pumpkin Pie
Ingredients
For the Pie Crust:
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 1/2 cup cold butter
- 1/4 cup ice water
For the Pumpkin Pie Filling:
- 15 oz can pumpkin puree
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 ground cloves
Equipment
- Large Mixing Bowl
Instructions
For the Pie Crust:
- Mix together the flour, salt, and sugar in a large bowl. 1 1/4 cups all purpose flour, 1/2 tsp salt, 1/2 tsp granulated sugar
- Add in the cubed butter. Using a pastry cutter (or two forks) cut the butter into the mixture until it is well distributed, with a meal like consistency, and some pea sized pieces throughout. 1/2 cup cold butter
- Add in the ice water, and mix together the dough with a rubber spatula. Once it starts to clump together, work the dough together with your hands. 1/4 cup ice water
- Flatten the dough into a 1 inch thick disk.
- Cover with plastic wrap and place in the fridge for 2 hours (or the freezer for about 30 minutes).
- Preheat the oven to 425 degrees Fahrenheit.
- Gently roll out the pie crust on a lightly floured surface. Turn the crust every few rolls, a quarter turn to roll it out evenly, and prevent it from sticking to the counter. Roll it out to approximately 12 inches.
- Carefully lift the crust up and transfer it into a 9inch pie dish. Tuck the crust evenly under itself, and crimp the edges with your fingers.
For the Pumpkin Pie Filling:
- Combine the pumpkin puree, eggs, heavy cream, sweetened condensed milk, brown sugar, granulated sugar, vanilla, cinnamon, salt, nutmeg, ginger, and cloves in a large bowl and whisk until smooth. 15 oz can pumpkin puree, 2 large eggs, 1/2 cup heavy cream, 1/2 cup sweetened condensed milk, 1/3 cup brown sugar, 1/3 cup sugar, 1 1/2 tsp vanilla extract, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 1/8 ground cloves
- Pour the mixture into the pie crust.
- Bake for 15 minutes.
- Lower the oven temperature to 350 and continue baking. Bake for another 40-50 minutes, until pie is set and a knife inserted in the middle comes out clean.
- Remove from the oven and let the pie cool completely before slicing into and enjoying, topped with whipped cream.
Nutrition
This Pumpkin Pie Recipe was first posted on November 12, 2024. The photos and recipe were updated on October 7, 2024.
Sandy Gotter says
Hi, can I use evaporated milk instead of condensed or heavy cream? Thanks sandy
Karen Carr says
So delicious & easy! I was nervous making it but turned out great!
cindy says
how to bake if I use a ready-made pecan crust (like gramph cracker) ??
Aimee says
I’m not sure, I think it should bake up the same. Cover the crust with foil if it starts to turn dark in color.
Lydia says
Nicely done. I love that we both posted about pumpkin pie on the same day. Greg is our pie maker and he did a vegan version (since he can’t do dairy well) with a pinch of cayenne for a little surprise heat.