The Best Classic Pumpkin Pie

This recipe for the Best Classic Pumpkin Pie is a holiday essential, delivering a perfectly smooth, custardy, and richly spiced filling baked into a flaky, buttery crust. This is the timeless, traditional pumpkin pie that belongs on every Thanksgiving table. It’s rich with the warm flavors of cinnamon, ginger, and nutmeg, and has a velvety texture that’s simply divine.

Forget the store-bought version; this from-scratch recipe is surprisingly straightforward and the results are a world apart. The secret to a perfect pie is a simple, no-fuss filling and a properly baked crust that stays crisp, not soggy. This foolproof recipe will guide you to a stunning and delicious dessert that will be the star of your holiday spread.

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Why You’ll Love This Recipe

• The Ultimate Holiday Classic: The quintessential, must-have dessert for Thanksgiving and Christmas.
• Incredibly Smooth & Creamy: A perfectly set, custardy filling with a velvety texture.
• Perfectly Spiced: A warm and cozy blend of fall spices that complements the sweet pumpkin flavor.
• Foolproof Recipe: Simple, clear instructions that guarantee a perfect pie, even for beginner bakers.

Ingredients

For the Pie Crust:

• 1 1/4 cups All-Purpose Flour
• 1/2 cup (1 stick) Cold Unsalted Butter, cut into 1/2-inch cubes
• 1/2 teaspoon Salt
• 1 teaspoon Granulated Sugar
• 3-5 tablespoons Ice Cold Water
• Or 1 (9-inch) unbaked pie crust, store-bought

For the Pumpkin Filling:

• 1 (15 oz) can 100% Pure Pumpkin Purée
• 3/4 cup Brown Sugar, packed
• 2 large Eggs plus 1 additional Egg Yolk
• 1 1/2 cups Heavy Cream or Evaporated Milk
• 1 1/2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cloves
• 1/2 teaspoon Salt

Step-by-Step Instructions

1. Prep the Crust: If making your own, combine flour, salt, and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Roll and Shape: Preheat your oven to 400°F (200°C). Roll the chilled dough out on a floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork.
3. Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights and bake for another 5-7 minutes, until the bottom is lightly golden. Set aside to cool slightly. Reduce the oven temperature to 375°F (190°C).
4. Make the Filling: In a large bowl, whisk together the pumpkin purée and brown sugar. Whisk in the eggs and the extra egg yolk.
5. Combine: Stir in the heavy cream, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the filling is completely smooth.
6. Bake the Pie: Pour the pumpkin filling into the partially baked pie crust. Bake at 375°F (190°C) for 45-55 minutes. The pie is done when the edges are set and the center has a slight jiggle (it should not be completely liquid).
7. Cool Completely: Let the pie cool completely on a wire rack for at least 3 hours. This is crucial for the filling to set properly.

Tips & Variations

• Pro Tip: Do not overbake the pie. The center should still have a slight wobble when you take it out of the oven. It will continue to cook and set from the residual heat as it cools.
• Freshly Grated Spices: For the most vibrant flavor, use freshly grated nutmeg.
• No Soggy Bottom: Blind baking the crust is the key to ensuring it stays flaky and crisp under the wet custard filling.
• Make it Ahead: Pumpkin pie is a perfect make-ahead dessert. You can bake it a full day in advance.

Frequently Asked Questions (FAQ)

• Why did my pumpkin pie crack?
  • Cracking is usually a sign of overbaking, which causes the custard to curdle and split. Remove it from the oven when the very center is still slightly wobbly.
• How do I store pumpkin pie?
  • Once completely cooled, cover the pie with plastic wrap and store it in the refrigerator. It will keep for up to 4 days.
• Can I use pumpkin pie filling instead of purée?
  • No, be sure to use 100% pure pumpkin purée. Pumpkin pie filling is already sweetened and spiced and will not work with this recipe.

Serving Suggestions

• Classic pumpkin pie is best served chilled or at room temperature. A generous dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream is the perfect finishing touch.

Abby

Pumpkin Pie

Classic pumpkin pie made with warm spices, creamy pumpkin filling, and a flaky pie crust. Optionally served with a caramel pecan topping for an extra indulgent holiday dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American, Pie

Calories: 225

Ingredients Equipment Method Notes

Ingredients

  

• 1 9-inch pie crust, homemade or store-bought, deep dish, unbaked
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 15 oz can canned pumpkin or fresh pumpkin puree
• 12 oz can evaporated milk

Equipment

• 9-inch pie pan (deep dish)
• Mixing Bowls
• Whisk
• Oven
• wire cooling rack

Method

 

1. Preheat oven to 425°F (218°C).
2. In a large bowl, beat eggs and pumpkin together. In a separate bowl, combine sugar, cinnamon, salt, ginger, and cloves. Add to pumpkin mixture.
3. Gradually stir in evaporated milk until smooth.
4. Carefully pour pumpkin mixture into unbaked pie shell.
5. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake 40–50 minutes longer, until set. The center should jiggle slightly or test clean with a knife.
6. Cool completely on a wire rack. Serve plain, with whipped cream, or with caramel pecan topping if desired.

Notes

Best baked in a 9×2-inch pie pan. Pie can be made ahead and refrigerated, or frozen for up to 3 months. Homemade pumpkin pie should be refrigerated if not eaten within 2 hours. Optional caramel pecan topping adds extra sweetness and crunch.