Why You’ll Love This Recipe
I make this pumpkin pie every Thanksgiving, and it’s the one that always disappears first. The filling is smooth and creamy with a gentle blend of cinnamon, ginger, and nutmeg, and the crust is flaky and golden underneath. Blind baking the crust first keeps the bottom crisp instead of soggy, and a slow, gentle cool-down prevents the cracks that plague so many pumpkin pies. It’s simple, reliable, and tastes like the holidays.
- Silky, evenly set filling with classic pumpkin pie spice
- Flaky, buttery homemade crust
- Easy make-ahead dessert for holidays
- Simple pantry ingredients
Ingredients
For the pie crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
For the pumpkin filling:
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- ¾ cup packed light brown sugar
- 2 large eggs, plus 1 large egg yolk
- 1 cup heavy cream (or 1 can, 12 ounces, evaporated milk)
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For serving:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- Pinch of cinnamon, for dusting
Directions
- Make the crust. Whisk the flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add the ice water one tablespoon at a time until the dough just holds together. Shape into a disc, wrap, and chill for 1 hour.
- Blind bake. Preheat the oven to 400°F (200°C). Roll the dough into a 12-inch circle, fit it into a 9-inch deep-dish pie plate, and crimp the edges. Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove the weights and parchment, and bake for 5 more minutes until lightly golden. Reduce the oven to 350°F (175°C).
- Make the filling. In a large bowl, whisk the pumpkin puree, brown sugar, eggs, egg yolk, cream, spices, salt, and vanilla until completely smooth. For the silkiest texture, strain the mixture through a fine-mesh sieve.
- Fill the pie. Place the warm crust on a baking sheet and pour in the filling. Pouring it in the oven rack’s reach, or topping it off once the pie is on the rack, avoids spills.
- Bake. Bake at 350°F for 50 to 60 minutes, until the edges are set and the center has just a slight jiggle. If the crust edges brown too quickly, cover them loosely with foil.
- Cool gradually. Turn off the oven, crack the door open, and let the pie cool inside for 30 minutes. Then transfer it to a wire rack and cool completely, about 2 hours.
- Chill. Refrigerate for at least 2 hours, or overnight, until fully set.
- Top and serve. Whip the cream and powdered sugar until soft to medium peaks form. Spoon or pipe onto each slice or the whole pie and dust with cinnamon. Slice with a clean, sharp knife.
Servings and Timing
- Servings: 8 slices
- Prep time: 30 minutes (plus 1 hour chilling for the dough)
- Cook time: about 1 hour 15 minutes (including blind baking)
- Cooling and chilling time: at least 4 hours
- Total time: about 7 hours, mostly hands-off
Variations
- Graham cracker crust: Use a simple graham cracker crust for a no-roll shortcut.
- Gingersnap crust: Use crushed gingersnaps for a spicier base.
- Maple pumpkin pie: Replace the brown sugar with ½ cup pure maple syrup and reduce the cream by 2 tablespoons.
- Brown sugar pecan streusel: Top the baked pie with a streusel of pecans, flour, brown sugar, and butter.
- Bourbon pumpkin pie: Stir 1 tablespoon of bourbon into the filling.
- Pumpkin pie spice shortcut: Use 2 teaspoons store-bought pumpkin pie spice in place of the individual spices.
- Mini pies: Bake in muffin tins for 20 to 25 minutes.
- Dairy-free: Use full-fat coconut milk and vegan butter in the crust.
Storage and Reheating
- Refrigerator: Cover and store for up to 4 days.
- Room temperature: Because the filling is egg and dairy based, don’t leave the pie out for more than 2 hours.
- Freezing: Freeze the baked, cooled pie, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator.
- Make ahead: Bake the pie up to 2 days in advance and add the whipped cream just before serving.
- Reheating: This pie is best served chilled or at room temperature, so no reheating is needed. If you’d like it warm, heat slices in a 300°F (150°C) oven for 10 minutes.
FAQs
Can I use pumpkin pie filling instead of puree?
No. Pie filling is already sweetened and spiced, which would throw off the balance. I always use plain pumpkin puree.
Why did my pumpkin pie crack?
Cracks usually come from overbaking or cooling too quickly. Pull the pie when the center still jiggles slightly, and let it cool gradually in the turned-off oven.
Why is my crust soggy on the bottom?
Blind baking the crust before adding the filling is the key. Baking on a preheated baking sheet on the lower rack also helps.
Can I use fresh pumpkin?
Yes. Roast and puree it, then make sure it’s thick, not watery. I blot it with paper towels or cook it down briefly before measuring.
Can I use a store-bought crust?
Absolutely. A refrigerated crust works well. Just blind bake it first and use a deep-dish size to hold all of the filling.
How do I know when it’s done?
The edges should be set and the center should wobble slightly like gelatin. It firms up fully as it chills.
Conclusion
This pumpkin pie is the recipe I trust every Thanksgiving. The silky, spiced filling and flaky golden crust are classic, comforting, and easy to make ahead. Take your time with the cooling step, and you’ll be rewarded with clean, crack-free slices. I hope it becomes a tradition at your table, just as it has at mine. Enjoy!
Print
This classic pumpkin pie has a flaky, buttery crust filled with a smooth, creamy pumpkin custard perfectly spiced with cinnamon, ginger, nutmeg, and cloves. Easy to make with simple ingredients, it is the quintessential Thanksgiving dessert, best served chilled or at room temperature with a generous dollop of whipped cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 40 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 9-inch deep-dish pie crust, homemade or store-bought, unbaked
- 1 (15 oz) can 100% pumpkin puree (not pumpkin pie filling)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, plus 1 large egg yolk
- 1 (12 oz) can evaporated milk
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon or nutmeg, for dusting
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the lower third. Fit the pie crust into a 9-inch deep-dish pie plate, trim the overhang to 1 inch, then fold under and crimp the edges. Chill while you prepare the filling.
- Blind-bake the crust: Line with parchment, fill with pie weights, and bake for 12 minutes. Remove the weights and parchment and bake for 5 minutes more, until lightly golden. Leave the oven on.
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and cornstarch until smooth.
- Whisk in the eggs and egg yolk one at a time, then stir in the cinnamon, ginger, nutmeg, cloves, salt, and vanilla.
- Slowly whisk in the evaporated milk until the mixture is completely smooth and well combined.
- Place the pie plate on a baking sheet and carefully pour the filling into the warm crust.
- Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for 35 to 45 minutes more, until the edges are set and the center jiggles slightly when gently shaken (about 175°F or 80°C in the center).
- Tent the edges with foil if the crust browns too quickly.
- Cool the pie on a wire rack for at least 2 hours, then refrigerate for at least 2 hours, or overnight, until fully chilled and set.
- Just before serving, whip the cold cream with the powdered sugar and 1/2 teaspoon vanilla to stiff peaks. Top slices with whipped cream and a dusting of cinnamon or nutmeg.
Notes
- Use 100% pumpkin puree, not canned pumpkin pie filling, which is pre-sweetened and spiced.
- Blind-baking the crust helps prevent a soggy bottom under the wet custard filling.
- Do not overbake. The center should still have a slight wobble, as it will continue to set while cooling. Overbaking causes cracks.
- Cool the pie gradually at room temperature before refrigerating to help prevent cracks on the surface.
- Cornstarch and the extra egg yolk give the filling a silky, sliceable texture.
- Cover the crust edges with foil or a pie shield after 20 to 25 minutes if they brown too quickly.
- Store covered in the refrigerator for up to 4 days. Add the whipped cream just before serving.
- To freeze, wrap the baked and cooled pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Make it up to 2 days ahead for stress-free holiday hosting.
- Swap the spices for 2 1/2 teaspoons pumpkin pie spice if you prefer.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 375
- Sugar: 33g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
