A perfectly baked pumpkin pie is one of the warmest and most festive desserts. It’s creamy, has the right amount of spice, and is a must-have for Thanksgiving tables all over the U.S. Pumpkin pie isn’t just for the holidays; it’s a recipe you should keep in your kitchen all year. Picture a flaky crust with smooth pumpkin custard inside, sprinkled with cinnamon, nutmeg, and maybe a dollop of whipped cream on top. Isn’t it cozy?

In this guide, we’ll walk through everything you need to know: ingredients, step‑by‑step instructions, fun variations, serving ideas, health perks, and answers to common questions. By the end, you’ll feel confident enough to bake a pumpkin pie that will wow family, friends, or even just yourself on a slow weekend. 🍂

What is Pumpkin Pie?

Pumpkin pie is a famous American dessert that goes back to the early settlers who liked to eat pumpkin in many different ways. Today, it’s a tasty pie with a spiced pumpkin custard filling and a pastry crust. The main flavor comes from mixing pumpkin puree with warm spices like nutmeg, ginger, cinnamon, and cloves.

It’s most famously associated with Thanksgiving — in fact, the holiday feels incomplete without one! But truthfully, pumpkin pie deserves the spotlight well beyond November. Pair a slice with coffee on a crisp fall morning or serve it after Sunday dinner for a nostalgic treat.

👉 Fun fact: According to History.com, pumpkin pie has been gracing American dining tables since the 17th century, making it one of the oldest holiday traditions.

Pumpkin Pie

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 6 people

Ingredients Method Video

Ingredients

  

For the crust

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup 1 stick unsalted butter, cold and cubed
• 3 –4 tablespoons ice water

For the pumpkin filling:

• 2 cups pumpkin puree homemade or canned
• 3/4 cup brown sugar light or dark
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves optional, for warmth
• 1/2 teaspoon salt
• 1 cup evaporated milk or heavy cream for a richer pie

Optional toppings:

• Whipped cream
• A sprinkle of cinnamon or nutmeg

Method

 

Prep

1. Preheat oven to 425°F (220°C).
2. Have a 9-inch (23 cm) pie dish ready. If using a store-bought crust, remove it from the fridge so it’s pliable.

Make the crust (homemade) — optional

1. In a bowl, whisk 1¼ cups all-purpose flour + ½ tsp salt.
2. Add ½ cup (1 stick) cold unsalted butter, cut into cubes. Use a pastry cutter or fingertips to rub/break the butter into the flour until mixture looks like coarse crumbs with pea-sized bits.
3. Sprinkle 3–4 tbsp ice water (start with 3), tossing gently until dough just comes together. Don’t overwork.
4. Form into a disk, wrap, and chill 30 minutes.
5. On a lightly floured surface, roll to fit the 9-inch pie dish, transfer, trim/crimp edges, and chill again 15 minutes.
6. Tip: For a quicker option, use a ready-made crust and skip right to the filling.

(Optional) Blind-bake if you want a super crisp bottom

1. Prick the chilled crust with a fork, line with parchment, fill with pie weights/rice.
2. Bake at 375°F (190°C) for 10–12 minutes, remove weights, bake 3–5 more minutes until just set. Cool slightly.
3. This is optional — many pumpkin pies bake fine without blind-baking.

Make the pumpkin filling

1. In a large bowl, whisk together:
2. 2 cups pumpkin puree (100% pumpkin, not pie filling)
3. 3/4 cup brown sugar (light or dark)
4. 2 large eggs
5. 1 tsp vanilla extract
6. 1 tsp ground cinnamon
7. 1/2 tsp ground ginger
8. 1/4 tsp ground nutmeg
9. 1/4 tsp ground cloves (optional)
10. 1/2 tsp salt
11. Gradually whisk in 1 cup evaporated milk (or heavy cream for richer pie) until smooth and well combined. The filling should be silky and pourable.

Fill and bake (two-stage bake for best results)

1. Pour filling into your prepared pie crust and smooth the top.
2. Bake at 425°F (220°C) for 15 minutes (this helps set the edges).
3. Without opening the oven, reduce temperature to 350°F (175°C) and bake 40–50 minutes more. Start checking at 35–40 minutes.
4. The pie is done when the center is mostly set with a slight jiggle — an inserted thermometer should read about ~175°F (79°C) in the center (if you have one).
5. Avoid overbaking; the filling will continue to set as it cools.

Cool & chill

1. Remove pie from oven and let cool on a wire rack to room temperature (about 2 hours).
2. For best texture and cleaner slices, refrigerate at least 2 hours, ideally overnight.

Serve

1. Top with whipped cream and a sprinkle of cinnamon or nutmeg.
2. Slice with a sharp knife; wipe the knife between cuts for neat slices.

Quick tips

1. Use 100% pumpkin puree — not “pumpkin pie mix” (that’s already sweetened/spiced).
2. If your spices are old, taste them — fresh spices make a big difference.
3. For a creamier pie, swap half the evaporated milk for heavy cream.
4. If the crust browns too fast, tent the edges with foil.

Video

👉 Tip: If you’re new to pie crusts, Sally’s Baking Addiction has a great tutorial on making foolproof pie dough.

Variations of Pumpkin Pie

Pumpkin pie is classic, but you can easily put your own spin on it.

1. Vegan Pumpkin Pie

Replace eggs with cornstarch or flax eggs, and swap dairy with coconut cream or almond milk. The texture will still be luscious, and the flavors will remain warm and spiced.

2. Gluten-Free Pumpkin Pie

Use a gluten‑free flour blend or almond flour crust. Many bakeries (and home bakers!) make gluten‑free crusts now, so you won’t feel like you’re missing out.

3. Crustless Pumpkin Pie

If you want to cut carbs or calories, bake the filling alone in a greased pie dish or ramekins. It comes out like a rich pumpkin custard — smooth, creamy, and just as flavorful.

Serving and Pairing Suggestions

How you serve pumpkin pie makes all the difference.

1. Toppings

• Whipped cream (classic, fluffy addition).
• A drizzle of caramel sauce for added indulgence.
• Toasted pecans or walnuts for crunch.
• A sprinkle of extra cinnamon or nutmeg on top for presentation.

2. Side Dishes

• A warm cup of coffee or chai latte.
• Vanilla ice cream for a cold‑and‑warm contrast.
• A cheese board or fruit platter if serving at a party.

Pumpkin pie is versatile enough to be elegant for dinner parties or cozy for weeknight desserts.

Health Benefits of Pumpkin Pie

Yes, dessert can offer benefits too — especially when pumpkin is involved!

1. Nutrient-Dense

Pumpkin is full of Vitamin A (beta‑carotene), which supports better vision and immune health. It also contains Vitamin C, potassium, and iron.

2. Good Source of Fiber

The pumpkin filling and even a whole‑wheat crust variation provide dietary fiber, which aids digestion and helps you feel full longer.

3. Antioxidant Properties

Thanks to beta‑carotene and other phytonutrients, pumpkin supports heart health and can reduce oxidative stress in the body.

👉 For more on the health benefits of pumpkin, check out Harvard T.H. Chan School of Public Health.

Frequently Asked Questions about Pumpkin Pie

1. Can I Use Fresh Pumpkin for Pumpkin Pie?

Yes! You can roast and puree pie pumpkins (also called sugar pumpkins). The flavor is a little fresher and less dense than canned puree. Just make sure you drain off excess liquid before adding it to the pie filling.

2. How Long Does Pumpkin Pie Last?

Pumpkin pie should be covered and stored in the refrigerator. It will last about 3–4 days. Always chill it rather than leaving it at room temperature, since the filling is custard‑based.

3. Can I Freeze Pumpkin Pie?

Absolutely! Bake your pie, let it cool fully, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

🍂 Final Thoughts

A recipe for pumpkin pie is more than just a recipe; it’s a part of history. This dessert will make your table feel better, whether you’re making it for Thanksgiving or just want to taste fall flavors. Pumpkin pie has been a favorite for hundreds of years because it has a flaky crust, a rich spiced filling, and lots of topping choices.

Get ready to work, turn on the oven, and let the smell of cinnamon and nutmeg fill your kitchen. Your friends and family will be grateful, and so will your taste buds.

“Craving more cozy flavors? Don’t miss our homemade Pumpkin Bread recipe — the perfect fall bake!”