The scent of cinnamon, nutmeg, and baked pumpkin wafting through the kitchen instantly means one thing Thanksgiving is near. Few desserts capture the warmth of the holidays quite like a classic pumpkin pie.
This smooth, spiced pumpkin dessert has been on American tables for generations, and once you make it from scratch, you’ll understand why. It’s creamy, rich, perfectly balanced, and surprisingly easy to bake. Whether you’re a seasoned baker or trying your first Thanksgiving pie, this best pumpkin pie recipe will make you look like a pro.
Why You’ll Love This Pumpkin Pie
- Silky texture: A creamy pumpkin filling that melts in your mouth.
- Perfectly spiced: Balanced blend of cinnamon, nutmeg, and cloves.
- Foolproof method: No cracks, soggy crusts, or guesswork.
- Make-ahead friendly: Ideal for stress-free holiday baking.
- Everyone’s favorite pumpkin dessert: Classic, nostalgic, and irresistibly good.
This pie is the heart of every pumpkin dessert recipe collection the one you’ll bake again and again.
Ingredients You’ll Need
Let’s start with the essentials for this homemade pumpkin pie recipe.
For the Pie Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
Shortcut: Use store-bought pie dough if you’re short on time the filling will still shine.
For the Pumpkin Filling
- 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk (or heavy cream for extra richness)
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon vanilla extract
- Pinch of salt
Best Pumpkin Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
- A smooth, creamy, and perfectly spiced pumpkin pie that’s easy to make and ideal for any fall or Thanksgiving celebration.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 1 (15 oz) can pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk or heavy cream
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Make the crust: Combine flour and salt. Cut in butter. Add water until dough forms.
- Roll out and place dough in a 9-inch pie dish. Chill for 15 minutes.
- Whisk together pumpkin, sugar, eggs, milk, and spices until smooth.
- Pour filling into chilled crust.
- Bake at 425°F for 15 minutes, then reduce to 350°F and bake 40–45 minutes.
- Cool completely at room temp, then refrigerate 2+ hours before slicing.
Notes
- Use canned pumpkin puree, not pumpkin pie mix.
- Don’t overbake the center should still jiggle slightly.
- Chill fully before serving to get that custard-like texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: America
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
The blend of warm spices turns a simple pumpkin puree into a deeply flavorful pumpkin dessert worthy of any holiday table.
How to Make Pumpkin Pie
Step 1 – Prepare the Pie Crust
If making from scratch, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add water gradually until a dough forms. Roll out and fit into a 9-inch pie dish. Chill for 15 minutes.
Step 2 – Make the Pumpkin Filling
In a large bowl, whisk together pumpkin puree, sugar, eggs, milk, and spices until smooth and creamy. The texture should be silky this ensures your pumpkin pie bakes evenly.
Step 3 – Fill and Bake
Pour filling into the prepared crust.
Bake at 425°F (220°C) for 15 minutes, then lower temperature to 350°F (175°C) and bake for 40–45 minutes, or until the center is slightly set but still jiggles gently.
Step 4 – Cool and Chill
Let the pie cool completely at room temperature. This step is key to achieving that flawless, custard-like texture.
Tips for Success
- Avoid cracks: Don’t overbake it should wobble slightly in the center.
- Use pure pumpkin puree: Avoid pre-sweetened or spiced pumpkin filling.
- Cool completely: Refrigerate for at least 2 hours before slicing.
- Protect your crust: Cover the edges with foil if they brown too fast.
With these tips, your pumpkin dessert will be bakery-perfect every time.
Delicious Variations
- Maple Pumpkin Pie: Add ¼ cup pure maple syrup for deep flavor.
- Gingerbread Crust: Use crushed gingersnap cookies instead of flour crust.
- Pumpkin Cheesecake Pie: Add 4 oz cream cheese for an ultra-creamy version.
- Mini Pumpkin Pies: Bake in muffin tins for individual servings.
Each version keeps the spirit of the best pumpkin pie recipe alive just with a fun twist.
Serving Suggestions
- Top with homemade whipped cream or vanilla ice cream.
- Dust with cinnamon or nutmeg for a festive finish.
- Pair with a cup of coffee, pumpkin spice latte, or warm cider.
- Serve alongside pecan pie and apple crisp for a stunning dessert spread.
This pumpkin dessert is just as good at breakfast the next morning as it is after Thanksgiving dinner!
Storage & Freezing Tips
- Refrigerator: Store covered for up to 4 days.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm slices in the oven at 300°F (150°C) for 10–15 minutes or serve cold.
Pro tip: Always cool your pie completely before refrigerating or freezing to prevent condensation on the surface.
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Frequently Asked Questions
1. Can I make pumpkin pie ahead of time?
Yes! It’s one of the best make-ahead pumpkin dessert recipes. Bake 1–2 days early and refrigerate until serving.
2. Why did my pumpkin pie crack?
It was likely overbaked. Remove the pie while the center still jiggles slightly.
3. Can I use fresh pumpkin instead of canned?
Absolutely. Roast, puree, and strain fresh pumpkin for a smoother filling.
4. How can I make it dairy-free?
Use coconut milk or almond milk instead of evaporated milk.
Final Thoughts
There’s something deeply comforting about a slice of homemade pumpkin pie that golden filling, the buttery crust, and the nostalgic flavor of fall spices. It’s more than just dessert; it’s tradition, comfort, and family all baked into one pie dish.
So whether you’re making your first or your fiftieth, this best pumpkin pie recipe will bring everyone back for seconds.