Pumpkin Pie Recipe

Pumpkin pie is a classic fall dessert that brings warmth and nostalgia to the table. Made with smooth, spiced pumpkin filling and a buttery, flaky crust, this pie is the perfect way to celebrate the flavors of the season.

Whether you’re hosting a holiday gathering or simply craving a cozy dessert, this easy pumpkin pie recipe will satisfy your autumn sweet tooth.

Best of all, it can be made ahead, making it an effortless addition to your holiday menu.

Yield: 8 Slices

Pumpkin Pie Recipe

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This classic pumpkin pie recipe is a must-have for fall and holiday gatherings. With a smooth, creamy pumpkin filling flavored with warm spices and nestled in a buttery crust, it’s a delicious dessert that brings the season's flavors to life. Perfect for Thanksgiving or any autumn occasion, this pumpkin pie is easy to make and always a crowd-pleaser.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 can (15 oz) pumpkin puree
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt

Instructions

• Preheat the oven to 425°F (220°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
• In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, heavy cream, milk, and vanilla extract until smooth.
• Add the spices (cinnamon, ginger, cloves, nutmeg) and salt to the pumpkin mixture, stirring well to ensure the spices are evenly distributed.
• Pour the filling into the prepared pie crust and smooth the top with a spatula.
• Bake the pie at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the center of the pie is set (a toothpick inserted should come out clean).
• Allow the pie to cool completely on a wire rack before serving. The pie will set further as it cools.
• Serve chilled or at room temperature, topped with whipped cream if desired.

Notes

• Crust Options: You can use a store-bought pie crust or make your own from scratch for a more homemade feel. Blind baking the crust for 10 minutes can prevent a soggy bottom.
• Spice Variations: Adjust the spices to your taste, or use pumpkin pie spice for convenience.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 302Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 195mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 4g

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Storage Ideas

Refrigerator

Leftover pumpkin pie can be stored covered in the refrigerator for up to 4 days. To keep it fresh, it’s best to cover the pie tightly with plastic wrap or foil.

Freezer

To freeze pumpkin pie, let it cool completely, then wrap it in plastic wrap followed by a layer of aluminum foil. Store it in the freezer for up to 2 months.

When ready to serve, thaw overnight in the refrigerator and reheat in a 300°F (150°C) oven for 10-15 minutes if you prefer it warm.

Wrapping it up

This classic pumpkin pie is the ultimate fall dessert, and your guests will ask for seconds. With its velvety texture and aromatic spices, it’s a comforting and flavorful treat for the holiday season.

This pumpkin pie will surely be a family favorite whether you enjoy it warm with a dollop of whipped cream or chilled for a refreshing bite. Perfect for make-ahead and freezer-friendly, it’s a simple and delicious addition to any autumn or Thanksgiving table.