Few desserts say “holiday season” quite like a Classic Pumpkin Pie. With its smooth, custardy filling, warm spices, and flaky golden crust, this timeless dessert is the heart of every Thanksgiving and fall celebration. Each slice delivers that perfect balance of sweet pumpkin flavor and cozy spice, topped with a dollop of whipped cream that feels like pure comfort.
I’ve been baking pumpkin pie for as long as I can remember—it was one of the first desserts I learned to make with my grandmother. Every year, we’d roast pumpkins from her garden and mix the filling by hand, filling the kitchen with the scent of cinnamon and nutmeg. Now, baking this pie feels like a ritual of warmth and nostalgia, one I look forward to sharing year after year.
Why You’ll Love This Recipe
This Classic Pumpkin Pie is silky smooth, full of flavor, and beautifully simple to make. The combination of pure pumpkin, brown sugar, and aromatic spices gives it a deep, earthy sweetness that tastes like fall in every bite. The custard filling sets perfectly—creamy without being heavy—and pairs wonderfully with a crisp, buttery crust.
You’ll love how reliable this recipe is—it bakes evenly, slices cleanly, and never cracks. It’s perfect for beginners yet impressive enough for your holiday table. Whether you make it from scratch or with a store-bought crust, it’s guaranteed to become a family favorite that everyone looks forward to each year.
What You’ll Need
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–4 tablespoons ice water
(You can also use a store-bought pie crust for convenience.)
For the Pumpkin Filling
- 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
- ¾ cup brown sugar, packed
- 3 large eggs
- 1 cup evaporated milk (or heavy cream for extra richness)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Pro Tips
- Blind bake your crust for 10 minutes to prevent sogginess.
- Use room-temperature eggs for a smoother filling.
- Avoid overbaking. The center should have a slight jiggle—it will firm as it cools.
- Let it cool completely before slicing for clean cuts.
- Add a pie crust shield or foil around the edges if they brown too quickly.
Tools You’ll Need
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking weights or dried beans (for blind baking)
- Cooling rack
Substitutions and Variations
- Dairy-free: Use coconut milk or almond milk instead of evaporated milk.
- Crust alternatives: Try a graham cracker or gingersnap crust for extra flavor.
- Sweetener swap: Use maple syrup or coconut sugar for a natural twist.
- Extra spice: Add pumpkin pie spice instead of individual spices for convenience.
- Mini pies: Divide the filling among small tart shells for individual servings.
Make Ahead Tips
- Bake the pie a day early: It actually tastes better the next day as the flavors meld.
- Refrigerate covered: Once cooled, store in the fridge for up to 3 days.
- Freeze for later: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Instructions
Step 1: Prepare the Crust
If making from scratch, combine flour and salt in a bowl. Cut in butter with a pastry cutter or fork until crumbly. Add ice water 1 tablespoon at a time until dough forms. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Roll Out and Blind Bake
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp edges. Line with parchment and fill with baking weights or beans. Blind bake for 10 minutes, then remove weights and bake 5 minutes more. Set aside to cool slightly.
Step 3: Make the Filling
In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, vanilla, and spices until smooth and creamy.
Step 4: Fill and Bake
Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 45–55 minutes, until the edges are set and the center still jiggles slightly.
Step 5: Cool and Serve
Let the pie cool completely on a wire rack. Chill for at least 2 hours before slicing. Serve with whipped cream and a sprinkle of cinnamon or nutmeg.
Serving Suggestions
- Serve chilled with whipped cream or vanilla ice cream.
- Garnish with candied pecans or caramel drizzle.
- Dust lightly with cinnamon for a festive touch.
- Pair with hot coffee, tea, or apple cider.
- Serve alongside other fall favorites like apple pie or pecan tart.
Leftovers and Storage
Store covered in the refrigerator for up to 4 days. To freeze, wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving. Avoid reheating to preserve texture.
Nutrition and Benefits
- Rich in vitamin A: Pumpkin is great for immune and eye health.
- Fiber-filled: A satisfying dessert that won’t weigh you down.
- Lower in sugar: Naturally sweetened with pumpkin and brown sugar.
- Wholesome ingredients: Simple, natural, and easy to recognize.
Recipe FAQ
1. Can I use fresh pumpkin instead of canned?
Yes! Roast and purée fresh pumpkin until smooth. You’ll need about 1 ¾ cups of purée for this recipe.
2. Why did my pumpkin pie crack?
Overbaking causes cracks. Remove from the oven when the center still jiggles slightly.
3. How do I keep the crust from getting soggy?
Blind bake the crust first and brush with a thin layer of egg wash before adding the filling.
4. Can I make it dairy-free?
Yes—use coconut or oat milk and vegan butter for the crust.
5. How do I know when the pie is done?
A knife inserted near the center should come out mostly clean, and the center should gently wobble when shaken.
6. Can I make this pie ahead of time?
Absolutely—pumpkin pie tastes even better after chilling overnight.
7. What’s the best way to serve it?
Chilled or at room temperature with whipped cream, a drizzle of caramel, or a sprinkle of cinnamon.
Warm Spices and Timeless Flavor in Every Bite
This Classic Pumpkin Pie is the definition of comfort—simple, nostalgic, and full of warm autumn flavors. Whether it’s part of your Thanksgiving feast or a cozy weekend treat, it’s a dessert that always brings people together. With its flaky crust, velvety filling, and irresistible aroma, this pie is a reminder of why some traditions are worth keeping year after year.