Nothing ever says autumn like the aroma of pumpkin pie baking in the oven. This recipe, with its carefully developed and perfected blend of spices, has been passed down to become a Thanksgiving tradition in our home.
This Pumpkin Pie Recipe is a warm, spiced favorite that captures the essence of fall baking. With its silky, cinnamon-scented filling and flaky golden crust, it’s the kind of dessert that instantly makes a table feel festive and full of heart.
With a silky filling made from pumpkin purée and a flaky pie crust, it’s perfect for Thanksgiving, cozy weekends, or anytime you’re craving something nostalgic and comforting. If you love seasonal, warmly spiced baking, you might also enjoy our Pumpkin Cinnamon Rolls, another cozy classic perfect for crisp autumn mornings.
Pumpkin pie is a beloved tradition in American homes and an easy way to impress with minimal fuss. And if you’re planning a holiday dessert spread, our Christmas Cookies add a colorful, cheerful touch to the celebration.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
- Difficulty: Easy
Ingredients
For the Pie Crust:
- 1 unbaked 9-inch (23cm) pie shell (homemade or store-bought)
For the Pumpkin Filling:
- 1 can (15 oz / 425g) pumpkin purée
- ¾ cup (180ml) heavy cream
- 2 large eggs
- ½ cup (100g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 tsp (2g) ground cinnamon
- ½ tsp (1g) ground ginger
- ¼ tsp (0.5g) ground cloves
- ¼ tsp (1g) salt
- 1 tsp (5ml) pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin purée, cream, eggs, brown sugar, granulated sugar, spices, salt, and vanilla until smooth.
- Pour the filling into the prepared pie crust and smooth the top.
- Bake for 50–55 minutes, or until the filling is set but slightly wobbly in the center.
- Cool completely on a wire rack. Chill for at least 3 hours before serving.
Notes
- For a firmer filling, refrigerate overnight.
- Don’t overbake — the center should have a gentle jiggle when done.
- Use homemade crust if you’d like, but high-quality store-bought crusts work well too.
Variations & Add-ons
- Add a dash of nutmeg for extra spice.
- Substitute coconut milk for cream to make it dairy-free.
- Serve with whipped cream, maple glaze, or crushed pecans on top.
Estimated Nutrition Information (Per Slice)
- Calories: 285 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 90mg
- Sodium: 210mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 22g
- Protein: 5g
The Story Behind Pumpkin Pie
Pumpkin pie dates back to early colonial America, where native pumpkins were baked into custards and puddings.
Today, it’s a staple of Thanksgiving tables, symbolizing warmth, abundance, and tradition.
While rooted in American cuisine, its appeal is universal — rich, earthy pumpkin paired with warm spices speaks to comfort across cultures.
Serving Suggestions
Serve chilled or at room temperature, with a generous dollop of whipped cream or a drizzle of maple syrup.
Perfect with coffee, chai tea, or a light dessert wine like Moscato or Riesling.
It stores well in the fridge for up to 3 days.
FAQs
Can I make pumpkin pie ahead of time?
Yes — and honestly, it’s even better the next day. Chill it overnight and let the spices mellow into the custard for that perfect, creamy texture.
Can I use fresh pumpkin instead of canned?
Absolutely. Roast and purée your pumpkin, then drain it well to remove excess water. It gives the pie a more rustic flavor — slightly earthier, and worth the effort.
Can I freeze pumpkin pie?
Yes. Once fully baked and cooled, wrap tightly in plastic and freeze. Thaw it slowly in the fridge overnight before serving — still delicious and smooth.
How do I know when pumpkin pie is done?
The edges should be set and the center just a little wobbly. Overbaking can crack the top, so take it out when there’s still a gentle jiggle — like firm custard.
Can I make it dairy-free?
Yes — swap the heavy cream with full-fat coconut milk. The texture stays smooth, and the subtle coconut flavor plays beautifully with the warm spices.
What’s the best crust to use?
A buttery homemade crust is unbeatable, but don’t stress — a good-quality store-bought one still bakes up flaky and golden. Just be sure to par-bake if needed.
Should I serve it warm or chilled?
It’s best served chilled or at cool room temperature. That’s when the filling is at its silkiest and the flavors most balanced. Save the whipped cream for just before slicing..
Final Thoughts
This pumpkin pie brings together sweet, creamy, and spicy in a single comforting slice.
Let it rest well before serving; the filling firms up, and the flavors mellow just right. Top it with whipped cream or leave it bare, either way, it’s home.
It’s simple enough for weekday baking and beautiful enough to be the highlight of your holiday table.
