Pumpkin Pie – Classic Autumn Dessert

Quick Recipe Guide

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 — it keeps well for up to 3 days refrigerated.

Can I use fresh pumpkin instead of canned?
Yes, just roast and purée your pumpkin — but be sure to drain excess moisture.

Can I freeze pumpkin pie?
Yes. Bake and cool completely, then freeze for up to 2 months. Thaw in the fridge overnight.

Final Thoughts

This pumpkin pie brings together sweet, creamy, and spicy in a single comforting slice.

It’s simple enough for weekday baking and beautiful enough to be the highlight of your holiday table.