This pumpkin pie is everything you want in a holiday dessert—flavorful, comforting, and easy to prepare. The filling is made with real pumpkin and warm spices, balanced by just the right amount of sweetness. It bakes into a custardy perfection without cracking and slices cleanly every time. Whether served with a dollop of whipped cream or enjoyed on its own, this pie is a crowd-pleaser that never goes out of style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
All-purpose flour
Unsalted butter (cold and cubed)
Salt
Ice water
For the filling:
Pumpkin puree (not pumpkin pie filling)
Eggs
Brown sugar
Granulated sugar
Heavy cream
Milk
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Salt
Vanilla extract
Optional topping:
Whipped cream
Directions
Prepare the crust: Mix flour and salt, cut in the butter until crumbly, and add ice water gradually until dough forms. Chill for 30–60 minutes.
Roll out the dough and fit it into a pie dish. Trim and crimp the edges. Chill again while preparing the filling.
Preheat the oven.
In a large bowl, whisk together pumpkin puree, eggs, sugars, cream, milk, spices, salt, and vanilla until smooth.
Pour the filling into the chilled pie crust.
Bake at a higher temperature for the first 15 minutes, then reduce the oven temperature and continue baking until the filling is set and just slightly wobbly in the center.
Let the pie cool completely on a wire rack, then chill before slicing.
Serve with whipped cream if desired.
Servings and timing
This recipe serves 8. Prep time is approximately 30 minutes, bake time is 55–60 minutes, and the pie should cool for at least 2 hours before serving.
Variations
Maple pumpkin pie: Replace some of the sugar with pure maple syrup for a richer flavor.
Gingerbread crust: Use crushed gingersnap cookies mixed with butter for a spiced cookie crust instead of pastry dough.
Dairy-free: Use coconut cream and almond milk in place of heavy cream and milk.
Mini pumpkin pies: Use a muffin tin to create individual servings.
Spiced whipped cream: Add a touch of cinnamon or nutmeg to your whipped cream for extra flair.
Storage/Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving. Pumpkin pie can be served cold, room temperature, or gently warmed in the oven at 300°F for 10–15 minutes.
FAQs
Why did my pumpkin pie crack?
Overbaking or rapid cooling can cause cracks. Bake until the center is just set and cool the pie gradually.
Can I use canned pumpkin pie filling instead of puree?
No, canned pie filling already contains sugar and spices, which would alter the recipe balance.
Do I need to blind bake the crust?
Not for this recipe, as the pie bakes long enough for the crust to cook through, but you can blind bake for extra crispness.
Can I make this pie ahead of time?
Yes, pumpkin pie can be made 1–2 days in advance and stored in the fridge.
How do I know when the pie is done?
The edges should be set, and the center should jiggle slightly like gelatin, not slosh like liquid.
Can I use a store-bought crust?
Yes, a pre-made crust is a great time-saver and works well in this recipe.
What can I use instead of heavy cream?
Half-and-half, evaporated milk, or full-fat coconut milk are good substitutes.
Why is my pie watery or soggy?
Undercooking or not allowing the pie to cool fully can cause a watery texture. Make sure it’s fully baked and set.
How can I prevent a soggy bottom crust?
Chilling the crust before baking and placing the pie dish on a hot baking sheet can help prevent sogginess.
What spices can I use if I don’t have pumpkin pie spice?
Mix your own with cinnamon, nutmeg, ginger, and cloves or allspice.
Conclusion
The Great Pumpkin Pie is the ultimate autumn dessert—comforting, classic, and full of cozy spice. Whether it’s your first time baking it or a cherished family tradition, this recipe offers reliable results and unbeatable flavor. Perfect for holidays, potlucks, or a simple Sunday treat, it’s a slice of seasonal perfection everyone will love.
The Great Pumpkin Pie is a classic holiday dessert with a rich, creamy pumpkin custard filling and a flaky, buttery crust. Warmly spiced with cinnamon, nutmeg, and cloves, this pie is a comforting, crowd-pleasing favorite for Thanksgiving and beyond.
Author:Catherine
Prep Time:30 minutes
Cook Time:55–60 minutes
Total Time:3 hours (including cooling)
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/4 cups all-purpose flour (for crust)
1/2 cup unsalted butter, cold and cubed (for crust)
1/4 tsp salt (for crust)
3–4 tbsp ice water (for crust)
1 (15 oz) can pumpkin puree
3 large eggs
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup heavy cream
1/4 cup milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 tsp vanilla extract
Whipped cream, for serving (optional)
Instructions
In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing just until dough forms. Flatten into a disk, wrap in plastic, and chill for 30–60 minutes.
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges, then chill again while preparing the filling.
Preheat oven to 425°F (220°C).
In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, heavy cream, milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth.
Pour the filling into the chilled pie crust and place on a baking sheet.
Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and continue baking for 40–45 minutes, or until the filling is set but slightly wobbly in the center.
Remove from oven and cool completely on a wire rack for at least 2 hours.
Refrigerate until ready to serve. Top with whipped cream if desired.
Notes
Use canned pumpkin puree, not pumpkin pie filling.Chilling the crust before baking helps prevent sogginess.Don’t overbake — the center should jiggle slightly when done.Can be made 1–2 days ahead and stored in the fridge.Substitute heavy cream with coconut milk or half-and-half if needed.
