Introduction

Experience the warm, comforting flavors of autumn with this classic pumpkin pie recipe. It’s perfectly spiced and creamy, making it an irresistible dessert for any occasion.

Ingredients

1 cup pumpkin puree
2 large eggs
1 cup cream
3/4 cup sugar
1 teaspoon pumpkin pie spice
1 unbaked pie crust

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the pumpkin puree, eggs, cream, sugar, and pumpkin pie spice. Mix until smooth and well blended.
Step 2: Pour the filling into the unbaked pie crust. Bake for 50–60 minutes or until the filling is set and a knife inserted near the center comes out clean. Allow to cool before serving.

Tips & Variations

Use fresh pumpkin puree for a brighter flavor, or canned for convenience.
For extra spice, add a pinch of cinnamon and nutmeg alongside the pumpkin pie spice.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, pumpkin pie can be made a day in advance and stored in the refrigerator. This allows the flavors to meld and the pie to set perfectly.

What can I use instead of pumpkin pie spice?

Combine cinnamon, ginger, nutmeg, and cloves to create your own pumpkin pie spice blend if you don’t have the pre-made mix on hand.

Best Pumpkin Pie Recipe

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★★★★★

4.8 from 73 reviews

This classic pumpkin pie recipe delivers a smooth, spiced pumpkin filling nestled in a flaky, buttery pie crust. Perfectly balanced with warming spices and a creamy texture, this pie is a beloved traditional dessert ideal for holiday celebrations and cozy fall gatherings.

Author: Marco
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

1 ¾ cups pumpkin puree (about 1 small can or from fresh pumpkin)
2 large eggs
1 cup heavy cream
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

Crust

1 prepared 9-inch pie crust (store-bought or homemade)

Instructions

Prepare the oven and crust: Preheat your oven to 425°F (220°C). If using a homemade crust, roll it out and fit it into a 9-inch pie plate, trimming and crimping the edges as desired. If using store-bought, place it in the pie dish and have it ready.
Mix the filling: In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, sugar, cinnamon, ginger, nutmeg, cloves, and salt until the mixture is smooth and evenly combined. This ensures the spices and sugar are fully incorporated into the pumpkin base.
Fill the crust and bake: Pour the pumpkin mixture into the prepared pie crust, smoothing the top gently. Place the pie on the center rack of the oven and bake at 425°F (220°C) for 15 minutes to set the crust. Then reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes until the filling is set but still slightly jiggly in the center.
Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Chilling the pie for a few hours in the refrigerator before serving will help it fully set and enhance the flavors. Serve with whipped cream if desired.

Notes

Use canned pumpkin puree or roast fresh pumpkin and puree it for best results.
Adjust the sugar slightly if you prefer a sweeter or less sweet pie.
Make sure not to overbake; the filling should be slightly jiggly in the middle when done.
Adding a small amount of evaporated milk can also be used instead of cream for a lighter texture.
Spices can be customized based on your personal preference.
Allow the pie to cool completely before slicing to ensure clean cuts.

Keywords: pumpkin pie, classic pumpkin pie, pumpkin dessert, fall dessert, holiday pie, Thanksgiving dessert