Pumpkin Pie Recipe

The Perfect Pumpkin Pie Recipe for Every Occasion

I can still remember the first time I baked this pumpkin pie—it filled my whole kitchen with the sweet smell of cinnamon, nutmeg, and cloves.

The golden crust, the creamy filling, and that cozy fall flavor instantly made it a family favorite. I love making this dessert for Thanksgiving, but honestly, I don’t wait for a holiday to enjoy it.

Every time I slice into it, I feel like I’ve captured autumn on a plate. Let me walk you through how I make this perfect pumpkin pie, step by step.

Ingredients

Here’s what you’ll need for this delicious pumpkin pie. I’ve added little notes and pro tips to make sure your pie turns out just right.

For the crust (skip if using store-bought):

• 1 ¼ cups all-purpose flour – gives the base its structure (you can use whole wheat flour for a nutty twist).
• ½ teaspoon salt – balances out the sweetness.
• ½ cup unsalted butter, cold and cubed – cold butter creates a flaky texture.
• 3–4 tablespoons ice water – just enough to bring the dough together without making it sticky.

For the filling:

• 1 can (15 ounces) pure pumpkin puree – make sure it’s puree, not pie filling, for full control over flavor.
• ¾ cup granulated sugar – sweetens the pie just right.
• ½ cup brown sugar – adds richness and depth.
• 2 teaspoons ground cinnamon – the main spice that defines pumpkin pie.
• ½ teaspoon ground nutmeg – warm and slightly nutty.
• ¼ teaspoon ground cloves – strong but necessary for that holiday touch.
• ½ teaspoon salt – enhances the overall flavor.
• 2 large eggs, lightly beaten – binds everything together.
• 1 can (12 ounces) evaporated milk – makes the filling creamy (coconut milk works well for dairy-free).

Optional garnishes:

• Whipped cream or coconut cream.
• Caramel drizzle, chopped pecans, or a sprinkle of cinnamon.

Note: This recipe makes one 9-inch pie (about 8 servings).

Variations

This pumpkin pie is versatile, and you can easily adjust it to your needs.

• Swap the sugars for coconut sugar or a sugar-free sweetener for a lighter version.
• Use coconut milk or almond milk instead of evaporated milk for dairy-free.
• Add a splash of maple syrup for extra fall sweetness.
• Try a graham cracker crust if you want something quicker and sweeter.

Cooking Time

Here’s how long this recipe takes from start to finish:

• Prep Time: 15 minutes
• Cooking Time: 55 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 10 minutes

Equipment You Need

Having the right tools makes baking much smoother.

• Mixing bowls – one for wet ingredients, one for dry.
• Whisk or hand mixer – helps get the filling smooth and lump-free.
• Rolling pin – if you’re making a homemade crust.
• 9-inch pie dish – for even baking.
• Measuring cups and spoons – accuracy matters in baking.
• Spatula – to scrape the filling into the crust.
• Cooling rack – lets the pie set evenly after baking.

How to Make Pumpkin Pie Recipe?

Prepare the Crust

If making from scratch, combine flour, salt, and cold butter in a food processor until crumbly. Slowly add ice water until the dough comes together. Wrap and chill for 30 minutes, then roll out and place in your pie dish. Pre-bake the crust at 375°F for 10 minutes to prevent sogginess.

Make the Filling

Mix pumpkin puree, sugars, and spices in a large bowl until smooth. Whisk in the eggs, then gradually stir in evaporated milk until creamy. The filling should be silky without lumps.

Assemble the Pie

Pour the filling into your crust and spread it evenly. The mixture will be slightly runny, but it firms up beautifully in the oven.

Bake

Start at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 40 minutes. The edges should be firm, and the center should have a slight jiggle when done.

Cool and Serve

Place the pie on a cooling rack for at least 2 hours before slicing. This step is key because it allows the custard to set properly. Add your favorite toppings just before serving.

Additional Tips for Making this Recipe Better

I’ve made this pie many times, and a few little tricks always help me get it perfect:

• Use fresh spices if possible—they make the flavors much bolder.
• Don’t skip pre-baking the crust; it keeps the bottom from turning soggy.
• I like to brush the crust edges with a little egg wash for a golden finish.
• Always let the pie cool fully before slicing, or the filling won’t hold.

How to Serve Pumpkin Pie Recipe?

Pumpkin pie is already a showstopper, but you can dress it up for extra charm. Serve slices with a big swirl of whipped cream or coconut cream. A drizzle of caramel with chopped pecans adds a gourmet touch. If you’re hosting, dust the top lightly with cinnamon or powdered sugar before serving for that bakery-style look.

Nutritional Information

Each slice is a balance of sweetness and comfort. Here’s an approximate breakdown (per 1 of 8 servings):

• Calories: 280
• Protein: 5g
• Carbohydrates: 39g
• Fat: 11g

Make Ahead and Storage

Refrigeration

Cover the pie with plastic wrap or foil and store it in the fridge for up to 4 days.

Freezing

Pumpkin pie freezes beautifully. Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

Warm slices in a 300°F oven for 10–12 minutes for that fresh-baked taste.

Why You’ll Love This Recipe?

This recipe is simple, cozy, and made to impress. Here’s why it will win you over:

• Easy to make – even beginner bakers can nail it.
• Flexible – adjust spices, sugars, or milk to suit your diet.
• Perfect for any occasion – from Thanksgiving to casual family dinners.
• Comforting flavor – it tastes like autumn in every bite.
• Make-ahead friendly – ideal for busy holiday schedules.

Ash Tyrrell

Pumpkin Pie Recipe

I can still remember the first time I baked this pumpkin pie—it filled my whole kitchen with the sweet smell of cinnamon, nutmeg, and cloves. The golden crust, the creamy filling, and that cozy fall flavor instantly made it a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

2 hours hrs

Servings: 8

Ingredients Method Notes

Ingredients

  

• 1 ¼ cups all-purpose flour – gives the base its structure you can use whole wheat flour for a nutty twist.
• ½ teaspoon salt – balances out the sweetness.
• ½ cup unsalted butter cold and cubed – cold butter creates a flaky texture.
• 3 –4 tablespoons ice water – just enough to bring the dough together without making it sticky.
• 1 can 15 ounces pure pumpkin puree – make sure it’s puree, not pie filling, for full control over flavor.
• ¾ cup granulated sugar – sweetens the pie just right.
• ½ cup brown sugar – adds richness and depth.
• 2 teaspoons ground cinnamon – the main spice that defines pumpkin pie.
• ½ teaspoon ground nutmeg – warm and slightly nutty.
• ¼ teaspoon ground cloves – strong but necessary for that holiday touch.
• ½ teaspoon salt – enhances the overall flavor.
• 2 large eggs lightly beaten – binds everything together.
• 1 can 12 ounces evaporated milk – makes the filling creamy (coconut milk works well for dairy-free).
• Whipped cream or coconut cream.
• Caramel drizzle chopped pecans, or a sprinkle of cinnamon.

Method

 

1. If making from scratch, combine flour, salt, and cold butter in a food processor until crumbly. Slowly add ice water until the dough comes together. Wrap and chill for 30 minutes, then roll out and place in your pie dish. Pre-bake the crust at 375°F for 10 minutes to prevent sogginess.
2. Mix pumpkin puree, sugars, and spices in a large bowl until smooth. Whisk in the eggs, then gradually stir in evaporated milk until creamy. The filling should be silky without lumps.
3. Pour the filling into your crust and spread it evenly. The mixture will be slightly runny, but it firms up beautifully in the oven.
4. Start at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 40 minutes. The edges should be firm, and the center should have a slight jiggle when done.
5. Place the pie on a cooling rack for at least 2 hours before slicing. This step is key because it allows the custard to set properly. Add your favorite toppings just before serving.

Notes

• Use fresh spices if possible—they make the flavors much bolder.
• Don’t skip pre-baking the crust; it keeps the bottom from turning soggy.
• I like to brush the crust edges with a little egg wash for a golden finish.
• Always let the pie cool fully before slicing, or the filling won’t hold.