Nothing says Thanksgiving like a slice of creamy, spiced pumpkin pie! This classic pumpkin pie recipe is made with a buttery homemade crust and a silky, perfectly spiced filling. The best part? It’s even better the next day, making it the perfect make-ahead dessert for your holiday table.
Whether you use canned pumpkin puree or fresh pumpkin, this pie is a foolproof way to impress your guests with rich fall flavors and a smooth, velvety texture.
Why You’ll Love This Recipe
✅ Perfectly Spiced – A blend of cinnamon, nutmeg, ginger, and cloves for warm fall flavors.
✅ Rich & Creamy Texture – A smooth, custard-like filling that melts in your mouth.
✅ Buttery Homemade Crust – Made from scratch for the best flavor.
✅ Make-Ahead Friendly – Tastes even better after chilling overnight.
✅ Customizable – Works with fresh or canned pumpkin and homemade or store-bought crust.
Ingredients for Pumpkin Pie
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into cubes
- 4 tablespoons ice-cold water
For the Pumpkin Pie Filling:
- 1 (15-ounce) can pure pumpkin puree (or 1 ¾ cups homemade pumpkin puree)
- 3 eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
How to Make Pumpkin Pie from Scratch
Step 1: Prepare the Pie Crust
- In a food processor (or by hand), mix flour, sugar, and salt.
- Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Slowly add ice water, 1 teaspoon at a time, until the dough just comes together.
- Transfer the dough to a floured surface, form it into a disk, and roll it into a 12-inch circle.
- Place the pie dough into a 9-inch deep-dish pie plate and gently fit it into the pan.
- Trim and crimp the edges, then chill the crust in the fridge while making the filling.
Step 2: Make the Pumpkin Filling
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and milk until smooth.
- Add cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt.
- Whisk well to ensure there are no lumps.
Step 3: Assemble & Bake the Pie
- Pour the pumpkin filling into the unbaked pie crust.
- Bake at 375°F for 40-55 minutes.
- Halfway through baking, cover the crust edges with foil or a pie crust shield to prevent over-browning.
- The pie is done when the center is set but slightly jiggly when gently shaken.
- Cool the pie on a wire rack for 3 hours, then refrigerate for at least 4 hours or overnight before serving.
Expert Tips for the Best Pumpkin Pie
🥧 For the Best Texture – Don’t overbake! The pie will continue to set as it cools.
🎃 Using Fresh Pumpkin? – Drain homemade puree in a cheesecloth-lined strainer for 1-2 hours to remove excess moisture.
🔥 Want a Crispier Crust? – Par-bake the crust before adding the filling.
🧡 For a Smoother Pie – Blend the filling with a hand mixer for extra silkiness.
🥄 Want a Stronger Spice Flavor? – Use 1 tablespoon pumpkin pie spice instead of individual spices.
Make-Ahead & Storage Instructions
🥶 Make Ahead: Bake the pie 1 day in advance and store in the fridge for the best flavor.
❄️ To Freeze: Let the pie cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge 24 hours before serving.
🔥 Reheating: Serve chilled or warm slices in the microwave for 10-15 seconds.
Pumpkin Pie FAQs
Q: Can I use a store-bought crust?
A: Yes! A pre-made pie crust or frozen deep-dish crust works well for convenience.
Q: How do I prevent cracks in my pumpkin pie?
A: Avoid overbaking and let the pie cool slowly at room temperature before refrigerating.
Q: Can I make this pie dairy-free?
A: Yes! Swap heavy cream for coconut cream and milk for almond or oat milk.
Q: Should I serve pumpkin pie warm or cold?
A: Cold is best! Chilling enhances the flavors, but you can warm slices slightly before serving.
Final Thoughts
This classic homemade pumpkin pie is rich, creamy, and full of warm fall spices—perfect for Thanksgiving, Christmas, or any cozy autumn day. Whether you’re a pumpkin pie traditionalist or trying it for the first time, this recipe guarantees a smooth, flavorful filling with a buttery crust.
Make it ahead, top it with whipped cream, and get ready to enjoy the best pumpkin pie ever!
Short version
Pumpkin Pie Recipe
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons 1 stick cold unsalted butter, cut into cubes
- 4 tablespoons ice-cold water
For the filling:
- 15- ounce can pure pumpkin puree 1 ¾ cups, not pumpkin pie filling, or use homemade pumpkin puree
- 3 eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Place the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. (Alternatively, you can mix by hand in a large bowl using a pastry cutter to blend in the butter and a fork to bring the dough together.)
- Add the cold butter cubes and pulse until the largest pieces are about the size of small peas, about 8 pulses.
- Add the ice-cold water and pulse until the dough just comes together, adding more water 1 teaspoon at a time if needed.
- Turn the dough onto a floured work surface and shape it into a round disk. Roll it into a 12-inch circle.
- Transfer the dough to a 9-inch deep-dish pie plate (2 inches deep) by wrapping it partway around the rolling pin. Gently fit the dough into the pie dish, but do not press it down too firmly.
- Trim the edges as needed and fold them under. Use your fingers to crimp the edges as desired.
- Place the pie crust in the refrigerator while you prepare the pumpkin pie filling.
For the filling:
- Preheat the oven to 375°F.
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, heavy cream, and milk until smooth.
- Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined, ensuring there are no clumps of cornstarch or spices.
- Pour the filling into the unbaked pie crust.
- Bake at 375°F for 40-55 minutes.
- Halfway through baking, check on the pie and cover the crust loosely with foil or use pie protectors to prevent over-browning.
- The pie is done when the filling is set, but the center jiggles slightly when the pan is gently shaken. The pie will continue to firm up as it cools. (Avoid overbaking, as this can cause cracks in the filling as it cools.)
- Cool the pie on a wire rack for 3 hours, then transfer it to the refrigerator to chill for a few hours or overnight before serving. The flavors develop overnight, making the pie even better on the second day.
Notes
Store-Bought Crust: You can use a store-bought pie crust for convenience.
Homemade Pie Dough: My pie crust dough recipe can be made ahead, wrapped tightly in plastic wrap, and stored:
– In the refrigerator for up to 4 days
– In the freezer for up to 3 months (thaw in the fridge before rolling out). Using Fresh Pumpkin:
If using fresh homemade pumpkin puree, drain excess moisture to prevent a watery filling.
Place the pumpkin puree in a cheesecloth-lined strainer over a bowl in the refrigerator for 1-2 hours.
The drained liquid can be saved and used in bread recipes (a great source of beta-carotene!).
Pumpkin Pie Spice Substitute:
Instead of using individual spices, substitute 1 tablespoon of pumpkin pie spice.
Still include the ¼ teaspoon of salt for balance.
How to Par-Bake the Crust (Optional for a Crispier Bottom):
Prick the crust all over with a fork.
Chill the crust in the refrigerator for at least 30 minutes, until firm.
Cut a 12-inch round of parchment paper and fit it into the pie crust.
Fill with pie weights, dry beans, or rice.
Bake at 375°F for 18 minutes.
Remove the parchment paper and pie weights.
Return the crust to the oven and bake for 6-8 more minutes, until barely golden brown.
Add the pumpkin filling and bake as directed in the recipe.
Storage & Freezing Instructions:
Refrigerator: Store pumpkin pie tightly wrapped in plastic wrap for up to 3 days. Freezer:
Let the baked pie cool completely.
Wrap tightly and freeze for up to 3 months.
Thaw for 24 hours in the refrigerator before serving.
