Pumpkin Pie

Why You’ll Love This Recipe

Pumpkin Pie is a classic dessert beloved for its creamy, spiced filling and buttery, flaky crust. It’s a must-have for holiday tables, especially during Thanksgiving, but it’s delicious enough to enjoy any time of year. With warm flavors of cinnamon, nutmeg, and cloves, this comforting pie brings cozy vibes with every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)pumpkin purée (not pumpkin pie filling)eggsgranulated sugarsweetened condensed milkground cinnamonground nutmegground gingerground clovesaltvanilla extract

directions

Preheat your oven to 425°F (220°C) and position a rack in the center.

Roll out the pie crust and fit it into a 9-inch pie dish. Crimp or decorate the edges as desired.

In a large bowl, whisk together the pumpkin purée, eggs, and vanilla extract until smooth.

Add the granulated sugar, sweetened condensed milk, and spices (cinnamon, nutmeg, ginger, cloves, salt). Mix until fully combined and creamy.

Pour the filling into the prepared pie crust and gently tap the dish on the counter to release any air bubbles.

Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the center is just set and a knife inserted near the center comes out clean.

Remove from the oven and allow the pie to cool at room temperature for at least 2 hours.

Refrigerate before serving for best texture.

Servings and timing

This recipe yields 8 slices.Preparation time: 15 minutesBaking time: 50-55 minutesCooling time: 2 hoursTotal time: about 3 hours 10 minutes

Variations

Add a splash of maple syrup to the filling for extra depth of flavor.

Top with whipped cream or a dusting of cinnamon sugar.

Use a graham cracker crust for a twist on tradition.

Add chopped pecans on top before baking for added crunch.

Mix in a bit of cream cheese for a richer, cheesecake-like texture.

storage/reheating

Store leftover pumpkin pie covered in the refrigerator for up to 4 days.To reheat, warm individual slices in the microwave for 15-20 seconds.You can also freeze the pie for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just roast and purée fresh pumpkin until smooth. Make sure it’s not too watery.

Why is my pumpkin pie cracking?

Overbaking can cause cracks. Remove the pie from the oven when the center is just set.

Can I make it dairy-free?

Yes, use a dairy-free condensed milk alternative and non-dairy crust.

How do I know when it’s done?

The edges should be set, and the center should jiggle slightly when shaken gently.

Is pumpkin pie served warm or cold?

It’s traditionally served chilled, but it’s also delicious at room temperature.

Can I make it ahead of time?

Absolutely, it keeps well in the fridge for several days.

Do I need to blind-bake the crust?

Not for this recipe, since the long bake time cooks the crust thoroughly.

What spices can I substitute?

You can use pumpkin pie spice as a blend instead of individual spices.

Can I use evaporated milk?

Yes, but you may need to adjust the sugar since sweetened condensed milk adds sweetness.

Is pumpkin pie gluten-free?

Only if you use a gluten-free pie crust.

Conclusion

Pumpkin Pie is a timeless dessert that never goes out of style. Rich, creamy, and full of fall spices, it’s the perfect finish to any meal. Whether it’s a holiday celebration or a casual weekend treat, this pie brings comfort and flavor to your table with every slice.

Print