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Pumpkin Pie

Classic Pumpkin Pie Recipe – Creamy & Perfect for Fall

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Bake the perfect pumpkin pie with a creamy spiced filling and flaky crust. A classic fall dessert ideal for Thanksgiving or cozy family gatherings.
Course Dessert
Cuisine American
Keyword classic pumpkin pie, easy pumpkin pie, fall pumpkin pie, homemade pumpkin pie, pumpkin pie recipe
Prep Time 10 minutes
Cook Time 1 hour
Cooling + Chilling Time 6 hours
Total Time 7 hours
Servings 8 slices
Calories 280

Equipment

  • 9-inch pie pan
  • bowl
  • Spoon
  • Oven
  • Measuring cups and spoons
  • small pan for toasting

Ingredients

Crust:

  • 1 store-bought crust or homemade 1.25 cups flour, ½ tsp salt, 4 tbsp cold butter, water

Filling:

  • 1 can 15 oz pumpkin puree
  • ¾ cup sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
  • pinch of salt
  • 2 eggs
  • 1 cup heavy cream
  • ½ cup evaporated milk optional

Topping:

  • Whipped cream
  • cinnamon for sprinkling

Instructions

  • 1. Put crust in 9-inch pie pan. Press down gently. Edges can hang over.
  • 2. Optional: Heat small pan on medium. Add cinnamon, nutmeg, cloves, ginger. Toast 1-2 minutes till fragrant.
  • 3. In bowl, mix pumpkin and sugar. Add toasted spices and salt. Mix well.
  • 4. Add eggs. Stir till completely combined with no yolk visible. Add heavy cream and evaporated milk if using. Mix till smooth.
  • 5. Pour filling into crust. Fill about half inch from top.
  • 6. Bake at 425°F for 15 minutes. Lower to 350°F. Bake 40-50 more minutes. Edges set, center jiggles slightly.
  • 7. Cool on counter 1-2 hours till room temperature.
  • 8. Cover. Refrigerate at least 4 hours, preferably overnight.
  • 9. Serve cold or room temperature. Top with whipped cream and cinnamon.

Notes

  • Use plain pumpkin puree, not pie filling.
  • Toasting spices brings out flavor. Takes 2 minutes.
  • Heavy cream makes it creamy. Milk makes it watery.
  • The jiggle in center means it's done. Don't overbake.
  • Cool completely before refrigerating. Hot pie doesn't work.
  • Overnight chilling is better than 4 hours.
  • Crust can be store-bought. Saves time.
  • Eggs need full mixing. No yolk streaks.
  • Room temperature eggs mix better.
  • Lasts 4-5 days covered in fridge.
  • Freezes 2 months. Thaw overnight.
NUTRITION (Per slice): Calories: 280-320
Protein: 4g
Carbs: 35g
Fat: 14g
Fiber: 1g