This Pumpkin Pie Recipe is the ultimate celebration of fall, blending creamy, spiced filling with a flaky, buttery crust. Each bite delivers a perfect harmony of warm cinnamon, nutmeg, and ginger, complemented by the rich, velvety texture of pumpkin. With just 25 minutes of prep and a little patience for baking and chilling, you’ll create a dessert that’s as comforting as it is impressive.
Serve this pie chilled, and watch as its smooth, custard-like center contrasts beautifully with the crisp crust. At 325 calories per slice, it’s a treat you can savor guilt-free. Whether for a holiday table or a cozy night in, this pie promises to fill your home with irresistible aromas and your heart with joy.
Ingredients for the Perfect Pumpkin Pie
- 1 pie dough (use homemade or store-bought, chilled)
- 15 oz (425 g) canned pumpkin puree (ensure it’s 100% pure pumpkin, not pumpkin pie filling)
- ¾ cup (150 g) light brown sugar (firmly packed)
- 1 ½ teaspoons vanilla extract
- 1 ¾ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon table salt
- 3 large eggs (lightly beaten, room temperature preferred)
- 1 cup (236 ml) heavy cream
- Homemade whipped cream (optional, for serving)
Step-by-Step Instructions
- Prepare the Pie Crust: Roll out chilled pie dough into a 12” circle on a floured surface. Arrange it into a 9” or 9.5” pie plate, crimping the edges. Freeze the pie plate and preheat the oven to 375°F (190°C).
- Blind Bake the Crust: Place the pie plate on a baking rack, line it with crumpled parchment paper, and fill with pie weights. Bake on the center rack for 15 minutes. Remove the parchment and weights, pierce the bottom with a fork, and bake for another 10-12 minutes until lightly golden. Set aside.
- Make the Pie Filling: In a large bowl, combine pumpkin puree, brown sugar, vanilla, cinnamon, ginger, allspice, nutmeg, and salt. Stir until smooth. Add eggs one at a time, stirring gently after each addition. Finally, stir in the heavy cream until the batter is uniform.
- Assemble and Bake: Reduce oven temperature to 325°F (165°C). Pour the filling into the warm pie crust and bake on the center rack for 55-60 minutes. The center should be set with a slight wobble, and the edges may show small cracks. If the crust browns too quickly, cover the edges with foil.
- Cool and Chill: Let the pie cool to room temperature, then refrigerate for 4-6 hours or overnight. Serve chilled, topped with homemade whipped cream if desired.
Perfect Pairings: Toppings and Serving Ideas
Elevate your pumpkin pie with a dollop of homemade whipped cream for a classic touch. For a twist, try a drizzle of caramel sauce or a sprinkle of toasted pecans. Serving with a scoop of vanilla ice cream or a dusting of cinnamon sugar can also add a delightful contrast to the creamy filling.
Storage and Reheating Tips
Store your pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. To reheat, let frozen slices thaw in the fridge overnight or warm individual slices in the oven at 300°F (150°C) for 10-15 minutes for a fresh-from-the-oven taste.
Time-Saving Hacks for Busy Bakers
Save time by using a store-bought pie crust instead of making your own. You can also prepare the pie filling a day ahead and store it in the fridge until you’re ready to bake. For a quicker chilling process, place the baked pie in the freezer for 1-2 hours instead of refrigerating overnight.
Common Questions Answered
Wondering if you can use fresh pumpkin instead of canned? Yes, but make sure to roast and puree it first for a smooth texture. Can you skip the pie weights? Not recommended—they prevent the crust from puffing up. For a crack-free pie, avoid overbaking and let it cool gradually at room temperature before refrigerating.
Special Notes for Success
For the best results, use room temperature eggs to ensure a smooth filling. If your pie crust edges brown too quickly, cover them with aluminum foil during baking. Remember, a slight wobble in the center is normal—it will set as the pie cools. Patience is key for that perfect slice!
Pumpkin Pie Recipe
Ingredients
Pie Crust
- 1 Pie dough click link for my homemade recipe
Pie Filling
- 15 oz canned pumpkin puree make sure you use pure pumpkin puree made with 100% pumpkin, not “pumpkin pie filling”
- 3/4 cup light brown sugar firmly packed
- 1 1/2 teaspoons vanilla extract
- 1 3/4 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon table salt
- 3 large eggs lightly beaten (room temperature preferred)
- 1 cup heavy cream
- Homemade whipped cream for serving, optional
Instructions
- Prepare and chill pie dough according to recipe instructions.
- Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” (22cm) or 9.5” (24cm) pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375F (190C).
- Once oven is preheated, place pie plate on a baking rack (to make it easier to transfer in and out of the oven) and line with parchment paper (I like to crumple my parchment paper first — when it’s wrinkly it’s easier to arrange in the pie plate) and then fill with pie weights. Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.
- After 15 minutes, carefully remove pie plate and carefully remove parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and then return to the oven (without paper or weights) and bake 10-12 minutes or until the sides are beginning to turn light golden brown. While pie crust is baking, prepare your pie filling.
- Combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl and stir until completely combined.
- Add lightly beaten eggs, one at a time, stirring until just-combined after each addition (eggs should be completely incorporated, but stir by hand (not with an electric mixer) and don’t over-beat the mixture).
- Gently stir in heavy cream until completely combined and batter is smooth and uniform.
- Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325F (165C).
- Pour filling into warm pie crust and return to the center rack of 325F (165C) oven. Bake for 55-60 minutes or until center is set or almost completely set (a very, very small amount of wobble in the very center is fine, especially if the edges are showing small cracks!). Depending on how your oven bakes, you may wish to check your pie halfway through baking and keep an eye on the edges of the pie crust. If they begin to turn too dark, simply tend with a bit of aluminum foil. You may also test if the pie is done by inserting a sharp knife in the center of the pie, if it comes out clean it is done baking!).
- Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving (ideally topped with homemade whipped cream!).