Pumpkin pie is a classic dessert that defines the holiday table, but its creamy filling and flaky crust make it just as good year-round.
With a silky spiced custard filling and a buttery crust, it’s both comforting and elegant.
This recipe walks you through making a traditional pumpkin pie from scratch—covering everything from the ingredient choices to baking tips—so your pie comes out smooth, flavorful, and perfectly set every time.
Pumpkin Pie Recipe
Pumpkin pie is a custard-based dessert made with pumpkin purée, eggs, sugar, cream, and warm spices like cinnamon, ginger, nutmeg, and cloves.
The filling is poured into a prepared pie crust and baked until set.
The balance of sweet pumpkin with aromatic spices makes it rich yet not overly heavy.
A successful pumpkin pie has a silky smooth filling that holds its shape when sliced, a golden crust, and a deep, inviting flavor.
Ingredients
For a 9-inch pumpkin pie:
- 1 (15 oz / 425 g) can pure pumpkin purée (or 2 cups homemade purée, well-drained)
- 1 (14 oz / 396 g) can sweetened condensed milk or 1 cup heavy cream + ½ cup sugar
- 2 large eggs, room temperature
- ¾ cup packed light brown sugar (if not using sweetened condensed milk)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Optional:
- ½ tsp vanilla extract
- Pinch of allspice for a deeper spice profile
Instructions
Step 1: Prepare the crust
Roll out your pie dough and fit it into a 9-inch pie dish. Trim excess and crimp edges as desired. Chill the crust in the fridge for at least 20–30 minutes to prevent shrinking.
Step 2: Preheat oven
Preheat your oven to 425°F (220°C). Place a rack in the lower-middle position—this helps the crust crisp while the filling bakes evenly.
Step 3: Mix the filling
In a large mixing bowl, whisk together the pumpkin purée, eggs, and condensed milk (or cream + sugar).
Add cinnamon, ginger, nutmeg, cloves, salt, and vanilla (if using). Whisk until the mixture is smooth and well combined.
Step 4: Assemble the pie
Pour the filling into the chilled crust. Gently tap the dish on the counter to remove any air bubbles and level the surface.
Step 5: Bake in stages
Bake at 425°F (220°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) without opening the oven door, and continue baking for 35–45 minutes.
The pie is ready when the edges are set and the center has a slight jiggle (like soft gelatin). A knife inserted 2 inches from the crust should come out mostly clean.
Step 6: Cool completely
Remove from the oven and place on a wire rack. Let the pie cool for at least 2–3 hours at room temperature. This allows the custard to fully set.
Step 7: Chill before serving
For the best texture and flavor, refrigerate the cooled pie for at least 2 hours or overnight.
How to Serve It?
Pumpkin pie is best served chilled or at cool room temperature. Add a dollop of lightly sweetened whipped cream on top of each slice for contrast.
You can also sprinkle a little cinnamon or nutmeg over the cream for extra flair.
For a holiday table, garnish with sugared cranberries, candied pecans, or even a drizzle of caramel sauce. Pairing with coffee, chai, or a spiced latte elevates the experience even more.
Conclusion
Pumpkin pie is the epitome of cozy baking: a smooth custard filling, perfectly spiced, nestled inside a flaky crust.
With careful attention to ingredient balance, oven temperature, and cooling time, you can achieve a pie that slices cleanly and tastes rich without being heavy.
Serve it simply with whipped cream, or dress it up with festive toppings—it’s guaranteed to become the centerpiece of your dessert spread.