Pumpkin Pie is a staple Autumn recipe and the perfect holiday dessert! Made with creamy pumpkin, warm spices, and a buttery crust, this Classic Pumpkin Pie is meant to warm the belly and soothe the soul!
Forget Spring, Winter, or even the Fall, the only season that matters is PIE season. Specifically, holiday pie season. Every year like clockwork, I find myself itching to bust out my pie dish and get to whipping up pecan, apple, and sweet potato pies until I burst at the seams!
This year, I’ve been especially craving this Classic Pumpkin Pie. Subtly sweet, creamy, buttery, and perfectly spiced, this pie recipe is going to change the way you dress that holiday table. Move over sweet potato, we need some room.
Even if you think you’ve had this one before, I promise that you haven’t had it like THIS! Let’s get bakin’!
Perks and Highlights of The Best Pumpkin Pie
Cuisine Inspiration: American Classic
Get ready for a nostalgic journey, y’all, because this pie is a slice of Americana, straight from the heart of fall festivities and warm family gatherings!
Primary Cooking Method: Baking
Where the magic happens, folks! Our oven turns a mix of humble ingredients into a fragrant, heartwarming, slice-of-heaven pumpkin pie. Preheating is pre-partying, right?
Dietary Info: Vegetarian-Friendly
That’s right, this pumpkin pie is all-inclusive! A merry delight for vegetarians and anyone who just loves a dang good pie.
Key Flavor: Pumpkin Spiced Bliss
Think cozy sweaters in flavor form! This pie doesn’t just taste like pumpkin; it’s a medley of spices and everything nice—sweet, earthy, and a warm hug for your taste buds.
Skill Level: Easy Peasy Pumpkin Squeezy
You don’t need to be a pastry chef to rock this recipe. If you can mix ingredients and are oven-savvy, you’re in for a treat!
- Unmatched Creaminess: This isn’t just any pumpkin pie; it’s cloud-nine creamy, thanks to our secret ratio of pumpkin to cream. Savor every. Single. Bite.
- Spice Symphony: Our blend of spices is a curated playlist of hits — cinnamon, nutmeg, and allspice coming together for a perfect harmony in your mouth.
- Crisp Crust Contrast: What’s that? Texture, baby! Our pie’s secret power is the crisp crust that beautifully boxes in the creamy filling, giving you that oh-so-satisfying crunch-to-soft ratio.
- Easy Ingredient List: No fancy-schmancy stuff here! You’ll find every ingredient in your local grocery store, no treasure map needed.
- Make-Ahead Magic: This pie understands you’ve got things to do! Make it ahead, and let the flavors meld and get even better. It’s like wine; it improves with time!
The Best Pie Crust To Use
For this recipe, I’m using my tried and true Flaky Pie Crust! Crispy, buttery, and oh so delicious, this crust has been my go-to for years. In fact, this recipe came straight from the legend herself: Big Mama.
If you have a preferred recipe, or you need to take the frozen crust shortcut, I fully support you. This is your party, celebrate how you want to!
Regardless of the route you go, I insist that you prebake the crust to avoid a soggy, undercooked bottom.
- 15 oz pumpkin puree (canned is just peachy!): This is where the magic starts, folks! That rich, earthy pumpkin goodness that forms the heart and soul of our pie. Canned puree means less fuss, more flavor!
- 2 large eggs + 1 extra yolk (all cozied up at room temp): Eggs act as the binder, the peacekeepers of the pie world, bringing everything together in perfect harmony. That extra yolk? It’s the secret to a richer, creamier filling.
- 1 1/3 cup dark brown sugar: Hello, sweetness! Dark brown sugar doesn’t just bring the sweet; it packs a molasses punch that takes the flavor to the next level.
- 1 tsp vanilla extract: A whisper of vanilla extract adds that subtle hint of warmth and depth. It’s the quiet symphony in your sensational pie performance!
- 1 tbsp cornstarch: The unsung hero that ensures your pie isn’t a wobbly wonder but has the perfect jiggle.
- Spice Quartet:
- 2 tsp ground cinnamon: The lead singer in our spice band, giving that quintessential autumn vibe.
- 1/2 tsp ground ginger: A zingy backup vocalist, offering a warm, spicy kick.
- 1/4 tsp ground nutmeg: Earthy and sweet, the drummer that sets the pace.
- 1/4 tsp ground cloves: The bassist, deep and intense, rounding out the band.
- A pinch of ground black pepper: Think of this as the surprise guest artist who drops in and wows. A hint of heat to enhance all the sweet!
- 3/4 tsp kosher salt: Salt does more than season; it’s the flavor enhancer, making every note of your pie sing.
- Liquid Gold:
- 1 cup heavy whipping cream: The secret to the luxurious, creamy texture that makes your tastebuds do a happy dance.
- 1/4 cup whole milk: A splash of milk to balance the richness, keeping things silky smooth.
- 1 tbsp turbinado sugar (for sprinkling): The grand finale! A sprinkle of this golden crystal goodness gives a delightfully crunchy top. It’s like jewelry for your pie!
How to Make Pumpkin Pie
Pumpkin pies are as simple as 1, 2, 3! Don’t believe me? I’ll prove it to ya.
- Prepare the Crust– Line a 9” pie plate with the crust of your choice. Pre-bake according to instructions.
- Combine Filling Ingredients- As the crust bakes, mix your filling ingredients until just combined.
- Pour, Bake, and Chill- Gently pour the filling into your prebaked pie crust and carefully transfer into the oven. Bake the pie for about 20-30 minutes, or until done (see section below). Once done, set the pie onto a wire rack to cool to room temperature.
How Do I Know a Pumpkin Pie is Done?
Once fully baked, your pumpkin will have set, firm edges with a slight jiggle in the middle. The middle should not still be wet or rippling when moved. Make sure to allow the pie to completely set on a wire rack.
What to serve it with
Does pumpkin pie need to be refrigerated?
I prefer to serve pumpkin pie at room temperature, but it also tastes great when chilled. Add a dollop of fresh whipped cream, a scoop of vanilla ice cream, or enjoy a slice all on it’s own!
Because pumpkin pie is made using milk and eggs, it’s best to store it in the refrigerator. Tightly cover the top of the pie with plastic wrap or aluminum foil and tuck it away in the fridge for 3-4 days. I’d recommend allowing the pie to sit out for about 30 minutes before serving.
Can You Freeze Pumpkin Pie?
Yes, a baked pumpkin pie (either whole or in slices) can be frozen. Bake the pie as directed below and cool completely. Use plastic wrap or aluminum foil to tightly cover the pie and freeze. To serve, defrost the pie overnight in the fridge and serve.
My Favorite Homemade Pies
Y’all just know that after a slice of this pie, you’re gonna want another and maybe one more for the road. But why stop there?
Check out a few more of my SWEETEST slices:
Classic Pumpkin Pie
For the Pumpkin Pie Filling
- 15 oz pumpkin puree canned is fine
- 2 large eggs plus 1 egg yolk room temperature
- 1 1/3 cup dark brown sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 2 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch of ground black pepper
- 1 cup heavy whipping cream
- 1/4 cup whole milk
- 1 tbsp turbinado sugar
For the Pie Crust
- 2 1/2 cups all purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup very cold unsalted butter cubed 2 sticks
- 1/2 cup very cold water up to 2/3 cup
For the Filling
- In the bowl of a stand mixer, combine the pumpkin purée, eggs, brown sugar and vanilla. Beat on medium speed until combined. Add the cornstarch, cinnamon, salt, ginger, nutmeg, cloves, and black pepper. Beat again until combined.
- Finally, add the heavy cream and milk. Whisk on medium-low speed until smooth and fully combined.
- Cover and refrigerate until ready to use.
For the Pie Crust
- To use all of the filling for this recipe, use a deep dish pie plate so. you will need two pie dough disks. If using a standard, you will have some filling lift over. Find the full recipe for pie crust here: https://grandbaby-cakes.com/perfect-pie-crust-recipe/
- Preheat the oven to 375 degrees. Place the oven rack in the center of the oven.
- Use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
- Pour the pumpkin pie filling into the pre-baked crust. To avoid overflowing, only fill the crust ¾ of the way if using a standard pie plate but to use the entire filling, use a deep dish pie filling. Transfer the pie into the oven and bake for 25 minutes. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
- Remove the pie from the oven and use aluminum foil to cover the edges (this will prevent burning). Sprinkle the turbinado sugar over the top and return the pie to the oven.
- Bake for an additional 25-30 minutes or until the pie is mostly set with a slight wobble in the middle.
- Once done, remove the pie from the oven and transfer it to a wire rack to cool completely, at least 3 hours.
- Slice and serve pie with fresh whipped cream!