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A classic pumpkin pie baked with whipped cream and pecans against a white background with a rolling pin next to it
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5 from 8 votes

Classic Pumpkin Pie

Made with creamy pumpkin, warm spices, and a buttery crust, this Classic Pumpkin Pie is meant to warm the belly and soothe the soul!
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 2 8 inch pies or 1 9 inch pie with left overs for small pies
Calories: 2554kcal


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/

To Assemble

  • 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!



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. 


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.


Calories: 2554kcal | Carbohydrates: 293g | Protein: 30g | Fat: 145g | Saturated Fat: 89g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 39g | Trans Fat: 4g | Cholesterol: 615mg | Sodium: 3039mg | Potassium: 1045mg | Fiber: 12g | Sugar: 153g | Vitamin A: 38029IU | Vitamin C: 10mg | Calcium: 389mg | Iron: 13mg