Name: Pumpkin Pie Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the crust:; 1 ¼ cups all-purpose flour; ½ cup cold unsalted butter, cubed; ¼ tsp salt; 3–5 tbsp ice water; OR 1 store-bought 9-inch pie crust; For the filling:; 1 (15 oz) can pumpkin purée (not pumpkin pie filling); 1 (14 oz) can sweetened condensed milk or 1 (12 oz) can evaporated milk; 2 large eggs; ½ cup brown sugar; 1 ½ tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp salt; Optional: 1 tsp vanilla extract or 1 tbsp maple syrup

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Pumpkin Pie is the ultimate classic dessert I turn to when I want something smooth, spiced, and nostalgic. With a flaky crust and a rich, custardy filling full of warm autumn spices, this pie is a seasonal must-have. Whether I’m baking it for Thanksgiving or just because I’m craving something cozy, this recipe always delivers that perfect balance of flavor and texture.

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and full of classic flavor. The filling is silky and spiced just right with cinnamon, nutmeg, and cloves. The crust holds up beautifully, and the pie slices cleanly every time. It’s the kind of dessert that brings people back for seconds—and it’s just as good cold the next day with a dollop of whipped cream. Pumpkin Pie Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

All-purpose flour
Cold unsalted butter, cubed
Salt
Ice water

(Or use a store-bought pie crust to save time.)

For the filling:

Canned pumpkin purée (not pumpkin pie filling)
Sweetened condensed milk or evaporated milk
Eggs
Brown sugar
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Salt
Optional: vanilla extract or maple syrup for added depth

Directions

I prepare the crust by mixing flour, salt, and cold butter until crumbly, then slowly add ice water until the dough comes together. I chill it for at least 30 minutes.
I roll out the dough and fit it into a 9-inch pie dish, trimming and crimping the edges.
I preheat the oven to 425°F.
In a bowl, I whisk together the pumpkin, milk, eggs, sugar, and all the spices until smooth.
I pour the filling into the unbaked pie crust and gently tap the dish to remove air bubbles.
I bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake for 35–45 minutes more, until the center is set but still slightly wobbly.
I let it cool completely before slicing, and chill it in the fridge for at least 2 hours if I want clean cuts.

Servings and timing

This recipe makes 8 slices and takes about 1 hour and 30 minutes total—30 minutes to prep and up to 1 hour to bake and cool.

Variations

Sometimes I add a splash of bourbon or maple syrup to the filling for a deeper flavor. I’ve also made it with a graham cracker crust or gingersnap crust for a twist. For a dairy-free version, I use coconut milk and it turns out smooth and delicious.

storage/reheating

I store pumpkin pie in the fridge, covered, for up to 4 days. It’s best served chilled or at room temperature. I don’t reheat it, but I do let it sit out for 15 minutes if it’s been in the fridge. It also freezes well—just wrap slices individually and thaw overnight in the fridge. Pumpkin Pie Recipe

FAQs

Can I use fresh pumpkin?

Yes. I roast and purée sugar pumpkins for a fresh version, but I usually stick with canned for convenience—it’s consistent and delicious.

Why is my pie cracked?

That usually means it was overbaked. I pull it out when the center still jiggles slightly—it sets as it cools.

Can I make this pie ahead?

Definitely. I make it a day or two before serving and keep it chilled. The flavors deepen and it slices even better.

What’s the best topping?

I love it with freshly whipped cream or a sprinkle of cinnamon. A drizzle of caramel sauce also takes it over the top.

Can I make this without eggs?

Yes. I’ve made egg-free versions using cornstarch or flax eggs as a binder. The texture is slightly different but still tasty.

Conclusion

Pumpkin Pie is the kind of dessert that brings comfort with every bite. I love the smooth, spiced filling, the flaky crust, and how easy it is to make ahead for any gathering. Whether it’s part of a holiday feast or a weeknight indulgence, this pie is a timeless favorite I keep coming back to.