Best Pumpkin Pie Recipe

There’s something timeless about a pumpkin pie recipe. From the golden flaky crust to the silky smooth filling, it’s the dessert that defines the holidays. Every bite feels like comfort and tradition, which is why this pie holds such a special place at my table.

When I first started baking, I was determined to make the best pumpkin pie one that was rich in flavor, perfectly spiced, and not too sweet. After plenty of trial and error, I discovered the secret lies in balancing the pumpkin puree with warming spices like cinnamon, nutmeg, and cloves. That medley of flavors makes each slice taste like autumn on a plate.

I especially love serving this as my Thanksgiving pumpkin pie because it never fails to bring smiles all around. While the turkey is the star of dinner, pumpkin pie is undoubtedly the star of dessert. The smell of it baking fills the house with that familiar holiday warmth, and by the time it’s on the table, everyone’s already lining up for a slice.

This is my go-to homemade pumpkin pie recipe, one I’ve refined to be both foolproof and flavorful. Whether you make your crust from scratch or use a shortcut, the filling comes together effortlessly. With just a few pantry staples, you’ll have the best pumkin pie recipe that tastes like you’ve been baking it for years.

And if you’re pressed for time, don’t worry this is also an easy pumpkin pie recipe. Mix, pour, bake, and cool. That’s all it takes to create a pie that looks beautiful, slices cleanly, and tastes incredible. Serve it with a dollop of whipped cream, and you’ve got yourself a dessert worthy of any holiday table.

What You’ll Need To Make The Best Pumpkin Pie Recipe

Before diving into the step-by-step, let’s break down the ingredients and why each one matters. Think of this as your kitchen prep talk from a chef who has made pumpkin pie hundreds of times.

1. Pumpkin Puree

• The star of the show. You can use canned pumpkin puree for convenience, or roast and puree fresh pumpkin for a deeper flavor.
• Avoid pumpkin pie filling (it’s already spiced and sweetened).
• Canned puree often gives the smoothest, most consistent texture.

2. Pie Crust

• A buttery, flaky pie crust makes all the difference. You can use a homemade pumpkin pie crust recipe or a good-quality store-bought crust.
• Blind baking helps prevent a soggy bottom.
• For extra flavor, brush the crust with a little beaten egg before baking.

3. Eggs

• Eggs give the custard-style pie its structure.
• They help the filling set while keeping it creamy.
• Use room-temperature eggs for the best texture.

4. Heavy Cream (or Half-and-Half)

• Cream adds richness and makes the pie luscious.
• Some bakers use evaporated milk, but cream gives a more luxurious bite.
• Don’t skip this, it’s what makes your pie silky.

5. Brown Sugar & Granulated Sugar

• Brown sugar adds depth with its molasses notes.
• White sugar balances sweetness and keeps flavors clean.
• Using both gives the perfect balance of sweet and spiced.

6. Pumpkin Pie Spices (Cinnamon, Nutmeg, Ginger, Cloves)

• The heart of a classic spiced pumpkin pie.
• Use fresh spices for bold flavor.
• You can also use pre-mixed pumpkin pie spice, but homemade blends are more aromatic.

7. Vanilla Extract

• Enhances the natural sweetness of the pumpkin.
• Adds a cozy, warm background note.

8. Salt

• Just a pinch brings out all the other flavors.
• Balances the sweetness and spice.

Quick Tips for the Best Pumpkin Pie Recipe

• Choose the Right Pumpkin: Canned pumpkin puree gives the most consistent results, but fresh pumpkin puree offers a rustic, homemade charm.
• Blind Bake the Crust: Prevents soggy bottoms and keeps the pie sliceable.
• Don’t Overmix the Filling: Too much air in the batter can cause cracks while baking.
• Use a Pie Shield: Protects the crust edges from over-browning.
• Cool Slowly: Rapid cooling can cause cracks, patience pays off.

Essential Equipment for Pumpkin Pie

• 9-inch pie dish
• Rolling pin
• Mixing bowls
• Whisk or electric mixer
• Parchment paper & pie weights (for blind baking)
• Cooling rack

Why You’ll Love This Pumpkin Pie Recipe

• Rich in Vitamin A – Pumpkin is loaded with beta-carotene, supporting healthy vision and immunity.
• Good Source of Fiber – Helps with digestion and keeps you full.
• Contains Antioxidants – Cinnamon, nutmeg, and cloves have anti-inflammatory properties.
• Calcium & Protein – Eggs and cream provide strength for bones and muscles.
• Mood Booster – The warm spices and creamy texture make this the ultimate comfort food.
• It’s the ultimate holiday classic – Pumpkin pie isn’t just dessert, it’s tradition. This recipe delivers that nostalgic, cozy flavor everyone expects at the Thanksgiving or Christmas table.
• Silky, creamy filling – With just the right balance of pumpkin, cream, and warm spices, the custard sets beautifully without cracks and melts in your mouth.
• Perfectly spiced – Cinnamon, nutmeg, ginger, and cloves come together to create that unmistakable pumpkin spice flavor warm, aromatic, and just sweet enough.
• Foolproof recipe – Even if you’ve never baked a pie before, this method guides you step by step so you’ll end up with a pie that looks bakery-worthy but tastes homemade.
• Make-ahead friendly –This pie actually gets better after it rests, so you can bake it the day before your holiday gathering and free up your oven for other dishes.
• Crowd-pleaser – It’s one of those desserts where even people who “don’t like pumpkin” end up asking for seconds.

Conclusion

Pumpkin pie is more than just a dessert, it’s a memory-maker, a tradition, and the very essence of holiday warmth. The silky pumpkin filling, the golden buttery crust, and that irresistible blend of spices all come together to create a dessert that’s as comforting as it is celebratory.

Whether you’re baking it for Thanksgiving, Christmas, or just a cozy fall evening, this homemade pumpkin pie recipe will never let you down. Serve it with whipped cream, share it with family, and let the holidays truly begin.

✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.

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Best Pumpkin Pie Recipe

This classic pumpkin pie recipe is the ultimate holiday dessert a buttery homemade crust filled with a creamy pumpkin custard spiced with cinnamon, nutmeg, and cloves. Perfect for Thanksgiving or Christmas, this easy pumpkin pie recipe delivers rich flavor and silky texture every time. Serve it chilled with whipped cream for a crowd-pleasing holiday treat!

Delicious

Author: Lia Agbor Cooking Method: Baking Cuisine: American Courses: Desert Recipe Keys: High Fiber Vegan

Print Recipe

Pin Recipe

Prep Time 25 mins Cook Time 55 mins Total Time 3 hrs 20 mins Difficulty: Beginner Cooking Temp: 180  C Servings: 8 Calories: 320

Ingredients

Scale

1/2x 1x 2x 3x

• 1 unbaked 1 9-inch pie crust (homemade or store-bought)
• 1 15-ounce can pumpkin puree (or 2 cups homemade pumpkin puree, drained)
• 3 large eggs, room temperature
• 1 cup heavy cream (or half-and-half)
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions

1. Prepare the Pie Crust

   • Roll out your pie dough and fit it into a 9-inch pie dish.

   • Trim excess dough and crimp the edges for a decorative finish.

   • Chill in the refrigerator for 30 minutes to prevent shrinking.

   • Blind bake: Line with parchment paper, add pie weights (or beans), and bake at 190°C (375°F) for 15 minutes.

   • Remove weights and bake another 5 minutes until lightly golden.

   
   Mark as complete

1. Make the Pumpkin Filling

   • In a large bowl, whisk together pumpkin puree, eggs, sugars, cream, and vanilla.

   • Add the spices and a pinch of salt.

   • Mix until smooth and creamy, with no lumps.

   Mark as complete

1. Fill and Bake

   • Pour the filling into your pre-baked pie crust.

   • Bake at 180°C (350°F) for 45–55 minutes, until the edges are set but the center still has a slight jiggle.

   • To prevent cracking, don’t overbake, the pie will finish setting as it cools.

   
   Mark as complete

1. Cool and Serve

   • Allow the pie to cool completely at room temperature before slicing.

   • Chill in the fridge for at least 2 hours for the custard to set.

   • Serve with whipped cream or a dusting of cinnamon.

   
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 slice

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 7g35%

Cholesterol 95mg32%

Sodium 280mg12%

Potassium 270mg8%

Total Carbohydrate 44g15%

Dietary Fiber 3g12%

Sugars 24g

Protein 5g10%

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Vitamin A 9500 IU

Vitamin C 2 mg

Calcium 85 mg

Iron 1.8 mg

Vitamin D 45 IU

Vitamin E 1.5 IU

Vitamin K 5 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Blind bake your crust for the best texture.
• Don’t overbake, check at the 45-minute mark.
• Cool completely before slicing for clean cuts.
• Chill in the fridge for at least 2 hours before serving.