Pumpkin Pie Recipe

If you’re searching for the perfect fall dessert that feels like it came straight from grandma’s kitchen, you’re going to love this Pumpkin Pie Recipe. It’s creamy, perfectly spiced, and has that flaky crust you’ll want to savor. I’ve been making this recipe for years, and every time I share it, friends and family go crazy for it. Stick with me, and I’ll walk you through everything you need to know to make this pie absolutely foolproof and utterly delicious.

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Ingredients You’ll Need

Each ingredient in this pumpkin pie recipe plays a key role—from the spices that bring warmth to the filling to the butter that ensures a perfect crust. I recommend using fresh spices when you can, as that makes a surprising difference in flavor.

• All-purpose flour: The base for your crust; be sure to measure it correctly for a tender pastry.
• Granulated sugar: Just a touch to balance the flavors in the dough.
• Salt: Enhances all the flavors, both in crust and filling.
• Cold unsalted butter: Cut into cubes and chilled, it helps create those flaky layers in the crust I adore.
• Ice-cold water: Keeps the dough together without melting the butter.
• Pure pumpkin puree: The star of the show—look for 100% pumpkin, not pumpkin pie filling.
• Eggs: They help set the filling and add richness.
• Light brown sugar: Adds moisture and a subtle caramel note to the pie.
• Heavy cream: For that luxuriously smooth texture.
• Whole milk: Balances the creaminess and keeps the filling from being too dense.
• Cornstarch: Helps thicken the filling so it holds shape perfectly when sliced.
• Ground cinnamon, ginger, cloves, allspice, nutmeg: These spices give the filling that classic warm pumpkin pie flavor you crave.

Variations

One of the things I love most about this pumpkin pie recipe is how easily you can tailor it to your taste or dietary needs. I’ve played around with different twists over the years, so don’t hesitate to make it your own!

• Gluten-Free Crust: I’ve swapped in gluten-free flour blends with success—just be sure to keep the butter chilled to keep that flakiness.
• Sugar Alternatives: If you’re cutting back on sugar, try using coconut sugar or maple syrup, but reduce the milk slightly to keep the filling right.
• Fresh Pumpkin: Once I discovered how to roast and puree fresh pumpkin, I never looked back—it adds a vibrant flavor that canned can’t beat.
• Spice Level: Feel free to adjust the cinnamon and ginger quantities up or down depending on what you prefer; I usually add a bit more cinnamon for warmth.

How to Make Pumpkin Pie Recipe

Step 1: Whip Up the Flakiest Pie Crust

Starting with the crust, you’ll want to combine the flour, sugar, and salt in a mixing bowl. Then, toss in the cold butter cubes. Here’s my secret: use a pastry cutter or your fingertips to blend the butter just until the mixture resembles coarse crumbs—small pea-sized bits of butter are perfect because they create pockets of flakiness when baked. Don’t overwork the dough or your crust will turn tough. Slowly add the ice-cold water, one tablespoon at a time, mixing gently until the dough just holds together. Then, form it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes. It’s a great step to do ahead of time!

Step 2: Roll Out and Prepare the Crust

Once chilled, roll the dough out on a lightly floured surface to about 12 inches in diameter—large enough to fit your 9-inch pie pan with some overhang. Transfer the dough carefully to the pan and press it into place without stretching. Trim excess dough to about an inch beyond the rim, then fold it under and crimp the edges for a pretty finish. To avoid a soggy crust, I like to chill the assembled crust again for 15 minutes before filling it. You can blind bake the crust for about 10 minutes at 375°F if you want extra crispiness, but this pie does great without it!

Step 3: Make That Dreamy Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, heavy cream, milk, and cornstarch until smooth. Then, add the cinnamon, ginger, cloves, allspice, nutmeg, and salt. I love using freshly ground spices because they offer more fragrance and flavor—but if you only have pre-ground, that works great, too. Give everything a thorough mix, making sure the filling is silky and lump-free.

Step 4: Fill and Bake Your Pumpkin Pie

Pour the filling into the prepared crust and smooth the top with a spatula. Bake at 375°F for about 55 minutes, or until the edges are set but the center still has a slight jiggle. This is key—overbaking creates cracks, which we want to avoid. Remove the pie from the oven and let it cool completely on a wire rack. Then, pop it in the fridge for at least a few hours, preferably overnight, to let the flavors meld and the filling fully set. Trust me, you’ll see what I mean when you slice into this perfectly spiced, creamy slice of heaven!

How to Serve Pumpkin Pie Recipe

Garnishes

I love topping my pumpkin pie with a generous dollop of freshly whipped cream, lightly sweetened with a dash of vanilla. Sometimes I sprinkle a little cinnamon or a few toasted pecans on top for that extra cozy touch. These simple garnishes add texture and a lovely creamy contrast that my family always asks for.

Side Dishes

This pie shines as the grand finale after a hearty Thanksgiving meal, but if you want to get creative, try pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a lighter touch, a side of fresh fruit salad also complements it beautifully.

Creative Ways to Present

For special occasions, I’ve made miniature pumpkin pies in tartlet pans—it’s such a hit with guests who like their own personal pie. Another fun idea is to serve pumpkin pie shooters layered with whipped cream and crushed gingersnap cookies, perfect for festive gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin pie tightly wrapped in plastic wrap or in an airtight container in the fridge. It keeps really well for up to 4 days. I often slice it up and pull it out for a quick breakfast treat or a cozy afternoon snack with coffee.

Freezing

Freezing pumpkin pie can be a bit tricky, but I’ve found that freezing it unbaked works best. Wrap the entire pie tightly in plastic wrap, then foil, and freeze for up to 1 month. When you want it, thaw in the fridge overnight, then bake as usual. I don’t usually freeze baked pie because the crust can get soggy.

Reheating

If you want to enjoy your leftover pie warm, just pop individual slices in a 300°F oven for about 10 minutes. This gently warms the filling without drying it out. I avoid microwaving because it tends to make the crust rubbery.

FAQs

Final Thoughts

This pumpkin pie recipe has become my go-to every fall, not just because it’s reliably delicious, but because it brings everyone together at the table. I love how the spices and creamy filling evoke cozy memories, and how easy it is to make feel special with just a few simple tricks. I hope you give this recipe a try — I promise you’ll end up with a pumpkin pie that everyone will be asking for again and again. Happy baking!

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