Pumpkin Pie Recipe: Silky, Spiced, and Holiday-Ready

It’s funny how some memories are baked right into the crust. Every Thanksgiving, my aunt would call dibs on making the turkey, but the pumpkin pie? That was mine. The scent of cinnamon and cloves wafting through the house meant one thing: the holidays had truly begun.

Why You’ll Love This Pumpkin Pie

This pumpkin pie recipe makes a dessert that’s silky smooth, gently spiced, and not too sweet. It’s the kind of pumpkin pie recipe you’ll return to every fall, whether it’s for Thanksgiving or a simple cozy weekend. The crust turns flaky and buttery, while the filling stays rich and custardy without being heavy.

It slices beautifully and holds its shape. Even better? You can make it ahead and serve it cold or at room temperature. It fits just as easily on a traditional holiday table as it does at a casual friendsgiving.

Key Ingredients You’ll Need

For the Flaky Pie Crust

You only need five simple ingredients for a pie crust that truly melts in your mouth:

• All-purpose flour gives structure.
• Granulated sugar adds a touch of sweetness.
• Salt balances flavor.
• Unsalted butter (cold!) is the secret to a crisp, flaky texture.
• Ice water helps bind it all without making it tough.

Tip: Keep everything cold. That includes your hands, if possible! This helps the butter stay in little pockets, which turn into magical flakes when baked.

For the Creamy Pumpkin Filling

This luscious pumpkin pie filling comes together quickly, but the flavor is anything but simple.

• Pumpkin puree (canned works best) delivers that deep, earthy flavor and smooth texture. Homemade works too, just be sure to strain it.
• Eggs bind everything and give structure.
• Brown sugar adds depth and just enough sweetness.
• Heavy cream and whole milk create a rich, silky base.
• Cornstarch helps firm the filling without drying it out.
• Cinnamon, ginger, cloves, allspice, nutmeg are classic spices. Together, they create that cozy warmth we all crave.
• Salt enhances everything and keeps it from tasting flat.

Step-by-Step Instructions

1. Make the Pie Crust

Start with the crust, since it needs to chill. Mix the flour, sugar, and salt in a bowl. Add the cold, cubed butter and pulse or cut it in until it looks like coarse crumbs.

Slowly drizzle in the ice water, mixing just until the dough holds together. Flatten it into a disk, wrap it, and chill for at least 30 minutes.

When ready, roll the dough into a 12-inch round. Press it into a deep pie dish and trim the edges. Chill it again while you make the filling.

This buttery base supports the entire pumpkin pie recipe, so it’s worth doing right.

2. Make the Pumpkin Filling

In a large bowl, whisk the pumpkin puree, eggs, and brown sugar until smooth. Add the cream, milk, and cornstarch. Then whisk in the spices and salt. The mixture should look creamy, not runny. If it’s too thin, let it rest for a few minutes.

3. Assemble and Bake

For the filling into the chilled pie crust. Place the pie on a baking sheet and slide it into a 375°F (190°C) oven.

Bake for 40 to 55 minutes. Check around the 25-minute mark and cover the crust edges with foil or a crust shield if they’re browning too quickly.

It’s done when the edges are set and the center jiggles just slightly. Like Jell-O, not soup.

4. Cool and Chill for Best Results

Set the pie on a wire rack and let it cool for at least 3 hours. This part matters! It helps the filling firm up and prevents cracks.

After that, pop it into the fridge for at least a few hours, or overnight. The texture will be wonderfully smooth and sliceable.

Optional: Par-Bake the Crust for Extra Crispness

Want to avoid a soggy bottom? Try baking the crust.

Prick the bottom with a fork and chill it for 30 minutes. Line it with parchment and fill with weights or beans. Bake at 375°F for 18 minutes, remove the weights, and bake 6–8 minutes more.

Let it cool slightly, then add the filling and bake as usual.

Tips for the Best Pumpkin Pie

• Don’t overbake. A little jiggle is a good thing in any pumpkin pie recipe.
• Canned pumpkin gives the best texture.
• Use a crust shield halfway through to protect the edges.
• Got cracks? Hide them with whipped cream or cut-out crust shapes.
• Let it chill fully before slicing for the cleanest cuts.

Make Ahead, Store & Freeze

This pie is perfect for making ahead. In fact, it’s even better the next day.

Make it up two days in advance. Store it in the fridge, loosely covered, for up to 3 days.

To freeze: wrap the cooled pie tightly and freeze up to 3 months. Thaw overnight in the fridge before serving.

FAQ About Pumpkin Pie

Explore Similar Recipes

If you’re all about fall flavors, you’ll love these too:

Try these chewy pumpkin cookies with warm spices when you’re craving a handheld treat.
Or bake a batch of soft and fluffy pumpkin muffins for an easy breakfast win.
And if you like your pumpkin bread moist and tender, check out our moist pumpkin bread with fall flavor .
Prefer a sweet crust on top? This pumpkin bread with a crisp sugar crust is always a crowd-pleaser.

If you love a classic pumpkin pie recipe, you’ll also enjoy trying other fall treats made with pumpkin.

Easy Homemade Pumpkin Pie Recipe (Recipe Card)

Print

If you’re sharing your slice on social, tag us on Instagram or save the recipe to Pinterest . We’d love to see your cozy creations.