Introduction

This pumpkin pie recipe is a classic fall favorite, complete with a flaky homemade crust and rich, creamy filling spiced just right. It’s perfect for holiday gatherings or cozy nights in when you want a comforting dessert that feels truly special.

A close-up view of a single slice of pumpkin pie resting on a white plate with delicate patterns around the edge, set against a white marbled surface. The pie has two main layers: a light golden brown crust forming a ridged edge at the bottom and sides, and a smooth, glossy, rich orange-brown pumpkin filling that looks creamy and dense. On top of the pumpkin layer sits a swirl of fluffy white whipped cream sprinkled with a fine dusting of cinnamon. Next to the pie slice, two cinnamon sticks lie on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (190g) all-purpose flour, spooned and leveled for accuracy
1/2 teaspoon salt, to enhance the flavor
1/2 cup (115g) unsalted butter, cold and cubed for flakiness
4-6 tablespoons (60-90ml) ice water, added gradually to bind the dough
1 can (15oz/425g) pure pumpkin puree, not pumpkin pie filling
3 large eggs, at room temperature for a smooth mix
1 cup (200g) granulated sugar, for sweetness
1 tablespoon (15g) pumpkin pie spice, for that classic fall flavor
1 cup (240ml) heavy cream, for rich creaminess
1 teaspoon (5ml) vanilla extract, to round out the flavors

Instructions

Step 1: Make the crust by combining flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together. Wrap the dough and chill it for 1 hour to ensure a flaky crust.
Step 2: Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and crimp them with your fingers or a fork. Return the crust to the fridge while you prepare the filling.
Step 3: In a large bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, heavy cream, and vanilla extract until the mixture is smooth and well combined.
Step 4: Pour the filling into the chilled crust. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 to 45 minutes. The pie is done when the center jiggles slightly but is not liquid.
Step 5: Allow the pie to cool completely for at least 2 hours before slicing. For best flavor and texture, refrigerate if not serving immediately; the pie often tastes better the next day.

Tips & Variations

Use a pastry cutter or two forks to cut the butter into the flour for a flaky crust if you don’t have a food processor.
Adding a pinch of ground ginger or cinnamon can boost the warmth and complexity of the pie spice.
For a lighter version, substitute half of the heavy cream with whole milk or evaporated milk.
If you prefer a thicker filling, reduce the heavy cream slightly to avoid a runny pie.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 3-4 days. Reheat slices gently in a low oven or enjoy chilled. Because of the eggs and cream, this pie is best kept refrigerated to maintain freshness and food safety.

How to Serve

A slice of pumpkin pie is shown on a white plate with gentle embossed designs. The pie has three visible layers: the bottom thin light beige crust with a firm texture, the middle thick orange-brown smooth pumpkin filling with a slightly glossy surface, and the top layer of white whipped cream dolloped in the center, sprinkled lightly with brown cinnamon powder. Two cinnamon sticks lie beside the slice on the plate. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as pumpkin pie filling already contains spices and sweeteners that can alter the flavor and texture of your pie.

How do I prevent my pie crust from getting soggy?

Chilling the crust before baking and baking the pie at a higher temperature initially helps set the crust and prevents sogginess. You can also blind bake the crust for 10 minutes before adding the filling for extra crispness.