Homemade Pumpkin Pie

Pumpkin pie is a classic holiday dessert with a smooth, spiced pumpkin filling in a buttery, flaky crust. Perfect for Thanksgiving and fall celebrations, this pie is rich in warm spices and has a creamy texture that pairs beautifully with a dollop of whipped cream.

Why You’ll Love This Recipe

• Classic Holiday Favorite – A must-have for Thanksgiving and fall gatherings.
• Smooth and Creamy Filling – Made with pumpkin puree and warm spices for the perfect texture.
• Flaky Homemade Crust – Buttery and crisp, complementing the rich filling.
• Easy to Make – Simple ingredients and step-by-step instructions make it foolproof.
• Customizable Spices – Adjust the spice levels to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tbsp ice water

For the Filling:

• 1 (15 oz) can pumpkin puree
• 3/4 cup brown sugar
• 1 1/4 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 3 large eggs
• 1 cup evaporated milk
• 1 tsp vanilla extract

Directions

Make the Crust:

1. In a large bowl, mix the flour and salt.
2. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

Assemble the Pie:

5. Preheat oven to 375°F (190°C).
6. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges as desired.
7. Chill the pie crust in the refrigerator for 10 minutes.

Make the Filling:

8. In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
9. Add the eggs, evaporated milk, and vanilla extract. Whisk until smooth and well combined.

Bake:

10. Pour the filling into the prepared pie crust, spreading it evenly.
11. Bake for 50-55 minutes, or until the center is set but slightly jiggly when gently shaken.
12. If the crust starts to brown too quickly, cover the edges with aluminum foil.
13. Remove from the oven and let the pie cool completely before slicing.

Serve:

14. Serve with whipped cream or vanilla ice cream for the perfect finishing touch.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Calories: 320 kcal per serving

Variations

• Maple Pumpkin Pie – Replace brown sugar with maple syrup for a naturally sweet twist.
• Spiced Chai Pumpkin Pie – Add a pinch of cardamom and black pepper for a chai-inspired flavor.
• Gluten-Free Pumpkin Pie – Use a gluten-free pie crust for a wheat-free option.
• Dairy-Free Pumpkin Pie – Swap evaporated milk for coconut milk or almond milk.
• Gingerbread Crust – Use crushed gingerbread cookies and melted butter for a flavorful alternative to the traditional crust.

Storage/Reheating

• Refrigeration: Store leftover pumpkin pie covered in the refrigerator for up to 4 days.
• Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Enjoy cold or warm slices in a 300°F (150°C) oven for 10 minutes.

FAQs

How do I know when pumpkin pie is done baking?

The pie is done when the center is set but slightly jiggly. A knife inserted near the center should come out mostly clean.

Can I use fresh pumpkin instead of canned?

Yes, roast and puree fresh pumpkin for a homemade touch, but ensure it is well-drained to remove excess moisture.

Why is my pumpkin pie cracking?

Overbaking can cause cracks. Remove the pie from the oven when the center is just set but still slightly wobbly.

Can I make pumpkin pie ahead of time?

Yes, pumpkin pie can be made a day in advance and stored in the refrigerator until serving.

What’s the best way to prevent a soggy crust?

Blind-baking (pre-baking) the crust for a few minutes before adding the filling can help prevent sogginess.

Should pumpkin pie be served warm or cold?

Pumpkin pie is best served chilled or at room temperature, but it can be slightly warmed if desired.

Can I make this pie without eggs?

Yes, substitute eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) or use a cornstarch slurry for binding.

What spices can I use if I don’t have all the individual ones?

Pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, and cloves) can replace the separate spices. Use about 2 teaspoons.

Can I use sweetened condensed milk instead of evaporated milk?

Yes, but reduce the brown sugar slightly since condensed milk is already sweetened.

How do I keep my crust from burning?

Cover the edges with aluminum foil or a pie shield if they start browning too quickly during baking.

Conclusion

Pumpkin pie is a timeless holiday dessert that captures the essence of fall with its warm spices and creamy texture. Whether served with whipped cream or a scoop of ice cream, this classic pie is sure to be a crowd-pleaser at any Thanksgiving or autumn gathering. Enjoy this easy-to-make, comforting treat!