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Pumpkin Pie Recipe

This ultimate pumpkin pie recipe features a perfectly spiced, creamy pumpkin filling nestled in a flaky, buttery crust. It's the perfect dessert for Thanksgiving, fall gatherings, or any special occasion. Made with real pumpkin puree, warm spices, and a homemade crust, this classic pie delivers unbeatable flavor and texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Ingredients
  

For the Pie Crust:

  • 1 ¼ cups 160g all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup 115g unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water

For the Pumpkin Pie Filling:

  • 1 ¾ cups 15 oz can pure pumpkin puree
  • ¾ cup 150g brown sugar
  • 2 large eggs + 1 egg yolk
  • 1 cup 240ml heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions
 

Step 1: Make the Pie Crust

  • In a bowl, mix flour, salt, and sugar.
  • Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  • Gradually add ice water, stirring until the dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  • Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer and crimp the edges.
  • Preheat the oven to 375°F (190°C). Blind bake the crust for 10 minutes (optional) using pie weights.

Step 2: Prepare the Pumpkin Filling

  • In a large bowl, whisk the eggs and brown sugar.
  • Add pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt. Mix well.
  • Stir in heavy cream and vanilla extract until smooth.

Step 3: Assemble & Bake the Pie

  • Pour the filling into the prepared pie crust.
  • Bake at 350°F (175°C) for 50-60 minutes or until the center is just set.
  • Let the pie cool at room temperature for at least 2 hours before slicing.

Notes

  • For a smooth texture: Blend the filling with a hand mixer before pouring it into the crust.
  • To prevent cracks: Don’t overbake. The pie should have a slight jiggle in the center.
  • Storage: Keep in the fridge for up to 4 days or freeze for up to 3 months.
  • Variations: Try adding a cream cheese swirl, using maple syrup for sweetness, or making a gluten-free crust.