A slice of homemade pumpkin pie is the ultimate fall dessert, bringing warmth and comfort with every bite. This Perfect Pumpkin Pie features a smooth, creamy filling packed with pumpkin spice flavors and a flaky, buttery crust.
Whether you’re making this for Thanksgiving, holiday gatherings, or just because you love pumpkin pie, this recipe is easy to follow, full of flavor, and guaranteed to be a hit.
Why You’ll Love This Pumpkin Pie
✔️ Rich & Creamy Filling – No cracks, just smooth perfection!
✔️ Perfectly Spiced – The ideal balance of cinnamon, nutmeg, and ginger.
✔️ Flaky, Buttery Crust – A homemade or store-bought option that works beautifully.
✔️ Make-Ahead Friendly – Stays fresh for days and can be frozen!
✔️ Tested & Foolproof – This recipe is fail-proof, even for beginners.
Ingredients (Makes 1 Standard 9-Inch Pie)
For the Pie Crust:
- 250g (2 cups) all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- 170g (¾ cup) unsalted butter, cold and cubed
- 60ml (¼ cup) ice water
For the Pumpkin Filling:
- 425g (15 oz) canned pumpkin purée (or homemade purée)
- 150g (¾ cup) brown sugar
- 2 large eggs
- 1 large egg yolk
- 240ml (1 cup) heavy cream
- 60ml (¼ cup) whole milk
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
Step 1: Make the Pie Crust
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Shape into a disc, wrap in plastic, and chill for at least 30 minutes (or up to 2 days).
Step 2: Prepare the Pumpkin Filling
- In a mixing bowl, whisk together pumpkin purée, brown sugar, eggs, and egg yolk until smooth.
- Add heavy cream, milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until fully combined.
Step 3: Assemble & Bake
- Preheat oven to 190°C (375°F).
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
- Pour in the pumpkin filling, smoothing the top.
- Bake for 45-50 minutes, or until the center is set but slightly wobbly.
- Cool at room temperature for 2 hours, then refrigerate for at least 4 hours before serving.
Nutritional Information (Per Slice)
- Calories: ~320 kcal
- Carbohydrates: 38g
- Fat: 18g
- Protein: 5g
- Sugar: 18g
Tips for the Best Pumpkin Pie
✅ Use Pure Pumpkin, Not Pie Filling – Canned 100% pumpkin purée ensures the right texture and flavor.
✅ Blind Bake the Crust for Extra Crispiness – For an ultra-flaky crust, pre-bake it for 10 minutes at 200°C (400°F) with pie weights.
✅ Don’t Overbake – The pie should be slightly jiggly in the center; it will set as it cools.
✅ Let It Chill – Refrigerate for at least 4 hours for the best texture and flavor.
✅ Spice It Up – Adjust the spice levels to your preference or use pumpkin spice blend instead.
How to Store & Freeze Pumpkin Pie
🕒 Storage: Cover and refrigerate for up to 4 days. Serve chilled or at room temperature.
❄️ Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Delicious Ways to Serve Pumpkin Pie
🍦 With Whipped Cream – Classic and delicious!
☕ With Coffee or Chai – The warm spices pair perfectly with a cozy drink.
🍫 With a Chocolate Drizzle – For a fun twist, drizzle melted chocolate over each slice.
🍯 With Maple Syrup or Caramel – Adds extra richness and flavor!