Introduction

Nothing says autumn like a Classic Homemade Pumpkin Pie — a creamy, spiced filling nestled inside a buttery, flaky crust. This dessert captures the essence of fall with warming spices like cinnamon, nutmeg, and cloves, balanced by the natural sweetness of pumpkin puree. Whether it’s for Thanksgiving, Halloween, or just a cozy evening treat, this pie is a comforting classic that delights everyone at the table.

The beauty of this recipe is its simplicity — with a few pantry staples, you can create a rich, velvety pumpkin custard inside a tender, golden crust that holds perfectly when sliced. Top it with whipped cream, and you have a dessert that tastes like pure autumn in every bite!

Why I Love This Recipe

I love this recipe because it evokes nostalgia and warmth. The smell of spices baking in the oven fills the home with comfort. The texture is perfect — smooth, custardy filling with a slight jiggle and a crisp, buttery crust. It’s versatile, can be made from scratch or semi-homemade, and brings a sense of celebration to any meal.

Why It’s a Must-Try Dish

Classic, timeless dessert that everyone loves.
Perfect balance of creamy pumpkin custard and flaky crust.
Great for holidays, gatherings, or cozy nights at home.
Easy enough for beginners yet impressive for experienced bakers.
Aromatic spices make it feel festive and indulgent.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: ~320 kcal per slice
Cuisine: American / Traditional
Course: Dessert

Ingredients

For the Pie Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cubed
3–4 tablespoons ice water

For the Pumpkin Filling:

1 (15 oz) can pumpkin puree (or 2 cups homemade pumpkin puree)
¾ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 cup heavy cream (or whole milk for lighter version)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla extract

Simple Cooking Directions

Prepare pie crust and chill.
Preheat oven to 425°F (220°C).
Roll out crust into pie pan.
Mix pumpkin filling ingredients until smooth.
Pour filling into crust.
Bake at 425°F for 15 minutes, then reduce to 350°F for 35–45 minutes.
Cool completely before serving.

Step-by-Step Recipe Preparation Method

Step 1: Make the Pie Crust

In a bowl, combine flour and salt.
Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until dough forms a ball.
Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 2: Preheat Oven

Preheat oven to 425°F (220°C).

Step 3: Roll Out and Prepare Crust

On a lightly floured surface, roll out dough to fit a 9-inch pie pan.
Carefully transfer dough to pan, trim excess edges, and flute edges if desired.

Step 4: Make the Pumpkin Filling

In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract.
Whisk until smooth and well combined.

Step 5: Assemble and Bake

Pour filling into prepared crust.
Bake at 425°F (220°C) for 15 minutes.
Reduce oven temperature to 350°F (175°C) and bake for an additional 35–45 minutes, until the filling is set but slightly jiggly in the center.

Step 6: Cool

Let pie cool at room temperature for at least 2 hours.
Chill in the refrigerator for 1–2 hours before serving for best slicing.

Step 7: Serve

Top with freshly whipped cream and a sprinkle of cinnamon or nutmeg.

How to Serve

Serve Classic Homemade Pumpkin Pie chilled or at room temperature. Pair with:

Whipped cream
Vanilla ice cream
A drizzle of caramel sauce for extra indulgence

Additional Recipe Tips

Use freshly grated spices for the most vibrant flavor.
Avoid overbaking — a slight jiggle in the center ensures creamy texture.
For extra flaky crust, keep butter cold and handle dough minimally.
Brush crust edges with an egg wash for golden color.
Make the filling ahead to save time.

Variations

Gingerbread Pumpkin Pie: Add ½ teaspoon ground ginger and a pinch of allspice for a warming twist.
Maple Pumpkin Pie: Replace brown sugar with pure maple syrup for deeper flavor.
Gluten-Free Version: Use gluten-free flour blend for the crust.
Mini Pumpkin Pies: Bake in muffin tins for individual servings.
Vegan Pumpkin Pie: Use coconut cream instead of heavy cream and a flax egg instead of regular eggs.

Freezing and Storage Time

Refrigeration: Store covered in the fridge for up to 4 days.
Freezing: Wrap pie tightly in plastic wrap and foil; freeze for up to 2 months.
Thawing: Thaw overnight in the refrigerator before serving.

Special Equipment Needed

9-inch pie pan
Rolling pin
Mixing bowls
Whisk
Pastry cutter (optional)
Oven

FAQ

Q1: Can I use canned pumpkin pie filling instead of puree?
No — canned pumpkin pie filling is already sweetened and spiced. Use plain pumpkin puree for controlled flavor.

Q2: How do I prevent the crust from burning?
Cover the edges with foil or a pie crust shield during baking.

Q3: Can I bake the pie in advance?
Yes, bake and refrigerate. Serve within 2 days for best flavor.

Q4: Can I use half-and-half instead of heavy cream?
Yes, but the filling will be slightly less rich and creamy.

Q5: How do I know when the pie is done?
The edges of the filling should be set; the center should have a slight jiggle.

Conclusion

Classic Homemade Pumpkin Pie is a must-have for fall and holiday celebrations. With its velvety, spiced pumpkin filling and buttery, golden crust, it’s a dessert that delights both the eyes and the palate. Easy to make yet impressive to serve, it brings warmth, nostalgia, and a touch of elegance to any meal. Serve chilled, topped with whipped cream, and savor every comforting, seasonal bite.