Pumpkin Pie Recipe

I’m so excited to share my Pumpkin Pie recipe with you! This isn’t just dessert — it’s a classic fall tradition on a plate. Imagine a buttery pie crust filled with creamy, spiced pumpkin filling, baked until perfectly set, and served with a dollop of whipped cream (or even a caramel pecan topping for extra wow). It’s comforting, simple, and sure to impress your guests at Thanksgiving or any cozy gathering.

Level: Easy
Total Time: 1 hour 35 minutes
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Yield: 12 slices
Cuisine: American

I still remember the first time I made this Pumpkin Pie from scratch — the smell of cinnamon and cloves filled my whole kitchen, and everyone lined up for seconds before it even cooled. There’s something magical about this dessert. It’s creamy, warmly spiced, and tastes like the holidays in every bite.

This recipe keeps things simple but doesn’t compromise on flavor. It’s based on the tried-and-true pumpkin pie method millions love, but with my own little touches to make it foolproof. Whether you’re baking it for a special dinner or just because you’re craving a cozy treat, this Pumpkin Pie is a must-try.

Description

This classic Pumpkin Pie combines a flaky, buttery crust with a silky pumpkin filling spiced just right. Here’s what makes it special:

• Smooth pumpkin filling that’s creamy but never heavy
• Warm, cozy spices like cinnamon, ginger, and cloves
• A simple process with easy-to-find ingredients
• Optional caramel pecan topping for a fancy touch
• Perfect make-ahead dessert for holidays

It’s a dessert that feels nostalgic and homemade but is so straightforward anyone can bake it.

Ingredients

For the Pie:

• 1 (9-inch) unbaked pie crust (homemade or store-bought, deep dish)
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 (15-ounce) can pumpkin puree (or fresh pumpkin puree)
• 1 (12-ounce) can evaporated milk

Optional Caramel Pecan Topping:

• 1/2 cup light brown sugar, packed
• 2 tablespoons heavy cream
• 1 tablespoon light corn syrup
• 1 tablespoon butter
• 1/2 cup chopped pecans
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the Oven

• Preheat your oven to 425°F (218°C). This high temperature helps set the crust before baking the filling fully.

2. Mix the Pumpkin Filling

• In a large bowl, beat the eggs and pumpkin puree together until smooth.
• In a separate bowl, mix sugar, cinnamon, salt, ginger, and cloves. Add this to the pumpkin mixture.
• Gradually stir in the evaporated milk until the filling is silky and combined.

3. Fill the Crust

• Place your unbaked pie crust into a 9-inch pie pan.
• Pour the pumpkin mixture carefully into the crust until filled.

4. Bake the Pie

• Bake at 425°F for 15 minutes to help set the crust.
• Without removing the pie, lower the oven temperature to 350°F (177°C) and bake for 40–50 minutes more.
• Check doneness by gently shaking the pie. The center should jiggle just slightly but not be liquid. It will finish setting as it cools.

5. Cool and Serve

• Let the pie cool completely on a wire rack at room temperature.
• Serve as-is, or add whipped cream or the optional caramel pecan topping for extra flavor.

Caramel Pecan Topping (Optional)

This quick topping takes the pie to the next level:

1. In a small saucepan over medium-high heat, combine brown sugar, cream, corn syrup, and butter. Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring frequently.
2. Remove from heat and stir in chopped pecans and vanilla extract.
3. Let it cool slightly — it will thicken as it cools.
4. Spoon over cooled pumpkin pie slices before serving.

Process Details

• Starting Hot: The initial high temperature helps the crust set quickly, so it stays flaky.
• Gentle Cooling: Allowing the pie to cool completely keeps the filling smooth and helps avoid cracks.
• Fresh Pumpkin Option: If using fresh pumpkin puree, make sure it’s smooth and well-drained so the filling isn’t watery.

Tips for Success

• Use a Deep Dish Crust: The filling fits best in a 9×2-inch pie pan.
• Check Early: Start checking at the 40-minute mark to avoid overbaking, which can cause cracks.
• Make Ahead Friendly: You can bake the pie a day before and refrigerate it. It actually tastes better the next day!
• Storage: Store leftovers in the fridge for 3–4 days, loosely covered with plastic wrap.

Serving Ideas

• Classic: Serve with fresh whipped cream.
• Fancy: Add the caramel pecan topping for a bakery-style finish.
• Holiday Table: Pair it with apple pie or pecan pie for the ultimate dessert spread.
• Mini Pies: Use mini pie shells for individual servings.

Nutrition Info (Approximate per Slice)

• Calories: 225
• Protein: 5g
• Carbohydrates: 32g
• Fat: 9g
• Fiber: 2g
• Sugar: 20g

My Pumpkin Pie recipe is everything you want in a holiday dessert — creamy, spiced, and beautifully simple to make. The buttery crust and velvety filling are pure comfort, and the optional caramel pecan topping turns it into something unforgettable.

I hope you love making (and eating!) this pie as much as I do. Once you bake it, it’s sure to become a go-to recipe for every fall and holiday gathering.