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Pumpkin Pie

Classic Homemade Pumpkin Pie

This Classic Pumpkin Pie is the ultimate fall dessert — creamy, perfectly spiced, and baked in a buttery, flaky crust. With a silky-smooth filling made from pumpkin puree and warm autumn spices, it’s everything you love about the season in one slice. Perfect for Thanksgiving, Christmas, or cozy weekends, this recipe guarantees a pie that’s rich, flavorful, and irresistibly comforting.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 pie crust homemade or 9-inch (22.5 cm) store-bought crust
For the Pumpkin Filling
  • 1.75 cups pumpkin puree from a 15 oz (425 g) can or homemade
  • 145 g granulated sugar
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground cloves
  • nutmeg a pinch
  • 330 ml heavy cream cold
  • 3 large eggs room temperature

Method
 

  1. Step 1: Prepare the Crust
    If using a homemade crust, blind bake it first according to your recipe. For store-bought crusts, you can skip blind baking, but doing so helps prevent sogginess.
  2. Step 2: Preheat the Oven
    Preheat the oven to 170°C (335°F) or 150°C fan, so it’s ready when your filling is done.
  3. Step 3: Cook the Pumpkin Base
    In a medium saucepan, combine pumpkin puree, sugar, salt, and spices. Heat over medium, stirring for about 5 minutes until the mixture steams. This blooms the spices for deeper flavor and removes excess moisture.
  4. Step 4: Mix the Cream and Eggs
    Remove from heat and transfer to a large bowl. Whisk in the cream until smooth. Add eggs one at a time, whisking gently after each. Avoid overmixing to prevent cracks while baking.
  5. Step 5: Fill and Bake
    Pour the filling into the prepared crust. Bake for 45–55 minutes, or until the center is set but still slightly jiggly. A toothpick should come out mostly clean with a little moisture.
  6. Step 6: Cool and Serve
    Cool completely for at least 4 hours before slicing. Serve with whipped cream and a sprinkle of cinnamon or nutmeg.

Notes

Serving: Serve with whipped cream, ice cream, or a drizzle of caramel sauce.
Storage: Cover and refrigerate for up to 4 days.
Freezing: Wrap tightly and freeze up to 2 months. Thaw overnight before serving.
Tips: Use canned or fresh pumpkin (drained well), avoid overmixing to prevent cracks, and try coconut cream for a dairy-free twist.