If there’s one treat that absolutely steals the show at every fall gathering, it’s The Great Pumpkin Pie Recipe. Lusciously spiced, silky in texture, and cradled in a flaky, buttery crust, this pie is the ultimate symbol of autumn comfort. Whether it’s gracing your Thanksgiving table or making a regular Sunday cozy and special, this classic brings generations together with its irresistible aroma and timeless taste. There’s simply nothing like sliding a fork through that just-set custard and topping it off with a generous swirl of whipped cream. Let’s dive into how you can make The Great Pumpkin Pie Recipe your new tradition!

The Great Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a laundry list to create something magical—just a few simple staples, each playing a starring role in flavor, texture, and that glorious color. Let’s break down the essentials for The Great Pumpkin Pie Recipe, along with a few handy tips to ensure pie perfection from the very first bite.

Pie crust: A good crust makes all the difference; use homemade for extra flavor or store-bought for maximum convenience.
Pumpkin puree: Pure pumpkin (not pie filling) gives that fresh, vibrant orange and unmistakable earthy sweetness.
Granulated sugar: Adds balanced sweetness and helps achieve that smooth, custardy texture.
Brown sugar: Brings warmth and deeper caramel notes that complement the pumpkin spices beautifully.
Ground cinnamon: The heart of the spice blend—don’t be shy, cinnamon is what everyone smells and tastes first!
Ground ginger: Lends a gentle zing and rounds out the spices with a subtle warmth.
Ground nutmeg: Adds a nutty, aromatic lift—freshly grated if you can, but pre-ground works fine too.
Ground cloves: A pinch goes a long way, bringing intensity and that unmistakable holiday scent.
Salt: Just enough salt to balance all the sweet, and make every bite more flavorful.
Eggs: Eggs help set the custard, giving the filling structure while keeping it creamy.
Evaporated milk: Keeps everything velvety and rich, with a mellow dairy flavor.
Heavy cream: Boosts the creamy texture even more—feel free to use all cream for a truly decadent result.
Whipped cream (for serving): The crowning touch; airy and slightly sweet, it balances all those cozy spices.

How to Make The Great Pumpkin Pie Recipe

Step 1: Prep Your Crust

Begin by preheating your oven to 425°F. Roll out your pie crust and gently lay it into a 9-inch pie dish. Trim away any excess dough, then crimp the edges however you like—rustic or fancy, it’s all about your personal vibe. If you want an extra-crisp bottom, you can blind-bake the crust for about 10 minutes, but this step is totally optional.

Step 2: Mix Up the Filling

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir until everything is thoroughly combined and those warm, cozy aromas fill your kitchen. Add the eggs one at a time, whisking well after each to get a smooth and creamy filling.

Step 3: Add the Dairy Goodness

Gently pour in the evaporated milk and heavy cream, stirring just until the mixture is silky and uniform. The combination of these two adds both richness and a soft, dreamy texture to The Great Pumpkin Pie Recipe. Avoid overmixing to keep the custard smooth.

Step 4: Fill and Bake

Pour the finished filling into your prepared pie crust, smoothing out the top for an even layer. Pop the pie into the oven and bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F (without opening the oven!) and continue baking for 40 to 50 minutes. The pie is ready when the center is just set—a knife inserted near the middle should come out clean. Don’t worry if the center jiggles slightly; it will firm up as it cools.

Step 5: Cool and Serve

Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 2 hours—this is crucial for setting the custard and making those slices picture-perfect. Top each slice with a billowy cloud of whipped cream before serving!

How to Serve The Great Pumpkin Pie Recipe

Garnishes

For the final flourish, a generous dollop of freshly whipped cream is an absolute must—it melts over the warm pie and brings every bit of spice to life. If you’re feeling extra festive, dust the whipped cream with a pinch of cinnamon or a sprinkle of nutmeg. A few candied pecans or pumpkin seeds add crunch and flair, too.

Side Dishes

Balance the sweetness with a side of tart cranberry compote or a simple citrus salad. Hot coffee, apple cider, or chai tea make natural partners for The Great Pumpkin Pie Recipe, rounding out the flavors for a perfect autumn dessert spread.

Creative Ways to Present

Try cutting the pie into bite-sized squares and serving them on a cake stand for a party-friendly twist. For a rustic look, use mismatched plates and add a sprig of rosemary for a hint of green. Or, build a personalized dessert board with tiny wedges, chocolate drizzle, and bowls of spiced whipped cream for dipping.

Make Ahead and Storage

Storing Leftovers

Once cooled, loosely cover your pie and keep it in the refrigerator. The Great Pumpkin Pie Recipe will stay perfectly fresh and flavorful for up to three days—just be sure to shield it from fridge odors by using an airtight container or a double layer of foil.

Freezing

If you want to get a jump start on your holiday baking, The Great Pumpkin Pie Recipe freezes beautifully. Once the pie is completely cooled, wrap it well in plastic wrap, then a layer of foil, and freeze for up to a month. Simply thaw overnight in the refrigerator before serving.

Reheating

To bring back that just-baked warmth, place slices (or the whole pie) in a 325°F oven for about 10 to 15 minutes, until warmed through. Always warm the pie gently to preserve its creamy texture and prevent the crust from getting soggy.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works beautifully. Just be sure to drain it well so it’s not too watery, as canned puree is typically denser and more consistent in texture.

Why do I need both evaporated milk and heavy cream?

It’s all about that creamy, dreamy bite—the combo delivers just the right balance of richness and silkiness. If you’re after an extra luxe pie, using all heavy cream is a delicious option.

How do I know the pie is fully baked?

Look for a center that’s just set but still has a slight jiggle. A knife inserted near (not in) the center should come out mostly clean. The pie will finish setting as it cools, so don’t overbake.

Can this recipe be made dairy-free?

Yes! Swap in your favorite non-dairy milk (like coconut or almond) and use a dairy-free crust. The filling’s texture won’t be exactly the same, but you’ll still get fantastic flavor.

What’s the best way to make The Great Pumpkin Pie Recipe in advance?

Bake the pie up to a day ahead and refrigerate it, loosely covered. Bring it to room temperature before serving for the ultimate creamy texture and flavor.

Final Thoughts

There’s a reason The Great Pumpkin Pie Recipe is the star of the holiday table—it’s easy, deeply satisfying, and full of love. Whether you serve it for a crowd or savor it solo, one bite and you’ll see why it’s such a cherished classic. I hope you’ll give this recipe a try, make it your own, and let the tradition live on in your kitchen!

The Great Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Author: Emma
Total Time: 1 hour 15 minutes plus cooling
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the classic flavors of fall with this Great Pumpkin Pie recipe. A perfect blend of spices and creamy pumpkin filling in a flaky pie crust, this dessert is a must-have for your holiday table.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

Filling:

1 can (15 ounces) pure pumpkin puree
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 cup evaporated milk
1/2 cup heavy cream

Serving:

Whipped cream for serving

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Instructions

Preheat the oven: Preheat the oven to 425°F.
Prepare the crust: Roll out the pie crust and fit it into a 9-inch pie dish.
Mix the filling: In a large bowl, combine pumpkin puree, sugars, spices, salt, and eggs; mix well.
Add dairy: Stir in evaporated milk and heavy cream until smooth.
Fill the crust: Pour the filling into the pie crust.
Bake: Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 40–50 minutes.
Cool and serve: Let the pie cool before slicing and serving with whipped cream.