There’s something utterly magical about a freshly baked Pumpkin Pie wafting through your kitchen—the sweet aroma of spices, the creamy filling, and that flaky crust all come together in the most comforting way possible. This classic holiday dessert is a true favorite for a reason: it’s simple, flavorful, and guaranteed to make everyone smile around the table. Whether you’re gearing up for Thanksgiving, cozying up on a chilly night, or just craving a nostalgic treat, this Pumpkin Pie recipe is a must-have in your baking repertoire.

Ingredients You’ll Need

You’ll be pleasantly surprised by how few ingredients you need to create such a classic masterpiece. Each thoughtfully chosen component plays a starring role in making your Pumpkin Pie silky, spiced, and perfectly indulgent.

Pumpkin Purée: The heart of the pie—use canned for convenience, or homemade for extra richness and depth.
Sweetened Condensed Milk: Adds luscious creaminess and the perfect touch of sweetness.
Large Eggs: Essential for binding the filling and giving the pie its wonderful, custard-like texture.
Ground Cinnamon: This warm spice brings out those signature holiday flavors everyone loves.
Ground Ginger: Lends a subtle, zesty warmth and rounds out the spice profile beautifully.
Ground Nutmeg: Just a dash gives the filling a cozy, slightly nutty note.
Ground Cloves: Intensifies the aroma and provides an earthy, spicy kick.
Salt: Balances the sweetness and enhances every spice and bite.
Unbaked Pie Crust: Your buttery, tender foundation—homemade or store-bought, it’s your choice!

How to Make Pumpkin Pie

Step 1: Preheat Your Oven

Begin by setting your oven to 425°F (220°C). Preheating ensures an even bake and that the pie crust gets that irresistible golden brown edge, which is such a treat when it comes out of the oven.

Step 2: Mix the Filling

Grab your largest mixing bowl and whisk together the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Don’t skimp on the whisking—get everything super smooth and well combined so every slice has the perfect texture and flavor.

Step 3: Fill the Crust

Pour your velvety, spiced filling right into the unbaked pie crust. Give it a gentle tap or two on the counter to release any trapped bubbles—this step sets the stage for a silky, even finish.

Step 4: Bake in Two Stages

Pop your pie into the preheated oven and bake for 15 minutes at 425°F. Then, without opening the oven, lower the temperature to 350°F (175°C) and continue baking for 35 to 40 minutes. It’s ready when a knife inserted near the center emerges mostly clean—just a tiny jiggle in the middle means it’s perfect!

Step 5: Cool and Set

Place your freshly baked Pumpkin Pie on a wire rack and let it cool completely. This lets the custard set up beautifully, making slicing and serving neat and satisfying. Resist the urge to cut too soon—the wait is well worth it!

How to Serve Pumpkin Pie

Garnishes

A classic dollop of whipped cream is a timeless topping, but don’t be shy about getting creative. Try a sprinkle of cinnamon or nutmeg, a drizzle of caramel sauce, or a scattering of candied nuts for added texture and flair on your Pumpkin Pie.

Side Dishes

Serve your Pumpkin Pie with a hot cup of spiced tea, rich hot chocolate, or even a scoop of vanilla ice cream. For a brunch touch, pair with fresh fruit or a light salad to balance out the decadence of dessert.

Creative Ways to Present

Cut the pie into petite wedges and serve on vintage plates for a touch of nostalgia, or use cookie cutters to create fun shapes from the crust for decorating the top. Individual mini Pumpkin Pies are always a hit at gatherings and make fantastic edible gifts!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pumpkin Pie slices snugly in plastic wrap or place them in an airtight container. They’ll keep beautifully in the refrigerator for up to four days without losing their texture or flavor, making them a perfect grab-and-go treat all week.

Freezing

Pumpkin Pie is surprisingly freezer-friendly. After it cools completely, wrap it (or individual slices) first in plastic wrap, then in foil. Tuck it into the freezer for up to 2 months. To serve, thaw overnight in the refrigerator for best results.

Reheating

To revive that fresh-from-the-oven warmth, reheat slices in a 300°F (150°C) oven for 10-15 minutes. This keeps the filling creamy and the crust crisp, as opposed to microwaving, which can make the crust limp.

FAQs

How do I know when Pumpkin Pie is done baking?

You’ll want to see the edges puffed and set, with just a slight wobble in the middle. Insert a knife about an inch from the center; if it comes out mostly clean, your Pumpkin Pie is ready.

Can I use fresh pumpkin instead of canned?

Absolutely! Homemade pumpkin purée gives your Pumpkin Pie extra depth and a lovely, earthy flavor. Just make sure it’s well-drained and as smooth as possible before using.

What can I use instead of sweetened condensed milk?

If you’re out of sweetened condensed milk, you can swap in evaporated milk plus 3/4 cup of sugar, but be mindful that the pie’s taste and texture will shift a bit.

Can I make Pumpkin Pie without eggs?

Yes! Replace each egg with a flaxseed or chia “egg” (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, set until gelled). The texture will be slightly different, but still delicious.

Why did my Pumpkin Pie crack in the middle?

Pie cracks usually mean it was baked a bit too long or cooled too quickly. Next time, take the pie out when it’s just set, and let it cool gradually on a wire rack for flawless results.

Final Thoughts

There’s just something so joyful about sharing a cozy slice of Pumpkin Pie with the people you love. Go ahead and give this recipe a try—you’ll be surprised at how easy, nostalgic, and utterly irresistible homemade Pumpkin Pie can be!

Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: Emma
Total Time: 1 hour
Yield: 8 slices 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the classic flavors of fall with this delicious Pumpkin Pie recipe. Made with a smooth pumpkin filling and a hint of warm spices, this pie is the perfect dessert for Thanksgiving or any holiday gathering.

Ingredients

Scale

Pie Filling:

1 (15-ounce) can pumpkin purée
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Pie Crust:

1 (9-inch) unbaked pie crust

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Mix the filling: In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Fill the crust: Pour the filling into the unbaked pie crust.
Bake: Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 35–40 minutes until set.
Cool and serve: Allow the pie to cool on a wire rack before serving. Top with whipped cream if desired.