Classic Pumpkin Pie is a must-have for any holiday table, offering a smooth, spiced pumpkin filling nestled in a flaky, buttery crust. The warm flavors of cinnamon, nutmeg, and cloves make it cozy and inviting, perfect for those chilly fall and winter gatherings. This pie brings that comforting touch that feels like a big, tasty hug in dessert form.
I love making pumpkin pie because it’s a dish everyone seems to enjoy, from kids to grandparents. I find that letting the pie cool completely before slicing really helps the filling set nicely, so you get those perfect clean slices on your plate. Plus, adding a dollop of whipped cream on top is my favorite finishing touch—it adds just the right bit of creaminess to balance the spices.
For me, pumpkin pie isn’t just a dessert; it’s a holiday tradition. I often think back to family dinners where the pie was the centerpiece of the dessert spread, sparking smiles and second helpings all around. Whether you’re serving it after a big feast or as a special treat, this classic recipe always brings warmth and joy to the table.
Key Ingredients & Substitutions
- Pie Crust
- A flaky crust is key. You can use store-bought for convenience or homemade for a personal touch. If you prefer gluten-free, look for gluten-free crusts or make your own with almond or oat flour.
- Pumpkin Puree
- Use 100% pure pumpkin puree, not pumpkin pie filling, since the latter already has spices and sugar. Canned pumpkin works best, but homemade roasted pumpkin can add extra flavor.
- Spices
- Cinnamon, ginger, and cloves add classic warmth. If you don’t have cloves, allspice or nutmeg are good alternatives. Feel free to adjust the amounts to suit your taste.
- Evaporated Milk
- This keeps the filling creamy without adding too much liquid. For a dairy-free option, try canned coconut milk or almond milk, but the texture may differ slightly.
How Can I Tell When the Pumpkin Pie Is Perfectly Baked?
Baking pumpkin pie perfectly means the filling should be set but still slightly wobbly in the center—it will firm up as it cools.
- Start baking at high heat (425°F) for 15 minutes to help the crust set and avoid sogginess.
- Lower the temperature to 350°F and bake for 40-50 minutes more.
- Check doneness by inserting a knife near the center; it should come out clean or with a few moist crumbs.
- Let the pie cool completely on a wire rack—this step helps the filling finish setting and makes slicing easier.
Equipment You’ll Need
- 9-inch pie pan – perfect size for this classic pumpkin pie and helps the crust bake evenly.
- Mixing bowls – useful for combining spices, eggs, and pumpkin filling smoothly.
- Whisk – helps blend the ingredients well for a creamy filling without lumps.
- Measuring cups and spoons – essential for accurate spice and sugar amounts to get the flavor just right.
- Wire rack – lets the pie cool evenly so the filling sets perfectly before slicing.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped pecans on top before baking for crunch and a nutty touch.
- Add 1 teaspoon vanilla extract to the filling for a sweeter, richer aroma.
- Swap out the spices for pumpkin pie spice blend to simplify and balance flavors perfectly.
- Mix in 1/4 cup cream cheese with the pumpkin for a creamier, tangy twist that’s extra smooth.
Classic Pumpkin Pie for Your Holiday Table
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 (15-ounce) can 100% pure pumpkin puree
- 1 (12-ounce) can evaporated milk
- Whipped cream, for serving (optional)
How Much Time Will You Need?
This pumpkin pie recipe takes about 15 minutes of prep time and about 55 to 65 minutes of baking. After baking, allow the pie to cool for at least 2 hours so the filling can set properly. Altogether, expect to spend around 3 hours, including cooling, before serving.
Step-by-Step Instructions:
1. Prep Your Oven and Crust:
Start by preheating your oven to 425°F (220°C). Place your unbaked pie crust into a 9-inch pie pan, pressing it gently into place. If you like, flute or crimp the edges to make a pretty border.
2. Mix the Pumpkin Filling:
In a large bowl, mix together sugar, salt, cinnamon, ginger, and cloves so the spices are evenly spread. In another bowl, beat the eggs. Add the pumpkin puree and the sugar-spice mix to the eggs, combining well. Slowly pour in the evaporated milk, stirring until the filling is nice and smooth.
3. Bake the Pie:
Pour the pumpkin filling into your prepared pie crust. Bake at 425°F for 15 minutes to help set the crust. Then, lower the oven temperature to 350°F (175°C) and bake for an additional 40 to 50 minutes. Your pie is done when a knife inserted near the center comes out clean or with just a few moist crumbs.
4. Cool and Serve:
Take the pie out of the oven and set it on a wire rack to cool completely—this usually takes at least 2 hours. Cooling helps the filling set and makes it easier to slice. Serve each slice topped with a dollop of whipped cream if you like. Enjoy your delicious holiday classic!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first. Make sure to drain any excess moisture so your filling isn’t too watery. This will give your pie a fresh, rich pumpkin flavor.
How Should I Store Leftover Pumpkin Pie?
Store leftover pie in the fridge covered with plastic wrap or foil. It will keep well for up to 3-4 days. For best texture, serve chilled or at room temperature.
Can I Make the Pie Ahead of Time?
Absolutely! You can bake the pie a day ahead and refrigerate it overnight. Let it come to room temperature before serving for the best flavor and texture.
How Do I Prevent a Soggy Pie Crust?
Baking the pie at a high temperature for the first 15 minutes helps set the crust and prevent sogginess. Also, avoid overfilling and make sure your pie crust is well-chilled before baking.