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Easy Classic Pumpkin Pie Recipe

If you’re looking for a dessert that wraps you in fall warmth with every bite, you’ve found it. I’m excited to share this Easy Classic Pumpkin Pie Recipe that has become a staple in my kitchen. It’s one of those pies that comes together with simple ingredients but delivers incredible flavor—and trust me, you’re going to want to make this one all year round, not just for the holidays.

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Why You’ll Love This Recipe

  • Simple and Reliable: This Easy Classic Pumpkin Pie Recipe uses pantry staples you probably already have, making it super accessible anytime.
  • Rich, Homemade Flavor: No canned pie fillings here—just real pumpkin and warm spices that feel genuinely comforting.
  • Perfect Texture: Creamy yet firm, this pie sets just right without cracks, thanks to a few little tricks I’ll share.
  • Make-Ahead Friendly: It tastes even better the next day, so you can prep in advance and still wow your guests.

Ingredients You’ll Need

This Easy Classic Pumpkin Pie Recipe harmonizes simple ingredients with complementary spices to create a truly festive dessert. Using real pumpkin puree and fresh spices makes a noticeable difference, and choosing the right crust ingredients ensures a buttery, flaky base.

  • All-purpose flour: Opt for a good-quality flour for a tender crust; I like to measure it spooned into the cup for accuracy.
  • Granulated sugar: Just a little sweetness in the crust to balance the savory notes.
  • Salt: Enhances flavor all around—don’t skip!
  • Cold unsalted butter: Cubed and chilled, it creates those flaky layers we all crave in pie crusts.
  • Ice-cold water: Helps bind the dough, but keep it cold to avoid melting the butter too soon.
  • Pure pumpkin puree: The star of the show, make sure it’s unsweetened and pure pumpkin—not pumpkin pie filling.
  • Eggs: They provide structure and richness to the filling.
  • Light brown sugar: Adds a subtle molasses depth that’s perfect with pumpkin.
  • Heavy cream: Gives the filling a silky texture and richness.
  • Whole milk: Balances the cream to lighten things up just a bit.
  • Cornstarch: This little addition helps set the pie perfectly without cracking.
  • Ground cinnamon, ginger, cloves, allspice, nutmeg: A cozy blend of warm spices to evoke those classic pumpkin pie flavors.
  • Salt: Just a pinch in the filling to bring out all those layered flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like playing around with this Easy Classic Pumpkin Pie Recipe depending on my mood or what’s in the cabinet. Feel free to tweak the spices or swap out ingredients to make it your own—it’s your kitchen after all!

  • Spice it up or down: If you’re a cinnamon lover like me, add an extra ½ teaspoon for a punchier pie. Or skip cloves if that’s not your thing.
  • Dairy-free alternative: I once swapped heavy cream and milk for full-fat coconut milk and loved the slightly tropical twist it gave the pie.
  • Fresh pumpkin puree: When in season, roasting and pureeing a fresh pumpkin adds a more vibrant flavor; just remember to drain any excess moisture.
  • Crust swaps: If you’re short on time, a store-bought pie crust works just fine—just watch the baking times closely.

How to Make Easy Classic Pumpkin Pie Recipe

Step 1: Whip Up the Flakiest Pie Crust

Start by mixing your all-purpose flour, sugar, and salt in a bowl. Then add your cold cubed butter. The key here is to work quickly and keep the butter as cold as possible. I like to use my fingertips or a pastry cutter to cut the butter into the flour until you have pea-sized pieces—this creates those beautiful flaky layers when baked. Slowly add ice-cold water, just enough for the dough to come together without feeling sticky. Don’t overwork it! Divide the dough in half, flatten each into a disk, and chill for at least 30 minutes.

Step 2: Prepare the Pumpkin Filling

In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, milk, and cornstarch. Add in that warm spice mix and a pinch of salt, then whisk until smooth and creamy. The cornstarch helps thicken the filling without cracking, which was a game-changer I discovered after a few failed attempts.

Step 3: Assemble and Bake

Roll out your chilled dough on a lightly floured surface, then gently press it into a 9-inch pie pan. Trim and crimp the edges however you like—I usually go for a rustic look. Pour your pumpkin filling into the crust, smoothing the top with a spatula. Bake in a preheated 350°F (175°C) oven for about 50-55 minutes. The filling should be mostly set but still have a slight jiggle in the center when you gently shake the pie. This prevents it from being dry or cracked after cooling.

Step 4: Chill and Serve

Let the pie cool on the counter for an hour, then refrigerate it for at least four hours or overnight. This resting time lets the flavors deepen and the filling fully set. I promise it’s worth the wait!

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Pro Tips for Making Easy Classic Pumpkin Pie Recipe

  • Keep Ingredients Cold: Cold butter and water are your secret weapons for creating a flaky crust. If the butter melts while mixing, your crust may turn tough.
  • Use Cornstarch to Prevent Cracks: Adding cornstarch to the filling keeps it stable and prevents those unsightly cracks, which I learned the hard way during my early baking days.
  • Don’t Overbake: The filling should still jiggle slightly when done. Overbaking causes dryness and cracking, so keep a close eye toward the end.
  • Make It Ahead: This pie tastes even better the next day after chilling, so plan ahead to let the flavors meld beautifully.

How to Serve Easy Classic Pumpkin Pie Recipe

A pumpkin pie with one layer, showing a smooth, deep orange filling inside a light golden crust that has a wavy edge, all placed in a white pie dish. The pie rests on a white marbled surface, with two cinnamon sticks next to it on the left and a light beige cloth with a silver pie server to the right. A white pumpkin decoration is partly visible in the upper left corner, and a white plate with a fork is partly visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I actually love topping my pumpkin pie with a generous dollop of freshly whipped cream—just lightly sweetened with a touch of vanilla extract. Sometimes I sprinkle a little cinnamon on top for an extra festive touch. For a fun twist, toasted pecans or a drizzle of maple syrup can add delightful texture and flavor.

Side Dishes

When serving this pumpkin pie, I like pairing it with simple sides like spiced apple cider or a scoop of vanilla ice cream. If you’re hosting a holiday meal, this pie rounds out the dessert table beautifully alongside cranberry sauce and roasted nuts.

Creative Ways to Present

For a party, I’ve plated the pie in individual mini tart pans to make single servings—super cute and convenient! Another fun idea is to dust the top with cocoa powder in a festive stencil shape, like a leaf or pumpkin, for a surprising decorative touch.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in the fridge, tightly wrapped in plastic wrap or covered with foil. I find it keeps for up to 5 days, and honestly, it tastes even richer after a day or two. Just be sure to keep it chilled to maintain the custardy texture.

Freezing

I’ve successfully frozen pumpkin pie slices wrapped tightly in plastic wrap and foil. When you thaw in the fridge overnight, the texture and flavor stay mostly intact—perfect for making ahead or saving extras. Just avoid freezing for longer than 2 months for best quality.

Reheating

I usually let the leftovers come to room temperature before serving, then if I want it a little warm, I pop a slice into the oven at 300°F for 10 minutes. This gently warms without drying out the filling. Microwave works too but tends to make the crust soggy.

FAQs

  1. Can I use fresh pumpkin instead of canned puree?

    Absolutely! If you roast and puree fresh pumpkin, be sure to drain any excess moisture well before using it in the recipe. This helps prevent a watery filling. Sugar pumpkins or pie pumpkins work best for natural sweetness and flavor.

  2. How do I prevent my pumpkin pie from cracking?

    Two key things: don’t overbake the pie, and add a bit of cornstarch or flour to the filling to help it set. Also, allow it to cool slowly at room temperature before chilling—it helps avoid sudden temperature changes that cause cracks.

  3. Can I use a store-bought pie crust?

    Yes! While I love making my own crust, a good-quality store-bought crust is a quick alternative. Just keep an eye on baking times, as some pre-made crusts bake faster.

  4. How far ahead can I make this pumpkin pie?

    You can make the pie up to 2 days ahead. It actually tastes better after resting in the fridge overnight as the flavors meld beautifully. Just cover it tightly to keep it fresh.

  5. What’s the difference between pumpkin pie filling and pumpkin puree?

    Pure pumpkin puree is just cooked pumpkin mashed with no added spices or sugars, while pumpkin pie filling includes sweeteners and spices. For this recipe, use pure pumpkin puree so you can control the flavor and sweetness yourself.

Final Thoughts

I absolutely love how this Easy Classic Pumpkin Pie Recipe turns out every single time. It’s become my go-to fall dessert that never fails to get compliments—and trust me, your family and friends will go crazy for it too. Once you try it, you’ll see how simple ingredients and a little patience come together to create a comforting, delicious pie that feels like a warm hug on a plate. So go ahead—bake one up, enjoy the flavors of the season, and maybe even start a new holiday tradition with this classic made easy.

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Easy Classic Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 81 reviews
  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 85 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic pumpkin pie recipe delivers a creamy, spiced filling nestled in a flaky homemade crust. Perfect for Thanksgiving or any autumn celebration, this pie is best made a day ahead to allow the flavors to meld beautifully. Featuring warm spices like cinnamon, ginger, nutmeg, and cloves, it offers a comforting and traditional dessert experience.


Ingredients

Pie Crust

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
  • 4 tablespoons ice-cold water

Pie Filling

  • 15 ounce can pure pumpkin puree (1 ¾ cups)
  • 3 eggs
  • ¾ cup packed light brown sugar
  • ¾ cup heavy cream
  • ½ cup whole milk
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt


Instructions

  1. Prepare the Pie Crust: In a mixing bowl, combine the flour, granulated sugar, and salt. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and gently press it into place. Trim any excess dough and crimp the edges decoratively. Refrigerate the crust while preparing the filling.
  3. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, eggs, light brown sugar, heavy cream, whole milk, cornstarch, ground cinnamon, ground ginger, ground cloves, allspice, ground nutmeg, and salt until smooth and thoroughly combined.
  4. Preheat the Oven: Set your oven to 425°F (220°C) to preheat while you prepare the pie for baking.
  5. Fill the Pie Crust: Pour the pumpkin filling evenly into the chilled pie crust, smoothing the top with a spatula.
  6. Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 15 minutes at 425°F. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes or until the filling is set around the edges but slightly jiggly in the center.
  7. Cool and Chill: Remove the pie from the oven and allow it to cool completely on a wire rack. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors develop and the filling set fully.
  8. Serve: Slice and serve chilled or at room temperature, optionally topped with whipped cream for an extra touch of richness.

Notes

  • This pumpkin pie is best made one day ahead since the flavors deepen as it rests in the refrigerator overnight.
  • If using fresh pumpkin, roast and puree before measuring 1 ¾ cups to substitute the canned pumpkin puree.
  • Keep the butter and water very cold when making the crust to ensure a flaky texture.
  • Store leftover pie covered in the refrigerator for up to 4 days.
  • Reheat slices gently in the microwave or enjoy cold for the best texture.

Nutrition

  • Serving Size: 1/8 pie
  • Calories: 390 kcal
  • Sugar: 23 g
  • Sodium: 197 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 124 mg

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