There’s nothing quite like a classic pumpkin pie to welcome the cozy season. This easy pumpkin pie recipe features a flaky homemade crust and a smooth, spiced filling that’s perfect for holidays or any comforting dessert craving. Get ready to fill your kitchen with warm autumn aromas!

A slice of pumpkin pie is placed on a white speckled plate with a thick crust that is golden brown and slightly crimped on the edges. The pumpkin filling inside is smooth and deep orange, with a dense texture. Sitting on top of the filling is a fluffy layer of white whipped cream sprinkled lightly with cinnamon or nutmeg powder. A piece of the pie has been cut out and rests on a silver fork in front of the slice, showing the thickness of the filling and crust. The plate is stacked on another similar white speckled plate, and the whole scene is set on a white marbled texture surface with a soft striped cloth blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (190g) all-purpose flour, spooned and leveled for accuracy
1/2 teaspoon salt, to enhance the flavor
1/2 cup (115g) unsalted butter, cold and cubed for flakiness
4-6 tablespoons (60-90ml) ice water, added gradually to bind the dough
1 can (15oz/425g) pure pumpkin puree, not pumpkin pie filling
3 large eggs, at room temperature for a smooth mix
1 cup (200g) granulated sugar, for sweetness
1 tablespoon (15g) pumpkin pie spice, for that classic fall flavor
1 cup (240ml) heavy cream, for rich creaminess
1 teaspoon (5ml) vanilla extract, to round out the flavors

Instructions

Step 1: Make the crust by combining flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together. Wrap it in plastic and chill for at least 1 hour for a flakier crust.
Step 2: Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim any excess edges, and crimp the edges with your fingers or a fork. Return the crust to the fridge while preparing the filling to keep it firm.
Step 3: In a large bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, heavy cream, and vanilla extract until smooth and free of lumps.
Step 4: Pour the filling into the chilled crust. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes. The pie is done when the center slightly jiggles but is set. Avoid overbaking to prevent cracks.
Step 5: Allow the pie to cool for at least 2 hours before slicing. For best results, refrigerate if not serving immediately; the flavors develop beautifully overnight.

Tips & Variations

For extra flaky crust, use a mix of butter and shortening or keep the ingredients very cold before mixing.
Swap out heavy cream for evaporated milk for a lighter filling with a slightly different texture.
Add a splash of bourbon or maple syrup to the filling for a unique twist on classic flavor.
If you’re short on time, use a pre-made pie crust instead of making your own.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 4 days. Reheat slices briefly in the microwave if you prefer served warm, or enjoy chilled straight from the fridge. Pumpkin pie also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

How to Serve

The image shows a pumpkin pie with a thick, smooth orange filling inside a golden-brown flaky crust that has a crimped edge. One slice has been cut out and placed on a white plate nearby, topped with a dollop of white whipped cream. There is a bowl filled with more whipped cream above the plate. The pie and plate rest on a wooden board next to a shiny metal pie server with a brown handle. A blue and white cloth napkin is draped on the right side over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling already contains spices and sweeteners, so it’s best to use pure pumpkin puree to control the flavors and sweetness in this recipe.

How do I know when the pumpkin pie is fully baked?

The pie is done when the edges are set and the center jiggles slightly when you gently shake the pan. Avoid overbaking to prevent cracks and a dry texture.