Pumpkin pie is a quintessential dessert that marks the arrival of fall and festive celebrations. With its creamy, spiced filling and flaky homemade crust, this classic pumpkin pie is the ultimate comfort dessert. Whether it’s for Thanksgiving, a cozy autumn gathering, or simply because you’re craving something sweet and warm, this recipe will guide you through creating the perfect pie.
Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and diced
- 4-5 tablespoons ice water
For the Pumpkin Filling:
- 2 cups canned pumpkin puree (or fresh pumpkin puree)
- 1 cup heavy cream
- ¾ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
Step 1: Make the Pie Crust
A flaky, buttery crust is the foundation of any great pie. Here’s how to prepare it:
- Combine Dry Ingredients. In a large bowl, whisk together the all-purpose flour and salt.
- Cut in the Butter. Add the chilled, diced butter. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
- Add Ice Water. Stir in the ice water one tablespoon at a time, mixing just until the dough holds together. Be careful not to overwork the dough.
- Chill the Dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Pre-Bake the Crust
Pre-baking, or “blind baking,” ensures your crust stays crisp and doesn’t become soggy when you add the filling:
- Preheat the Oven. Set your oven to 425°F (220°C).
- Roll Out the Dough. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Fit it into a 9-inch pie plate, pressing gently to ensure it lines the dish snugly.
- Trim and Crimp. Trim any excess dough, leaving about ½ inch overhang. Tuck it under and crimp the edges for a decorative finish.
- Blind Bake. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Then, remove the parchment and weights, and bake for another 5 minutes until the crust is lightly golden.
Step 3: Prepare the Pumpkin Filling
While the crust cools slightly, it’s time to prepare the luscious pumpkin filling:
- Mix the Wet Ingredients. In a large bowl, whisk together the pumpkin puree, heavy cream, and eggs until smooth.
- Add Sugars and Spices. Stir in the brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, salt, and cloves. Mix until all the ingredients are well combined, creating a velvety, spiced filling.
Step 4: Assemble and Bake the Pie
Now it’s time to bring it all together:
- Fill the Crust. Pour the prepared pumpkin filling into the pre-baked crust, spreading it evenly.
- Adjust the Oven Temperature. Lower the oven temperature to 350°F (175°C).
- Bake. Place the pie in the oven and bake for 45-55 minutes, or until the filling is set. To test for doneness, insert a knife or toothpick into the center—it should come out clean.
- Cool. Allow the pie to cool completely on a wire rack.
Step 5: Serve and Enjoy
Your classic pumpkin pie is now ready to serve! For an added touch of indulgence, top each slice with a dollop of whipped cream or a sprinkle of cinnamon. Pair it with a hot cup of coffee or spiced cider for the ultimate fall treat.

Flavor Profile
This pumpkin pie combines the rich creaminess of pumpkin with the warming spices of cinnamon, nutmeg, ginger, and cloves. The brown sugar adds depth and a hint of molasses, while the flaky, buttery crust provides a perfect textural contrast. Each bite is a harmonious blend of sweet, spicy, and savory, making it an irresistible dessert.
Tips for Perfect Pumpkin Pie
- Fresh vs. Canned Pumpkin. While canned pumpkin puree offers convenience and consistency, using fresh pumpkin puree can add a richer, more natural flavor.
- Prevent Overbaking. Keep an eye on the pie during the last 10 minutes of baking. The edges should be set, but the center can have a slight jiggle—it will firm up as the pie cools.
- Spice Adjustments. Feel free to adjust the spice blend to suit your taste.
- Make Ahead. Pumpkin pie tastes even better the next day as the flavors meld together. Store it in the refrigerator, covered, for up to 3 days.
This classic pumpkin pie recipe brings warmth and comfort to any table. Enjoy your homemade pie!