Pumpkin Pie

Why You’ll Love This Recipe

Pumpkin Pie is a timeless holiday dessert that’s smooth, spiced, and full of cozy fall flavor. Made with real pumpkin puree, warm spices, and a flaky, buttery crust, this classic treat is a must-have for Thanksgiving or any autumn gathering. It’s easy to make, delicious served chilled or warm, and perfect with a dollop of whipped cream.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pumpkin pureeeggsgranulated sugarsweetened condensed milkevaporated milkground cinnamonground gingerground nutmegground cloveground allspice saltvanilla extractpie crust (homemade or store-bought)

directions

Preheat your oven to 425°F (220°C).

In a large bowl, whisk together pumpkin puree, eggs, sugar, spices, and salt until well blended.

Stir in sweetened condensed milk, evaporated milk, and vanilla extract until smooth.

Pour the filling into the prepared pie crust.

Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean.

Remove from the oven and let the pie cool completely on a wire rack.

Refrigerate for at least 2 hours before serving for best texture.

Serve with whipped cream or a sprinkle of cinnamon if desired.

Servings and timing

This recipe serves 8 slices.Preparation time: 15 minutesBaking time: 55–65 minutesCooling and chilling time: 2–3 hoursTotal time: approximately 3 hours and 30 minutes

Variations

Use maple syrup in place of some sugar for a richer flavor.

Add a graham cracker crust instead of traditional pie dough.

Top with candied pecans for extra crunch.

Mix in a bit of cream cheese for a cheesecake-like twist.

Use pumpkin pie spice blend instead of individual spices for convenience.

storage/reheating

Store pumpkin pie in the refrigerator, covered, for up to 4 days.To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.To serve warm, gently reheat slices in the oven at 300°F (150°C) for 10–15 minutes.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just roast and puree it first. Make sure it’s well-drained and smooth.

Why is my pumpkin pie cracked?

Overbaking or rapid cooling can cause cracks. Chill slowly and avoid baking too long.

Is sweetened condensed milk necessary?

It adds richness and sweetness, but you can use more evaporated milk and sugar as a substitute.

Can I make this ahead of time?

Yes, it’s best made a day in advance to allow time to chill and set.

Do I need to blind bake the crust?

Not for this recipe, but you can if you prefer a crisper bottom.

Can I use a premade pie crust?

Absolutely, it saves time and still tastes great.

How do I know when it’s done?

The center should be slightly jiggly, and a knife should come out clean from near the center.

Can I make it dairy-free?

Yes, use coconut milk and a dairy-free crust for a vegan-friendly version.

What’s the best topping?

Whipped cream, caramel drizzle, or spiced nuts are all delicious options.

Why is my filling runny?

It may be underbaked—bake until set and allow to fully cool before slicing.

Conclusion

Pumpkin Pie is a beloved classic that brings warmth, spice, and tradition to any fall celebration. Whether served after a Thanksgiving feast or enjoyed with coffee on a crisp afternoon, its creamy texture and rich flavor never disappoint. Make it from scratch and savor every slice of this seasonal favorite.

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