Nothing says the holidays quite like a perfectly baked pumpkin pie. Smooth, creamy, warmly spiced, and nestled in a flaky buttery crust, this timeless dessert has earned its place on every Thanksgiving table. Even if pumpkin isn’t your usual go-to ingredient for baking, there’s something irresistible about a slice of traditional pumpkin pie during the festive season.
This version celebrates everything people love about a true classic. No twists, no unusual ingredients, no shortcuts. Just a velvety pumpkin filling infused with cinnamon, ginger, nutmeg, and cloves, baked in a crisp homemade crust and finished with a generous swirl of whipped cream. It’s the definition of comfort and tradition in every bite.
Whether you’re a lifelong pumpkin pie enthusiast or someone who enjoys it only once a year, this recipe is reliable, balanced, and incredibly satisfying. It’s the kind of pie you can proudly place on the holiday dessert table.
Ingredients You’ll Need
These simple pantry and fridge staples work together to create a rich, silky, and deeply flavorful pumpkin pie. You’ll find the complete ingredient list and measurements in the recipe card at the end:
- Pie dough (homemade or your favorite reliable recipe)
- Pumpkin puree (canned is great, fresh works too)
- Light or dark brown sugar
- Ground cinnamon
- Ground ginger
- Freshly grated nutmeg or pre-ground
- Ground cloves
- Eggs
- Heavy cream
- Salt
Each ingredient plays a role in creating the balance of smooth texture, warm spice, and subtle sweetness that defines a traditional pumpkin pie.
How to Make a Classic Pumpkin Pie
1. Prepare the Pie Crust
Start by rolling out your pie dough into a 12-inch circle. Transfer it gently into a 9-inch pie dish, trim any excess, and crimp the edges. Freezing the shaped crust for about 30 minutes helps it keep its structure and prevents shrinking in the oven.
2. Blind Bake the Crust
A partially baked crust ensures crispness, especially since pumpkin filling is thin and moisture-heavy.
Line the chilled crust with greased foil and fill it with pie weights or dried beans. Bake at 400°F until the edges look set and lightly golden. Remove the foil and weights, and allow the crust to cool briefly.
3. Mix the Filling
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, spices, and salt. Add the heavy cream and whisk until the mixture becomes smooth and silky. This step gives the filling its classic custard texture.
4. Bake the Pie
Pour the filling into the warm crust and bake at 375°F. The key is to pull the pie from the oven when the edges are set but the center still has a slight wobble. This subtle jiggle is essential for preventing cracks and ensuring a creamy, custard-like finish.
5. Cool Gradually
Turn off the oven and leave the pie inside with the door slightly open. This slow cool down allows the filling to finish setting gently. Sudden temperature changes can cause cracks or make the filling collapse.
6. Slice and Serve
Once cooled to room temperature, slice the pie cleanly with a sharp knife. Add a generous spoonful of whipped cream and enjoy either slightly warm or fully cooled.
How to Keep Pumpkin Pie from Cracking
Pumpkin pie tends to crack when the custard overcooks or cools too quickly. Here are the most effective ways to prevent it:
- Remove the pie from the oven while the center still jiggles lightly.
- Avoid baking until the center is fully firm. That usually means it’s already overdone.
- Let the pie cool inside the oven with the heat off and the door ajar.
- If using a thermometer, aim for an internal temperature of about 175°F.
These steps help create a silky, smooth filling without surface cracks.
How to Avoid a Soggy Crust
Pumpkin pie filling is very liquid, which makes blind baking essential. Partially baking the crust before adding the filling helps:
- Set the structure
- Prevent moisture absorption
- Promote an evenly crispy bottom
Skipping this step is possible, but the crust will likely be softer, especially near the center.
More Tips for Making the Best Pumpkin Pie
- Choose your pumpkin wisely: Canned pumpkin puree gives the most consistent texture. Homemade puree works but may contain extra moisture, so drain if needed.
- Spice options: Use individual spices for depth, or replace them with 2 teaspoons of pumpkin pie spice.
- Don’t overfill the crust: Fill only up to the crimped edge. Extra filling can be discarded or baked separately in a small ramekin.
- Storage: Because the filling contains cream and eggs, refrigerate leftovers.
- Shelf life: The pie tastes best within two days but keeps well for up to a week when stored in the fridge.
More Pie Resources
If you love holiday baking, these guides help elevate your pie-making skills:
- How to Make Flaky Pie Crust
- How to Use a Food Processor for Pie Dough
- Common Pie Baking Mistakes and Fixes
- Essential Pie-Making Tools
The Perfect Classic Pumpkin Pie for the Holiday Season
- Total Time: 1 hr 45 min
Ingredients
Pie Crust
1 unbaked 9-inch pie crust (homemade or your preferred recipe)
Filling
2 cups (425 g) pumpkin puree
3 large eggs
1 ¼ cups (275 g) packed light or dark brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 ¼ cups (340 g) heavy cream
Instructions
-
Prepare the pie crust
Roll the chilled dough into a 12-inch circle and carefully fit it into a 9-inch pie dish. Trim the excess dough and crimp the edges. Freeze the prepared crust for 30 minutes. Preheat your oven to 400°F while it chills. -
Blind bake the crust
Line the frozen crust with lightly greased foil and fill it with pie weights, dried beans, or rice. Bake for about 20 minutes, or until the edges look set and lightly golden. Let cool for 5 minutes, then remove the weights and foil. Lower oven temperature to 375°F. -
Make the filling
In a large bowl, whisk together pumpkin puree, eggs, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the heavy cream and whisk until the mixture is smooth and fully combined. -
Fill and bake
Pour the filling into the warm, partially baked crust. Bake at 375°F for 45–50 minutes, or until the edges are set and the center still has a gentle wobble when the pie is nudged. Avoid baking until the center is firm. -
Cool gradually
Turn off the oven and leave the pie inside with the door slightly open. Allow it to cool slowly to room temperature. This step finishes the cooking process and helps prevent cracks on the surface. -
Serve
Slice once fully cooled. Enjoy plain or with freshly whipped cream. Store leftovers in the refrigerator.
Notes
- This recipe uses only one pie crust; any leftover dough can be kept in the fridge for up to 5 days or frozen for up to 2 months.
- Use canned pumpkin for the smoothest texture. Homemade puree works but may need draining to remove excess moisture.
- You can replace the spices with 2 teaspoons pumpkin pie spice if preferred.
- If your pie dish is slightly smaller or your crust shrank while blind baking, you may have a little filling left over.
- Best consumed within 2 days for optimal texture, but can be refrigerated for up to a week.
- Prep Time: 15 min
- Cook Time: 1 hr
