If you’re looking to fill your kitchen with the cozy, nostalgic aroma of fall, this Classic Pumpkin Pie Recipe is your golden ticket. Silky smooth pumpkin filling bathed in warm spices nestles inside a flaky, tender crust, creating a dessert that’s both timeless and irresistible. Whether you’re a seasoned baker or just craving that perfect slice to savor with a cup of coffee, this recipe brings together simple ingredients and straightforward steps to deliver a pie that’s as comforting as a hug from an old friend.
Ingredients You’ll Need
The magic of a fantastic pumpkin pie lies in the simplicity of its ingredients. Each one plays a vital role—balancing creaminess, sweetness, flavor depth, and texture—to create that unmistakable, luscious pie filling we all adore.
- 1 9-inch pie crust: You can use homemade or store-bought, just make sure it’s unbaked and chilled for the best buttery base.
- 2 large eggs: These bind the filling and add richness that helps it set perfectly.
- 1/3 cup granulated sugar: Sweetens gradually without overpowering the pumpkin flavor.
- 1/3 cup light brown sugar: Adds a hint of molasses flavor that deepens the pie’s warmth.
- 1 (15-oz) can pure pumpkin puree: Important to note this is NOT pumpkin pie filling, so the flavor stays fresh and vibrant.
- 1 (12-oz) can evaporated milk: Gives the filling a creamy texture without extra heaviness.
- 1 teaspoon vanilla extract: A subtle layer of sweetness that rounds out the spices.
- 1 teaspoon ground cinnamon: The quintessential pumpkin pie spice—warm and inviting.
- 1 teaspoon pumpkin pie spice: A wonderful blend of cinnamon, nutmeg, and cloves to bring that signature autumnal aroma.
How to Make Classic Pumpkin Pie Recipe
Step 1: Prepare the crust
Whether you reached for a homemade crust or one from the store, gently pressing it into a buttered 9-inch pie dish is your first move. This forms the sturdy, flaky shell that will support the luscious filling. Don’t forget to create a nice rim by folding under the dough edges and fluting them—this adds a charming, homemade touch. After shaping, chill the crust in your fridge for at least 30 minutes. This step helps prevent shrinking during baking and keeps the layers nice and flaky.
Step 2: Prep your oven
While the crust chills, preheat your oven to a robust 425 degrees Fahrenheit. To ensure even baking, place a baking sheet on the lower rack so it heats as well. This simple trick helps the bottom crust cook thoroughly, avoiding that dreaded soggy bottom scenario every pumpkin pie enthusiast wants to steer clear of.
Step 3: Make the filling
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin puree, evaporated milk, vanilla extract, cinnamon, and pumpkin pie spice until completely smooth. This silky batter is the heart of your pie—a harmonious blend of creamy pumpkin and warming spices. Take a moment to appreciate the earthy orange hue, a sure sign you’re headed toward something wonderful.
Step 4: Fill the pie crust
Bring out your chilled crust and pour in the filling right up to the edges. Don’t be shy; filling the shell generously will give you that classic rounded rise and a perfectly set center. If you happen to have some leftover filling, consider pouring it into a small ramekin and baking it separately for 20 to 30 minutes to enjoy a delightful pumpkin custard treat alongside your pie.
Step 5: Bake the pie
Bake the pie at 425 degrees Fahrenheit for 15 minutes initially. Then, lower the temperature to 375 degrees and continue baking for 35 to 45 minutes, or until the filling is set but still slightly jiggly in the center. Be mindful during baking—wrap foil or use a pie shield on the crust edges after about 20 to 30 minutes to prevent them from browning too much. This technique ensures a golden crust that complements the filling beautifully.
Step 6: Cool the pie
Once your pie is out of the oven, resist the urge to dive straight in. Let it rest in the oven with the door cracked open for 15 to 30 minutes. This cooling period helps prevent cracking. Then transfer the pie to a wire rack to cool completely for about 2 hours. You can serve it right away if you’re impatient like me or chill it in the fridge for up to 2 days to enjoy later.
How to Serve Classic Pumpkin Pie Recipe
Garnishes
When it comes to adorning your pumpkin pie, simplicity shines brightest. A dollop of freshly whipped cream, lightly sweetened and gently flavored with vanilla, is the ultimate topping. For an extra festive touch, sprinkle a pinch of ground cinnamon or a few toasted pecan halves. These small additions bring texture and a layer of elegance to your presentation.
Side Dishes
Classic pumpkin pie is a star on its own but can also shine alongside complementary flavors. Serve slices with a scoop of vanilla ice cream for creamy contrast or alongside a cup of rich coffee or spiced chai to heighten those warm spice notes. Even a sprinkle of crushed gingersnaps on the side can add a delightful crunch.
Creative Ways to Present
If you want to impress guests or simply make the serving moment more fun, try individual mini pumpkin pies in ramekins for a personalized touch. You can also dust the pie surface with cocoa powder stencils or create a lattice crust for added texture and visual appeal. Sometimes, fresh edible flowers or a drizzle of salted caramel sauce can turn a humble slice into a showstopper.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any pie left (and it almost never lasts long), store it in the refrigerator covered loosely with plastic wrap or foil. This keeps the filling fresh and the crust crispish for up to two days, ensuring you can enjoy that incredible flavor anytime you want a little pick-me-up.
Freezing
Pumpkin pie freezes beautifully if you need to make it ahead of time. Wrap the cooled pie tightly in plastic wrap and then in foil to prevent freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw the pie overnight in the refrigerator to maintain that delicate texture and flavor.
Reheating
For the perfect slice fresh from the fridge or freezer, warm your pie gently in a 300-degree oven for 10 to 15 minutes. This refreshes the flavors and softens the filling just enough without compromising the crust’s flakiness. Avoid using the microwave as it can make the crust soggy.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best not to use canned pumpkin pie filling because it already contains spices and sweeteners. Using pure pumpkin puree lets you control the flavor and texture precisely, resulting in a fresher taste and smoother consistency in your Classic Pumpkin Pie Recipe.
Do I need to blind bake the crust?
This recipe doesn’t require blind baking because the filling cooks thoroughly and helps set the crust. Chilling the crust before filling it is usually enough to ensure it bakes evenly without shrinking or becoming soggy.
What’s the difference between pumpkin pie spice and cinnamon?
Cinnamon is a singular warm spice, whereas pumpkin pie spice is a blend, typically including cinnamon, nutmeg, ginger, and cloves. Using both adds depth and complexity to the pie’s flavor, making it more aromatic and true to that classic holiday taste.
How can I tell when the pie is done baking?
The filling should be mostly set but with a slight jiggle in the center when you gently shake the pie. The edges will look firm and slightly puffed. Overbaking can cause cracks, so it’s better to err on the side of a bit of wobble, as it firms up further while cooling.
Can I make this pumpkin pie vegan or dairy-free?
Definitely! Substitute the eggs with flax eggs or a commercial egg replacer, and use coconut milk or almond milk instead of evaporated milk. A dairy-free pie crust will complete the switch. The flavor won’t be exactly the same but still absolutely delicious and comforting.
Final Thoughts
Trying the Classic Pumpkin Pie Recipe is like inviting a warm memory to your table, complete with spice, smooth pumpkin filling, and flaky crust. It’s a dessert that rewards patience and love with every bite, perfect for holidays or whenever the craving hits. So gather your ingredients, preheat that oven, and get ready to share this timeless favorite with those you care about most. I promise this pie will become one of your go-to recipes, bringing smiles and comfort slice after slice.
Print
Classic Pumpkin Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Pumpkin Pie recipe features a smooth, spiced pumpkin filling nestled in a flaky 9-inch pie crust. Perfectly balanced with cinnamon and pumpkin pie spice, this traditional dessert is ideal for fall holidays and cozy gatherings. The pie is baked to set the creamy custard filling and cooled to achieve the perfect texture.
Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Filling
- 2 large eggs
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 (15-oz) can pure pumpkin puree (NOT canned pumpkin pie filling!)
- 1 (12-oz) can evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare crust: Use homemade or store-bought pie crust. Roll out dough if needed, then gently press into a buttered 9-inch pie dish, ensuring it lines the bottom and sides. Fold edges under to create a rim, then flute as desired. Chill in the fridge for at least 30 minutes while making the filling.
- Prep: Once ready to make filling, preheat oven to 425°F. Place a baking sheet in the lower half of your oven to heat up as oven preheats.
- Make filling: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin puree, evaporated milk, vanilla extract, cinnamon, and pumpkin pie spice until smooth.
- Fill pie crust: Right before baking, pull pie dish with pie crust out of the fridge. Pour filling into the pie shell, filling it right up to the top (you might have filling leftover, but try to fill the shell completely – leftover filling can be baked for 20-30 minutes in a ramekin to make a pumpkin custard).
- Bake: Bake pie at 425°F for 15 minutes. Reduce oven temperature to 375°F and bake 35 to 45 minutes or until filling is set. Cover sides with foil or a pie shield after 20-30 minutes, to keep it from burning.
- Cool pie: Once pie is done, switch off the oven and open the door a few inches. Allow pie to rest in the oven for 15-30 minutes, then remove to a wire rack to cool for 2 hours. Serve right away or chill in the fridge for up to 2 days.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling to control the flavor and texture.
- Chilling the pie crust before filling helps prevent a soggy bottom crust.
- Covering the pie edges with foil or a pie shield is important to prevent over-browning while the filling bakes thoroughly.
- Leftover filling can be baked separately in ramekins to create mini pumpkin custards.
- Allow pie to cool completely before slicing to ensure clean cuts and set filling.
- Store leftover pie in the refrigerator and consume within 2 days for best freshness.
