This classic pumpkin pie recipe is rich, creamy, and full of fall spices, making it perfect for any holiday gathering or special occasion. With a smooth pumpkin filling and flaky crust, this pie will satisfy all your autumn dessert cravings. Best of all, it’s simple to make and can be prepared ahead of time!

Prep Time:

15 minutes

Cook Time:

50-60 minutes

Total Time:

1 hour 15 minutes

Yield:

1 9-inch pumpkin pie (serves 8)

Ingredients for Pumpkin Pie:

For the Pie Crust:

• 1 9-inch pie crust, homemade or store-bought (unbaked)

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 large eggs
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Step-by-Step Instructions for Pumpkin Pie:

Step 1: Preheat the Oven

• Preheat your oven to 425°F (220°C).
• Prepare a 9-inch pie dish by rolling out your pie crust and pressing it gently into the dish. Trim and crimp the edges as desired.

Step 2: Prepare the Pumpkin Filling

• In a large mixing bowl, whisk together:
  • 1 (15 oz) can pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

• Whisk until the mixture is smooth and all ingredients are fully combined.

Step 3: Pour the Filling

• Pour the pumpkin filling into the prepared pie crust, spreading it evenly.

Step 4: Bake the Pumpkin Pie

• Bake the pie at 425°F for 15 minutes to help set the crust.
• After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes, or until the filling is set but still slightly jiggly in the center.

Step 5: Cool the Pie

• Remove the pumpkin pie from the oven and allow it to cool completely on a wire rack. The filling will continue to firm up as it cools.
• For best results, chill the pie in the refrigerator for at least 2 hours before serving.

Step 6: Serve and Enjoy

• Serve the pumpkin pie with whipped cream or a scoop of vanilla ice cream for a classic, delicious finish.

Additional Tips for Making Pumpkin Pie:

• For a more flavorful filling, use freshly roasted pumpkin puree instead of canned.
• To prevent the crust from getting too brown, cover the edges of the pie with aluminum foil halfway through baking.
• Pumpkin pie can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutritional Information (per slice):

• Calories: 320
• Fat: 18g
  • Saturated Fat: 10g
• Carbohydrates: 36g
  • Sugar: 22g
• Fiber: 3g
• Protein: 5g
• Sodium: 350mg

Enjoy this creamy and spiced pumpkin pie, perfect for any fall or holiday gathering!