Classic Pumpkin Pie with a silky spiced pumpkin filling, flaky buttery crust, whipped cream, cinnamon, and pecans on a rustic wooden table.

🥧 Classic Pumpkin Pie

By
There’s nothing quite like a slice of homemade pumpkin pie to celebrate the holiday season.

This Classic Pumpkin Pie features a silky-smooth pumpkin filling perfectly spiced with cinnamon, ginger, nutmeg, and cloves, all nestled inside a buttery, flaky pie crust. Baked until just set and served with a generous dollop of whipped cream, it’s the ultimate dessert for Thanksgiving, Christmas, fall gatherings, or whenever you’re craving a timeless homemade treat.

Flavour Quest Recipes

🥧 Classic Pumpkin Pie

Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

Pie Filling
  • 1 15-ounce can pumpkin purée
  • 1 cup heavy cream
  • ½ cup whole milk
  • ¾ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
Pie Crust
  • 1 unbaked 9-inch pie crust homemade or store-bought
Optional Garnish
  • Fresh whipped cream
  • Cinnamon
  • Candied pecans

Method
 

Step 1
  1. Preheat oven to 425°F (220°C).
Step 2
  1. Place the pie crust into a 9-inch pie plate and crimp the edges.
Step 3
  1. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, and salt.
Step 4
  1. Slowly whisk in the heavy cream and milk until the filling is smooth.
Step 5
  1. Pour the filling into the prepared pie crust.
Step 6
  1. Bake for 15 minutes.
  2. Reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is just slightly jiggly.
Step 7
  1. Cool completely on a wire rack.
Step 8
  1. Refrigerate for at least 2 hours before serving.
Step 9
  1. Top with whipped cream, a sprinkle of cinnamon, and candied pecans if desired.

Enjoying this recipe? You may also love my Comfort Dinner Guide — a simple collection of easy, cozy meal ideas for busy weeknights. It’s a helpful extra resource for those nights when you want something comforting without overthinking dinner.

🔄 Variations

  • Maple Pumpkin Pie
  • Bourbon Pumpkin Pie
  • Pecan Pumpkin Pie
  • Gingersnap Crust
  • Gluten-Free Pumpkin Pie

🍽️ Serving Suggestions

  • Fresh whipped cream
  • Vanilla ice cream
  • Salted caramel drizzle
  • Candied pecans
  • Hot coffee
  • Spiced apple cider

💡 Pro Tips

  • Use 100% pumpkin purée, not pumpkin pie filling.
  • Don’t overbake—the center should still have a slight wobble.
  • Chill the pie before slicing for clean, beautiful pieces.
  • Freshly whipped cream makes an incredible finishing touch.
  • Sprinkle a little cinnamon over the whipped cream just before serving.

❄️ Storage

Store covered in the refrigerator for up to 4 days.

🧊 Freezing

Wrap tightly and freeze for up to 2 months.

Thaw overnight in the refrigerator before serving.

🔥 Reheating

Pumpkin pie is usually served chilled or at room temperature, but individual slices can be warmed in a 300°F oven for 10 minutes if preferred.

❓ Frequently Asked Questions

Can I make Pumpkin Pie ahead of time?

Absolutely! In fact, it’s even better when made a day ahead because the flavors have time to develop.

Can I use homemade pumpkin purée?

Yes. Just be sure it’s well-drained so the filling isn’t too watery.

Why did my pumpkin pie crack?

Cracks usually happen when the pie is overbaked. Remove it from the oven while the center still has a slight jiggle.

Can I freeze Pumpkin Pie?

Yes! Wrap it tightly after it has cooled completely and freeze for up to 2 months.

Scroll to Top