Ultimate Pumpkin Pie Recipe
This Ultimate Pumpkin Pie recipe has a smooth, creamy pumpkin filling flavored with cinnamon, ginger, and nutmeg, all baked in a buttery, flaky homemade crust. The filling is rich without being overly sweet, and every slice holds beautifully when cut.
It’s a classic fall dessert that’s perfect for Thanksgiving or any time you’re craving homemade pumpkin pie. Both the crust and pumpkin filling are made from scratch, but the steps are straightforward enough for a beginner baker.
If you love pumpkin desserts, try my Pumpkin Crumb Cake, creamy Pumpkin Flan, or easy Pumpkin Bread.
Why You’ll Love This Pumpkin Pie
- Creamy pumpkin filling – The filling is smooth, rich, and perfectly balanced with warm fall spices.
- Buttery homemade crust – The flaky crust gives a delicious contrast to the soft pumpkin filling.
- Slices beautifully – Once properly cooled, the filling sets well so you can cut clean, attractive slices.
- Made from scratch – Both the pie crust and pumpkin filling are homemade with straightforward ingredients.
- Perfect for fall and Thanksgiving – Cinnamon, ginger, nutmeg, and pumpkin give this pie the classic flavors of the season.
Pumpkin Pie Ingredients
The full measurements are in the recipe card below.
For the Homemade Pie Crust
- All-purpose flour – Provides the structure for the crust while still allowing it to bake up tender and flaky.
- Sugar – Adds a touch of sweetness and helps the crust brown.
- Butter – Gives the crust its rich flavor and creates flaky layers as it bakes. Keep the butter cold when preparing the dough.
- Chilled water – Brings the dough together. Add only as much as needed since the exact amount can vary slightly.
For the Pumpkin Filling
- Pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling. It gives the filling its pumpkin flavor, color, and creamy texture.
- Melted butter – Adds richness to the pumpkin filling.
- Sugar – Sweetens the filling and balances the pumpkin and spices.
- Evaporated milk – Creates a rich, creamy filling without making it too heavy.
- Eggs and egg yolk – Help the custard filling set while adding richness.
- Cinnamon and nutmeg – Give the pie its classic warm fall flavor.
- Vanilla extract – Rounds out the pumpkin and spice flavors.
How to Make Pumpkin Pie
Make the Pie Crust
Step 1 – Make the dough
Combine the crust ingredients except the chilled water. Use your fingertips to work the butter into the flour until the mixture resembles coarse, damp crumbs. It’s fine to have small pieces of butter remaining.
Step 2 – Add the water
Add the chilled water and gently mix until the dough comes together. Shape it into a ball, then flatten it into a disc.
Step 3 – Chill the dough
Wrap the dough and refrigerate for at least 30 minutes, or up to 1 hour.
Step 4 – Roll out the crust
Lightly flour your work surface and roll the chilled dough large enough to fit a 9-inch pie pan.
Step 5 – Fit the crust
Transfer the dough to the pie pan and gently fit it against the bottom and sides without stretching it. Prick the crust with a fork, then return it to the refrigerator while you prepare the filling.
Make the Pumpkin Filling and Bake
Step 1 – Preheat the oven
Preheat the oven to 350°F (180°C).
Step 2 – Make the filling
Add the pumpkin puree, melted butter, sugar, evaporated milk, eggs, egg yolk, spices, and vanilla to a bowl. Whisk until smooth and well combined.
Step 3 – Fill the crust
Pour the pumpkin filling into the chilled pie crust.
Step 4 – Bake
Bake for approximately 55–60 minutes, or until the filling is set around the edges with a slight jiggle in the center.
Step 5 – Cool
Allow the pumpkin pie to cool completely before slicing so the custard filling has time to set.
Pro Tips
- Keep the dough cold – Chill the pie dough before rolling it out. Keeping the butter cold helps create a flaky, tender crust.
- Use plain pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Watch for doneness, not just the clock – Start checking the pie around the 50-minute mark. The edges of the filling should look set while the center still has a slight jiggle. It will continue to set as it cools.
- Cool completely before slicing – Pumpkin pie is a custard pie, so the filling needs time to set after baking. Cutting it while warm can give you messy slices.
- Make it ahead – Pumpkin pie is ideal for preparing in advance. Bake and cool it ahead of time, then refrigerate until you’re ready to serve.
How to Serve Pumpkin Pie
Serve pumpkin pie chilled or at room temperature with a dollop of whipped cream. A light sprinkle of cinnamon or pumpkin pie spice makes a simple finishing touch.
You can also serve it with vanilla ice cream or alongside a cup of coffee or chai.
Frequently Asked Questions
Can I use a store-bought pie crust?
Yes. A store-bought pie crust can save time and works well with this pumpkin filling. Prepare it according to the package directions before adding the filling.
Can I use canned pumpkin puree?
Yes. Canned plain pumpkin puree works perfectly in this recipe. Make sure you’re buying pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
What can I substitute for evaporated milk?
I would DELETE this question unless you’ve tested a substitute. Regular milk and half-and-half aren’t automatically interchangeable with evaporated milk in a custard formula.
I’d replace it with something much more useful:
How do I know when pumpkin pie is done?
The outer part of the filling should be set while the center still has a slight jiggle. Don’t wait until the entire filling is completely firm in the oven; it will continue to set as the pie cools.
How to Store Pumpkin Pie
Serve the pie chilled or allow it to come closer to room temperature before serving.
Because pumpkin pie contains eggs and milk, store it covered in the refrigerator after it has cooled. Keep refrigerated for up to 4 days.
Pumpkin pie can also be frozen, although the texture of the custard and crust may change slightly after thawing. Wrap the completely cooled pie well before freezing and thaw it overnight in the refrigerator.
⭐PLEASE RATE AND REVIEW
If you have tried this pumpkin pie recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Pumpkin Pie Recipe
Ingredients
FOR THE CRUST
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoon sugar
- ½ cup unsalted butter chilled and cut into small cubes
- 2 tablespoon chilled water
FOR THE FILLING
- 2 cup pureed pumpkin
- ¼ cup melted unsalted butter
- ¾ cup sugar
- ½ cup evaporated milk
- 2 large eggs
- 1 large egg yolk
- ½ teaspoon + ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- 1 teaspoon vanilla
Instructions
TO MAKE THE CRUST
- In a bowl, add all the ingredients except the water, Rube the ingredients between your fingers until you get a wet sand-like texture. You will see a few bits of butter but that’s alright.
- Add the water gradually and mix well for a few seconds. Form a ball, and press it down to form a disc. You may need to add a little more water if the dough is very crumbly. I sometimes use less water depending on the brand of flour I'm using at that time, so always add the water gradually.
- Cover the dough with a plastic wrap and refrigerate for at least 30 minutes to one hour.
- Lightly flour your working surface and the dough.
- Roll out the dough to fit in a 9-inch pie pan (Pie pans are different from cake pans if you want to use a cake pan, that is fine, but the pie filling may not rise as much as it supposed to.)
- Dust the dough and the working surface whenever you feel it is sticking.
- Roll the dough over the rolling pin, and then unfold it into your pie pan.
- Gently fit the pie crust into the pie pan using your fingers. Prick the crust all over with a fork and refrigerate.
MAKING THE FILLING
- Preheat the oven to 350F/180C.
- In a bowl, add all the ingredients and whisk until smooth and well combined..
- Pour the filling in the previously prepared pie crust.
- Bake for 55–60 minutes, or until the edges are set and the center still has a slight jiggle. Allow the pie to cool completely before slicing.
Notes
- Use chilled butter when making the pie crust.
- Chill the dough before rolling it out, then chill the crust again after fitting it into the pie pan.
- Make sure the oven is fully preheated before baking.
- Add the chilled water to the crust gradually; you may need slightly more or less depending on the flour and humidity.
- Allow the baked pumpkin pie to cool completely before slicing so the filling can set.
I love your skinny pumpkin filling! The pie looks very enticing, Muna.
You are so sweet Angie, I like making my own pie filling and I’m glad you liked it 😀
I love pumpkin pie! I mean is there anything better? I may just have to make this this weekend! I love that you are not one of those silly people who forget all about PUMPKIN after Fall is over. YUM! Happy baking!
Hey Emily, thanks for stopping by, I’m sure you’ll love my version and yes I enjoy all type of food any time of the year with no restrictions 😉