You know that pie that makes the whole house smell like cozy fall and brings everyone to the table with a smile? This is that pie. With a buttery, flaky crust and creamy filling full of warm cinnamon, nutmeg, and just the right touch of sweetness, this pumpkin pie is a Thanksgiving (or any day) classic that never goes out of style.
It’s great for Thanksgiving, Friendsgiving, or just a random Tuesday night when you’re craving fall in a slice. And don’t worry — even if you’re not a pie pro, I’ve got plenty of tips to make sure your crust stays crisp and your filling stays silky.
(If pies are your jam, you might also love my Apple Crumble Pie or my crowd-favorite Maple Pecan Pie!)
✅ Quick Tip:
- ✔️ Blind bake your crust for 10 minutes before filling to prevent sogginess.
Ingredients:
For the crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup (1 stick) unsalted butter, cold & cubed
- 3–4 tbsp ice water
(Or use a store-bought 9-inch pie crust — no shame!)
For the filling:
- 1 (15 oz) can pumpkin purée
- ¾ cup packed brown sugar
- 2 large eggs + 1 egg yolk
- 1 cup evaporated milk
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
Instructions:
1️⃣ Preheat oven to 375°F (190°C).
2️⃣ Make the crust: In a large bowl, whisk flour, salt, and sugar. Cut in butter with a pastry cutter or your fingers until coarse crumbs form. Stir in ice water, 1 tbsp at a time, just until dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
3️⃣ Roll out chilled dough on a floured surface and fit into a 9-inch pie dish. Trim & crimp edges.
4️⃣ Line with parchment, fill with pie weights or beans, and bake for 10 minutes. Remove weights and bake 5 more minutes.
5️⃣ Make the filling: In a medium bowl, whisk pumpkin, brown sugar, eggs, evaporated milk, salt, and spices until smooth.
6️⃣ Pour filling into pre-baked crust and bake 45–55 minutes, until filling is just set but still slightly wobbly in the center.
7️⃣ Cool completely on a wire rack, then chill for at least 2 hours before slicing.
🍁 Serving Tips:
- Serve chilled or at room temp with whipped cream & candied pecans.
- Garnish with sugared cranberries for a festive touch.
- Package slices in parchment and tie with twine for cute take-home favors.
🍯 Creative Variations:
- Swap evaporated milk for sweetened condensed milk for extra creaminess.
- Use a gingersnap crust instead of classic pastry.
- Add a splash of bourbon to the filling for a grown-up twist.
👩🍳 Troubleshooting:
- Filling cracked? Chill it completely — it’ll still taste amazing.
- Crust shrinking? Make sure dough is well-chilled before baking.
- Soggy bottom? Blind bake longer next time or use a metal pie pan.
🧊 Storage Info:
- Refrigerate, covered, for up to 4 days.
- Freeze whole or sliced for up to 2 months. Thaw overnight in fridge.
Pumpkin Pie
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup 1 stick unsalted butter, cold & cubed
- 3 –4 tbsp ice water
- Or use a store-bought 9-inch pie crust — no shame!
For the filling:
- 1 15 oz can pumpkin purée
- ¾ cup packed brown sugar
- 2 large eggs + 1 egg yolk
- 1 cup evaporated milk
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
Instructions
- 1️⃣ Preheat oven to 375°F (190°C).
- 2️⃣ Make the crust: In a large bowl, whisk flour, salt, and sugar. Cut in butter with a pastry cutter or your fingers until coarse crumbs form. Stir in ice water, 1 tbsp at a time, just until dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
- 3️⃣ Roll out chilled dough on a floured surface and fit into a 9-inch pie dish. Trim & crimp edges.
- 4️⃣ Line with parchment, fill with pie weights or beans, and bake for 10 minutes. Remove weights and bake 5 more minutes.
- 5️⃣ Make the filling: In a medium bowl, whisk pumpkin, brown sugar, eggs, evaporated milk, salt, and spices until smooth.
- 6️⃣ Pour filling into pre-baked crust and bake 45–55 minutes, until filling is just set but still slightly wobbly in the center.
- 7️⃣ Cool completely on a wire rack, then chill for at least 2 hours before slicing.
Notes
- Make a day ahead — this pie gets even better overnight!
- Add a dollop of whipped cream and a sprinkle of cinnamon before serving.
💌 If you bake this beauty, tag me on Pinterest or Instagram — I’d love to see your cozy fall table!
