There’s nothing quite like the warm, comforting aroma of a homemade pumpkin pie baking in the oven. Whether it’s for a holiday gathering or just to satisfy a seasonal craving, this pumpkin pie recipe is rich, smooth, and filled with just the right balance of autumn spices.

• Perfect for the Holidays: Whether it’s Thanksgiving, Christmas, or just a cozy fall weekend, this pie is a crowd-pleaser.
• Simple Ingredients: You likely have most of these ingredients in your pantry already.
• Rich, Creamy Filling: The combination of pumpkin puree, brown sugar, and warming spices makes for an incredibly smooth and flavorful pie.
• Make-Ahead Friendly: You can make the pie ahead of time and store it for later, making your holiday prep easier.

• Mixing bowls
• Pastry cutter (or fork)
• Rolling pin
• 9-inch pie pan
• Parchment paper
• Pie weights or dried beans
• Whisk
• Measuring cups and spoons

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp granulated sugar (optional, for slight sweetness)
• 1/2 cup unsalted butter (cold, cubed)
• 3–5 tbsp ice water

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree (or 1 3/4 cups homemade pumpkin puree)
• 3/4 cup brown sugar (packed)
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves (optional, for extra warmth)
• 2 large eggs
• 1 cup evaporated milk (or heavy cream for extra richness)
• 1 tsp vanilla extract

For Serving:

• Whipped cream (optional)
• Ground cinnamon or nutmeg (for garnish)

Step 1: Prepare the Pie Crust

1. In a mixing bowl, whisk together flour, salt, and sugar.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together.
4. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 2: Roll Out & Blind Bake the Crust

1. Preheat oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.
3. Press into the pan and trim excess dough, crimping the edges as desired.
4. Line the crust with parchment paper and pie weights (or dried beans).
5. Bake for 10 minutes, remove weights, and bake another 5 minutes.

Step 3: Make the Pumpkin Filling

1. In a large bowl, whisk together pumpkin puree, brown sugar, salt, cinnamon, nutmeg, ginger, and cloves.
2. Add eggs, evaporated milk, and vanilla extract, whisking until smooth.

Step 4: Bake the Pie

1. Pour the pumpkin filling into the partially baked crust.
2. Bake at 375°F (190°C) for 45-50 minutes, or until the center is just set but slightly jiggly.
3. Let cool at room temperature for 2 hours, then refrigerate for at least 3 hours before serving.

Step 5: Serve & Enjoy!

• Slice and serve chilled or at room temperature.
• Top with whipped cream and a sprinkle of cinnamon!

• Refrigerator: Store leftovers in an airtight container or covered with plastic wrap for up to 4 days.
• Freezing: Pumpkin pie freezes well! Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Make-Ahead: Bake the pie a day in advance and keep it chilled until ready to serve.

• Crust Alternatives: Swap the homemade crust for a store-bought pie crust or even a graham cracker crust for a unique twist.
• Dairy-Free Option: Use coconut milk or almond milk instead of evaporated milk.
• Extra Spice: Love a stronger spice flavor? Increase the cinnamon or nutmeg to taste.
• Healthier Version: Substitute some of the sugar with maple syrup or honey for a natural sweetness.

• Beverages: Serve with a cup of spiced chai, a pumpkin spice latte, or a warm apple cider.
• Toppings: A drizzle of caramel sauce or a sprinkle of crushed pecans can take this pie to the next level.
• Side Treats: Pair with shortbread cookies or a scoop of vanilla ice cream for extra indulgence.

1. Can I make this pie without eggs? Yes! You can substitute the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) or use a commercial egg replacer.

2. How do I know when the pie is done baking? The edges should be set, and the center should be slightly jiggly. It will continue to firm up as it cools.

3. Can I use fresh pumpkin instead of canned? Absolutely! Roast and puree a sugar pumpkin for a homemade alternative. Just make sure to drain any excess moisture for the best texture.

4. Why is my crust soggy? Blind baking helps prevent a soggy crust. If it’s still an issue, try brushing the crust with a beaten egg white before adding the filling.

We hope you love this homemade pumpkin pie recipe as much as we do! If you try it, share your photos and tag us on social media. Don’t forget to subscribe to our blog for more delicious recipes, tips, and kitchen inspiration. Happy baking!