Classic Pumpkin Pie Recipe

The Quintessential Autumn Dessert: Warm, Spiced, and Timeless

Few desserts capture the essence of fall quite like the classic pumpkin pie. With its velvety, warmly spiced filling nestled in a flaky golden crust, pumpkin pie is more than just a dessert—it’s a symbol of harvest celebrations, family traditions, and cozy gatherings around the table. Whether it’s Thanksgiving dinner, a festive autumn brunch, or a sweet ending to any seasonal meal, this humble pie has earned its place as a beloved American classic.

But pumpkin pie’s appeal goes beyond nostalgia. It is a perfect balance of flavors and textures: the smooth richness of pumpkin puree, the fragrant warmth of cinnamon, nutmeg, and cloves, and the crisp buttery crust that holds it all together. This harmony creates a comforting bite that delights both young and old, sweet and subtly savory, simple yet elegant.

The roots of pumpkin pie stretch back centuries, tracing through early American settlers who adapted indigenous ingredients with European baking traditions. Over time, the recipe evolved—shaped by regional preferences, ingredient availability, and modern kitchens—into the iconic dish we recognize today. Its story is as rich as its flavor, and understanding that heritage only deepens appreciation for every slice.

Whether you are a seasoned baker wanting to refine your technique or a beginner eager to master this quintessential fall dessert, this guide will equip you with everything you need. Pumpkin pie is as much about love and tradition as it is about flour and spices. With a little patience and care, you’ll create a pie that brings warmth and joy to every occasion.

So, pull out your rolling pin, dust off your pie dish, and prepare to fill your kitchen with the inviting aromas of cinnamon and nutmeg. Let’s bake the perfect classic pumpkin pie—one slice at a time.

Step-by-Step Instructions: Classic Pumpkin Pie

PART 1: Prepare Your Ingredients and Equipment

Step 1: Gather Ingredients

• For the crust:

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon salt

  • 8 tablespoons (1 stick) unsalted butter, chilled and cut into small cubes

  • 3–4 tablespoons ice water

• For the filling:

  • 1 can (15 oz) pure pumpkin puree (or homemade pumpkin puree)

  • ¾ cup granulated sugar (adjust to taste)

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • 3 large eggs

  • 1 ⅓ cups whole milk or evaporated milk (for richer texture, use half-and-half or heavy cream)

Tip: Freshly ground spices provide the best aroma and flavor. Adjust spice levels to your preference.

Step 2: Prepare Equipment

• 9-inch pie dish (glass or metal)

• Mixing bowls (one large for crust, one medium for filling)

• Rolling pin

• Whisk or electric mixer

• Pastry cutter or food processor (optional)

• Fork or pie weights (for blind baking)

• Aluminum foil or parchment paper

PART 2: Make the Pie Crust

Step 3: Combine Dry Ingredients

• In a large bowl, whisk together the flour and salt.

Step 4: Cut in the Butter

• Add the chilled butter cubes to the flour.

• Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

Step 5: Add Ice Water Gradually

• Sprinkle ice water, one tablespoon at a time, over the flour mixture.

• Toss gently with a fork or your hands until the dough begins to come together.

• Avoid adding too much water; the dough should be just moist enough to hold when pressed.

Step 6: Form and Chill Dough

• Gather dough into a ball, flatten it into a disk.

• Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 days).

PART 3: Prepare the Pie Crust Shell

Step 7: Roll Out the Dough

• Lightly flour your work surface and rolling pin.

• Roll the chilled dough into a 12-inch circle, about ⅛-inch thick.

• Rotate the dough as you roll to prevent sticking.

Step 8: Transfer to Pie Dish

• Carefully transfer the dough to your pie dish by rolling it onto the rolling pin, then unrolling it over the dish.

• Gently press the dough into the dish, ensuring it fits snugly and there are no air pockets.

Step 9: Trim and Crimp Edges

• Trim the edges, leaving about 1-inch overhang.

• Fold under the excess dough and crimp the edges using your fingers or a fork for a decorative border.

PART 4: Blind Bake the Crust

Step 10: Chill the Crust

• Refrigerate the pie shell for 15 minutes to prevent shrinking during baking.

Step 11: Prepare for Blind Baking

• Preheat oven to 375°F (190°C).

• Line the pie crust with parchment paper or aluminum foil.

• Fill with pie weights, dried beans, or rice to weigh it down.

Step 12: Blind Bake

• Bake for 15 minutes.

• Remove the weights and lining.

• Bake for another 5–7 minutes, or until the crust is lightly golden but not fully baked.

• Remove from oven and cool slightly.

PART 5: Make the Pumpkin Filling

Step 13: Mix Dry Spices

• In a small bowl, combine cinnamon, ginger, cloves, nutmeg, salt, and sugar.

Step 14: Combine Pumpkin and Spices

• In a medium bowl, whisk together the pumpkin puree and dry spice mixture until evenly blended.

Step 15: Add Eggs and Milk

• Beat the eggs in a separate bowl.

• Slowly add eggs to the pumpkin mixture, stirring constantly.

• Gradually pour in the milk (or cream), mixing until smooth and fully incorporated.

PART 6: Assemble and Bake the Pie

Step 16: Fill the Pie Shell

• Pour the pumpkin filling into the partially baked pie crust.

• Use a spatula to smooth the surface.

Step 17: Bake the Pie

• Bake at 375°F (190°C) for 45–55 minutes.

• Check doneness by inserting a knife or toothpick near the center; it should come out clean or with just a few moist crumbs.

• The center should be set but may have a slight jiggle—it will firm up as it cools.

PART 7: Cool and Serve

Step 18: Cool the Pie

• Remove from oven and place on a wire rack.

• Cool to room temperature, then refrigerate for at least 2 hours to fully set.

Step 19: Serve

• Serve chilled or at room temperature.

• Optionally, garnish with whipped cream or a sprinkle of cinnamon.

Troubleshooting and Tips

• Avoid cracks: Do not overbake; the filling should still have a slight wobble in the center when you remove it.

• Soggy crust: Blind bake the crust to keep it crisp.

• Too sweet or bland: Adjust sugar and spice to your taste; pumpkin pie is forgiving.

• Pumpkin puree: Homemade puree offers the best texture and flavor; canned pumpkin is a convenient alternative.