This classic pumpkin pie recipe will make you a holiday hero - whether you're serving it as a Thanksgiving centerpiece or a Christmas side. This classic pumpkin pie combines a flaky, buttery homemade pie crust (which is easier to prepare than you might think with our foolproof guide below) with a perfectly spiced, silky-smooth filling.
From the very first slice to the last, this pumpkin pie is utter decadence. The crust breaks delicately beneath your fork, carrying a creamy, sunset-orange filling that holds its shape perfectly from the first bite to last. The texture is smooth and custard-like, without being too dense or heavy. This luscious texture carries beautifully balanced flavors, combining natural pumpkin with cinnamon, ginger, nutmeg, and brown sugar, laced with molasses and orange zest. Delicious.
Our pumpkin pie recipe is the ultimate Thanksgiving centerpiece dessert - while remaining approachable for first-time bakers. Best of all, homemade pumpkin pie is incredibly make-ahead friendly - as we'll cover below. Read on for a full recipe that includes expert guidance for both the crust and filling. I'll also be providing tips for success, a complete ingredient checklist, and a recipe overview. So, read on for the best pumpkin pie recipe you'll find this holiday season.
Why This is THE Pumpkin Pie Recipe to Make
- Getting the Pumpkin Right: This is the base of the recipe, so using the right pumpkin is important. Pumpkin pie generally uses either canned pumpkin, pumpkin pie filling, or pure pumpkin puree. So what's the difference? Canned pumpkin and pumpkin puree are the same thing - it's a labeling difference. Pumpkin pie filling is pureed pumpkin with add-ins like cinnamon, cloves, nutmeg, and ginger, along with brown sugar, and sometimes molasses or even white sugar. We don't want those add-ins, since we want total control over the flavor, which brings us to my next point…
- Perfect Spice Balance: We're using a homemade pumpkin spice blend, with just enough warmth - we don't want to overwhelm the pumpkin's natural sweetness. We're also adding in molasses and some orange zest for some citrus and complexity, as opposed to one-note sweetness. You'll taste actual pumpkin that's been enhanced with seasonal flavors, as opposed to either blinding sweetness or a spice burst.
- The Homemade Crust: For me, the homemade crust is the main attraction; it frames the pumpkin, carrying each and every bite. Buttery, flaky, and just a hint sweet, while adding texture to the pie filling's smoothness. Our homemade crust really does 'make' the pie.
- Foolproof Baking Method: We've tested and retested this pie - both for this recipe and as a holiday dessert - and I will say without any trace of doubt that if you follow the guidelines below, you'll have a pie that's perfectly set and free of cracks, with a delicious crust. The key is the slightly lower oven temperature of 325 degrees F, which allows the filling to set gently and evenly without overcooking the edges.
Classic Pumpkin Pie - Recipe Overview
Taste and Texture
Pumpkin Pie should be a perfect balance between natural pumpkin flavors as the base, framed in warming seasonal spices like cinnamon, nutmeg, and cloves. This creates aromatic depth that doesn't overwhelm the star ingredient - pumpkin. What's more, the filling shouldn't be overly sweet. Too much sweetness, and the pumpkin becomes imperceptible entirely, while the warming seasonal spices become blurred by the sugar. No, the key is balance - and that's what this recipe aims to deliver. This idea of balance extends to the texture as well. We want a filling that's creamy yet firm. A good pumpkin pie filling has a texture that's somewhere between cheesecake and pudding, but go too far in either direction and the entire thing is ruined. Instead, each bite should deliver an ideal ratio of creamy filling, crisp crust, and the gentle warmth of flavors like ground cinnamon, molasses, and other autumn spices.
Difficulty
Intermediate. There's no getting around that making a pumpkin pie from scratch requires some basic baking skills, especially if you're making your own crust, which this recipe calls for. That said, the most challenging part of this recipe is definitely the crust, which requires patience, timing, and a light touch - though this recipe uses a food processor, which removes a lot of the guesswork (more on that below). In addition, I've provided a foolproof guide and step-by-step instructions to help make sure that you're crust comes out perfect every time. And if you're new to blind baking, don't worry, I promise it's very simple - as well as absolutely necessary to preventing that dreaded soggy bottom. Beyond the crust, the filling couldn't be simpler to prepare, just whisk the ingredients together in a bowl - no custard techniques required. Pro-Tip: If making your own crust feels too intimidating, the rest of this recipe works with a store-bought crust. That's right, you can use just the filling part of this recipe, pop that in a store-bought crust, and go from there.
Preparation Process
Two to four hours from start to finish, though only about forty minutes of that time is active prep - the rest is chilling and bake time. We start by preparing the crust dough (10 minutes), then we wrap the dough in plastic wrap and let it chill in the refrigerator (30 minutes minimum to overnight). After that, we roll and fit the dough onto a pie plate (10 minutes), and then blind bake the crust (15 minutes). We then allow the crust to cool while we prepare the filling (5 minutes). After that, we bake the filled pie for a total bake time of about 1 hour.
Pumpkin Pie Spice
This recipe uses a homemade pumpkin pie spice blend made with just four ingredients. However, feel free to mix and match your own pumpkin pie spice to suite your palate. The most common pumpkin pie spice blends use ground cinnamon as the base, typically 3 parts, with ground ginger (1 part), nutmeg (1 part), and a bit of cloves and allspice (1/2 part each).
More Pumpkin Goodness
- Pumpkin Spice Muffins: Plump raisins and sweet pecans make my Pumpkin Spice Muffins a quintessential autumn treat that can be enjoyed any time of day.
- Pumpkin Spice Cookies: My favorite seasonal cookies are my Pumpkin Spice Butter Cookies. Not only are they easy to prepare, but they are also a great way to bring some comfort to any chilly autumn evening.
- Pumpkin Cinnamon Rolls: Pillowy soft cinnamon rolls infused with pumpkin goodness, topped with a cream cheese frosting and cinnamon sugar.
Pumpkin Pie Recipe - Ingredient Checklist
Ingredients for the Crust
- ½ Cup Butter, Chilled
- Unsalted Butter: We absolutely do not want added salt in the crust, so unsalted butter is a must.
- Very Cold: I cannot stress enough that we want the butter cold, straight from the fridge. Softened butter will damage the crust. Cold butter creates steam pockets during baking, which in turn gives you a flaky crust. It's just science.
- High-Fat Butter (European-style butter): More fat means a flakier crust.
- 2 Tablespoons Shortening
- Butter 'and' Shortening? Yes, we're using butter 'and' shortening. Simple.
- What type of shortening? Any solid vegetable shortening.
- Cold, but not frozen: Use shortening straight from the fridge. It should be about the same temperature as the butter.
- Substitutions: 2 tablespoons of butter would be my go-to. You could also opt for 2 tablespoons of lard.
- 2 Cups All-Purpose Flour
- Spoon and Level: Do 'not' pack. Just spoon the flour into the measuring cup and then level it off. Packing will increase the amount of flour, which will in turn lead to a dry, dense crust.
- Substitute: Your gluten-free flour of choice will work just fine.
- 1 teaspoon salt
- Table salt: Plain table salt is all we're looking for here.
- Don't Omit: Unsalted crust tastes flat and bland. Flat and bland crusts are not tasty. Crusts that are not tasty are not gourmet. Crusts that are not gourmet are not fun. Crusts that are not fun tend to be flat and bland - and so we have come full circle as to why you should salt your crust.
- 2 Tablespoons Sugar
- White Granulated Sugar: For subtle sweetness and to help the crust brown during baking.
- 4-6 tablespoons cold water
- Must Be Ice Cold: I suggest adding ice cubes to the water and measuring out the liquid.
- Too Much Is Too Much: If you add too much water, the dough will make a tough crust, too little and the crust will crumble.
- 1 Egg White, beaten (for brushing)
- Beat Until Frothy: We want the egg white frothy, but not stiff.
For the Pumpkin Filling
- 1 (15 oz) Can Pumpkin Puree
- Puree, not Filling: I strongly recommend using 100% pure pumpkin, not pumpkin pie filling. We don't want those extra seasonings.
- Leftover Pumpkin: Any leftover pumpkin can be stored in an airtight container in the fridge. Do not store it in the can.
- 1 tablespoon orange zest
- 1 Medium Orange: The amount of zest we're using is roughly equivalent to about 1 medium orange.
- For Bright Citrus Notes: Some orange citrus works beautifully with pumpkin, and really works to complement the molasses.
- Substitutions: 1 teaspoon orange extract. Lemon zest. Can be omitted entirely if not available.
- 1 teaspoon vanilla extract
- Pure or Imitation? I suggest pure, since it's generally considered to deliver the best flavor.
- Why vanilla? Vanilla brings that "something special" quality that you can never quite identify, but that you miss if it isn't there.
- Which Vanilla to Use? Madagascar has been my go-to vanilla for a long time, though Mexican vanilla also works nicely.
- Substitutes: 1 teaspoon of vanilla bean paste would work, as would a half teaspoon of maple extract.
- 2 eggs, large
- Room Temperature: As always, I suggest using room temperature eggs for the best incorporation.
- Or 3 egg yolks: For a richer, but denser, filling, you can opt for three egg yolks as opposed to two whole eggs.
- 1 tablespoon cornstarch
- Thickening: Provides additional thickening for a foolproof setting, while also preventing weeping. Better thickening and setting also mean that the pie will cut cleaner and avoid cracking. Seriously, don't skip the cornstarch.
- Mix Thoroughly: Make sure to mix the cornstarch thoroughly with the other dry ingredients.
- ½ Teaspoon salt
- Essential: Salt is absolutely essential for balancing the sweetness and bringing out the flavors of the other ingredients. Do not omit.
- 2 Teaspoons Pumpkin Pie Spice
- Homemade: I'm using my own, homemade pumpkin pie spice. It's super simple and much more affordable than buying premade. It also allows you to tailor it to your preference.
- ¾ cup brown sugar
- Light or Dark: Both work, and both get the job done just fine. We're looking for that deep, caramel depth that brown sugar brings. It's an essential component of the flavor profile.
- 1 tablespoon molasses
- Unsulphured: I cannot stress enough, use unsulphured molasses for the best flavor.
- Why Molasses? It brings a deep, slightly bitter-sweet complexity that works beautifully with the pumpkin's natural flavors and the warmth of the pumpkin pie.
- 1 (12 oz) can evaporated milk
- Not Sweetened Condensed Milk: These are completely different products that often get confused. We want evaporated milk, not condensed milk.
- Do not substitute: Regular milk will not work in this recipe. Evaporated milk is unsweetened milk with about 60% of the moisture removed. This helps to create a creamy texture, but without excess liquid.
- Substitute: If you must use regular milk, use three-quarters of a cup of heavy cream plus one-quarter of a cup of whole milk.
Classic Pumpkin Pie Recipe FAQ
You can, but I really don't see a reason to. Using fresh pumpkin takes a lot of work and some planning - and the results are mostly the same. If you want to use fresh pumpkin, I would recommend using sugar pumpkins (also called pie pumpkins), which are smaller and sweeter than carving pumpkins - hence the name. To do this, cut the pumpkins in half (please use a sharp knife and gloves), remove the seeds, and roast the pumpkins cut-side down in a pan at 350 degrees F. for about forty-five minutes to an hour, or until the pumpkins are very tender. Then let them cool, scoop out the flesh, and puree until completely smooth in a food processor or blender. Like I said, this is a lot of work - and we're not done yet. Here's the trick: Fresh pumpkins contain a lot of water, so you'll need to drain the puree. So get out a fine-mesh sieve with some cheesecloth, add the pureed pumpkin, and let it drain in the refrigerator overnight. You will need about 1 and three-quarters of drained fresh pumpkin puree to equal one 15-ounce can. As I mentioned earlier, while fresh pumpkin can certainly be used, moisture varies significantly, as does quality. For that reason, I really do suggest using canned pumpkin simply for the reliability of it - not to mention, what I just described for you is 'a lot' of work for basically the same results.
Yes, all we're using the food processor for is cutting the butter and shortening into flour, but you can definitely do this by hand. Use a pastry cutter, knives, or even your fingers to work the cold butter and shortening into the flour mix - aiming for a coarse, sand-like texture with pea-sized butter clumps. After achieving this texture, use a fork to mix flour and water together just until the dough comes together. As opposed to a food processor, you can also use an electric mixer on the lower speed and pulse carefully - remember that overmixing develops gluten and creates a tough crust.
Rolling out pie dough takes proper chilling, adequate (but not too much!) flour, and the right technique with your rolling pin. First, make sure that your dough has chilled for no less than 30 minutes (seriously though, 30 minutes is the absolute minimum). Warm dough (and arguably room temperature dough) is impossible to roll without tearing (note that we're discussing pastry and pie dough, not bread dough). The dough from the refrigerator should be cold and stiff, but still pliable - so let it sit out for five to ten minutes if it is too hard. From there, flour your workspace, then dust the top of the dough disk, and begin working from the center of the dough outward with your rolling pin. Aim for a roughly 12-inch circle that's about ¼-inch thick - this will fit nicely in a standard 9-inch pie plate (the overlap on the edges is intentional as pictured). Small tears can be patched by pinching them back together.
Pumpkin pie freezes just fine. Bake the pie completely and then let it cool to room temperature. After that, pop it in the refrigerator (yes, the refrigerator) until it is thoroughly chilled - about four hours. After that, wrap the pie tightly in plastic wrap, cover with aluminum foil, or place it in a large freezer bag. Freeze the pie flat to maintain its shape. To thaw, transfer it to the fridge and let it defrost overnight for 12-24 hours. Never thaw pumpkin pie at room temperature - it is unsafe.
Leftovers should be refrigerated and should not be left out for more than two hours at a time, since pumpkin pie contains eggs and dairy. Simply cover with plastic wrap or aluminum foil and place it in the fridge. Leftovers keep for about 3-4 days.
The ideal time is a day or two ahead, so I would say November 25th or November 26th for the best results. Naturally, you can of course bake a pumpkin pie in October, freeze it, and then thaw it out for Thanksgiving.
Classic Pumpkin Pie
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 pie 1x
Ingredients
FOR THE CRUST:
- 1/2 cup butter, chilled
- 2 tablespoons shortening
- 2 cups AP flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 4-6 tablespoons cold water
- 1 egg white, beaten (this is for brushing the pie shell after blind baking)
FOR THE PUMPKIN FILLING:
- 1 15oz. can pumpkin puree
- 1 tablespoons orange zest
- 1 teaspoon vanilla
- 2 eggs
- 1 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup brown sugar
- 1 tablespoon molasses
- 1 12oz. can evaporated milk
Instructions
FOR THE CRUST:
- In the bowl of a food processor, pulse butter, shortening, flour, salt, and sugar until it resembles a sandy texture. Add cold water, one tablespoon at a time, until a soft, pliable dough forms.
- Turn out on a floured surfaced and shape into a flat disk. Wrap in cling film or wax paper (I prefer wax paper see notes below) and refrigerate for at least 30 minutes or up to overnight.
- Preheat oven to 350 degrees F.
- On a well-floured surface turn out chilled dough. Roll out to ¼-inch thick. NOTE: I like to roll the dough out over a sheet of wax paper so that I can more easily transfer it to the pie plate.
- Fit the crust to a 12-inch pie plate. Trim and crimp the edges. Place a sheet of parchment paper over the pie shell and fill with pie weights or baking beans.
- Blind the bake the crust for about 15 minutes or just until slightly golden. Remove the pie weights, and brush the entire crust while hot, with the reserved beaten egg white. This seals the crust so it doesn't get soggy once you add the pumpkin pie filling. Set aside and let cool completely.
FOR THE PUMPKIN FILLING:
- Preheat oven to 325 degrees F.
- In a large bowl, whisk together all ingredients for the pumpkin filling until smooth and well incorporated. Pour the filling into the prepared pie shell.
- Bake for 1 hour until the center has set. Remove and transfer to a cooling rack. If you are not serving the pie immediately, let it cool completely before storing. To store, gently press clingfilm to the pie and cover completely. This ensure the pie will not weep. Refrigerate until ready to serve, though I do like to take the pie out about 30 minutes before serving to let it get to room temp. You can also warm it for 10 minutes at 200 degree F.
- Serve with whipped cream and a sprinkle of cinnamon sugar if desired. Enjoy!
Notes
Prep Time does NOT include Inactive Prep Time.
Nutrition
- Serving Size: 8 pieces of pie
And that's our Classic Pumpkin Pie Recipe. If you enjoyed today's recipe, or have any questions or suggestions be sure to let us know in the comments below, we always love hearing from you!
Happy Baking!
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Angela Campos says
This classic pumpkin pie recipe turned out, so delicious! It was easy to prepare and the entire family loved it, can't wait to make it again, Yum!
Shannah says
There is nothing like a classic pumpkin pie for holiday dessert. This recipe is so easy to follow and makes a delicious pie.
Catalina says
This is the first pumpkin pie I’ve ever made from scratch and it came out perfect. Creamy, not too sweet, and that crust!
Amy says
Nothing beats a truly classic recipe, and your pie looks incredible! The filling is so creamy. The best holiday tradition!