The Pumpkin Pie Recipe That Will Make You the Star of Holiday Gatherings

Let’s be honest—holiday baking can be stressful, but it doesn’t have to be. This is the best easy pumpkin pie recipe for those who want to impress without spending hours in the kitchen.

This pie is full of flavor and is a guaranteed hit whether you’re serving it at Thanksgiving or any fall gathering. Trust me, once you try this version, you’ll never go back to store-bought again.

Why You’ll Love This Recipe:

• Quick and simple: Made in less than an hour from start to finish.
• Healthy alternatives: Gluten-free, dairy-free, and even a 1-point crustless pumpkin pie option!
• Rich in flavor: The combination of spices and sweet condensed milk gives it that “wow” factor.
• Versatile: Whether you want a classic pumpkin pie or a fun twist like pumpkin pecan pie, this recipe has you covered!

Best Pumpkin Pie Recipe

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients:

For the Crust

• • 1 1/4 cups (150g) all-purpose flour (or gluten-free flour for a gluten-free pie crust)
  • 1/2 teaspoon salt
  • 1/2 cup (115g) cold, unsalted butter, cubed (or plant-based butter for a dairy-free option)
  • 2-3 tablespoons cold water
  • Optional: For a twist, use a gluten-free pumpkin pie with graham cracker crust.

For the Filling

• • 1 1/2 cups (360g) pumpkin puree (homemade or Libby’s pumpkin pie mix)
  • 2 large eggs
  • 1/2 cup (120ml) heavy cream (or coconut cream for dairy-free)
  • 1/2 cup (100g) brown sugar (or coconut sugar for a healthier option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • Chocolate chips, cream, cherry and chocolate syrup for dressing.
  • Optional: Mix in cream cheese for a richer pumpkin pie recipe cream cheese filling.

Instructions:

Prepare the Crust:

• • In a large bowl, combine the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • Slowly add cold water, one tablespoon at a time, mixing until the dough just comes together. Don’t overwork the dough—it should still have visible pieces of butter for a flaky crust.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. If you prefer an even easier option, use a gluten-free pie crust premade or make a no-bake pumpkin pie by skipping the baking part of the crust.

Roll the Dough:

• • Roll out the dough on a lightly floured surface into a circle about 12 inches in diameter and 1/8 inch thick.
  • Transfer the dough to your pie dish, gently pressing it into the corners. Trim any excess dough around the edges, leaving about a 1-inch overhang. Crimp the edges with your fingers or a fork for a decorative touch.

Tip: If you’re short on time, using easy pie dough recipe techniques can simplify the process!

Prepare the Filling:

• • In a large bowl, whisk together the pumpkin puree, eggs, cream, brown sugar, vanilla, and spices until smooth.
  • Taste the mixture to adjust sweetness or spice level as needed. If you’re opting for a pumpkin pie recipe with condensed milk, replace the cream and adjust the sugar accordingly.

Tip: For a creamier texture, use cream cheese for a richer, denser filling. This will give you a delicious pumpkin pie recipe cream cheese variation!

Bake the Pie:

• • Preheat the oven to 375°F (190°C).
  • Pour the filling into the prepared crust, spreading it evenly. Bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center. A pumpkin pecan pie variation could include a layer of pecans on top for a nutty twist.
  • Tip: For an even healthier option, try a crustless pumpkin pie—skip the crust entirely, pour the filling into a pie dish, and bake as directed.

Cool & Serve:

• • Let the pie cool completely on a wire rack before serving. This allows the filling to fully set and makes slicing easier.
  • Serve with whipped cream and chocolate chips, cherry (or coconut whipped cream for a dairy-free option), and enjoy!

Tip: If you need a gluten-free pumpkin pie with premade crust, there are plenty of great options in stores for easy preparation!

Notes:

• For a 1-point crustless pumpkin pie, follow the same filling recipe but bake without a crust to reduce calories and carbs.
• Keep an eye on your baking time—overcooking can lead to cracks in the filling. For best results, remove the pie from the oven when it still has a slight wobble in the center.
• If you’re aiming for a Christmas pie twist, sprinkle some chopped pecans or a drizzle of caramel on top for added indulgence.

Further Instructions/Clarifications For Making The Recipe:

• Blind Baking the Crust (Optional):
  If you want an extra crispy crust, consider blind baking.

After rolling out and transferring the dough to your pie dish, cover it with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10 minutes before removing the weights and adding your filling. This technique ensures the pumpkin pie homemade crust doesn’t get soggy.

• Pumpkin Puree Consistency:
  If you’re using homemade pumpkin puree, make sure it’s thick and not watery. Excess moisture can lead to a runny pie filling.

If your puree is too wet, strain it through a cheesecloth for an hour or reduce it in a pan over low heat. This tip is especially important if you are trying to make Libby’s pumpkin pie or pumpkin pie from scratch using fresh ingredients.

• Don’t Overmix the Filling:
  When whisking the filling ingredients, stop once they’re fully combined. Overmixing can incorporate too much air, leading to cracks during baking. To avoid this, mix until smooth but don’t overbeat, especially for a creamy pumpkin pie recipe cream cheese.
• Check the Pie’s Doneness:
  Test for doneness by inserting a knife about 1 inch from the edge. If it comes out clean, the pie is done. The center may still jiggle slightly, but it will set as the pie cools. Avoid overbaking, as this can lead to a dry texture.
• Cooling is Key:
  After baking, let the pie cool completely at room temperature. This allows the filling to fully set.

Don’t rush and cut into the pie while it’s hot—it will still be too soft, and you risk ruining the texture. Patience here leads to the perfect Thanksgiving pie recipe or Christmas pie.

• Make-Ahead Tips:
  You can prepare the pie a day in advance, making it a perfect choice for Thanksgiving desserts easy or Christmas pies. Store it in the refrigerator, but let it sit at room temperature for 30 minutes before serving to allow the flavors to come through fully.
• Healthier Alternatives:
  For those looking for a lighter option, you can easily make a crustless pumpkin pie dairy-free or even a crustless pumpkin pie keto by eliminating the crust and using a sugar substitute like monk fruit or stevia. Additionally, a pumpkin pie filling recipe healthy option can be made by reducing the sugar and using coconut milk instead of cream.

Common Mistakes to Avoid While Making Pumpkin Pie

1. Ingredient Selection

• Error: Using canned pumpkin pie mix when you want a fresher flavor.
• Solution: Opt for pumpkin puree (such as Libby’s Pumpkin Pie) or make your own puree from fresh pumpkins. Always check labels to avoid accidentally using pre-sweetened mixes.
• Substitutions: For dairy-free versions, use coconut milk instead of evaporated milk. For gluten-free pies, choose a gluten-free pie crust for pumpkin pie or make a crustless pumpkin pie dairy-free.

2. Preparation Pitfalls

• Error: Not fully blending the spices into the pumpkin mixture.
• Solution: Thoroughly mix spices like cinnamon, ginger, and cloves with the sugar before adding to the pumpkin puree. This ensures an even distribution of flavors, avoiding pockets of raw spice.
• Tip: If using a homemade pumpkin pie crust, blind-bake the crust for 10 minutes to prevent a soggy bottom.

3. Cooking Techniques

• Error: Incorrect oven temperature or baking time.
• Solution: Bake your pie at 425°F for the first 15 minutes to set the crust, then lower the heat to 350°F for the remaining time. Overcooking can cause cracks, so check for doneness by inserting a knife near the center.
• Tip: Rotate the pie halfway through to ensure even baking. For keto pumpkin pie or crustless pumpkin pie variations, the cooking time may be slightly shorter.

4. Seasoning and Flavoring

• Error: Overloading with spices or under-seasoning.
• Solution: Stick to balanced amounts of pumpkin pie recipe cream cheese filling spices. Overdoing it can overwhelm the pumpkin’s natural sweetness. Taste the filling before baking to adjust if needed.

5. Presentation Tips

• Error: Filling the crust too much, causing overflow.
• Solution: Leave a small gap between the filling and the edge of the crust to prevent spills during baking.
• Tip: Let the pie cool completely before slicing to avoid a messy presentation. Garnish with whipped cream or pecans for added appeal.

Pairing Suggestions and Seasonal Variation

1. Pairing Suggestions

• Beverages: Pumpkin pie pairs well with spiced lattes, hot apple cider, or chai tea.
• Side Dishes: Serve with a scoop of vanilla ice cream or Thanksgiving desserts easy like praline pumpkin pie.
• Main Course Complements: Roasted turkey, glazed ham, or a hearty fall stew.

2. Seasonal Variation

• Fall/Winter: Swap in seasonal spices like nutmeg or allspice for a richer holiday feel. For a twist, add a pecan topping or a layer of cream cheese filling.
• Spring/Summer: Lighten the pie by using a crustless pumpkin pie recipe keto or a crustless pumpkin pie dairy-free variation. Serve with fresh fruit toppings like berries.

Pro Tips & FAQs

Pro Tips:

• Chill the Dough: If making your own flaky pie crust recipe, chilling the dough before rolling ensures it’s easy to handle and bakes up crisp and tender.
• Preheat the Oven: Always ensure the oven is fully preheated before putting in your pie to avoid uneven cooking.
• Rest the Pie: Let the pie cool for at least 2 hours to set the filling properly, ensuring perfect slices.

FAQs:

1. Can I make this pie ahead of time? Yes, best pumpkin pie recipes taste even better when made a day ahead. Store it in the fridge and let it come to room temperature before serving.
2. What’s the best crust option? Use a best crust for pumpkin pie recipe for a classic pie or try gluten free pie crust for pumpkin pie for those with gluten sensitivities. You can also experiment with pumpkin pie recipe crustless for a lighter version.
3. How do I store leftovers? Store leftover pie in the fridge for up to 3 days. It also freezes well for up to 2 months.
4. Can I use sweetened condensed milk instead of evaporated milk? Yes, pumpkin pie condensed milk can work, but you’ll need to reduce the sugar in the recipe as it’s much sweeter than evaporated milk.

Closing Thoughts:

I hope you’re excited to make this easy delicious pumpkin pie. Whether you’re baking for Thanksgiving or simply craving a taste of fall, this pie is sure to impress.

I’d love to hear how it turns out for you! Feel free to share your experience or any variations you tried. Let’s connect in the comments or on social media, and happy baking!

Best Pumpkin Pie Recipe

Craving a taste of autumn? Pumpkin pie is the perfect way to warm up your taste buds. With its creamy texture and comforting spices, it's a classic dessert that's sure to satisfy. Whether you're celebrating Thanksgiving or just enjoying a cozy night in, pumpkin pie is a must-have.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

• 1 ½ cups 360g pumpkin puree (or Libby’s Pumpkin Pie mix)
• ¾ cup 150g granulated sugar (or coconut sugar for a healthier option)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 2 large eggs
• 1 cup 240ml evaporated milk (or coconut milk for a dairy-free option)
• 1 tsp vanilla extract
• 1 unbaked 9-inch pumpkin pie homemade crust or gluten-free pie crust for pumpkin pie
• Chocolate chips cream, cherry and chocolate syrup for dressing.
• Optional toppings: whipped cream cherry, chocolate chips or pecans

Instructions

 

• Preheat oven to 425°F (220°C).
• Prepare filling: In a bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, and cloves. Add eggs and mix until smooth.
• Add milk and vanilla: Gradually stir in evaporated milk and vanilla extract until fully combined.
• Pour filling into the unbaked pie crust.
• Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 35 minutes, or until a knife inserted near the edge comes out clean.
• Cool completely before serving, about 2 hours.

Disclaimer: The recipes shared on this blog are based on personal preferences and are provided for informational purposes only. I strive to ensure accuracy and relevance, but cannot guarantee that the information will always be up to date or error-free. They should not be considered as medical or health advice. If you have any health issues, dietary restrictions, or allergies, please consult with a specialist or healthcare provider before trying any recipe. I do not accept responsibility for any adverse effects that may arise from the preparation or consumption of the dishes featured on this site. Also, the final outcome of the recipes can look different depending on a lot of factors, including the cooking temperature, process, utensils you use, spices, etc. Enjoy responsibly!