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Pumpkin Pie

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A classic, creamy pumpkin pie with warm spices and a perfectly flaky crust. This traditional American dessert brings the essence of fall to your table with its velvety smooth texture and aromatic spice blend. Perfect for Thanksgiving, holiday gatherings, or anytime you’re craving this iconic seasonal treat.

Ingredients

Scale

For the Flaky Pie Crust:

  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice-cold water
  • 1 egg white (for brushing)

For the Pumpkin Filling:

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1¼ cups heavy cream
  • ⅔ cup packed light brown sugar
  • 2 tablespoons maple syrup (optional)
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

For the Whipped Cream Topping:

 

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon (optional)

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Sprinkle 1 tablespoon of ice water at a time, mixing gently after each addition, just until the dough holds together when squeezed. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  2. Roll Out the Crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle about ⅛ inch thick. Carefully transfer to a 9-inch pie dish. Trim excess dough leaving a 1-inch overhang, then fold under and crimp edges decoratively. Prick the bottom of the crust all over with a fork. Chill for 15 minutes.
  3. Blind Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Brush the bottom and sides with egg white (this creates a barrier to prevent a soggy crust) and bake for another 5 minutes. Remove from oven and reduce temperature to 350°F (175°C).
  4. Make the Pumpkin Filling: In a large bowl, whisk the eggs until lightly beaten. Add the pumpkin puree, heavy cream, brown sugar, maple syrup (if using), all the spices, salt, and vanilla extract. Whisk until smooth and well combined.
  5. Bake the Pie: Pour the filling into the par-baked crust. If the edges of the crust are browning too quickly, cover them with a pie shield or strips of aluminum foil. Bake at 350°F for 50-60 minutes, or until the center is almost set but still slightly wobbly (it will continue to set as it cools). A knife inserted 1 inch from the edge should come out clean.
  6. Cool the Pie: Transfer to a wire rack and let cool completely, at least 3 hours or overnight. The pie needs this time to fully set.
  7. Prepare Whipped Cream: Just before serving, in a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla until soft peaks form. Add a pinch of cinnamon if desired.
  8. Serve: Slice the pie and top each serving with a dollop of fresh whipped cream.

Serving Suggestions:

 

Serve slightly chilled or at room temperature with a generous dollop of whipped cream. For extra indulgence, add a drizzle of caramel sauce, a sprinkle of candied pecans, or serve alongside a scoop of vanilla ice cream. A light dusting of cinnamon or freshly grated nutmeg on top adds a beautiful finishing touch.

Notes

Pro Tips:

  • For the flakiest crust, keep all ingredients cold and handle the dough as little as possible.
  • If using fresh pumpkin instead of canned, roast and puree it, then strain through cheesecloth to remove excess moisture.
  • Let the pie cool completely before cutting to ensure clean slices with a perfectly set filling.

Common Mistakes to Avoid:

  • Skipping the blind baking step, which can lead to a soggy bottom crust.
  • Overbaking the pie, which can cause the filling to crack. Remember the center should still be slightly wobbly when you take it out of the oven.
  • Using pumpkin pie filling instead of pure pumpkin puree, which already contains sweeteners and spices that will throw off your recipe.

Storage Instructions:

Pumpkin pie can be stored loosely covered in the refrigerator for up to 4 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor, or serve chilled if preferred. The pie can also be frozen for up to 1 month: cool completely, wrap tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

 

Enjoy your Pumpkin Pie!

Find it online: https://bakesbliss.com/pumpkin-pie/