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Pumpkin Pie

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This Thanksgiving, serve up a Pumpkin Pie that everyone will be grateful for! Traditional and inviting, this inexpensive, simple recipe is what your fall feast is missing.

Pumpkin Pie needn’t be the only pie at the family gathering. If dessert duty fell to you this year, look no further than our heavenly Southern Apple Pie Recipe or some tart Cherry Pie With Crumb Topping!

Straight on piece of pumpkin pie with fresh whipped cream.

Pumpkin Pie

Thanksgiving is waddling its way here, and you’ve staved off your craving with more overpriced lattes than you care to admit. When the weight—excuse me—wait is finally over, present a pumpkin pie worthy of unbuttoning your jeans under the dining table. 

A slice of silky smooth autumnal awesomeness, this pumpkin pie recipe is sure to put a smile on everyone’s faces! Full of velvety pumpkin puree, fragrant vanilla, caramelly brown sugar, warm cinnamon, and, of course pumpkin pie spice, this classic dessert epitomizes the holiday season. 

All you’ll need is a stand mixer and 9-inch pie pan to create a pumpkin pie worthy of thanks from the whole family.

How To Make Pumpkin Pie

  1. Preheat the oven to 350°F. Add the pie crust to a 9-inch pie plate, then transfer to the refrigerator to chill while the filling is prepared.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, milk, eggs, pumpkin pie spice, cinnamon, vanilla, and salt. Mix on low speed until smooth.
  3. Pour the filling into the chilled pie crust. Place the pie plate onto a baking sheet for easy handling.
  4. Bake for 50-60 minutes or until the center is almost set; it should still jiggle slightly.
  5. Allow the pie to cool at room temperature for an hour before transferring to the refrigerator to chill for 2-3 hours.
  6. Serve chilled with fresh whipped cream.
Collage showing how to make pumpkin pie.

Tips and Variations

  • Resist the urge to bake your pumpkin pie until it’s completely set! This will result in an overcooked filling that cracks and pulls away from the crust. Remove from the oven when the middle still wobbles a bit and it will continue to set beautifully.
  • Store-bought crust can be a tad lackluster. Our homemade Butter Pie Crust is the way to go for a pie that wows from top to bottom!
  • This pumpkin pie recipe creates a dense, chewy crust. For those who prefer a flakier, lighter crust, partially bake your crust for 15 minutes before adding the filling.
  • If you opt for homemade crust, add a dash of cinnamon to the dough for a hint of the spice from the filling.
  • For an entirely homemade recipe, easily whip up your own whipped cream, as well! All you’ll need is a 4:1 ratio of heavy whipping cream and powdered sugar. Simply beat until fluffy before scooping a generous dollop onto your pumpkin pie.
  • To add some crunch, give a handful of crushed pecans a quick roast and sprinkle on top.
  • Drizzle honey over a slice to add mild sweetness and gorgeous presentation.
  • Adults at the Thanksgiving table will love hot buttered rum as a boozy pairing with this pie.
Piece taken out of a slice of pumpkin pie.

Storage and Reheating

Refrigerator: Store loosely covered in the fridge for 3-4 days.

Reheating: Serve this pumpkin pie chilled.

Slice of pie next to a fork on a plate.

Pumpkin Pie

Yield: 1 (9-inch) Pie
Prep Time: 10 minutes
Cook Time: 55 minutes
Chill Time: 4 hours
Total Time: 5 hours 5 minutes

This Thanksgiving, serve up a Pumpkin Pie that everyone will be grateful for! Traditional and inviting, this inexpensive, simple recipe is what your fall feast is missing.

Ingredients

  • 9-inch pie crust, homemade or store bought
  • 15-ounce (425 g) can pumpkin puree
  • 1 cup (240 ml) heavy cream
  • 1 cup (200 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • ¼ cup (60 ml) whole milk
  • 3 large eggs
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350°F, and add the pie crust to a 9-inch pie plate. Transfer the pie plate to the refrigerator while the filling is being prepared.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, milk, eggs, pumpkin pie spice, cinnamon, vanilla, and salt. Mix on low speed until smooth.
  3. Pour the filling into the chilled pie shell, and place the pie plate onto a baking sheet for easy handling.
  4. Bake for 50-60 minutes or until the center is almost set but still jiggles some. It will continue to set once it’s removed from the oven.
  5. Allow the pie to cool for an hour at room temperature before transferring to the refrigerator to cool completely, about 2-3 hours.
  6. Serve chilled with fresh whipped cream.
  7. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie (⅛ of pie). Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

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Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 371Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 104mgSodium: 265mgCarbohydrates: 48gFiber: 2gSugar: 34gProtein: 5g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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