If you have a soft spot for cozy, comforting desserts that perfectly capture the spirit of fall, then you are going to absolutely adore The Great Pumpkin Pie Recipe. This classic pie balances a silky, spiced pumpkin filling with a flaky, buttery crust that melts in your mouth. Every bite feels like a warm hug, bursting with rich cinnamon, nutmeg, and clove flavors that sing of autumn celebrations and cozy family gatherings. Whether you’re baking for Thanksgiving or just craving a sweet treat, this recipe will quickly become your go-to favorite autumn dessert.
Ingredients You’ll Need
The Great Pumpkin Pie Recipe uses simple, straightforward ingredients that each play a crucial role in achieving the perfect taste, texture, and color of this traditional pie. From the crisp crust to the creamy filling, every component contributes to a harmonious and utterly delicious result.
- 1 1/4 cups all-purpose flour: The foundation for a sturdy yet tender pie crust that holds the filling beautifully.
- 1 tablespoon sugar: Adds just a touch of sweetness to balance the crust’s flavor.
- 1/2 teaspoon salt: Enhances all the flavors in both crust and filling.
- 1/2 cup unsalted butter, cold and cubed: Creates that flaky, melt-in-your-mouth texture in the crust.
- 3-4 tablespoons ice water: Helps bring the dough together without getting it too warm, preserving flakiness.
- 1 (15 oz) can pumpkin puree: The star ingredient delivering natural sweetness, moisture, and vibrant orange color.
- 3/4 cup brown sugar, packed: Gives the filling a deep caramel note and richness.
- 2 large eggs: Provide structure and creaminess to the filling.
- 1 cup heavy cream (or half-and-half for a lighter option): Adds luscious richness and smooth texture.
- 1 teaspoon vanilla extract: Adds warmth and complexity to the pumpkin mixture.
- 1 1/2 teaspoons ground cinnamon: Brings classic autumn spice to every bite.
- 1/2 teaspoon ground ginger: Adds a subtle zing and warmth.
- 1/4 teaspoon ground nutmeg: Deepens the flavor profile with a cozy note.
- 1/4 teaspoon ground cloves: Gives that little hint of aromatic spice that makes this pie unforgettable.
- 1/2 teaspoon salt: Balances the sweetness and enhances the spices.
- Whipped cream: Perfect for topping and adding a light, airy contrast.
- Ground cinnamon for garnish: A simple finishing touch that makes the pie even more inviting.
How to Make The Great Pumpkin Pie Recipe
Step 1: Prepare the Pie Dough
Start by whisking together the flour, sugar, and salt in a medium bowl. Then, add your cold, cubed butter. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs — this texture is key to achieving that flaky crust everyone raves about.
Step 2: Bring the Dough Together
Slowly add ice water a tablespoon at a time, mixing gently until the dough just holds together. Don’t overwork it, as that can lead to toughness. Shape the dough into a disk, wrap it tightly, and pop it into the fridge for at least 30 minutes. This chill time helps relax the gluten and makes rolling out much easier.
Step 3: Roll and Pre-Bake the Crust
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle—big enough to fit your 9-inch pie dish with room to work. Carefully transfer it, press gently into the edges, and trim excess dough. Crimp the edges with a fork or fingers for that classic look. Freeze the crust for 10 minutes to hold its shape during baking.
Step 4: Blind Bake
Line the crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up. Bake for 10-12 minutes, then remove the weights and paper. Return the crust to the oven for another 5 minutes until it’s lightly golden — this prevents soggy bottoms once the filling goes in.
Step 5: Make the Pumpkin Filling
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until silky smooth. This is the heart and soul of The Great Pumpkin Pie Recipe—rich, spiced, and utterly luscious.
Step 6: Bake the Pie
Pour the pumpkin mixture into your pre-baked crust, smoothing the top for an even finish. Bake at 375°F (190°C) for 50-60 minutes. The filling should be set but with a gentle wobble in the center. If you notice the crust browning too fast, gently cover the edges with foil to protect it from burning.
Step 7: Cool and Set
Remove from the oven and let your masterpiece cool on a wire rack for at least two hours. This rest time allows the filling to fully set with that perfect custardy consistency everyone loves in The Great Pumpkin Pie Recipe.
Step 8: Slice and Serve
Slice into generous wedges and serve with a dollop of whipped cream and a sprinkle of cinnamon. The combination of the creamy filling, flaky crust, and light whipped topping is simply irresistible.
How to Serve The Great Pumpkin Pie Recipe
Garnishes
Classic whipped cream is a must—its airy texture and mild sweetness perfectly complement the rich pumpkin custard. For a touch of extra warmth, sprinkle freshly ground cinnamon or a pinch of nutmeg on top. For a modern twist, toasted pecans or a drizzle of caramel sauce add a delightful crunch and indulgence.
Side Dishes
If you’re serving The Great Pumpkin Pie Recipe as part of a holiday spread, consider pairing it with an espresso or chai tea to enhance the autumn spice notes. For a festive touch, fresh fruit like spiced poached pears or citrus segments brightens the meal with freshness and balance.
Creative Ways to Present
Try serving individual mini pumpkin pies in ramekins for a charming personal dessert. Or transform leftovers into pumpkin pie milkshakes by blending a slice with vanilla ice cream and a dash of cinnamon. No matter how you serve it, this recipe always steals the show.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pumpkin pie tightly with plastic wrap or foil and store it in the refrigerator. It stays delicious for up to four days, making it perfect for enjoying over several cozy evenings or for unexpected guests.
Freezing
This recipe freezes beautifully. Wrap the pie tightly in plastic wrap and then aluminum foil. Freeze for up to two months. When ready to eat, thaw overnight in the fridge before serving to preserve its creamy texture and flaky crust.
Reheating
If you want warm pie, gently reheat slices in a low oven (around 300°F or 150°C) for 10-15 minutes. Avoid microwaving, as it can change the texture of the filling. Warm pie with a scoop of vanilla ice cream is an unbeatable combination.
FAQs
Can I make The Great Pumpkin Pie Recipe ahead of time?
Absolutely! In fact, making the pie one day ahead allows the flavors to meld and the filling to fully set, making it even tastier the next day.
Can I use fresh pumpkin instead of canned puree?
Yes, but fresh pumpkin needs to be cooked and pureed until smooth before use. Make sure to drain excess moisture so your filling isn’t too watery.
What can I substitute for heavy cream?
For a lighter pumpkin pie, half-and-half works well. You can also use evaporated milk for a slightly different texture but still delicious results.
How do I prevent the crust edges from burning?
Cover the edges with a foil shield or a pie crust protector after the first 30 minutes of baking. This keeps the edges from getting too brown while the filling cooks through.
Can I double The Great Pumpkin Pie Recipe?
Definitely! Just double all ingredients and bake in two pie pans, or use a larger baking dish, adjusting cooking times as needed.
Final Thoughts
There is something truly magical about The Great Pumpkin Pie Recipe that captures the heart of every autumn celebration. With its cozy, spiced filling and flaky, buttery crust, it’s sure to become your new seasonal favorite. I can’t wait for you to try it and share it with friends and family who will fall in love just like you did.
Print
The Great Pumpkin Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Great Pumpkin Pie recipe features a flaky homemade crust filled with a rich and spiced pumpkin custard. Perfect for fall celebrations or any time you crave a comforting dessert, this pie combines warming spices and creamy texture that pair wonderfully with a dollop of whipped cream.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
Pumpkin Filling
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Serving
- Whipped cream
- Ground cinnamon for garnish
Instructions
- Mix Dry Ingredients for Crust: In a medium bowl, whisk together the flour, sugar, and salt to evenly distribute the dry ingredients.
- Incorporate Butter: Add the cold, cubed butter to the flour mixture and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking the crust and pie.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish and press into the edges carefully.
- Trim and Crimp Edges: Trim excess dough hanging over the edges and crimp the edges using a fork or fingers. Place the crust in the freezer for 10 minutes to firm up.
- Blind Bake Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove weights and parchment, and bake an additional 5 minutes until crust is lightly golden. Remove and set aside.
- Prepare Filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and thoroughly combined.
- Fill the Pie: Pour the pumpkin filling into the pre-baked crust and smooth the top with a spatula for an even surface.
- Bake the Pie: Bake at 375°F (190°C) for 50-60 minutes, until the center is set but still slightly jiggly. Cover the edges with foil if they brown too quickly.
- Cool the Pie: Remove the pie from oven and cool on a wire rack for at least 2 hours to allow filling to set completely.
- Serve: Slice the pie and serve topped with whipped cream and a sprinkle of ground cinnamon, if desired.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best texture and control over sweetness and spice.
- Chilling the dough helps prevent shrinking during baking and ensures flakier crust.
- Blind baking the crust prevents sogginess from the wet pumpkin filling.
- Cover the crust edges with foil if browning too quickly during the final bake to avoid burning.
- Let the pie cool completely to ensure the custard filling sets properly for clean slicing.
- You can substitute half-and-half for heavy cream for a lighter filling, but the texture will be slightly less rich.
