Pumpkin season is here, and nothing says autumn like a Pumpkin Cream Pie. This recipe combines the smooth richness of pumpkin puree with warm fall spices and a velvety custard filling. Perfectly baked in a buttery, flaky crust and topped with fresh whipped cream, this pie is a showstopper for Thanksgiving, family gatherings, or cozy weekend treats.
Why You’ll Love This Recipe
- Creamy and silky pumpkin custard filling with a perfect balance of spices.
- Buttery, flaky crust complements the smooth filling.
- Ideal for fall holidays, family gatherings, or cozy evenings.
- Can be made ahead and stored in the fridge for convenience.
- A visually stunning dessert that’s also easy to slice and serve.
Ingredients
Crust:
1 ½ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
3–4 tablespoons ice water
Filling:
1 can (15 oz) pumpkin puree
¾ cup granulated sugar
½ cup brown sugar
3 large eggs
1 cup heavy cream
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon vanilla extract
Topping (optional):
Whipped cream
Ground cinnamon or nutmeg for garnish
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Prepare a 9-inch pie dish.
- Combine flour, sugar, and salt for the crust. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually to form dough.
- Roll out dough on a lightly floured surface to fit the pie dish. Transfer dough and trim edges. Chill for 15 minutes.
- Blind bake crust: line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, and bake 5 more minutes. Cool slightly.
- In a large bowl, whisk together pumpkin puree, sugars, eggs, heavy cream, salt, cinnamon, nutmeg, ginger, cloves, and vanilla until smooth.
- Pour filling into prepared crust. Smooth the top with a spatula.
- Bake 45–55 minutes, until filling is set but slightly jiggly in the center. A knife inserted near the center should come out mostly clean.
- Let pie cool to room temperature, then refrigerate at least 4 hours or overnight.
- Serve chilled, topped with whipped cream and a light dusting of cinnamon or nutmeg.
Tips & Variations
- Crust Options: Use a graham cracker crust for a sweeter, crunchier variation.
- Spice Adjustments: Increase or decrease cinnamon, nutmeg, or ginger according to taste.
- Dairy-Free: Replace heavy cream with full-fat coconut milk and butter with coconut oil.
- Decorative Touches: Pipe whipped cream in rosettes for a festive look.
- Storage Tip: Pie can be covered and refrigerated for up to 5 days; do not freeze the whipped cream topping.
Storage & Freezer Instructions
- Refrigerate the cooled pie in an airtight container for up to 5 days.
- For longer storage, freeze the unbaked filling in the baked crust for up to 1 month; bake directly from frozen, adding 10–15 minutes to baking time.
- Avoid freezing whipped cream topping; add fresh before serving.
Serving & Pairing Ideas
- Serve with freshly whipped cream and a sprinkle of cinnamon.
- Pair with hot apple cider or spiced latte for a perfect autumn combo.
- Add caramel drizzle for extra indulgence.
- Complement with vanilla ice cream for an extra creamy dessert.
Frequently Asked Questions
Can I use canned pumpkin puree or fresh pumpkin?
Canned pumpkin puree is consistent and smooth, ideal for pie. Fresh pumpkin works if roasted and pureed, but it may slightly alter texture and sweetness.
How do I know when the pie is fully baked?
The filling should be mostly set but slightly wobbly in the center. It will firm as it cools. Avoid overbaking to keep a silky texture.
Can I make this pie ahead of time?
Yes, the pie can be baked a day ahead and refrigerated. Chilling enhances the flavors and makes slicing easier.
What if my crust gets soggy?
Blind baking the crust helps prevent sogginess. You can also brush the crust with a lightly beaten egg before adding filling for an extra barrier.
Ready to Make It?
This Pumpkin Cream Pie is creamy, spiced, and perfect for celebrating the flavors of fall. With a buttery crust and velvety pumpkin filling, it’s a dessert that’s both beautiful and delicious. Pin this recipe, bake it for your next gathering, and enjoy a slice of autumn perfection!
You Might Also Like
- Almond Flour Pumpkin Bread – Moist, gluten-free pumpkin bread with warm spices.
- Pumpkin Bars – Soft, spiced squares topped with creamy frosting.
- Creamy Pumpkin Pasta – Smooth pumpkin sauce tossed with pasta for cozy dinners.
- Stuffed Acorn Squash – Sweet and savory fall dish with grains and roasted vegetables.
Pumpkin Cream Pie
- Total Time: PT1H20M
- Yield: 1 pie (8 servings) 1x
- Diet: Vegetarian
Description
Silky pumpkin custard in a buttery crust, perfectly spiced for fall. Ideal for Thanksgiving or cozy family desserts.
Ingredients
1 ½ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
3–4 tablespoons ice water
1 can (15 oz) pumpkin puree
¾ cup granulated sugar
½ cup brown sugar
3 large eggs
1 cup heavy cream
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon vanilla extract
Whipped cream for topping (optional)
Ground cinnamon or nutmeg for garnish
Instructions
1. Preheat oven to 350°F and prepare pie dish.
2. Combine flour, sugar, salt; cut in butter; add ice water to form dough.
3. Roll dough and line pie dish; chill 15 min.
4. Blind bake crust 15 min, remove weights, bake 5 more min.
5. Whisk pumpkin, sugars, eggs, cream, spices, vanilla until smooth.
6. Pour filling into crust; smooth top.
7. Bake 45–55 min until mostly set.
8. Cool to room temperature; refrigerate 4+ hours.
9. Serve with whipped cream and sprinkle of cinnamon or nutmeg.
Notes
Use graham cracker crust for variation.
Adjust spices to taste.
Dairy-free: replace cream and butter with coconut products.
Top with whipped cream rosettes or caramel drizzle.
Store refrigerated up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 40g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg