Pumpkin Pie

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There’s something about the first slice of pumpkin pie that makes the holidays feel official. After years of testing different recipes, I’ve landed on this one—and honestly, I haven’t looked back. What I love most is how straightforward it is. No fussy techniques, just a silky pumpkin filling that tastes like autumn itself, cradled in a buttery, golden crust.

Whether you’re planning your Thanksgiving spread, hosting Friendsgiving, or bringing dessert to a fall potluck, this pumpkin pie delivers every time. And the best part? You can make it a day or two ahead, which means one less thing to worry about.

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Easy Pumpkin Pie

I’ve made a lot of pumpkin pies over the years, but this recipe is the one I keep coming back to. The filling gets its incredible creaminess from heavy cream instead of sweetened condensed milk—it makes such a difference in both texture and flavor. Every spoonful is smooth, warmly spiced, and just sweet enough without being cloying.

The crust bakes up tender and flaky, with those perfect golden edges that everyone fights over. My family has declared this “the one,” and I have a feeling yours will too. It holds up beautifully, so you can bake it a day ahead and still serve it at its best.

What You’ll Need to Cook

Pumpkin Filling Ingredients

• Pumpkin puree – Choose 100% pure pumpkin without additives; avoid pumpkin pie filling, which already contains spices and sugar
• Heavy cream – Creates the luxurious, silky texture that makes this pie irresistibly creamy and rich
• Brown sugar
• Fresh eggs – Bring to room temperature before mixing for smoother incorporation and better custard texture
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Ground cloves
• Salt
• Vanilla extract

Pie Crust

• Prepared 9-inch pie crust
• Melted butter

Ingredient Substitutes

Evaporated milk instead of heavy cream: Use 1 12-oz can for a lighter texture and fewer calories. The filling will be slightly less rich but still wonderfully creamy and delicious.

Maple syrup for brown sugar: Replace with ⅔ cup pure maple syrup and reduce heavy cream to ¾ cup. This creates a distinct maple flavor profile, adding complexity and natural sweetness.

Coconut cream for a dairy-free option: Substitute full-fat coconut cream for heavy cream. The coconut flavor is subtle and complements the pumpkin beautifully.

Gluten-free pie crust: Any quality gluten-free crust works perfectly here. Look for brands made with almond flour or rice flour blends for the best texture and taste.

How to Make Pumpkin Pie

Step 1: Preheat Oven and Prepare Crust

Begin by preheating your oven to 425°F and positioning the rack in the lower third. This placement is crucial because it exposes the bottom of the pie to more direct heat, helping the crust cook through thoroughly and preventing the dreaded soggy bottom that plagues so many pumpkin pies.

While the oven heats, brush your pie crust with melted butter, focusing on the bottom and lower sides. This butter coating creates a moisture barrier between the crust and filling, ensuring every bite has that satisfying crisp texture. If you’re using a store-bought crust, let it sit at room temperature for about 10 minutes so it’s easier to work with and less likely to crack when you crimp the edges.

Step 2: Mix the Pumpkin Filling

In a large mixing bowl, combine the pumpkin puree, eggs, heavy cream, and brown sugar. Whisk vigorously for about 2 minutes until the mixture is completely smooth and uniform in color.

Make sure your eggs are at room temperature before starting, as cold eggs are harder to incorporate and can create an uneven texture in the finished pie.

Step 3: Add Spices and Flavorings

Once your base mixture is smooth, add all the spices—cinnamon, ginger, nutmeg, and cloves—along with the salt and vanilla extract.

Whisk again until all spices are fully distributed throughout the filling. Spices tend to clump if not properly incorporated, resulting in bites that are either overly spiced or completely bland. The filling should be pourable but thick enough to coat the back of a spoon.

Step 4: Pour Filling into Crust

Carefully pour the pumpkin filling into your prepared pie crust, leaving about ¼ inch from the top edge. Pour slowly and steadily from the center, allowing the filling to spread naturally toward the edges. This prevents air bubbles from forming and ensures an even distribution throughout the pie.

If you notice any bubbles on the surface after pouring, gently tap the pie dish on the counter a few times or use a toothpick to pop them.

Step 5: Initial High-Temperature Bake

Place the filled pie in your preheated 425°F oven and set a timer for exactly 15 minutes. This initial blast of high heat jump-starts the cooking process, particularly for the crust, which needs higher temperatures to achieve that perfect golden-brown color and flaky texture. During this time, resist the urge to open the oven door and check on the pie.

Step 6: Reduce Temperature and Continue Baking

After the initial 15 minutes, reduce the oven temperature to 350°F without opening the oven door.

Continue baking for 40-50 minutes at this lower temperature. The gentle heat slowly cooks the custard filling from the outside in, preventing the eggs from curdling or the surface from cracking. You’re looking for edges that are completely set and puffed slightly, while the center still has a subtle jiggle when you gently shake the pie.

Step 7: Test for Doneness and Cool Properly

The perfect pumpkin pie should have firm edges but a center that jiggles like soft gelatin when you gently shake the dish. Insert a knife about 2 inches from the edge—it should come out clean. The very center will continue cooking from residual heat as it cools, so don’t wait until the entire pie is firm or you’ll end up with an overcooked, cracked surface.

Remove the pie from the oven and place it on a wire cooling rack. Let the pie cool at room temperature for at least 3 hours, or preferably 4 hours, before cutting. Cutting too early results in filling that hasn’t fully set, which means messy slices that fall apart.

How To Store Leftovers and Reheat

Allow your pumpkin pie to cool completely to room temperature before covering it loosely with aluminum foil or plastic wrap. Store it in the refrigerator for up to 4 days, keeping it away from strong-smelling foods that might affect its delicate flavor. For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Frozen pumpkin pie keeps well for up to 2 months.

To reheat refrigerated slices, place them on a baking sheet in a 350°F oven for 10-12 minutes until warmed through. For frozen slices, thaw overnight in the refrigerator first, then reheat using the same method.

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What To Serve With Pumpkin Pie

Smoke On!

Charlie

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