Classic Pumpkin Pie

Pumpkin pie is the quintessential Thanksgiving dessert—smooth, warmly spiced, and deeply comforting. This classic version keeps the filling simple and traditional, using canned pumpkin purée, evaporated milk, and a blend of cinnamon, ginger, and nutmeg. The mixture bakes into a silky custard that slices beautifully, with just enough sweetness to complement the earthy pumpkin flavor. It’s the kind of pie that feels familiar and nostalgic, the one people return to year after year.

The flaky homemade crust adds another layer of comfort and texture. Blind-baking the crust ensures it stays crisp under the creamy filling, preventing sogginess and helping the pie bake evenly. With step-by-step instructions that keep the process manageable, this recipe is perfect for both seasoned bakers and first-time pumpkin pie makers. Serve it with a dollop of whipped cream or a dusting of cinnamon for a dessert that brings the holiday table together.

What’s the Origin of Pumpkin Pie?

Pumpkins have been cooked and eaten in the U.S. since the mid-1600s, but the iconic pumpkin pie only appeared on Thanksgiving dinner tables in the early 1800s. The classic pumpkin pie, with its custardy filling and perfect crust, quickly became a tradition, and today, it’s found on Thanksgiving dessert menus everywhere. Thanks to canned pumpkins, the pies are easier to make and even more popular.

Ingredient Notes

• All-purpose flour: Creates a tender, sturdy crust for the custard filling.
• Butter + shortening: Butter gives flavor; shortening helps create an extra-flaky crust.
• Ice water: Added slowly to bring the dough together without over-hydrating.
• Pumpkin purée: Canned pumpkin provides consistency, smooth texture, and dependable flavor.
• Sugar: Granulated or brown sugar both work; brown sugar adds deeper caramel notes.
• Salt: Balances sweetness and enhances the spices.
• Cinnamon, ginger, nutmeg: The signature warm spice trio in classic pumpkin pie.
• Flour: Helps stabilize the filling slightly.
• Eggs: Give the custard structure and smoothness.
• Evaporated milk: Creates a rich texture with a lighter feel than heavy cream.
• Vanilla: Adds warmth and complements the spices.

Steps to Make Classic Pumpkin Pie

1. Pulse the flour, salt, and sugar in a food processor.
2. Add the cold butter and shortening and pulse until pea-sized crumbs form.
3. Add ice water gradually until the dough begins to clump together.
4. Turn the dough onto a floured surface, shape into a disk, wrap, and chill.
5. Roll the chilled dough into a 12-inch circle and fit it into a pie plate.
6. Flute the edges and chill the crust again before blind-baking.
7. Preheat the oven and blind-bake the crust with foil and weights, then bake briefly without them.
8. Reduce the oven temperature after baking the crust.
9. Mix the pumpkin, sugar, salt, spices, and flour in a bowl.
10. Whisk the eggs separately, then add evaporated milk and vanilla; combine with pumpkin mixture.
11. Pour the filling into the partially baked crust.
12. Bake until set with a slight jiggle in the center.
13. Cool completely and refrigerate until chilled.

Recipe Variations

• Brown sugar pumpkin pie. Replace all or part of the granulated sugar with brown sugar for deeper flavor and moisture.
• Spice-forward version. Add cloves or allspice for a bolder, more aromatic filling.
• Maple pumpkin pie. Substitute some of the sugar with pure maple syrup and reduce the evaporated milk slightly.
• Ginger snap crust. Swap the pie dough for a crushed ginger snap crust for a spicier, crisp alternative.
• Creamy pumpkin pie. Replace some evaporated milk with heavy cream for a richer, silkier custard.
• Pumpkin-pecan hybrid. Add a thin layer of chopped pecans or praline mixture at the bottom before pouring in the filling.

What to Serve With Classic Pumpkin Pie

• Serve with lightly sweetened whipped cream for a traditional finish.
• Pair with coffee, chai tea, or spiced cider to complement the warm spices.
• Add a sprinkle of cinnamon sugar or a dusting of nutmeg over the top.
• Choose garnishes like candied pecans or a drizzle of caramel for extra indulgence.

Classic Pumpkin Pie

Diana Rattray

Pumpkin pie is one Thanksgiving tradition worth keeping. This classic recipe for the quintessential dessert is the only one you need!

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Servings 8 servings

Calories 387

Print Recipe Pin Recipe

Course Desserts, Pies, Pumpkin

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Ingredients

  

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Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 6 tablespoons butter, ice-cold, diced
• 3 tablespoons shortening, ice-cold
• 3 to 4 tablespoons ice water

Pumpkin Filling

• 1 15-ounce can pumpkin purée
• 1 cup granulated sugar, or packed brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 tablespoon all-purpose flour
• 3 large eggs
• 1 1/4 cups evaporated milk, not sweetened
• 1 teaspoon vanilla extract
• Optional Garnish: whipped cream or whipped topping
• Optional Garnish: cinnamon sugar

Instructions

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Make the Pie Shell

• In the bowl of a food processor fitted with the blade, pulse the 1 1/2 cups of flour, 1/2 teaspoon of salt, and 1 teaspoon of sugar together. Add the diced butter and shortening and pulse about 9 to 10 times, or until the butter is about the size of peas. With the food processor running, add the ice water in a steady stream and then pulse until the dough clumps together.
• Transfer the dough to a floured surface and shape it into a disk. Wrap the disk in plastic wrap and refrigerate it for 20 to 30 minutes.
• Roll the chilled dough out on a floured surface until you have a circle that is about 12 inches in diameter. Fit the dough into the pie plate and flute the edge as desired. Refrigerate the pie shell for 20 minutes.
• Meanwhile, preheat the oven to 425 F.
• Line the crust with foil and fill with pie weights or dried beans or rice. The weights will keep the dough from bubbling up as it bakes.
• Bake the pie shell in the preheated oven for 12 minutes, or until the edges just barely begin to brown. Remove the foil and weights and return it to the oven and bake for 5 minutes longer. Remove the pie shell to a rack and reduce the oven temperature to 400 F.

Prepare the Pumpkin Filling

• In a mixing bowl, combine the canned pumpkin, 1 cup of sugar, 1/2 teaspoon of salt, the cinnamon, ginger, nutmeg, and 1 tablespoon of flour.
• In a separate bowl, whisk the eggs. Add the evaporated milk and vanilla and whisk until well blended. Add the milk and egg mixture to the pumpkin mixture and whisk until thoroughly blended.
• Pour the filling into the partially baked crust and return it to the oven. Bake at 400 F for about 45 minutes, or until set. Check for over-browning and cover the edge with a pie crust shield or foil strips. The center will have a slight jiggle when the pie is done. If you have a reliable instant-read thermometer, the center of the filling should be around 175 F.
• Cool on a rack. Cover the cooled pie and refrigerate until thoroughly chilled.

Nutrition

Calories: 387kcalCarbohydrates: 48gProtein: 8gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 104mgSodium: 428mgPotassium: 178mgFiber: 1gSugar: 30gVitamin A: 478IUVitamin C: 1mgCalcium: 123mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword canned pumpkin, classic pumpkin pie, pumpkin pie, thanksgiving desserts

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