This Pumpkin Pie Dessert Recipe features a smooth, spiced pumpkin filling in a buttery, flaky crust. Perfect for Thanksgiving, holidays, or any cozy fall gathering, this homemade pumpkin pie is rich, creamy, and full of warm autumn flavors.
Why Everyone Loves Pumpkin Pie
Pumpkin pie is a holiday staple, loved for its velvety texture and blend of cinnamon, nutmeg, and cloves. Its comforting aroma and perfect balance of sweetness and spice make it a must-have dessert. For another fall treat, try this apple pie dessert recipe.
Ingredients
- Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
- Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- ¾ cup brown sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 tsp vanilla extract
Instructions
Make the Pie Crust:
- In a bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, mixing until the dough comes together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Prepare the Pumpkin Filling:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together pumpkin puree, brown sugar, spices, and salt.
- Add eggs, then mix in heavy cream, milk, and vanilla until smooth.
Assemble and Bake:
- Roll out the chilled dough and fit it into a 9-inch pie pan. Trim and crimp the edges.
- Pour the pumpkin filling into the crust.
- Bake for 50–55 minutes, or until the center is set but slightly jiggly.
- Let cool completely before serving.
How to Serve Pumpkin Pie
- Serve with whipped cream or vanilla ice cream.
- Sprinkle with cinnamon or nutmeg for extra warmth.
- Drizzle with caramel sauce for added indulgence.
How to Store Pumpkin Pie
- Store covered in the refrigerator for up to 4 days.
- Freeze for up to 2 months; thaw in the fridge before serving.
- Serve chilled or let sit at room temperature for 30 minutes before serving.
Tips to Make the Best Pumpkin Pie Dessert Recipe
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- Let the pie cool completely to allow the filling to set properly.
- Bake the crust slightly before adding the filling to prevent sogginess.
Variations of Pumpkin Pie
- Maple Pumpkin Pie: Replace brown sugar with ½ cup maple syrup.
- Chocolate Pumpkin Pie: Swirl in ½ cup melted dark chocolate.
- Pecan Pumpkin Pie: Sprinkle chopped pecans over the filling before baking.
- Dairy-Free Pumpkin Pie: Use coconut milk instead of heavy cream and milk.
FAQs About Pumpkin Pie Dessert Recipe
Why is my pumpkin pie cracked?
Overbaking can cause cracks. Remove from the oven when the center is slightly jiggly.
Can I make pumpkin pie ahead of time?
Yes! Bake up to 2 days in advance and store in the refrigerator.
How do I prevent a soggy crust?
Blind bake the crust for 10 minutes before adding the filling.
Conclusion
This Pumpkin Pie Dessert Recipe is the ultimate fall treat, with a rich, spiced filling and a flaky, buttery crust. Whether for Thanksgiving or a cozy night in, this homemade pie is sure to impress. For more seasonal desserts, check out this pecan pie recipe.