The Ultimate Pumpkin Pie Recipe: Flaky Crust & Creamy Filling

Every year my husband I and I have a tradition of making two pies from scratch to take to Thanksgiving dinner. We make a Pumpkin Pie (no canned pumpkin filling thank you) and an Apple Pie, both with the crusts we make ourselves as well. As you are planning your Thansgiving menu for next month, I highly recommend this Pumpkin Pie recipe! It is delish!

Thanksgiving wouldn’t be complete without a slice of warm, spiced pumpkin pie topped with a dollop of whipped cream. It’s the ultimate holiday dessert—creamy, rich, and packed with all the cozy flavors of fall. Whether you’re baking for family, friends, or just treating yourself, this perfect pumpkin pie recipe is guaranteed to impress. With a flaky, buttery crust and a smooth, spiced pumpkin filling, this pie will be the highlight of your Thanksgiving feast. 🥧🍂✨

Why This is the Best Pumpkin Pie Recipe

Rich & Creamy Texture – The perfect balance of pumpkin puree, eggs, and evaporated milk creates a silky-smooth filling.

Flaky & Buttery Crust – A homemade crust adds extra flavor and texture, but you can also use a store-bought one for convenience.

Perfectly Spiced – This recipe has just the right amount of cinnamon, nutmeg, ginger, and cloves for that classic pumpkin pie taste.

Easy to Make – With simple ingredients and step-by-step instructions, even beginner bakers can achieve a perfect pie.

Ingredients for the Perfect Pumpkin Pie

For the Pie Crust:

• 1 ¼ cups all-purpose flour

• ½ teaspoon salt

• ½ cup unsalted butter, cold and cubed

• 2-4 tablespoons ice water

(Or use a pre-made 9-inch pie crust for convenience!)

For the Pumpkin Pie Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

• ¾ cup brown sugar

• 1 teaspoon cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon nutmeg

• ¼ teaspoon ground cloves

• ½ teaspoon salt

• 2 large eggs

• 1 cup evaporated milk

• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

1. In a large bowl, whisk together flour and salt.

2. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together.

4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5. Roll out the dough on a floured surface into a 12-inch circle and transfer it to a 9-inch pie plate. Trim and crimp the edges as desired.

(Skip this step if using a store-bought crust.)

Step 2: Make the Pumpkin Pie Filling

1. Preheat the oven to 425°F (220°C).

2. In a large mixing bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.

3. Add eggs, one at a time, and whisk until smooth.

4. Stir in evaporated milk and vanilla extract, mixing until fully combined.

Step 3: Bake the Pie

1. Pour the pumpkin filling into the prepared pie crust, smoothing out the top.

2. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the center is set but still slightly wobbly.

3. Remove from oven and let the pie cool completely at room temperature before serving.

Pumpkin Pie Baking Tips & Tricks

Don’t Overmix the Filling – Stir just until combined to avoid incorporating too much air, which can cause cracks.

Prevent a Soggy Crust – Blind baking is a crucial technique in pastry making that involves pre-baking a pie crust before adding the filling. This method helps prevent a soggy bottom by ensuring that the crust is fully cooked and set, allowing it to retain its structure and flavor when combined with the filling. You usually bake for 10-12 minutes.

Check for Doneness – The pie is ready when the center jiggles slightly but doesn’t look wet. A knife inserted near the edge should come out clean.

Make Ahead Friendly – Pumpkin pie can be made up to 2 days in advance. Store it in the fridge and bring it to room temperature before serving.