Pumpkin Pie is my favorite dessert during the fall and winter seasons. I love its creamy texture and rich spices. This pie brings comfort and nostalgia to every holiday gathering.

Pumpkin pie recipe

Pumpkin pie is a traditional dessert pie. It’s associated with autumn, particularly during Thanksgiving in the United States and Canada. It feels smooth and custard-like, with a velvety consistency that melts in your mouth.

A slice of pumpkin pie has a whipped cream on top

There are many ways to make pumpkin pie. They all use spices (cinnamon, nutmeg, ginger, and cloves) to create a warm, slightly sweet flavor profile. It tastes like baked squash with cinnamon and nutmeg.

The classic version combines pumpkin puree, spices, and crust for a timeless dessert.
No-bake variant uses a creamy filling set in a graham cracker crust without baking.
Crustless pumpkin pie omits the crust, highlighting a custard-like spiced pumpkin filling.
Pie with condensed milk adds creaminess and enhances the pie’s sweetness.

Here is how to make the pumpkin pie with all 4 versions:

Classic pumpkin pie is perfect for Thanksgiving

Homemade Pumpkin Pie

This classic pie features a silky-smooth, spiced pumpkin custard in a flaky, buttery crust. Perfect for Thanksgiving, fall gatherings, or any time you're craving a comforting autumn dessert.

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings 8

Calories 270 kcal

Ingredients

Classic recipe

1 9-inch unbaked pie crust
15 oz (1 can) pumpkin purée
1 cup evaporated milk
2 large eggs
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt

No-bake pumpkin pie with graham cracker crust

1 9-inch graham cracker crust or prepared pie crust
15 oz (1 can) pumpkin purée
8 oz (1 package) cream cheese softened
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
8 oz (1 tub) whipped topping thawed (or homemade whipped cream)

Crustless Pumpkin Pie

15 oz 1 can pumpkin purée
3/4 cup granulated sugar
1/2 cup whole milk
3 large eggs
1 tsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Pumpkin Pie with Sweetened Condensed Milk

15 oz 1 can pumpkin purée
14 oz 1 can sweetened condensed milk
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 unbaked 9-inch pie crust

Instructions

Classic recipe

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.
Pour the pumpkin mixture into the pie crust, spreading it evenly.
Place in the preheated oven and bake for 45 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
Let the pie cool on a wire rack for at least 30 minutes before slicing.

No bake version

In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add pumpkin purée, cinnamon, ginger, nutmeg, and salt, and blend until well combined.
Gently fold in half of the whipped topping until the mixture is creamy and smooth.
Pour the pumpkin mixture into the graham cracker crust, spreading it evenly with a spatula.
Refrigerate for at least 4 hours (or overnight) to set.
Top with remaining whipped topping before slicing and serving.

Crustless Pumpkin Pie

Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
In a large bowl, whisk together the pumpkin purée, sugar, milk, eggs, and vanilla until smooth.
Add salt, cinnamon, ginger, nutmeg, and cloves. Mix until fully incorporated.
Pour the mixture into the prepared pie dish.
Bake for 45–50 minutes or until the center is set and a toothpick inserted comes out clean.
Cool completely before slicing. Chill in the refrigerator for at least 2 hours for best results.

Pumpkin pie recipe condensed milk

Preheat oven to 425°F (220°C). Place the unbaked pie crust in a 9-inch pie pan and crimp the edges.
In a large bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, vanilla, and spices until smooth.
Pour the mixture into the prepared crust.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until a knife inserted near the center comes out clean.
Cool completely before slicing. Refrigerate for at least 2 hours for best texture.

Notes

The Crustless Pumpkin Pie has lower calories – about 130 per slice

Keyword autumn recipes, baking recipes, homemade dessert, homemade pie, Pumpkin Pie, Thanksgiving recipe

How to store

To store homemade pumpkin pie properly, follow these guidelines:

1. Refrigerating

Let the pie cool completely on a rack for 2 hours.
Once cooled, wrap the pie loosely in foil or plastic wrap, or place it in a storage container with a lid.
Refrigerate the wrapped pie to store it properly.
Do not leave the pie out for over two hours to ensure safety.
The pie can be stored in the refrigerator for up to 4 days.

2. Freezing helps the pie last longer (about 2 weeks)

Cut cooled pie into slices.
Wrap slices in plastic and seal them in a freezer bag.
Label the bag with the date.
Thaw slices in the refrigerator for hours before serving.

Pairing suggestions

Pumpkin pie pairs beautifully with a variety of accompaniments to enhance its flavor.

1. Drink Pairings

Alcoholic Options

Apple Cider Mimosa creates a refreshing fall drink.
Pumpkin Old Fashioned is a twist on the classic using bourbon and pumpkin flavors.
Pumpkin Pie Martini blends pumpkin puree, spice, vodka, and rum. It is a sweet and spiced treat.
Caramel Pumpkin Cocktail mixes pumpkin puree, apple cider, and salted caramel liqueur.
Port or Cognac complements the pie spices.
Spiced Pumpkin Flip combines bourbon, amaretto, and pumpkin flavors.
Dirty Chai pairs nicely with pumpkin pie spices.

Non-Alcoholic Options

Chai Tea‘s aromatic spices complement the pie flavors beautifully.
Coffee is a classic pairing. Its bitterness contrasts with the pie’s sweetness.
Spicy Mulled Cider is a comforting drink alongside pie.

These drink pairings add a festive touch to any gathering during the fall season.

2. Classic Accompaniments

Whipped cream is a traditional topping for pumpkin pie. It adds a creamy texture to the pie.
Caramel sauce with condensed milk adds sweetness when drizzled over pie.
Ice cream is a favorite pumpkin pie topping. Vanilla ice cream provides a creamy contrast to warm pie.

3. Specialty Toppings

Pecan topping elevates the flavor of pumpkin pie.
Caramel pecan topping adds crunch to the pie.
Cinnamon dusting enhances the pie’s spices.
Chocolate sauce creates a unique twist to the pie.
Herbed cream cheese adds a savory flavor to the pie.
Feta or goat cheese provides a tangy contrast to the pie’s sweetness.

Variations

Here are delightful variations of this pie:

1. Pumpkin Chiffon Pie retains classic pumpkin flavor with a fluffy texture. Whipped cream folded into the pumpkin mixture creates a refreshing dessert.

2. Pumpkin Cheesecake Pie combines pumpkin pie and cheesecake flavors. The creamy cheesecake is topped with spiced pumpkin filling. This rich dessert impresses guests at gatherings.

3. Pumpkin Pecan Pie combines pumpkin filling with a pecan topping. Pecans add a nutty flavor and delightful texture.

4. Pumpkin Pie Bars are a convenient alternative to traditional pies. They feature spiced pumpkin filling on a buttery crust.

5. Dietary Versions

Vegan pie uses silken tofu or coconut cream for texture. It is sweetened with maple syrup to maintain pumpkin flavor.
Keto variant features an almond flour crust and keto sweeteners. It retains the rich flavors of traditional pie.
Sugar-free pie uses substitutes like stevia for sweetness. It allows sugar-free enjoyment and can be keto-friendly.
Gluten-free version uses gluten-free or almond flour for the crust. The filling remains traditional.

6. Apple-Peach Pumpkin Pie includes diced apples and peaches. Spices complement the fruit flavors for natural sweetness.

7. Pumpkin Mousse Pie incorporates whipped cream into pumpkin filling. It creates a light texture served in a graham cracker crust.

8. Chocolate Swirl Addition features chocolate ganache in the filling. The chocolate complements spices.

Contents

Pumpkin pie recipe