Ingredients

For the Pie Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 egg, lightly beaten (for brushing the crust, optional)

For the Pumpkin Filling

• 2 cups pumpkin purée (not pumpkin pie filling)
• 1 cup heavy cream
• ½ cup whole milk
• ¾ cup light brown sugar
• 2 large eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ½ teaspoon salt
• 1 tablespoon cornstarch

Optional Toppings

• Fresh whipped cream
• Ground cinnamon
• Candied pecans
• Caramel sauce
• Maple syrup
• Cinnamon sticks

Instructions

Step 1: Prepare the Oven

Preheat your oven to 425°F (220°C).

Place the pie crust into a 9-inch pie dish, gently pressing it into the bottom and sides. Crimp the edges as desired. Brush the edges with beaten egg if you’d like a golden finish.

Step 2: Make the Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, salt, and cornstarch until well combined.

Add the eggs, egg yolk, vanilla extract, heavy cream, and whole milk. Whisk until the filling is smooth, creamy, and free of lumps.

Step 3: Fill the Pie

Pour the pumpkin filling into the prepared pie crust and gently tap the pie dish on the counter to remove any air bubbles.

Step 4: Bake

Bake at 425°F (220°C) for 15 minutes.

Without opening the oven door for long, reduce the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, or until the edges are set and the center has a slight jiggle.

A knife inserted about 1 inch from the edge should come out clean.

Step 5: Cool

Transfer the pie to a wire rack and allow it to cool completely for at least 2 hours.

For the best texture, refrigerate the pie for an additional 2–4 hours before serving.

Step 6: Serve

Slice the pie with a sharp knife and serve chilled or at room temperature.

Top each slice with whipped cream, a dusting of cinnamon, candied pecans, or a drizzle of caramel sauce if desired.

Tips for the Best Pumpkin Pie

• Use pure pumpkin purée, not pre-sweetened pumpkin pie filling.
• Avoid overmixing the filling to minimize air bubbles.
• Bake the pie on the lower oven rack for a crisp bottom crust.
• Don’t overbake—the center should still have a slight wobble when removed from the oven.
• Allow the pie to cool completely before slicing so the filling can fully set.
• Chill overnight for even better flavor and texture.
• Cover the crust edges with foil if they begin browning too quickly.

Delicious Variations

Maple Pumpkin Pie

Replace part of the brown sugar with pure maple syrup for a deeper caramel flavor.

Bourbon Pumpkin Pie

Add 1 tablespoon of bourbon to the filling for a rich, warm flavor.

Pecan Pumpkin Pie

Sprinkle chopped pecans over the filling before baking for added crunch.

Cream Cheese Pumpkin Pie

Spread a layer of sweetened cream cheese over the crust before adding the pumpkin filling.

Chocolate Pumpkin Pie

Add a layer of melted dark chocolate to the bottom of the crust before pouring in the filling.

Gluten-Free Pumpkin Pie

Use your favorite gluten-free pie crust while keeping the filling the same.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 4 days.

Freeze the fully cooled pie, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

Great Pumpkin Pie pairs perfectly with:

• Fresh whipped cream
• Vanilla ice cream
• Salted caramel sauce
• Candied pecans
• Hot coffee
• Chai tea
• Apple cider
• Maple whipped cream
• Cinnamon ice cream
• Spiced hot chocolate

Nutrition Information (Per Serving)

• Calories: 360
• Protein: 6g
• Carbohydrates: 36g
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 260mg
• Fiber: 2g
• Sugar: 22g
• Calcium: 10% DV
• Iron: 8% DV
• Vitamin A: 170% DV