Why You’ll Love this Pumpkin Pie
Every homemade dessert deserves a place at your holiday table, but this classic pumpkin pie truly stands out from the crowd.
I’m obsessed with that perfect balance of warm spices—cinnamon, ginger, and cloves—that fills your kitchen with the most comforting aroma. The silky-smooth custard texture? Pure heaven against that flaky, buttery crust.
What makes this recipe special is its simplicity. No fancy techniques or hard-to-find ingredients, just straightforward steps anyone can follow.
And trust me, your guests will never guess how easy it was. The rich, creamy filling pairs perfectly with a dollop of whipped cream.
What Ingredients are in Pumpkin Pie?
Creating a classic pumpkin pie doesn’t require anything fancy—just simple, wholesome ingredients that come together to create that perfect holiday dessert. The magic happens when these basic components blend into a creamy, spiced filling that’s both comforting and impressive. I always think there’s something wonderful about recipes that transform ordinary ingredients into something extraordinary, and this pumpkin pie definitely fits that description.
- Pastry dough (enough for a 9-inch single-crust pie)
- 2 eggs
- 16 ounces pumpkin puree (or 2 cups cooked pumpkin)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1-2/3 cups evaporated milk
When shopping for these ingredients, you can definitely use canned pumpkin puree (not pumpkin pie filling, which already contains spices and sugar). Or, if you’re feeling ambitious, you can make your own puree from a sugar pumpkin. For the pastry, a store-bought crust works perfectly well if you’re short on time, but homemade crust adds that special touch that might just earn you extra compliments at the dinner table. The spices can be adjusted slightly to your taste—some people like to add a pinch of nutmeg or allspice for extra warmth.
How to Make this Pumpkin Pie
Making a perfect pumpkin pie is surprisingly simple, and the process starts with preheating your oven to 425°F.
While that’s warming up, prepare your pastry dough and line a 9-inch pie plate with it. The filling comes together in minutes—just beat 2 eggs slightly with a hand beater, then add in 16 ounces of pumpkin puree, 3/4 cup sugar, and the warm spice blend (1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves).
Beat everything together until smooth, then stir in 1-2/3 cups of evaporated milk until the mixture is silky and well-combined.
Now comes the slightly tricky part—transferring the filling to the pie shell without making a mess. I find it easiest to place the pastry-lined pie plate on the oven rack first, then pour the filling directly into the shell. This prevents that perilous journey across the kitchen with a wobbly, liquid-filled pie.
The initial high heat (425°F for 15 minutes) helps set the crust, then you’ll reduce the temperature to 350°F and continue baking until a knife inserted in the center comes out clean—about 45 minutes longer for a 9-inch pie. The center might still look slightly jiggly but will firm up as it cools.
And speaking of cooling, patience is key here. Let the pie cool completely before slicing, and for that picture-perfect presentation, add a dollop of freshly whipped cream on top of each slice. Could anything be more quintessentially festive?
Pumpkin Pie Substitutions and Variations
Many home bakers wonder about substitutions when making this classic dessert, and I’m happy to tell you that pumpkin pie is surprisingly flexible.
Can’t find evaporated milk? Heavy cream or half-and-half works beautifully. For a dairy-free version, coconut milk creates a deliciously rich alternative.
Don’t have ground cloves? A pinch of allspice or nutmeg can step in. You can also play with the sweetener—brown sugar adds molasses notes, while maple syrup brings woodsy warmth.
For a truly special twist, try adding a splash of bourbon or rum to the filling, or fold in some crystallized ginger.
The possibilities are endless, really.
What to Serve with Pumpkin Pie
Now that we’ve explored the flexibility of ingredients, let’s talk about what complements this quintessential fall dessert.
Whipped cream is the classic companion, and for good reason. That cloud of soft creaminess balances the pie’s spicy sweetness perfectly.
Want to elevate it? Add a splash of bourbon or maple syrup to your cream before whipping.
A scoop of vanilla ice cream creates that magical hot-cold contrast when the pie’s still warm.
Coffee, with its bitter notes, cuts through the richness beautifully.
And don’t underestimate a glass of cold milk, especially for the kids.
For something unexpected? Try a small glass of tawny port.
Final Thoughts
Whether you’re a seasoned baker or trying your first homemade pie, this pumpkin pie recipe stands as a demonstration to simplicity creating something truly extraordinary. I can’t think of a more perfect dessert for fall gatherings or holiday tables.
What I love about pumpkin pie is how forgiving it is. Slightly imperfect crust? No one notices. A tiny crack in the filling? Just cover it with whipped cream! And the aroma that fills your kitchen while it bakes? Pure magic.
