Classic Pumpkin Pie with Flaky Crust 🎃 – Timeless Thanksgiving Dessert Recipe
A buttery, flaky crust cradles perfectly spiced pumpkin filling in this iconic Thanksgiving dessert. Serve with a dollop of whipped cream for a velvety finish.
There’s something undeniably comforting about a perfectly baked pumpkin pie. This recipe brings together a golden, flaky crust and a smooth, spiced pumpkin filling that captures the essence of fall. Whether you’re a seasoned baker or a first-timer, this timeless dessert will become a holiday staple. The secret lies in the crust—chilled butter and a precise mix of flour create a tender, melt-in-your-mouth texture. The filling balances warm spices with just the right amount of sweetness, ensuring every bite feels like a slice of tradition.
This recipe uses simple pantry staples—canned pumpkin, sugar, eggs, and aromatic spices—to create a velvety, spiced filling. The crust, made with butter, flour, and a touch of salt, bakes up golden and flaky. After chilling, the pie is ready to serve with a dollop of whipped cream, making it the perfect finish to any Thanksgiving meal.
What makes this pie timeless? It’s the balance of flavors and textures that evoke memories of family gatherings and cozy autumn nights. The crust’s crispness contrasts with the soft, custardy filling, while the cinnamon, nutmeg, and ginger infuse every bite with warmth.
Whether you’re hosting a large feast or a small family dinner, this pumpkin pie will steal the spotlight. Its simplicity and reliability make it a go-to recipe for holidays and special occasions.
Pin this recipe to your Thanksgiving board and keep your holiday baking on track. With clear instructions and helpful tips, even novice bakers can achieve bakery-quality results.
Ingredients
- 1 1/2 cups all-purpose flour (plus extra for dusting)
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup evaporated milk
- 1/4 cup heavy cream (optional, for whipped topping)
Instructions
- Step 1: Prepare the crust 1
Chill the butter: In a large bowl, combine flour and salt. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
💡 Roll the dough on a lightly floured surface to 1/8-inch thickness before transferring to the pie dish.
- Step 2: Make the filling 2
Mix spices: In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, and cloves. Beat in eggs, then stir in evaporated milk until smooth.
💡 For a richer flavor, substitute 1/4 cup melted butter for 1/4 cup evaporated milk.
- Step 3: Assemble and bake 3
Bake the pie: Roll out the chilled dough and fit it into a 9-inch pie dish. Trim and crimp the edges. Pour the filling into the crust. Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for 35-40 minutes, or until a knife inserted near the center comes out clean.
💡 Cover the crust edges with foil if it starts to brown too quickly.
- Step 4: Chill and serve 4
Chill: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours. Serve with a dollop of whipped cream.
💡 For a vegan version, use coconut whipped cream.
Recipe Card
Classic Pumpkin Pie Recipe
The ultimate Thanksgiving dessert with a flaky crust and spiced filling.
🛒 Ingredients
- - 1 1/2 cups all-purpose flour
- - 1/4 teaspoon salt
- - 1/2 cup cold unsalted butter
- - 3-4 tablespoons ice water
- - 1 (15-ounce) can pumpkin puree
- - 3/4 cup granulated sugar
- - 1 teaspoon ground cinnamon
- - 1/2 teaspoon ground ginger
- - 1/4 teaspoon ground nutmeg
- - 1/4 teaspoon ground cloves
- - 2 large eggs
- - 1 cup evaporated milk
👨🍳 Instructions
Prepare the crust: In a large bowl, combine flour and salt. Add cold butter cubes and work until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
💡 Roll the dough on a lightly floured surface to 1/8-inch thickness before transferring to the pie dish.
Make the filling: In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, and cloves. Beat in eggs, then stir in evaporated milk until smooth.
💡 For a richer flavor, substitute 1/4 cup melted butter for 1/4 cup evaporated milk.
Assemble and bake: Roll out the chilled dough and fit it into a 9-inch pie dish. Trim and crimp the edges. Pour the filling into the crust. Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for 35-40 minutes, or until a knife inserted near the center comes out clean.
💡 Cover the crust edges with foil if it starts to brown too quickly.
Chill and serve: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours. Serve with a dollop of whipped cream.
💡 For a vegan version, use coconut whipped cream.
Nutrition (per serving):
Ingredient Notes & Substitutions
Cold Butter
The cold butter creates steam during baking, which helps form flaky layers in the crust. If the butter is too warm, the crust will become tough and dense.
Substitutions: For a gluten-free crust, use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum.
Pumpkin Puree
Canned pumpkin puree is ideal for its smooth texture. Avoid using pumpkin pie filling, which contains added spices and sugar.
Substitutions: Use roasted pumpkin flesh blended until smooth for a homemade alternative.
Evaporated Milk
This ingredient adds richness and helps the filling set properly. Regular milk will result in a softer, less stable filling.
Substitutions: Substitute with coconut milk for a vegan option.
Spices
The blend of cinnamon, ginger, nutmeg, and cloves creates the signature pumpkin pie flavor. Adjust the quantities to taste.
Substitutions: Use pumpkin pie spice (1 1/2 teaspoons) in place of individual spices.
Pro Tips for Perfect Pumpkin Pie
🍂 Chilling the Dough
Chilling the dough firms up the butter, preventing it from melting during rolling and baking. This ensures a flaky crust.
🔥 Baking Technique
Start at a high temperature to set the crust, then reduce the heat to allow the filling to cook through without over-browning.
🥄 Spicing it Right
Taste the filling before baking to ensure the spices are balanced. Adjust cinnamon or ginger as needed.
❄️ Chilling Time
Refrigerating the pie allows the filling to set properly. Avoid serving it warm, as the texture will be runny.
Variations & Customizations
Vegan Version
Use a vegan pie crust made with coconut oil and substitute the eggs with a flax egg mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Replace evaporated milk with coconut milk.
Gluten-Free Option
Use a gluten-free flour blend for the crust and ensure all spices are certified gluten-free. Add 1 teaspoon xanthan gum to the flour for better structure.
Pecan Topping
Sprinkle chopped pecans or walnuts over the filling before baking for a crunchy texture. Toast the nuts first for enhanced flavor.
Caramel Drizzle
Drizzle store-bought or homemade caramel sauce over the cooled pie for an extra indulgent touch.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Maple Glazed Sweet Potatoes: The earthy sweetness complements the pumpkin’s spiced flavor.
- Herb Roasted Turkey: A classic Thanksgiving pairing that balances the richness of the pie.
- Green Bean Casserole: Adds a fresh, vegetable element to the meal.
🍷 Drink Pairings:
Pair with a spiced chai tea or a buttery Chardonnay. For non-alcoholic options, try apple cider with a cinnamon stick.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare the crust and filling separately up to 24 hours in advance. Chill the assembled pie for up to 2 days before baking.
Refrigerator Storage
Store the baked pie in an airtight container in the refrigerator for up to 5 days. The filling may weep slightly if not chilled properly.
Freezer Storage
Wrap the pie tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating Instructions
The pie is best served chilled. If reheating, place in a 300°F (150°C) oven for 10-15 minutes, but avoid overheating to prevent a runny filling.
Troubleshooting & Common Questions
Q: Why did my crust become soggy?
A: A soggy crust often results from the filling releasing too much moisture. To prevent this, pre-bake the crust for 10 minutes before adding the filling. Alternatively, brush the crust with an egg white wash before baking to create a moisture barrier.
Q: How can I prevent the filling from cracking?
A: Cracks form when the pie cools too quickly. Let the pie cool to room temperature gradually. Avoid refrigerating it immediately after baking. For a smoother finish, you can gently press the cracks with a small knife before serving.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, but you’ll need to roast and puree 2-3 cups of fresh pumpkin flesh. Strain the puree through a fine mesh sieve to remove excess moisture before using it in the recipe.
Q: My pie is too runny. What did I do wrong?
A: Underbaking is the most common cause. Ensure the pie is baked until a knife inserted near the center comes out clean. Let it cool completely before refrigerating to allow the filling to set properly.
Final Thoughts
This classic pumpkin pie is more than just a dessert—it’s a symbol of tradition, warmth, and family. Its flaky crust and spiced filling bring a touch of nostalgia to every Thanksgiving table. Whether you’re a seasoned baker or a first-timer, this recipe delivers consistent results with minimal effort. The key is in the details: cold butter for the crust, a balanced spice mix, and proper baking times. With a dollop of whipped cream, it’s a dessert that will be cherished for generations. So, roll up your sleeves, preheat that oven, and create a pie that’s sure to become a holiday favorite.
For best Pinterest visibility, post this pumpkin pie pin as part of a complete meal series over 5-7 days: anchor main dish first, followed by complementary sides, finishing with a dessert completion pin.
