Pumpkin Pie Recipe: Easy Homemade Thanksgiving Dessert for Fall

Posted on September 9, 2025

The first whiff of baking pumpkin pie always sends me right back to my grandma’s kitchen—warm, sweet, and a little bit spicy. Honestly, there’s nothing quite like the aroma of cinnamon, nutmeg, and fresh pumpkin swirling together on a chilly autumn day. I remember the first time I made a homemade pumpkin pie; my hands were covered in flour, and my nerves were high, but the end result was so worth it. This fresh homemade pumpkin pie isn’t just a dessert—it’s a slice of fall comfort and a must-have for every Thanksgiving table. Whether you’re a pie rookie or a seasoned baker, this recipe brings the holiday spirit straight into your kitchen.

I’ve baked this pumpkin pie for family gatherings, potlucks, and even quiet Sunday afternoons when I needed a little pick-me-up. It’s become my go-to dessert for Thanksgiving, and let’s face it—store-bought pies just don’t compare. Making pumpkin pie from scratch means you get to control the sweetness, spice, and texture. Plus, you can brag a little (who doesn’t want to say they whipped up the best homemade pie?). This recipe is perfect for busy families, pumpkin lovers, and anyone who likes their desserts with a touch of nostalgia. If you’re looking for a pumpkin pie recipe that’s easy, delicious, and guaranteed to impress, you’ve just found it.

As someone who’s tested this pie more times than I care to admit (the crust alone took several tweaks to get just right), I can say with confidence: this is the pumpkin pie you’ll want to make year after year. From my kitchen to yours, let’s get baking and see why this pumpkin pie deserves a permanent spot on your Thanksgiving menu!

Why You’ll Love This Recipe

Quick & Easy: You can prep and bake this pumpkin pie in under 90 minutes, making it perfect for busy holiday schedules.
Simple Ingredients: Nothing fancy here—just classic pantry staples and a few fresh items. If you’re like me, you probably have everything you need already.
Perfect for Thanksgiving: This pie is a showstopper for holiday dinners, Friendsgiving, or any autumn gathering.
Crowd-Pleaser: Kids and adults both gobble it up (pun intended). I’ve never brought home leftovers.
Unbelievably Delicious: The creamy pumpkin filling and flaky homemade crust are pure comfort food. Every bite tastes like fall.

What sets this pumpkin pie apart? Well, I always use fresh pumpkin puree instead of canned—it makes the flavor brighter and the texture silkier. Blending the filling gives it that ultra-smooth consistency, so every slice looks bakery-worthy. My spice blend is balanced, not overwhelming, and the homemade crust is buttery but sturdy enough to hold up to the rich filling.

This recipe isn’t just another pumpkin pie—it’s the one that makes guests close their eyes and sigh after the first bite. It’s the kind of dessert that turns a regular dinner into a memorable celebration. I’ve made it with friends, kids, and even let my mom “supervise” (she’s the pie queen in our family). With every bake, I find new reasons to love it.

Honestly, if you’re looking for a dessert that’s comforting, easy, and always a winner, this pumpkin pie recipe is your golden ticket. Trust me, your Thanksgiving table will thank you.

Ingredients Needed

This pumpkin pie recipe relies on classic, wholesome ingredients to deliver bold flavor and a dreamy texture. Most are pantry staples, and there’s plenty of room for easy swaps if you need them. Here’s what you’ll need:

For the Pie Crust:

1 1/4 cups (160g) all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar (optional, for a slightly sweet crust)
1/2 cup (115g) unsalted butter, cold and diced (adds flakiness)
3-4 tablespoons ice water (just enough to bring dough together)

For the Pumpkin Filling:

2 cups (480g) fresh pumpkin puree (or canned, if you’re in a rush)
3/4 cup (180ml) evaporated milk (for creaminess)
2 large eggs, room temperature
2/3 cup (130g) brown sugar, packed (I use light brown, but dark works for deeper flavor)
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon vanilla extract (optional for extra warmth)

For Serving (Optional):

Whipped cream
Toasted pecans or walnuts (for crunch)
Freshly grated nutmeg (for garnish)

Ingredient Tips:

Fresh Pumpkin: If you’re making puree from scratch, use sugar pumpkins or pie pumpkins. They’re sweeter and less watery than carving pumpkins.
Butter: Kerrygold or Plugra are my favorites for their rich flavor.
Milk Alternatives: You can swap evaporated milk for heavy cream or full-fat coconut milk if you want a dairy-free option.
Flour: For gluten-free, use a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill with great success.
Sugar: Coconut sugar works as a substitute for brown sugar, adding a subtle caramel note.

These ingredients come together for a pie that’s classic, cozy, and customizable. No need to run to a specialty store—the magic is in the simple stuff!

Equipment Needed

9-inch (23cm) pie dish (glass or ceramic recommended for even baking)
Mixing bowls (at least two)
Pastry cutter or food processor (for crust—if you don’t have either, two forks work in a pinch)
Rolling pin (or use a wine bottle, if you’re feeling resourceful—been there!)
Measuring cups and spoons
Whisk
Rubber spatula
Baking sheet (helps catch any spills)
Aluminum foil or pie crust shield (to prevent over-browning)

Personal Tip: My first pie dish was a thrift store find—still works great! If you don’t own a rolling pin, rolling dough between sheets of parchment with a bottle works surprisingly well. For food processors, I love Cuisinart—they’re easy to clean and last forever.

Maintenance: Keep your pie plate free of scratches to prevent sticking. If your rolling pin is wooden, hand-wash and dry immediately to avoid warping. Budget-friendly tools (like basic glass pie plates) perform just as well as pricier ones for pumpkin pie.

Preparation Method

Make the Pie Crust:
- In a large mixing bowl, combine 1 1/4 cups (160g) flour, 1/2 teaspoon salt, and 1 tablespoon sugar.
- Add 1/2 cup (115g) cold butter. Cut in with a pastry cutter or pulse in food processor until mixture resembles coarse crumbs.
- Sprinkle 3 tablespoons ice water over mixture. Toss gently, adding more water as needed until dough holds together (don’t overwork—crust should be just moist enough to hold).
- Shape into a disk, wrap in plastic, and chill for 30 minutes. Dough needs to rest—trust me, it’ll roll out smoother.
Prepare the Pumpkin Filling:
- In a medium bowl, whisk together 2 cups (480g) pumpkin puree, 3/4 cup (180ml) evaporated milk, 2 eggs, 2/3 cup (130g) brown sugar, 1/4 cup (50g) granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/2 teaspoon salt, and 1 teaspoon vanilla extract.
- Whisk until smooth and homogenous. If you want a super silky filling, blend for 30 seconds in a blender.
Preheat & Roll Out:
- Preheat oven to 425°F (220°C).
- Lightly flour your work surface. Roll out dough to a 12-inch (30cm) circle, about 1/8 inch thick.
- Transfer to pie dish, easing gently into corners (don’t stretch—shrinking happens!). Trim edges, fold under, and crimp as desired.
Fill & Bake:
- Pour pumpkin filling into crust. Smooth top with spatula.
- Bake at 425°F (220°C) for 15 minutes. Then reduce oven to 350°F (175°C) and bake 35-40 minutes more, until center is just set but still slightly wobbly.
- If edges brown too quickly, cover with foil or pie shield.
Cool & Serve:
- Let pie cool on a rack for at least 2 hours before slicing. Filling will firm up as it cools.
- Serve with whipped cream or toasted nuts.

Troubleshooting: If your crust shrinks, it probably wasn’t chilled enough (I’ve lost a few to impatience). If filling cracks, check oven temp—too hot causes splits. Filling should jiggle slightly when you shake the pie dish. For even baking, rotate halfway through.

Efficiency Tip: Prep crust the night before. Pumpkin filling mixes up in minutes, so you can assemble and bake without stress.

Cooking Tips & Techniques

After baking dozens of pumpkin pies, I’ve picked up some tricks that make a huge difference—trust me, even small adjustments matter!

Chill the Dough: Cold butter equals flaky crust. Don’t skip the chill time (I’ve tried—regrets!).
Use Fresh Spices: Spices lose potency over time. If yours are older than a year, grab new jars. The difference is real.
Taste the Filling: Before you pour it into the crust, give it a taste. Adjust spices if you like it bolder or sweeter.
Don’t Overbake: Over-baked pumpkin pie turns rubbery. Pull it when the center is set but still has a slight wobble. It’ll finish setting as it cools.
Shield the Crust: The edges brown faster than the filling cooks—use foil or a pie shield in the last 20 minutes.

I once forgot to rotate my pie halfway through—the back was perfect, the front was pale. Ovens have hot spots, so a quick turn helps everything bake evenly. If your crust browns faster than the filling sets, lower the rack or tent with foil.

When multitasking, measure out all ingredients before starting. It keeps things smooth and prevents missed steps. For consistent results, bake the pie in a glass or ceramic dish. Metal pans can cause uneven browning.

Honestly, the secret to great pumpkin pie is patience. Let it cool fully before slicing—it’s tempting, but slicing too soon leads to messy pieces. With these tips, your pumpkin pie will look and taste bakery-level, no matter your experience!

Variations & Adaptations

One of my favorite things about pumpkin pie is how easily you can customize it. Here are a few ways to switch things up so everyone gets a slice they love:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I use Bob’s Red Mill—results are just as flaky!
Dairy-Free: Replace evaporated milk with full-fat coconut milk and butter with vegan margarine or coconut oil. The pie stays creamy and rich.
Spiced Up: Add 1 tablespoon maple syrup to the filling or a pinch of cardamom for extra warmth.
Crust Alternatives: Try a graham cracker or shortbread crust for a different texture. For a nutty twist, mix in crushed pecans.
Mini Pies: Make individual pumpkin pies in muffin tins—cute and portion-controlled.

If allergies are a concern, omit nuts from the topping and use a dairy-free substitute for whipped cream. For a lighter pie, halve the sugars and add a splash more vanilla.

Last fall, I tried swirling cream cheese into the pumpkin filling—wow, that was a hit at our Friendsgiving! Don’t be afraid to experiment and find your new favorite.

How can I make pumpkin pie vegan?

Use coconut cream instead of evaporated milk, swap eggs for a flaxseed or chia egg (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg), and use vegan butter in the crust. The filling will be a touch softer but still slices beautifully.

Serving & Storage Suggestions

Pumpkin pie is best served slightly chilled or at room temperature. I like to top each slice with a generous dollop of whipped cream and a sprinkle of cinnamon—looks gorgeous on a serving platter!

Presentation: Slice neatly and wipe your knife between cuts for clean edges. Add toasted pecans or a drizzle of caramel for extra flair.
Pairings: Serve alongside hot coffee, chai tea, or spiced apple cider. For brunch, it pairs well with scrambled eggs and fruit salad.

Storage: Cover leftovers tightly with plastic wrap or foil. Refrigerate for up to 4 days. Pumpkin pie also freezes well—wrap slices individually and store in an airtight container for up to 2 months. To thaw, place in fridge overnight.

Reheat gently in the oven at 300°F (150°C) for 10-15 minutes. Avoid microwaving, as it can make the crust soggy. Honestly, I think the flavors deepen after a day in the fridge—the spices mellow and the texture gets even silkier.

Nutritional Information & Benefits

This fresh homemade pumpkin pie is as wholesome as it is delicious. Here’s a rough breakdown (per slice, based on 8 servings):

Calories: ~280
Protein: 5g
Fat: 12g
Carbs: 38g
Fiber: 3g
Sugar: 21g

Pumpkin is packed with vitamin A, fiber, and antioxidants. Using fresh pumpkin puree means you get more nutrients and a natural sweetness. The eggs and milk add protein and calcium, making this pie a little more balanced than you’d expect from a dessert.

If you swap in coconut milk or gluten-free flour, you can make this pie fit almost any dietary need. The main allergens are wheat, dairy, and eggs—see the variation section above for easy swaps. Honestly, I love how pumpkin pie can be both an indulgence and a sneaky source of nutrition (who knew dessert could be good for you?).

Conclusion

If you’re searching for the ultimate fall dessert, this pumpkin pie recipe is it. It’s easy, comforting, and brings the warm flavors of Thanksgiving right to your table. Every time I make this pie, I’m reminded of cozy gatherings and happy moments—there’s something about homemade pumpkin pie that just feels special.

Feel free to tweak the spices, experiment with different crusts, or add your favorite toppings. That’s the beauty of homemade recipes—they’re yours to play with! I hope you love this pumpkin pie as much as my family does. It’s become our tradition, and maybe it’ll become yours too.

Let me know in the comments if you try it—share your twists, your Thanksgiving stories, or your pumpkin pie secrets. Happy baking and enjoy every delicious bite!

Frequently Asked Questions

Can I use canned pumpkin instead of fresh pumpkin puree?

Absolutely! Canned pumpkin works just fine for this recipe. I like Libby’s for its texture and flavor. If you have the time, fresh puree gives a brighter taste, but canned is convenient and still delicious.

How do I prevent my pumpkin pie crust from getting soggy?

Blind bake the crust for 10 minutes before adding the filling, or brush it with a beaten egg white before pouring in the pumpkin mixture. Both tricks help keep the bottom crisp.

What’s the best way to tell when pumpkin pie is done?

The edges should be set and the center should jiggle just slightly when you move the pie dish. A knife inserted about 2 inches from the center should come out clean. Don’t overbake—it firms up as it cools.

How long can I store homemade pumpkin pie?

Covered and refrigerated, pumpkin pie keeps for up to 4 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Thaw in the fridge overnight before serving.

Can I make pumpkin pie ahead of time?

Yes! Pumpkin pie actually tastes better after chilling for a few hours or overnight. Bake the day before your event and refrigerate until ready to serve. The flavors meld and the texture improves.

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