Pumpkin Pie Recipe

The Pumpkin Pie Recipe is a classic dessert that captures the essence of fall with rich spices and creamy pumpkin filling. This version includes a luscious caramel pecan topping for extra indulgence.

A flaky crust paired with warm spices and silky-smooth pumpkin filling creates a dessert that’s beloved year-round. It’s an ideal finale for holiday feasts or cozy gatherings.

Star Ingredients in This Pumpkin Pie Recipe

Pumpkin puree – The heart of the pie, bringing creamy texture and earthy sweetness. You can use canned or fresh pumpkin puree.

Evaporated milk – Gives the filling a velvety consistency and richness, blending seamlessly with the pumpkin and spices.

Eggs – Provide structure and stability to the custard-like filling, ensuring a firm yet creamy texture.

Sugar and spices – Granulated sugar sweetens the pie, while cinnamon, ginger, and cloves create its iconic warm, spiced profile.

Pie crust – A deep-dish, flaky crust holds the filling and offers a buttery contrast to the smooth center.

Caramel pecan topping – Optional but highly recommended, it adds crunch, sweetness, and a gourmet touch to the traditional pie.

Instructions for This Flavor-Packed Pumpkin Pie Recipe

Start by blending the pumpkin and eggs, then incorporate a spiced sugar mix and slowly whisk in evaporated milk. Pour into an unbaked deep-dish crust and bake in stages—first at high heat, then reduced. Once set and cooled, serve plain or with a decadent caramel pecan topping and whipped cream.

Tips to Perfect This Pumpkin Pie Recipe

To ensure a silky, crack-free surface, don’t overbake—remove the pie when the center slightly jiggles. Allow it to cool completely before slicing. You can make it a day ahead for convenience, and the caramel pecan topping can also be prepped in advance.

Storing the Pumpkin Pie Recipe for Later Enjoyment

Homemade pumpkin pie should be refrigerated within two hours of baking. Once cooled, wrap loosely in plastic wrap and store for up to 4 days. For longer storage, freeze the whole pie or individual slices for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, as long as it’s pureed and cooked until smooth and thick. Avoid watery puree, which can alter the texture.

How do I know when pumpkin pie is done baking?
It’s ready when the center jiggles slightly and a knife inserted near the center comes out clean.

Can I skip the caramel pecan topping?
Absolutely. The pie is delicious on its own or with a simple dollop of whipped cream.

Why is my pumpkin pie cracking?
Overbaking is usually the cause. Remove it from the oven while the center still has a slight wobble—it will set as it cools.

Pumpkin Pie Recipe

A timeless classic, this rich and creamy pumpkin pie offers a perfect balance of warm spices and smooth texture. For an extra touch of indulgence, serve it with a luscious caramel pecan topping.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • Pumpkin Pie:
  • 1/4 teaspoon ground cloves
  • 1 9- inch deep-dish pie crust unbaked (store-bought or homemade)
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 12 oz can evaporated milk
  • 1/2 teaspoon ground ginger
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 15 oz canned pumpkin or fresh pumpkin puree
  • Caramel Pecan Topping optional:
  • 1 tablespoon butter
  • 1 tablespoon light corn syrup
  • 1/2 cup chopped pecans
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup light brown sugar packed

Instructions

  • Preheat the oven to 425°F. In a large mixing bowl, beat the eggs together with the pumpkin puree until well combined. In a separate bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves. Incorporate the dry mixture into the pumpkin blend, stirring until evenly integrated. Gradually pour in the evaporated milk, mixing thoroughly.
  • Transfer the filling into the unbaked pie shell with care. Bake for 15 minutes at 425°F. Then, lower the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until the pie is set. To check for doneness, gently shake the pie — the center should have a slight jiggle but should not be wet. Alternatively, a clean knife inserted into the center should come out clean.
  • Allow the pie to cool entirely on a wire rack before serving. Top individual slices with whipped cream and caramel pecan topping, if desired.
  • To prepare the topping, combine brown sugar, cream, corn syrup, and butter in a small saucepan over medium-high heat. Bring to a boil, then reduce heat and let it simmer uncovered for approximately 5 minutes, stirring often. Remove from heat, stir in pecans and vanilla extract. The sauce will thicken as it cools. Drizzle over cooled pie slices.

Notes

Pie Pan: A 9×2-inch pan is ideal. If using a smaller pan, excess filling may not fit.
Make Ahead: Assemble the pie completely the day before or prep the crust and filling separately and refrigerate until ready to bake.
Storage: Refrigerate homemade pumpkin pie if not consumed within 2 hours. It will last 3–4 days in the refrigerator, loosely covered with plastic wrap once fully cooled.
Freezing: Baked pumpkin pie can be frozen for up to 3 months, well-wrapped. The crust can also be frozen separately. Thaw in the refrigerator overnight before serving.

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