Have you ever taken a bite of a pumpkin pie and wondered how something so simple could taste so unforgettable?
There’s a reason this classic dessert has held its place on holiday tables for generations. Imagine a golden, flaky crust that shatters just enough under your fork, giving way to a filling so silky and rich it feels like it was made just for you.
The warm, comforting blend of cinnamon, ginger, nutmeg, and cloves dances with the subtle sweetness of brown sugar, filling your kitchen with an aroma that makes you want to pause—and maybe sneak a taste before it even cools.
What I love about this pumpkin pie is that it’s deceptively simple. You don’t need to be a baking expert to create something that feels luxurious. All it takes is a little prep: a flaky crust, a whisked-together filling, and a partially baked shell ready to receive that luscious pumpkin custard.
And here’s the best part—this pie keeps beautifully, so you can make it ahead of time and let the flavors settle while you focus on other cozy moments in your kitchen.
Speaking of the crust, while you can easily use Krusteaz's pie dough or any other pie dough store-bought. This pie dough is flaky, buttery, and adds that extra touch that makes this pumpkin pie feel truly special. (#ad)
And then there’s the filling: the brown sugar adds a subtle caramel sweetness, the warm blend of cinnamon, ginger, nutmeg, and cloves makes it cozy, and a pinch of salt brings out the pumpkin flavor even more.
The magic is in the details: the buttery crust, the creamy filling, and the warmth of the spices coming together in perfect harmony. Whether you serve it with a cloud of homemade whipped cream or enjoy it on its own, every bite is comforting, nostalgic, and satisfying.
This isn’t just dessert—it’s a story of home, warmth, and the little joys that make baking feel like more than just cooking. Every forkful is a reminder that the simplest recipes, when done right, can create the most memorable moments.
Now, a few tips to make it perfect every time. Always use 100% pure pumpkin purée—not pumpkin pie filling, which is already sweetened and flavored. I usually reach for Libby’s pumpkin puree for its deep color and rich taste. (#ad)
Evaporated milk is key here too; it makes the filling luxuriously creamy compared to regular milk. And eggs? They’re what bind everything together, creating that custard-like texture we all crave in a pumpkin pie.
This homemade pumpkin pie isn’t just a dessert—it’s a holiday tradition, a little slice of warmth, and a whole lot of comfort. Once you make it, you’ll wonder why you ever settled for anything else.
You might also love these cozy fall favorites, pumpkin everything muffin recipes:
INGREDIENTS
- 1 (9-inch) homemade or store-bought pie crust
- ¾ cup packed light brown sugar (165g)
- 1 (15-ounce/425g) can pumpkin puree
- 1 (12-ounce/354ml) can evaporated milk
- 3 large eggs room temperature
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon organic ground nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
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RECIPE INSTRUCTIONS
#1. Roll out your pie dough, whether you’re working with a homemade pie crust or store-bought pastry sheets, fit the dough into a 9-inch pie dish and crimp the edges. Keep the crust chilled until it’s time to use (refer to notes on blind baking).
#2. Go ahead and warm up the oven to 400°F.
#3. Grab a big mixing bowl and whisk together the sugar, spices, and salt. Stir in the pumpkin puree, milk, and eggs until everything’s nice and smooth. For an extra boost of warm, cozy flavor, add a few pinches of Happy Belly Pumpkin Pie Spice to your pumpkin pie mixture. It enhances the pumpkin’s natural sweetness and brings that perfect touch of fall to every bite. Then, pour into your pie crust. (Optional: brush the edges with egg wash for extra shine.)
#4. Bake for 15 minutes, then turn the oven down to 350°F. Keep baking until the pie is puffed and the center has just a little jiggle when you shake it—around 40 minutes. Let it cool on a wire rack.
#5 Just before serving, add a swirl of Torani Puremade Pumpkin Pie Sauce on top of your pie to bring cozy pumpkin and spice flavors to every bite.
#6 Making it ahead? Just cover and chill in the fridge for up to 2 days.
Give Your Pie a Flavor Boost with Torani Puremade Pumpkin Pie Sauce
Take your pumpkin pie to the next level with Torani Puremade Pumpkin Pie Sauce! Packed with cinnamon, nutmeg, and other cozy fall spices, it adds a delicious, homemade touch that everyone will love. (#ad)
- Extra Flavor: Drizzle it on desserts, mix it into milkshakes, mochas, or hot chocolate for that cozy coffeehouse vibe—no artificial preservatives and non-GMO, so it’s as clean as it is tasty.
- Pure & Simple: Made without any artificial ingredients or emulsifiers, Torani's sauce gives you rich, real flavor using simple, natural ingredients.
- Get Creative: Don’t stop at pie—use it in teas, lemonades, smoothies, Italian sodas, coffees, cocktails, mocktails, or even sparkling water. Basically, if it tastes good, it tastes better with Torani Pumpkin Pie Sauce!
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Notes
For homemade pie dough, blind-baking helps achieve a crisp, flaky shell. Roll out the dough into a 14-inch circle, fit it into a 9-inch deep-dish pie pan, crimp the edges, and freeze for 20 minutes. Line with parchment, fill with pie weights, and bake at 425°F for 15 minutes. Remove the parchment and weights, then cool before adding the filling. Store-bought crusts, such as frozen pie shells or Pillsbury sheets, typically don’t need blind-baking.
When it comes to pumpkin, brands vary—Libby’s pumpkin puree offers the richest flavor and color, while others may be paler or watery. If using a different brand, blot the puree to remove excess liquid. Homemade puree also differs; it’s usually lighter in color and thicker, so expect slight variations.
For best results, use room-temperature eggs to ensure a smooth filling. If needed, place cold eggs in warm water for 5 minutes. If making my homemade crust recipe, you’ll end up with two crusts—freeze one for later (up to 3 months), thawing overnight in the fridge before rolling and using.
This recipe yields enough filling for a deep-dish pie (1.5–2" deep). If using a shallow pan or smaller frozen crust, you may have leftover filling—enough to make two shallow pies.
For extra richness, try this trick: heat pumpkin with sugar, spices, and salt until bubbling, then swap evaporated milk for warmed heavy cream. Lightly beat the eggs, whisk in the warm cream, and combine with the pumpkin mixture before baking in your prepared crust. Serve with homemade whipped cream for the perfect finish.
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Pro Tips for the Perfect Pumpkin Pie
#1. Not all canned pumpkin is created equal. My go-to is Libby’s pumpkin puree because it’s thick, rich in color, and full of flavor. Other brands can be lighter and more watery, so you might need to blot extra liquid before using it.
#2. Canned pumpkin puree and homemade pumpkin puree are different too. Canned usually has more moisture and a deeper color, while homemade tends to be paler and less dense. Keep that in mind when following recipes.
#3. Eggs should be at room temperature to mix evenly into the filling. Forgot to take them out of the fridge? No problem—just place them in a large bowl, cover with warm tap water, and wait 5 minutes.
#4. If you’re using homemade pie dough, I recommend blind-baking the crust for a crisp, flaky shell. Store-bought crusts, like frozen pre-shaped shells or Pillsbury sheets, don’t need this step.
#5. If you make my homemade pie dough recipe, it yields two 9-inch crusts. You can tightly wrap and freeze one disc for up to 3 months—just thaw it in the fridge for 24 hours before rolling it out. Fill your pie pan and crimp the edges however you like.
#6. This recipe makes enough filling for a standard deep-dish pie (1.5–2” deep). Using a shallow pan or pre-made frozen crust? You might have a little extra filling—perfect for a second small pie. And of course, this pie is even better with my homemade whipped cream on top.
#7. For the richest, creamiest filling, try this extra step: In a small pot, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Cook over medium-low heat, stirring often, until hot and bubbling. Remove from heat, swap the evaporated milk for heavy cream, and warm the cream in the microwave for about 90 seconds until steaming. Lightly beat the eggs, whisk in the cream, then mix everything into the pumpkin. Pour into your frozen or blind-baked crust and bake as usual.
#8 Bring the rich, warm flavors of fall straight into your kitchen with Happy Belly Pumpkin Pie Spice. This perfectly balanced blend of cinnamon, nutmeg, ginger, and clove is ideal for creating a pumpkin pie that tastes like it came from a bakery. Sprinkle it into your pumpkin filling and watch your pie transform into a fragrant, cozy dessert everyone will love. Don’t settle for ordinary—grab Happy Belly Pumpkin Pie Spice and make your homemade pumpkin pie truly unforgettable! (#ad)
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Q and A
Q: Can I use pumpkin pie spice instead of individual spices?
A: Absolutely! If you’d rather use pre-made pumpkin pie spice, use about 1½ teaspoons to replace the cinnamon, ginger, organic ground nutmeg, and cloves. Or, you can make your own using my homemade pumpkin pie spice recipe.
Q: How do I know when the pie is done?
A: Skip the knife test—it leaves marks. Instead, give the pie a gentle jiggle. If the center wobbles just a little, it’s perfect. The filling will fully set as it cools to room temperature.
Q: How do I store leftover pie?
A: Just loosely cover it with plastic wrap and keep it in the fridge for up to 2 days.
Make your pumpkin pie extra cozy with Happy Belly Pumpkin Pie Spice—a perfect mix of cinnamon, nutmeg, and clove.
Q: Can I freeze this pumpkin pie?
A: Yes! Once it’s cooled completely, wrap it tightly in plastic and place it in a large freezer-safe bag. When you’re ready to enjoy, thaw it in the fridge overnight.
Q: How can I prevent the pie from cracking?
A: Avoid overbaking, which is the main culprit for cracks. Let the pie cool to room temperature naturally before refrigerating—chilling it too quickly can cause the top to crack.
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