Let’s be real for a second. When the air gets crisp and the leaves start to turn, our minds instantly drift to pumpkin-flavored everything. We dream of cookies, breads, and lattes.

But nothing, and I mean nothing, truly captures the heart of the season like a classic pumpkin pie. It’s the grand finale, the showstopper, the dessert that everyone secretly saves room for.

This isn’t just any recipe. This is the one. The one that took countless tests and tweaks to get absolutely, undeniably perfect. It’s rich, impossibly smooth, and has a depth of flavor that will make people pause mid-bite and just smile.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to pie perfection. Here’s what you’ll need to create this autumnal masterpiece.

For the Sugared Cranberries (optional but gorgeous garnish):

• Fresh Cranberries: Do not use frozen here, as they won’t coat properly and will look sad.

• Water & Granulated Sugar: This creates a simple syrup that gives the cranberries their glittering, sweet-and-tart shell.

For the Pie Crust:

• Homemade Pie Dough: A full recipe that makes two crusts—one for the base and one for adorable decorative leaves.

• Egg Wash: Just one egg beaten with a splash of milk. This gives the crust edges and any decorations a beautiful, golden-brown shine.

For the Pumpkin Filling:

• Canned Pumpkin Puree: Believe it or not, canned is actually preferred here for a sturdier, smoother texture. Libby’s is a great, reliable brand.

• Eggs: These are the workhorses that set the filling, giving it that rich, custardy body.

• Packed Brown Sugar: Using brown sugar instead of white adds a deep, almost caramel-like molasses flavor that pairs perfectly with the spices.

• Cornstarch: This is our secret weapon for a firm slice. It thickens the filling just enough without making it gloppy or starchy.

• Salt: Never forget the salt! It balances all the sweetness and makes the spices pop.

• Spices: Ground cinnamon, ginger, nutmeg, and cloves. This is the classic, warm spice quartet we all know and love.

• Freshly Ground Black Pepper: Wait, what? Trust me on this. A tiny pinch is the secret ingredient that adds a mysterious, complex warmth nobody will be able to pinpoint.

• Heavy Cream & Milk: This combination creates the luxurious, silky-smooth texture we’re after. Using all heavy cream can be too much, so the milk lightens it just perfectly.

Best Time to Serve This Dish

This pie is the undisputed champion of Thanksgiving dessert tables. It’s the traditional centerpiece that everyone expects and adores.

But its magic isn’t limited to one Thursday in November. It’s a fantastic dessert for any autumn gathering, from Halloween parties to cozy October dinner parties.

Honestly, any day that calls for a slice of comfort and a dollop of whipped cream is the right day for this pie. It turns an ordinary Tuesday into something special.

How to make The Great Pumpkin Pie Recipe?

Don’t let the steps intimidate you. Making a pie from scratch is a labor of love, and each step is simpler than it looks. Let’s walk through it together.

Step 1: Prepare the Sugared Cranberries (If Using)

If you’re going for the gorgeous sugared cranberry garnish, you need to start this the night before. It’s not hard, it just needs time.

Place your fresh cranberries in a bowl. Simmer water and some sugar until dissolved, then pour this warm syrup over the berries. Let them soak for a bit, then dry them and roll in more sugar. Let them dry completely—you’ll be left with stunning, jewel-like garnishes.

Step 2: Make and Chill Your Pie Crust

A great pie starts with a great crust. Follow your favorite homemade recipe, making sure to chill the dough for at least two hours, but overnight is truly best. This rest time is non-negotiable for a flaky, tender crust.

Step 3: Roll Out and Par-Bake the Crust

Preheat your oven to 375°F (190°C). Roll out one disc of your chilled dough into a 12-inch circle and gently press it into your pie dish. Crimp the edges prettily.

Now, we par-bake. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 10 minutes. Remove the weights, prick the bottom with a fork, and bake for another 7-8 minutes until it’s just starting to brown. This step ensures a crisp, flaky bottom that won’t get soggy.

Step 4: Whisk Together the Filling

This is the easy part! In a large bowl, vigorously whisk the pumpkin puree, eggs, and brown sugar together until smooth. Then, add in the cornstarch, salt, all those wonderful spices, the heavy cream, and milk. Whisk until it’s completely smooth and homogenous.

Step 5: Bake to Perfection

Pour your beautiful filling into the warm par-baked crust. Bake it for about 55-60 minutes. Here’s the key: the center should still have a slight wobble when you take it out. It will set as it cools.

Don’t forget to cover the crust edges with foil or a pie shield after about 25 minutes to prevent them from burning!

Step 6: Cool Completely and Garnish

This is the hardest part—waiting. You must let the pie cool completely on a wire rack for at least 3 hours. This allows the filling to fully set so you get clean slices.

Once it’s cool, decorate with your pre-baked pie crust leaves and a generous scattering of those sparkling sugared cranberries.

Ingredient Substitutions

Out of something? Don’t panic. Here are a few simple swaps you can make without sacrificing that incredible flavor.

If you’re out of heavy cream, you can use all whole milk in a pinch, though the filling will be slightly less rich. For the spices, if you don’t have each one individually, you can use 1 teaspoon of pre-mixed pumpkin pie spice—just be sure to still add the full amount of cinnamon separately.

While homemade crust is fantastic, a store-bought crust will work too. Just be sure to still par-bake it according to the package directions or the instructions in this recipe for the best results.

Tips

• A few little secrets from my kitchen to yours can make the difference between a good pie and a legendary one.
• Make your filling the night before! Letting it rest in the fridge overnight allows the flavors to meld and deepen in an incredible way. It’s a game-changer.
• That tiny pinch of black pepper is not a mistake. It’s the secret ingredient that adds a subtle, warm complexity that makes people ask, “What is in this? It’s amazing!”
• The most common mistake is overbaking. Pull the pie when the center is still a bit jiggly. It will continue to set up as it cools on the counter. Overbaking leads to cracks.
• If you do end up with a small crack, don’t sweat it! That’s what the gorgeous whipped cream topping is for. It covers a multitude of sins.

How to Store and Reheat

Your beautiful pie will keep beautifully in the refrigerator, tightly covered, for up to 5 days. The flavors actually continue to get better the next day.

You can also freeze the entire baked pie for up to 3 months. Wrap it tightly in a few layers of plastic wrap and aluminum foil. Thaw it overnight in the refrigerator before serving.

I prefer pumpkin pie cold, straight from the fridge. But if you love a warm slice, gently reheat individual slices in a 300°F (150°C) oven for about 10-15 minutes until warmed through.

Flavor Variations

Once you’ve mastered the classic, it’s fun to play around. This recipe is a wonderful canvas for a little creativity.

For a decadent twist, sprinkle a layer of pecan praline topping over the pie before baking. The crunchy, buttery nuts are a fantastic textural contrast to the smooth filling.

Love cheesecake? Swirl a few generous spoonfuls of sweetened cream cheese into the pumpkin filling before baking for a marbled pumpkin-cheesecake hybrid pie.

Add a sophisticated twist by steeping a chai tea bag in the warm cream before adding it to the filling. Strain it out and proceed with the recipe for a chai-spiced version.

This recipe is more than just a list of instructions. It’s a culmination of love, testing, and a deep desire to create the most memorable pumpkin pie you’ve ever tasted. So put on an apron, preheat that oven, and get ready to make something truly great.

Print Recipe

The Great Pumpkin Pie Recipe

Author: katie Smith Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: medium Prep Time 45 mins Cook Time 65 mins Rest Time 180 mins Total Time 4 hrs 50 mins

Cooking Temp: 375  F Servings: 8 Estimated Cost: $ 12.00 Calories: 340

Best Season: Fall, Winter

Description

This is the ultimate pumpkin pie recipe — rich, smooth, and bursting with perfectly balanced fall spices. Made with a flaky homemade pie crust and a silky filling that sets up just right, it's the star of any Thanksgiving table. The secret? A hint of black pepper that deepens the flavor, making it the best pumpkin pie you've ever tasted. Serve with whipped cream and sugared cranberries for a show-stopping dessert.

Ingredients

Servings

Sugared Cranberries (Optional)

• 1 cup fresh cranberries (do not use frozen)
• ³⁄₄ cup water
• 1 ¹⁄₄ cups granulated sugar (divided)

Pie Crust

• Homemade Pie Dough (or store-bought, enough for 1 bottom crust and optional decorative leaves)
• Egg wash (1 large egg beaten with 1 tbsp milk)

Pumpkin Filling

• 1 can (15 oz) pumpkin puree (425g, 100% pure, not pie filling)
• 3 large eggs
• 1 ¹⁄₄ cups packed brown sugar (250g)
• 1 tbsp cornstarch (8g)
• ¹⁄₂ tsp salt
• 1 ¹⁄₂ tsp ground cinnamon
• ¹⁄₂ tsp ground ginger
• ¹⁄₄ tsp nutmeg (freshly grated preferred)
• ¹⁄₈ tsp ground cloves
• ¹⁄₈ tsp freshly ground black pepper (secret ingredient!)
• 1 cup heavy cream (240ml)
• ¹⁄₄ cup milk (60ml)

Instructions

1. Make Sugared Cranberries (Optional)

   If using, start sugared cranberries first. Combine water and 3/4 cup sugar in a saucepan and heat until sugar dissolves. Pour over cranberries in a bowl and let sit for 15 minutes. Drain and dry on parchment for 1 hour. Toss in remaining sugar and dry uncovered for at least 1 more hour. Store in the fridge.
   Best made the night before.
   Mark as complete

2. Prepare Pie Crust

   Roll out one disc of pie dough on a floured surface into a 12-inch circle. Fit into a 9-inch deep dish pie plate. Crimp edges and brush with egg wash. Refrigerate while preparing filling.
   Mark as complete

3. Par-Bake Crust

   Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake for 10 minutes. Remove weights and parchment, prick bottom with a fork, and bake 7–8 more minutes until lightly golden. Set aside.
   This prevents a soggy bottom.
   Mark as complete

4. Make Pumpkin Filling

   In a large bowl, whisk pumpkin, eggs, and brown sugar together. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Whisk vigorously until smooth.
   For best flavor, make filling the night before and refrigerate.
   Mark as complete

5. Fill & Bake

   Pour filling into warm par-baked crust, filling about 3/4 full. Bake for 55–60 minutes. After 25 minutes, cover crust edges with foil or a pie shield to prevent over-browning. Center should be slightly wobbly but set.
   Do not overbake, or the pie will crack.
   Mark as complete

6. Cool Completely

   Transfer pie to a wire rack and cool for at least 3 hours before serving. This allows the filling to fully set.
   Slices cleanly when completely cooled.
   Mark as complete

7. Serve

   Decorate with sugared cranberries and optional baked pie crust leaves. Serve with whipped cream if desired.
   Store leftovers covered in the refrigerator for up to 5 days.
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 slice

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Amount Per Serving

Calories 340kcal

% Daily Value *

Total Fat 17gg27%

Saturated Fat 8gg40%

Trans Fat 0gg

Cholesterol 95mgmg32%

Sodium 380mgmg16%

Potassium 220mgmg7%

Total Carbohydrate 44gg15%

Dietary Fiber 3gg12%

Sugars 30gg

Protein 5gg10%

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Calcium 80mg mg

Iron 1.6mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Pumpkin choice: Use canned pumpkin (like Libby's) for best texture. If using fresh, blot excess moisture with a paper towel.
• Spice swap: Substitute ginger, nutmeg, cloves, and pepper with 1 tsp pumpkin pie spice, but still add 1 1/2 tsp cinnamon.
• Secret ingredient: A pinch of black pepper enhances all the spices without being noticeable.
• No soggy crust: Par-baking (blind baking) the crust is essential for a crisp bottom.
• Storage: Keep refrigerated for up to 5 days. Freeze whole pie (un-garnished) for up to 3 months. Thaw overnight in the fridge.
• Make ahead: Prepare filling and crust the night before for easier assembly.
• Mini pies: Use the same filling for mini pumpkin pies in muffin tins — no par-baking needed.

Keywords: pumpkin pie, best pumpkin pie, homemade pumpkin pie, Thanksgiving pie, classic pumpkin pie, spiced pumpkin pie, easy pumpkin pie, flaky crust pie