There’s something about that first whiff of pumpkin and cinnamon wafting from the oven that instantly transports me back to my childhood. Growing up, my mom’s pumpkin pie was the star of every holiday table, and honestly, it still is in my house. I love how it’s these simple, humble ingredients come together in one beautifully spicy, creamy slice of comfort. This isn’t one of those super fancy, fussy recipes; it’s down-to-earth, easy enough to make on a weekday, but special enough to serve on Thanksgiving. And trust me, that aroma alone will have everyone asking for seconds before it even hits the counter. I’ve tested this with so many variations—low sugar, dairy-free, even swapping the traditional pie crust for a graham cracker crust—and honestly, it always turns out magic. If you’re craving something sweet, warm, and that nostalgic feeling of home, this pumpkin pie is definitely your go-to. Plus, it’s a real crowd-pleaser—my kids ask for this all the time, and it’s disappeared in minutes at my house. So, let’s get baking! It’s easier than you think, and I promise, the results are worth every single spoonful.
Thank you for reading this post, don't forget to subscribe!What is pumpkin pie?
Think of pumpkin pie as the cozy cousin of apple pie—rich, velvety, and infused with warm spices. It’s essentially a sweet, spiced custard poured into a buttery crust and baked until set. The star of the show, of course, is the pumpkin—a gentle, earthy flavor that writes the perfect canvas for cinnamon, nutmeg, and cloves. Its roots trace back centuries, and it’s become a staple of fall and holiday meals for good reason. The name itself hints at the main ingredient: pumpkin, which is blended into a smooth filling. This dessert is all about bringing together simple ingredients: canned pumpkin, eggs, sugar, and spices, but in the hands of a home cook, it’s transformed into something truly comforting. My version is approachable, forgiving, and designed to make you feel like a pro even if it’s your first time. Think of it as a warm hug in every bite.
Why you’ll love this recipe?
Honestly, what I love most about this pumpkin pie is how effortlessly it comes together—no frantic last-minute runs to the store or fancy gadgets required. The ingredients are pantry staples that you probably already have hiding in your kitchen, which makes this recipe budget-friendly and super accessible. The flavor? Well, it’s just… unbeatable. The pumpkin’s natural earthiness mingles with those cozy spices, and the creaminess of the filling hits that perfect sweet spot without being overly sugary. Plus, it’s so versatile—you can tweak the spices to suit your taste or add a splash of bourbon for a grown-up twist. I’ve made this for family dinners, potlucks, and even as a spontaneous treat after a long day, and it’s always a hit. What I love most is how it manages to be both simple and special at the same time—think of it as that familiar, warm blanket you reach for during chilly evenings. It’s a recipe I’ve made countless times, and every single batch tastes like home, no matter what. And if you’re like me, once you’ve tried it, you’ll be asked to make it again and again!
How do I make pumpkin pie?
Quick Overview
This pumpkin pie recipe is all about simplicity and indulgence. You mix up a silky filling using just a handful of ingredients, pour it into a buttery crust, and bake until it’s just set but still beautifully creamy in the middle. The entire process takes about an hour, but most of that is baking time—prep is quick, fun, and totally manageable even on busy nights. The best part? You don’t need any special skills—just some whisking, layering, and a little patience. The smell that drifts through the house as it bakes is enough to make anyone drool. Once cooled, a sweet glaze or whipped cream takes it over the top. I’ve tested this recipe dozens of times, and I can honestly say it’s foolproof and reliably delicious every single time.
Ingredients
For the Main Batter:
- 1 (15 oz) can pure pumpkin (or homemade if you’re feeling fancy)
- 3 large eggs
- ¾ cup brown sugar or coconut sugar for a healthier twist
- 1 cup heavy cream or full-fat coconut milk
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg (or freshly grated if you like it really spicy!)
- Pinch of salt
For the Filling:
- Optional: a splash of bourbon or apple brandy for depth
For the Glaze:
“Packed with flavor and so simple. Exactly what I wanted from this Easy Autumn Spice Pie Recipe!”
- ¼ cup honey or maple syrup, warmed slightly
- Optional: a sprinkle of extra cinnamon or a dash of whiskey
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grab a 9-inch pie dish and butter it lightly. If you’re using a store-bought crust, fit it into the pan and pinch the edges for a rustic look. I always do this when I want the crust to stay extra flaky—plus, it’s just pretty. Chill it for a few minutes while you prepare the filling so the butter firms up again, which prevents shrinkage in the oven.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the cinnamon, ginger, cloves, nutmeg, and salt. This helps evenly distribute those spices so your pie isn’t spotty with flavor. Trust me, this small step makes a big difference. It also keeps you from over-spicing later on.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat the eggs until smooth. Add the pumpkin, sugar, vanilla, and cream. I love doing this with a whisk—feels nostalgic and quick. I tested this with almond milk, and honestly, it made the filling even creamier without losing flavor. Pour in the spices and whisk until everything’s silky and well combined. You want that smooth, velvety batter that’s ready to pour.
Step 4: Combine
Pour the wet mixture into your prepared crust. Gently tap the pan on the counter a few times to release any air bubbles and get everything evenly distributed. Don’t overmix here—just enough to combine, or your crust might turn out tough.
Step 5: Prepare Filling
If you want to add a splash of bourbon or apple brandy, now’s the time. It adds a lovely warmth and depth—trust me, it’s a game changer. Pour it into the filling and give it one gentle swirl with a toothpick or skewer for a marbled effect, if you like that look.
Step 6: Layer & Swirl
For a pretty marbled effect, place some dollops of filling and then drag a skewer or knife through it in swirling motions. My kids ask for this version every year—it looks fancy but is really simple to do.
Step 7: Bake
Pop the pie into the oven and bake for 50-60 minutes. Keep an eye on it—the edges should be set, but the center will still jiggle slightly when you gently shake the pan. It’s okay if it cracks a tiny bit—you can hide that with whipped cream or glaze later. If the crust browns too quickly, tent it with foil.
Step 8: Cool & Glaze
Let your pie cool completely on a wire rack before adding the glaze. I usually leave it for about an hour—it helps it set and makes slicing easier. Once cooled, warm your honey or maple syrup a little and brush it over the top. It adds a beautiful shine and a touch of extra sweetness. If you’re feeling fancy, sprinkle a little cinnamon over the glaze for presentation.
“Made the Easy Autumn Spice Pie Recipe tonight and wow — perfect weeknight dinner. Will definitely make again!”
Step 9: Slice & Serve
Use a sharp knife dipped in hot water to make clean cuts. Serve slices with a dollop of whipped cream or a drizzle of caramel sauce. I love a sprinkle of chopped pecans on top—adds crunch and richness. Serve it slightly warm or at room temp for maximum flavor—it’s divine either way.
What to Serve It With
This pumpkin pie is a showstopper on its own, but I love pairing it with a scoop of vanilla ice cream or a generous dollop of whipped cream. During family gatherings or Sunday desserts, I often serve it alongside a hot cup of coffee or a spiced cider—the caffeine and warm spices are a perfect match to the cozy pumpkin flavor. In my house, it’s tradition to have a slice for breakfast (no judgment here!) with a steaming mug of chai. As a little treat after a hearty meal, it’s perfect with a glass of dessert wine or a splash of bourbon on the side. Sometimes, I even crumble leftover pie into yogurt for a quick breakfast—a little crunchy, a little creamy, and just the right amount of sweetness. Honestly, I think it’s versatile enough for any occasion, and it’s always the first thing to disappear in any gathering.
Top Tips for Perfecting Your Pumpkin Pie
Over the years, I’ve picked up a few tricks that make all the difference. First, when grating or preparing your pumpkin, if you’re using fresh, make sure to remove most of the excess moisture—excess water can make the filling runny. I learned this after a couple of gooey failures! When mixing the filling, avoid overbeat—overmixing can incorporate too much air and create cracks or a dense texture. The secret to that perfectly smooth top? Gently tap the filled pie on the counter before baking. And if you’re experimenting with spices, start small—you can always add more, but you can’t take it out once it’s mixed in. For the swirl effect, I recommend using a toothpick or cake tester to make decorative patterns—less mess, more impact. As for baking, instead of moving the pie around, keep it in the middle rack and rotate the sheet halfway through for even browning. If your crust browns too quickly, a foil shield around the edges is a lifesaver. Lastly, don’t forget to taste your filling before pouring—adjust the sweetness, spices, or even the bourbon if you like that touch of depth. Trust me, these little tweaks make every batch better than the last.
Storing and Reheating Tips
This pumpkin pie keeps well if stored properly. Once cooled, cover it tightly with plastic wrap or aluminum foil. At room temperature, it’s good for about 2 days—try to keep it in a cool corner away from direct sunlight. If you need to keep it longer, pop it into the fridge; it stays fresh for up to 4 days. I recommend bringing it out about 30 minutes before serving so it’s not too cold—it softens the flavors and makes it extra comforting. For freezing, wrap the whole pie or individual slices tightly in plastic wrap, then foil. It can stay in the freezer for up to 2 months. To reheat, I prefer gentle warming in the oven at 300°F (150°C) for about 15-20 minutes, covered with foil to prevent drying out. If you want that shiny glaze again, brush it on after reheating. Keep in mind that the filling might be a little softer after freezing, but the flavor will still shine through. Just let it thaw naturally in the fridge overnight before serving, and you’re all set for a delicious slice.
Frequently Asked Questions
Final Thoughts
I really hope you give this pumpkin pie a shot — it’s become a bit of a family tradition in my house, and I truly believe it’ll become yours too. The blend of cozy spices, creamy filling, and buttery crust makes every bite a little moment of happiness. It’s one of those recipes that’s so forgiving—you’ll learn little tricks along the way, and each time, it gets better. Don’t worry if you’re new to baking—this one’s super friendly. Plus, it fills your home with the best fall aroma, and everyone will be asking for the recipe. Whether you’re celebrating the holidays, a birthday, or just in need of a cozy dessert on a chilly night, this pumpkin pie is your new best friend. I’d love to hear how it turns out—please share your own tweaks or favorite toppings in the comments! Happy baking, friends, and enjoy every bite!
pumpkin pie
Ingredients
Main Ingredients
- 15 oz canned pumpkin
- 2 tbsp whipped butter (softened)
- 0.75 cup light brown sugar (packed)
- 0.5 cup fat free milk
- 1 large egg
- 2 large egg whites
- 0.5 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tsp vanilla extract
- 1 frozen pie crust sheet Pillsbury (thawed to room temperature)
Instructions
Preparation Steps
- Preheat oven to 350°F.
- Lightly dust a flat surface with flour. Roll out the pie crust to about 5 oz thickness.
- Place the pie crust into a 9-inch pie dish, trimming excess dough.
- In a large bowl, mix pumpkin puree and softened butter until well combined.
- Using an electric mixer, beat in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla until smooth.
- Pour the filling into the prepared pie crust.
- Bake for 70 minutes, or until a knife inserted in the center comes out clean.
- Allow to cool, then cut into 8 slices and serve.
