Pumpkin Pie

Classic Pumpkin Pie

In Desserts, Holidays, Oven, Vegetarian by Mandi FlakeLeave a Comment

This Thanksgiving I tried my hand at making my very first Thanksgiving Day pumpkin pie, and it was a big hit! I did start to make someone else’s recipe, but as I saw the filling come together I was so skeptical it would be half as tasty as I wanted it to be that I ended up making up my own filling. So here it is for you, admittedly a little late, but if you like pumpkin pie as much as I do, you’re probably going to eat it again at Christmas. This is a classic pumpkin pie recipe, but it is very light (ok, not light in the low fat way, but light in the airy way) and creamy. My spin is to add a little ginger to give a little zing.
Pumpkin Pie

Now, there are two different directions you can take with this… Either you can go with the store-bought pie crusts to save time during the hectic holidays, or as I suggested last week, you should try making your own pie crust – you can see my Homemade Pie Crust recipe here. As I said last week, you can’t beat a homemade pie crust with anything in the store, so it’s definitely worth a couple tries sometime when you don’t have all the family over at the house. You can even freeze it to pull out as needed!

Pumpkin Pie

I would highly recommend having some whipped cream on hand to help cover any cracks or splotches so your presentation is as beautiful as can be. And it makes an awesome breakfast the next day with a warm cup of tea 🙂

Classic Pumpkin Pie

Yields 9

An airy and creamy take on classic pumpkin pie with a little extra zing from the spices.

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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  • 1 pie crust for a 9-inch pie pan (recipe here )
  • 1/4 cup melted butter or heavy cream for glazing
  • 2 cups canned or fresh pumpkin purée
  • 2 large eggs
  • 3/4 cup firmly packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups heavy cream


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Once the unbaked pie crust is in the pan and the edges trimmed and crimped, use a pastry brush to brush on the melted butter or heavy cream over the entire crust.
  3. In a large bowl, combine the pumpkin, eggs, sugar, cinnamon, salt, ginger, allspice, and nutmeg. Whisk together until fully combined (especially the eggs).
  4. Add in the cream, and again whisk together to get the ingredients evenly distributed.
  5. Pour the filling into your pie crust, leaving a quarter inch or more of space before the top of your pie pan. The filling will expand as it bakes, so leave some room! Note: Each pie pan tends to be slightly different in depth, so if you are using a disposable pie tin from the store you may actually be able to get two pies out of this amount of filling, as opposed to the one pie I could get with my glass pie pan.
  6. Place the pie on a baking sheet and slide into the oven, being careful to not let the filling slosh about too much.
  7. Bake for 45-75 minutes (will vary depending on your oven) until the filling is fairly firm in the middle. If the crust begins to darken too much while the center of the filling is still liquid, shield the edges of the crust with strips of tin foil to protect the crust from darkening any further while the center finishes baking.
  8. Allow the pie to cool for at least 2 hours before serving. Or allow it to cool completely before covering and storing in the refrigerator for a day or two.


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