Name: The Great Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 medium peeled apples, cut into 1-inch chunks that are 1/4 – 1/2 inch thick (about 10 cups, or 1200g, chunks); 1/2 cup (100g) packed light or dark brown sugar; 1/4 cup (31g) all-purpose flour (spooned & leveled); 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 3/4 cup (94g) all-purpose flour (spooned & leveled); 3/4 cup (150g) packed light or dark brown sugar; 1 teaspoon ground cinnamon; 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed; 1 cup (85g) old-fashioned whole rolled oats; Salted caramel; Vanilla ice cream

If you’re craving that perfect cozy dessert that just screams fall comfort, you’re in the right place. I want to share with you The Great Pumpkin Pie Recipe, a fan-freaking-tastic take on a classic that will have your kitchen smelling like heaven and your loved ones asking for seconds. Trust me, once you try this, it’s going to become your go-to pumpkin pie for every occasion.

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: This recipe blends warm spices with rich pumpkin for that unmistakable cozy taste.
Easy to Follow: Even if you’re new to pumpkin pie, the straightforward steps ensure success every time.
Crowd-Pleaser: My family goes crazy for this pie, and I’m sure yours will too!
Versatile and Customizable: You can tweak it to fit any dietary needs or personal preferences.

The image shows a white rectangular baking dish filled with apple crumble. The dessert has two clear layers: the bottom layer is made of soft, cooked apple pieces in a shiny, golden-brown syrup, while the top layer is a thick, crumbly oat topping with a mix of light and dark brown shades and a coarse texture. A silver spoon is scooping some apple crumble from the right side, revealing the apple filling underneath. The dish sits on a dark wooden surface with a slight textured look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love that the ingredients for The Great Pumpkin Pie Recipe are simple but come together in a way that brings out all the warm, cozy flavors we associate with pumpkin pie season. When you shop, look for high-quality pumpkin puree and fresh spices to really make it shine.

Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor control.
Heavy Cream: Adds richness and creaminess to the filling – makes the texture silky and smooth.
Eggs: These help the pie set perfectly without being rubbery.
Granulated Sugar: Sweetens without overpowering the natural pumpkin flavor.
Brown Sugar: Adds a subtle caramel note that pairs beautifully with pumpkin’s earthiness.
Cinnamon: A warm spice highlighting the pumpkin flavor, fresh ground is best!
Ginger: Brings a little zest and spice warmth.
Nutmeg: A little goes a long way for that classic pumpkin pie spiciness.
Salt: Balances the sweetness and deepens flavor complexity.
Pie Crust: Whether homemade or store-bought, a flaky, buttery crust is key here.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The Great Pumpkin Pie Recipe is wonderfully adaptable. I’ve experimented with a few tweaks over the years, and I encourage you to tweak it too, based on what you have on hand or to fit your taste buds.

Gluten-Free Crust: One year, I swapped in a gluten-free pie crust, and honestly, no one even noticed. It still held up perfectly and tasted amazing.
Vegan Version: I’ve used coconut cream instead of heavy cream and an egg replacer to great results for vegan guests.
Spice Mix: Feel free to add cardamom or allspice to your spice blend if you like a little extra warmth.
Ginger Kick: I sometimes add a bit more fresh grated ginger for a sharper, spicier note that really wakes up the filling.

How to Make The Great Pumpkin Pie Recipe

Step 1: Prep Your Pie Crust

First things first, whether you’re rolling out your own crust or using store-bought, place it in your pie dish and crimp the edges neatly. I like to chill my crust while I prep the filling — this simple step helps prevent shrinking and sogginess later on.

Step 2: Mix the Filling to Perfection

In a large bowl, whisk together the pumpkin puree, sugars, eggs, heavy cream, and spices until smooth and uniform. I always taste a tiny bit of this mixture (yes, raw pumpkin!) to check the spice balance — this step saved me from being too cinnamon-heavy more than once.

Step 3: Pour and Bake

Pour the filling into your prepared crust and smooth out the top with a spatula. Bake at 350°F (177°C) for about 50-60 minutes until the filling is just set — it will still jiggle slightly in the center but shouldn’t be liquidy. The crust edges should be golden and crisp. Stay close to the oven near the end; ovens vary and you don’t want your pie to overcook.

Step 4: Cool and Serve

This is a tempting one — I know! But letting the pie cool completely allows the filling to set nicely so your slices come out perfect. I usually chill mine for a few hours, then serve with whipped cream or vanilla ice cream for that ultimate fall treat.

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Pro Tips for Making The Great Pumpkin Pie Recipe

Don’t Overmix: Mix ingredients just until combined to keep the filling silky and avoid breaking down the pumpkin texture too much.
Use Fresh Spices: I learned that fresh cinnamon and nutmeg make all the difference – pre-ground spices from months ago just don’t compare.
Watch Your Bake Time: Check at 50 minutes and then every few minutes after – ovens vary, and you want a custardy center without cracks.
Chill Before Serving: Resist cutting it warm. Cooling helps the pie slice cleanly and develops flavor, so plan ahead.

How to Serve The Great Pumpkin Pie Recipe

A white plate with raised swirly designs holds a warm apple crisp dessert. The bottom layer is soft, cooked apple chunks mixed with syrup and cinnamon, creating a shiny golden-brown color. On top is a thick crumbly layer of oat and brown sugar crumble that looks crunchy. A scoop of creamy white vanilla ice cream sits on the crumble, starting to melt slightly, with caramel sauce drizzled over the ice cream in thin lines. A silver spoon is placed on the plate beside the dessert, and the plate rests on a wooden surface with two apples, one red and one green, nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally adore topping this pie with a dollop of freshly whipped cream mixed with a touch of vanilla and a sprinkle of cinnamon. Sometimes, I’ll add chopped toasted pecans for crunch. If I’m serving for a special occasion, a drizzle of maple syrup or even bourbon caramel sauce brings it over the top.

Side Dishes

When I serve The Great Pumpkin Pie Recipe, I like to keep sides simple. Vanilla ice cream or a scoop of salted caramel gelato works beautifully. If it’s Thanksgiving, a cup of hot spiced apple cider alongside just completes the experience.

Creative Ways to Present

For holiday dinners, I’ve placed the pie on a rustic wooden board surrounded by small gourds and fresh autumn leaves. You can use mini pumpkin-shaped whipped cream dollops piped on top or serve in individual ramekins for a fancy twist. The Great Pumpkin Pie Recipe is as flexible as it is delicious!

Make Ahead and Storage

Storing Leftovers

I always cover leftovers tightly with plastic wrap and keep them in the fridge. The pie keeps beautifully for up to 4 days, and the flavors often deepen overnight, which I love!

Freezing

If you want to freeze your pie, wrap it tightly in foil and plastic wrap, then freeze for up to a month. When you’re ready, thaw it overnight in the fridge before reheating gently in the oven.

Reheating

I like to warm slices in a 325°F oven for about 10 minutes, just enough to bring back that fresh-baked feel without drying it out. Microwave is fine too, but the texture is best when reheated low and slow in the oven.

FAQs

Can I use canned pumpkin puree for The Great Pumpkin Pie Recipe?

Yes! Just make sure it’s 100% pure pumpkin puree, not pumpkin pie filling, which has extra sugars and spices. Pure pumpkin gives you full control over the sweetness and spice level.
How do I know when the pumpkin pie is done baking?

The filling should be mostly set but still have a slight jiggle in the center when gently shaken. Over-cooking causes cracking and dryness, so start checking at 50 minutes and watch carefully.
Can I make The Great Pumpkin Pie Recipe ahead of time?

Absolutely! You can bake it a day ahead, let it cool completely, then cover and refrigerate. The flavors actually get better with time. Just bring it back to room temp or warm slightly before serving.
What are the best toppings for pumpkin pie?

Traditional whipped cream is divine, but feel free to get creative with vanilla ice cream, caramel sauce, toasted nuts, or a sprinkle of pumpkin pie spice for extra flair.
Can I make this recipe dairy-free?

Yes! Substitute the heavy cream with coconut or almond milk and use a vegan pie crust. You can replace eggs with a flax or chia egg for a great dairy-free version.

Final Thoughts

I absolutely love how The Great Pumpkin Pie Recipe turns out every single time — its creamy, warmly spiced filling paired with a flaky crust just feels like home to me. I remember making this with my family for the first time and seeing everyone’s faces light up after the first bite; that’s when I knew this recipe was a keeper. Whether you’re a seasoned baker or trying pumpkin pie for the first time, this recipe is friendly, forgiving, and utterly delicious. Go ahead and give it a try — I promise it’ll become a favorite in your kitchen too!