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Perfect Pumpkin Pie Recipe Easy Creamy Spiced Filling for Fall

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A creamy, spiced pumpkin pie with a flaky crust, perfect for cozy fall gatherings and holiday celebrations. This recipe is quick, easy, and delivers nostalgic comfort with every bite.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (can substitute gluten-free flour blend)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 (15 oz / 425 g) can pure pumpkin puree
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits.
  2. Add Ice Water: Drizzle 3 tablespoons ice water over mixture and gently mix until dough just starts to come together. Add more water if needed. Form dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Roll Out the Dough: Lightly flour work surface and rolling pin. Roll dough into a 12-inch circle about 1/8 inch thick. Transfer to 9-inch pie dish, press into edges, trim excess leaving 1/2-inch overhang, fold and crimp edges. Chill while preparing filling.
  4. Prepare the Filling: In a medium bowl, whisk pumpkin puree, brown sugar, eggs, and heavy cream until smooth. Stir in cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract.
  5. Fill and Bake: Pour filling into chilled crust. Tap dish to release air bubbles. Bake at 350°F (175°C) for 50–60 minutes until filling is set but slightly jiggly in center. Cover crust edges with foil halfway through baking if needed.
  6. Cool and Serve: Cool pie on wire rack for at least 2 hours to set filling. Serve at room temperature or chilled, optionally topped with whipped cream.

Notes

[‘Use cold butter and chill dough for a flaky crust.’, ‘Do not overwork the dough to avoid tough crust.’, ‘Use fresh-ground spices for brighter flavor.’, ‘Check pie starting at 50 minutes to avoid overbaking.’, ‘Let pie cool completely to set filling and improve slicing.’, ‘Cover crust edges with foil halfway through baking to prevent burning.’, ‘Can blind bake crust for 10 minutes to prevent sogginess.’, ‘For dairy-free, substitute heavy cream with full-fat coconut milk and butter with dairy-free alternative.’, ‘For gluten-free, use gluten-free flour blend with xanthan gum and chill dough longer.’]

Nutrition

Keywords: pumpkin pie, fall dessert, creamy pumpkin pie, spiced pumpkin pie, Thanksgiving dessert, easy pumpkin pie, homemade pie crust

Find it online: https://blingbite.com/perfect-pumpkin-pie-recipe-easy-creamy-spiced-filling-for-fall/