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This pumpkin pie recipe is a holiday classic done right—with a perfectly spiced filling and a silky, custard-like texture.
What truly elevates it is the option of a homemade caramel pecan topping that adds a luxurious, nutty sweetness to each slice.
It’s comforting, crowd-pleasing, and surprisingly easy to prepare. With only 225 calories per slice and 5 grams of protein, it’s a lighter dessert that doesn’t compromise on flavor.
The filling is naturally rich in vitamin A, fiber, and plant-based nutrients from pumpkin, while the moderate fat content—largely from evaporated milk and eggs—adds creaminess without overloading on saturated fats.
Perfect for make-ahead prep and freezer-friendly, this pie is a smart option for both special occasions and everyday indulgence.
Whether served at Thanksgiving or on a quiet weekend, it delivers wholesome satisfaction with minimal fuss.
Must-Have Tools for Perfect Results
USA Pan 9-Inch Pie Pan
This durable, nonstick pie pan ensures even baking and a crisp, golden crust every time. Its deep dish design accommodates generous fillings like this rich pumpkin custard. A kitchen essential for any homemade pie enthusiast.
OXO Good Grips 3-Piece Mixing Bowl Set
Sturdy, non-slip mixing bowls make blending the spiced pumpkin filling a breeze. Their grippy bottoms and lightweight design offer extra control—ideal for recipes that require gradual ingredient incorporation.
KitchenAid Classic Whisk
A reliable balloon whisk helps achieve the perfectly smooth, lump-free pumpkin and egg mixture. It’s also excellent for whipping cream to top your pie or emulsifying salad dressings.
Wilton Cooling Rack, 3-Tier Stackable
This space-saving rack is perfect for cooling the pie completely and evenly. Great for multitasking bakers, especially when preparing ahead or baking in batches.
Farberware Professional Mini Silicone Spatula
Perfect for scraping every bit of caramel pecan topping from the saucepan. Heat-resistant and flexible, it’s a small but mighty tool you’ll use daily.
Pumpkin Pie
Equipment
- 1 Pie Pan (9×2-inch)
- 2 Mixing Bowls (Large + Medium)
- 1 Whisk
- 1 Spatula
- 1 Saucepan (Small)
- (1) Cooling rack
- Measuring Cups & Spoons
Ingredients
For the Pie Filling:
- 1 deep-dish 9-inch pie crust unbaked (store-bought or homemade)
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 15-ounce can pumpkin purée (or use fresh, well-drained purée)
- 1 12-ounce can evaporated milk
For the Caramel Pecan Topping (optional):
- ½ cup packed light brown sugar
- 2 tablespoons heavy cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
- ½ cup pecans roughly chopped
- ½ teaspoon pure vanilla extract
Instructions
- Prep the Oven and Pie Crust: Start by preheating your oven to 425°F (220°C). If using a homemade crust, roll it out and fit it into a 9-inch deep-dish pie plate. Flute the edges or press with a fork for a decorative finish. Set aside.
- Blend the Wet Ingredients: In a large mixing bowl, whisk the eggs until smooth. Add the pumpkin purée and continue whisking until fully combined and creamy.
- Mix the Dry Ingredients Separately: In a medium bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Stir until evenly mixed. This step ensures the spices are distributed evenly in the filling.
- Combine Wet and Dry Mixtures: Gradually incorporate the spiced sugar mixture into the pumpkin and egg base, whisking until smooth and lump-free. Slowly pour in the evaporated milk and stir gently until everything is fully blended into a silky batter.
- Fill and Bake the Pie: Carefully pour the filling into the prepared pie crust, making sure not to overfill. Transfer the pie to the oven and bake at 425°F for 15 minutes. After that, reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until the center is nearly set. A slight jiggle in the middle is normal—it will firm up as it cools.
- Cool the Pie Properly: Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. This step is key to achieving a smooth, sliceable texture.
- Prepare the Caramel Pecan Topping: While the pie cools, make the topping. In a small saucepan over medium heat, combine brown sugar, cream, corn syrup, and butter. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes, stirring often, until slightly thickened. Remove from heat, stir in the chopped pecans and vanilla extract, and allow the mixture to cool and thicken.
- Serve and Garnish: Once the pie is fully cooled, slice and serve with a spoonful of the warm caramel pecan topping and a dollop of whipped cream, if desired.
Notes
- Pumpkin Purée Tip: If using fresh pumpkin, be sure it’s drained and mashed to a smooth consistency for best results.
- Doneness Test: Insert a thin knife into the center of the pie—if it comes out mostly clean, the pie is ready. A gentle jiggle is fine; it will set as it cools.
- Make Ahead: You can bake the entire pie a day ahead and refrigerate it overnight. Bring to room temperature before serving or gently warm slices.
- Storage: Keep leftover pie covered loosely with plastic wrap and store in the fridge for up to 4 days.
- Freezing: The fully baked pie can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Topping Storage: The caramel pecan topping can be made ahead and stored in a sealed container in the fridge for up to 5 days. Warm slightly before using.
Chef’s Secrets for Perfect Pie Texture
Achieving the ideal pumpkin pie texture—smooth, silky, and not too soft—starts with the right balance of ingredients and baking time.
Using evaporated milk instead of regular milk or cream gives the filling a creamy consistency without making it overly rich.
Be sure to whisk the eggs thoroughly and blend the pumpkin mixture until completely smooth to avoid graininess.
Spices like cinnamon, ginger, and cloves should be evenly mixed into the sugar before incorporating into the wet ingredients, ensuring consistent flavor in every bite.
Bake the pie until the edges are firm and the center jiggles slightly; it will continue to set as it cools.
For even cooking, place the pie on the center oven rack and rotate it halfway through baking.
Always allow the pie to cool completely on a wire rack—this helps the filling firm up and prevents cracking.
Serving Suggestions for Every Occasion
This pumpkin pie is delightful served as-is or elevated with the optional caramel pecan topping and a generous dollop of fresh whipped cream.
The topping adds texture and a nutty richness that balances the pie’s spiced sweetness.
It pairs wonderfully with freshly brewed coffee, a warm chai latte, or even a glass of spiced apple cider.
For a cozy autumn dinner, serve the pie alongside dishes like roasted turkey, sweet potato casserole, and sautéed greens.
During the holidays, consider preparing mini versions in tart pans for an elegant dessert display.
Whether you’re entertaining or enjoying a quiet night in, this pie delivers comfort and classic flavor every time.
Smart Storage Tips and Tricks
Because this pie contains eggs and dairy, it should be stored in the refrigerator once cooled.
Cover it loosely with plastic wrap or foil and refrigerate for up to 4 days.
Avoid covering it while still warm, as this can cause condensation and make the crust soggy.
For longer storage, tightly wrap the cooled pie in plastic wrap followed by aluminum foil and freeze for up to 3 months.
Thaw overnight in the fridge before serving. If you’re making the pie ahead of time for a gathering, you can also prepare the filling and crust separately a day ahead and assemble just before baking.
The caramel pecan topping can be stored in an airtight container in the fridge for up to 5 days and gently reheated before serving.
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin purée instead of canned?
Yes, fresh pumpkin purée can be used, but it must be well-drained and blended until smooth. Canned pumpkin provides consistency and thickness, while fresh pumpkin may vary in moisture, so adjust as needed.
2. How do I prevent the crust from getting soggy?
To avoid a soggy crust, you can partially blind bake it for about 10 minutes before adding the filling. Additionally, baking the pie on the lower oven rack helps the bottom crust cook through more evenly.
3. Can I make this pie without the caramel pecan topping?
Absolutely. The pie is delicious on its own and perfectly spiced. The topping is optional but adds a lovely sweetness and crunch if you’re looking for a festive twist.
4. How can I tell when the pie is done?
The center should still have a slight jiggle when you gently shake the pan, and a knife inserted near the center should come out mostly clean. The pie continues to set as it cools, so avoid overbaking.
5. What’s the best way to reheat leftover slices?
Reheat individual slices in the microwave for 15–20 seconds or warm the whole pie (covered with foil) in a 300°F oven for 10–15 minutes. Add topping after reheating for best texture.
This recipe is inspired by tastesbetterfromscratch and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
