Pumpkin pie has a way of making the whole house feel like a hug from the inside out. From the moment I start whisking together the creamy filling, I can already picture that first slice—golden, a little wobbly, and topped with a cloud of whipped cream. I’ll be honest: my first pumpkin pie didn’t win any beauty contests, but that didn’t stop anyone from devouring it in record time.
Also, every Thanksgiving, I promise myself I’ll keep the kitchen tidy while making pumpkin pie, but somehow flour and cinnamon end up everywhere. However, there’s something comforting about those sweet, spicy aromas drifting from the oven. If you’ve ever wondered if the classic pumpkin pie is worth making from scratch, trust me, the answer is a big, happy yes.
My Kitchen Story
First, let me set the scene: it’s a chilly Saturday, and my kitchen is in full chaos mode. I’m juggling a mountain of dishes, a playlist that keeps skipping, and a toddler who thinks pie dough is playdough. Still, nothing stops me when pumpkin pie is on the menu. I’ve tried all sorts of versions—pumpkin pie with pie pumpkins , quick canned ones, even a crustless pumpkin pie when I totally forgot to buy butter for the crust. Oops. The baked method is my tried-and-true favorite. There’s just something magical about sliding that filled pie crust into the oven and waiting for the scent to fill the house.
Then, there was the time my cat tried to sample the cooling pie on the windowsill. Lesson learned: never underestimate a determined pet when pumpkin pie is in play. If you’re feeling adventurous, making pumpkin pie from pumpkins is a fun twist, but I usually stick with the creamy, dreamy recipe that keeps my family coming back for seconds. For more ideas, I once stumbled upon a cozy and creamy family favorite pumpkin pie that inspired me to tweak my own recipe.
What Makes It Stand Out
So, what truly sets this pumpkin pie apart? It’s all about that smooth, velvety filling, thanks to a secret splash of cream cheese and a gentle hand with the spices. Also, baking the pie instead of fussing with stovetop tricks lets the flavors meld together perfectly. Finally, it’s a recipe that forgives a little mess and welcomes family chaos—because the best pumpkin pie memories are always a bit imperfect.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 ounces |
| Pure pumpkin puree | 15 ounces |
| Butter, melted and slightly cooled | 1/2 cup |
| Vanilla extract | 2 teaspoons |
| Large eggs | 3 |
| Powdered sugar | 3 1/4 cups (or 2 1/2 cups for less sweetness) |
| Cinnamon | 1 teaspoon |
| Nutmeg or pumpkin pie spice | 1 teaspoon |
| Salt | 1/4 teaspoon |
| All-butter pie crust | |
| Heavy cream | 2 cups |
| Powdered sugar (for whipped cream) | 1/2 cup |
Handy Kitchen Helpers
First, you’ll want a sturdy deep-dish pie pan for this pumpkin pie — the classic baked method really brings out that creamy pumpkin flavor. I like to use a whisk attachment on my stand mixer, but a good old hand mixer (or even a strong arm and a big spoon!) will get the job done if you don’t have one. Also, keeping a pie shield or some foil handy helps protect your crust from over-browning while the filling sets up.
If you’re thinking about making a crustless version, a deep casserole dish works perfectly and saves a step. However, for a gluten-free take, you might want to peek at this easy baked gluten free crustless pumpkin pie recipe to swap out the usual crust altogether. Finally, since this recipe uses eggs and dairy, it’s smart to double-check food safety tips, especially if you’re baking with kids — the official food safety site has lots of family-friendly advice for keeping your kitchen safe.
Step-by-step method for a Baked recipe
Step 1
First, prepare your all-butter pie crust by following the instructions at Modern Honey. Then, tightly wrap the dough and chill it in the refrigerator. This helps keep the crust flaky and easy to handle.
Step 2
Next, beat the softened cream cheese for about 5 minutes until it turns light and fluffy. Also, scrape down the bowl with a spatula as needed. Using a whisk attachment works best, but a hand mixer can do the trick too.
Step 3
After that, add the pure pumpkin puree and continue mixing for another 5 minutes. Then, stir in the melted (but not hot) butter and vanilla extract, blending for 1 minute more. Now, add the eggs one at a time, mixing well after each addition. Mix in the powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt until everything is smooth and combined.
Step 4
Preheat your oven to 400°F. Next, roll out the pie dough and gently press it into a deep-dish pie pan. Pour the pumpkin pie filling into the crust. Also, place the pie pan onto a baking sheet to catch any drips.
Step 5
Bake for 15 minutes at 400°F. Then, reduce the oven temperature to 350°F and continue baking for 42 to 48 minutes. However, keep an eye on the crust—cover the edges with foil if they brown too quickly. Finally, let the pie cool to room temperature for about an hour, then refrigerate for at least 4 hours before serving. Top with homemade whipped cream just before you dig in.
Tips and tricks to make this Baked recipe shine
First, always start with room-temperature cream cheese for a creamy pumpkin pie filling. If you crave a richer flavor, try using Homemade Pumpkin Pie From Real Pumpkins instead of canned puree. Also, don’t skip chilling the dough—it makes a real difference! If you love fall flavors, you might also enjoy our Easy Baked Pumpkin Scones Recipe Cozy And Quick Fall Favorite. For a breakfast twist, try the Easy Baked Pumpkin Coffee Cake Recipe Cozy Family Favorite For Fall. Finally, remember that every oven bakes a little differently; check your pumpkin pie for doneness by gently shaking the pan—the center should jiggle slightly but not slosh. These little touches bring out the best in this classic dessert.
What to serve with this Baked recipe
First, nothing says autumn comfort quite like a classic pumpkin pie. When you slice into that golden, creamy goodness, think about pairing it with homemade whipped cream or a scoop of vanilla ice cream. Also, a sprinkle of toasted pumpkin seeds adds a little crunch on top. If you want more pumpkin magic, try a slice alongside this Baked Pumpkin Olive Oil Cake for a dessert duo. Next, a cup of hot chai or herbal tea balances the sweetness perfectly. Sometimes, I even serve pumpkin pie with fruit salad for a light, fresh contrast. For a snacky spread, offer pumpkin pie bites with these Easy Baked Pumpkin Protein Muffins—kids and adults both love it!
How to store and reheat
When it comes to storing your pumpkin pie, the baked method really shines. After cooling, cover the pie and keep it in the fridge for up to four days. Also, the custard texture holds up well, so you don’t have to worry about sogginess. If you want to freeze leftovers, wrap slices tightly—this baked treat thaws beautifully. When reheating, pop a slice in the oven at 325°F for 10 minutes; it keeps the crust crisp and the filling just right. Avoid microwaving, as it can make the crust chewy. Finally, always let your pie come to room temp for the best flavor.
FAQ
Can I make pumpkin pie with fresh pumpkins?
Yes! Making pumpkin pie from pumpkins gives a richer, earthier flavor. Roast and puree pie pumpkins for the best results.
What makes a creamy pumpkin pie?
For a creamy texture, use full-fat dairy and don’t overbake. The filling should jiggle slightly when you take it out.
Can I use store-bought crust?
Absolutely. Store-bought crust works well and saves time, especially for busy holidays like Thanksgiving.
How do I avoid cracks in my pumpkin pie?
Don’t overbake and let the pie cool slowly. This keeps the custard smooth and pretty.
Is it possible to make pumpkin pie ahead?
Yes, you can bake and chill your pie a day or two in advance. The flavors even deepen overnight!
Print
Pumpkin Pie – Full recipes (ingredients + preparation): Pumpkin Pie Filling
- Total Time: 5 hours 23 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This classic pumpkin pie recipe features a creamy filling made with cream cheese, pure pumpkin puree, and warm spices, complemented by a flaky all-butter pie crust and homemade whipped cream topping.
Ingredients
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pure pumpkin puree
1/2 cup butter, melted and slightly cooled
2 teaspoons vanilla extract
3 large eggs
3 1/4 cups powdered sugar (can be reduced to 2 1/2 cups if preferred)
1 teaspoon cinnamon
1 teaspoon nutmeg or 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
All-butter pie crust (see recipe below)
Homemade Whipped Cream:
2 cups heavy cream
1/2 cup powdered sugar
Instructions
1. Prepare the pie crust according to directions at https://www.modernhoney.com/butter-flaky-pie-crust/ and chill in the refrigerator.
2. Beat the softened cream cheese in a mixing bowl for 5 minutes until light and fluffy, scraping sides frequently.
3. Add the pumpkin puree and mix for 5 more minutes.
4. Stir in melted butter and vanilla extract and blend for 1 minute.
5. Add eggs one at a time, mixing well after each.
6. Mix in powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt until fully combined.
7. Preheat oven to 400°F.
8. Place pie dough in deep-dish pie pan and pour filling inside. Place pan on baking sheet.
9. Bake for 15 minutes at 400°F, then reduce oven to 350°F and bake 42 to 48 minutes more. Cover crust if over-browning.
10. Cool pie to room temperature (about 1 hour), then refrigerate at least 4 hours before serving.
11. Top with homemade whipped cream before serving.
Notes
Use a whisk attachment for best mixing results.
Do not add hot melted butter or it may curdle the mixture.
Cover crust edges with foil or pie shield to prevent over-browning.
Chill pie thoroughly to help it set properly.
Whipped cream can be prepared while pie cools.
Leftover filling may vary depending on pie pan size.
- Prep Time: 20 minutes
- Cook Time: 1 hour 3 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 45 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 140 mg
Honestly, nothing brings people together like a homemade pumpkin pie. Whether you’re using a classic recipe or making pumpkin pie from pumpkins, the memories baked in are always the sweetest. Next time you crave pumpkin, don’t stop at pie—try out the Baked Pumpkin Olive Oil Cake or whip up a batch of Easy Baked Pumpkin Protein Muffins. Also, for more baked inspiration, pop over to our Cooking Method board on Pinterest—there’s a cozy recipe for every oven craving. Finally, if you love swapping tips and stories, follow us on Pinterest and join our kitchen community. Happy baking, friends!