If there’s one dessert that defines the cozy flavours of fall and the festive holiday season, it’s Pumpkin Spice Pie.

This timeless treat, with its silky pumpkin custard filling, warm spices, and buttery homemade crust, has been a staple on Thanksgiving and Christmas tables for generations.

Whether you’re baking for a family gathering or simply craving a seasonal slice of comfort, this homemade Pumpkin Spice Pie recipe delivers everything you love about baking during the colder months of the year.

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What Is Pumpkin Spice Pie?

Pumpkin Pie is a classic fall dessert made with a spiced pumpkin-based custard baked in a flaky pastry crust. It’s creamy, slightly sweet, and warmly spiced, often with cinnamon, nutmeg, ginger, and cloves. The pie is closely associated with Thanksgiving and festive Christmas celebrations in the United States and Canada, making it a seasonal staple.

Origins in early America: Pumpkins are native to North America, and early settlers adapted Native American recipes using pumpkin for pies and stews.
17th–18th century recipes: Early pumpkin pies were more like custards baked inside a pumpkin shell or a simple crust. The sweet, spiced custard version we know today became popular in the 18th century.
19th century: Cookbooks like “American Cookery” helped standardize the pumpkin pie recipe with a shortcrust pastry and sweetened, spiced pumpkin filling.
Cultural tradition: By the 19th century, pumpkin pie had become a symbol of Thanksgiving, representing harvest season and home-cooked comfort.
Modern variations: Today, pumpkin pie comes in countless forms, including pumpkin spice versions, mini pies, vegan adaptations, and even pumpkin cheesecake hybrids.

Homemade Pumpkin Pie recipe ingredients.

Why You’ll Love Pumpkin Pie

Perfectly balanced spice blend: Warm notes of cinnamon, ginger, nutmeg, and cloves enhance the pumpkin without overpowering it.
Creamy, custard filling: Smooth and velvety with a rich texture that slices cleanly.
Not overly sweet: The natural earthiness of pumpkin shines through.
Classic fall flavour: Tastes like autumn in every bite.
Make-ahead friendly: Sets beautifully and tastes even better the next day.
Crowd-pleasing dessert: Familiar enough for traditionalists, but flavourful enough to impress.
Versatile for serving: Delicious on its own or topped with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

This pie has the perfect balance of sweetness and spice, with a smooth and creamy filling that sets beautifully thanks to a combination of whipping cream, milk, eggs, and a touch of cornstarch.

Classic fall and winter spices: cinnamon, ginger, nutmeg, cloves, and even a hint of black pepper, give the pie its signature warmth. Best of all, it’s easy to make and can be prepared ahead of time, making your Thanksgiving menu planning stress-free.

This recipe features a flaky pie crust and soft pumpkin spice custard filling flavoured with maple syrup.

How to Make Pumpkin Pie

Prepare the Pie Crust: Roll out your homemade pie dough and fit it into a 9-inch pie plate. Crimp the edges, then chill the crust while you prepare the filling. A cold crust helps prevent shrinking in the oven.
Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, whipping cream, and milk. Add the cornstarch and spices, whisking until completely smooth. The cornstarch helps stabilize the custard, ensuring a clean slice every time.
Bake to Perfection: Pour the filling into the chilled pie crust and bake until the centre is just set but still slightly wobbly. Cool the pie completely to allow the filling to firm up.
Serve & Enjoy: Slice and serve with whipped cream, vanilla ice cream, or enjoy it plain—because Pumpkin Spice Pie is delicious all on its own

We love baking this Pumpkin Pie for dessert at Thanksgiving and Christmas.

Recipe Tips For Pumpkin Spice Pie

Use whipping cream for the creamiest texture.
Don’t skip the cornstarch as it ensures the filling sets perfectly.
Add a pinch of black pepper to deepen the spice profile.
Allow the pie to cool fully before slicing for the cleanest cuts.
Add a glug of bourbon for an elevated flavour profile.
Sweeten with Canada’s favourite maple syrup

Let the pie cool before slicing and serving so the custard can set.

Serving Suggestions

Pumpkin Pie pairs wonderfully with:

Freshly whipped cream
Ice creams like vanilla, maple walnut or pralines & cream
A drizzle of warm caramel
A sprinkle of tasted pecans

It also shines alongside a holiday buffet of turkey, stuffing, cranberry sauce, and other traditional favourites.

Serve this decadent Pumpkin Spice Pie topped with whipped cream and cinnamon sugar.

Storage Tips

Make ahead: Bake the pie 1–2 days before serving and store it in the fridge.
Freeze: Wrap tightly and freeze for up to 2 months.
Reheat: Warm slices gently in the oven or air fryer for a freshly baked taste. Avoid using a microwave as it makes the crust soggy.

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Pumpkin Spice Pie

Our Pumpkin Spice Pie recipe is the best dessert to bake at Thanksgiving or Christmas. Flaky homemade crust & smooth pumpkin spiced filling.

Prep Time2 45

Cook Time2 12

Total Time6 50

Course: Dessert

Cuisine: American

Keyword: Pumpkin Pie

Servings:

Calories: 562kcal

Equipment

measuring cups
measuring spoons
Mixing bowls
whisk
Pastry Blender
Rolling pin
Pie Dish
Pie Weights

Ingredients

Crust (for 2 pie crusts)

2 1/2 cups All Purpose Flour
2 tsp White Sugar
1 tsp Kosher Salt
16 tbsp Unsalted Butter very cold, cubed
1/2 cup Ice Water
1 Large Egg egg wash
1 tbsp Milk egg wash

Filling

15 oz Canned Pumpkin Puree
1 cup Brown Sugar
2 Large Eggs
2/3 cup Whipping Cream
1/2 cup Milk
3 tbsp Maple Syrup
1 tbsp Cornstarch
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Kosher Salt
1/4 tsp Ground Nutmeg
1/8 tsp Black Pepper
1/8 tsp Ground Cloves

Instructions

Pie Dough

In a large bowl, whisk the flour, sugar and salt. Using a pastry blender, cut the butter into the mixture, until it resembles coarse meal, pea-sized bits. You can use a food processor to pulse the mixture.
Drizzle the water over the entire surface of the flour mixture, 1 tbsp at a time, and stir with a spatula after every tablespoon is added until the dough begins to come together in large clumps.
Transfer dough to a floured surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or crumbly to form a ball, dip your fingers in cold water and continue. Similarly, if it feels too sticky dust it with a bit of flour. Using a sharp knife or bench scraper, cut the dough in half. Gently flatten each half into a 1 inch thick disc. Wrap tightly in plastic wrap. Refrigerate for 2 hours and up to 5 days. After refrigerating, the dough is ready to roll out.
You will only need 1 disc for this pie so save the other for future use.

Pumpkin Pie

On a floured surface, roll out the dough to a 12-inch circle, give the dough a quarter-turn after every few rolls to keep it even. Carefully place the dough into a 9-inch pie dish. Tuck and pat it in place, making sure it is smooth. Crimp or flute the edges.
Make egg wash by whisking together egg and milk. Lightly brush edges of the pie crust with egg wash. Chill the crust in the fridge for 20 minutes.
Preheat oven to 375 F and prepare to parbake the crust.
After you've chilled your shaped pie crust, crumple up a 12-inch square of parchment paper and line the chilled pie crust with it. Fill with 1 pound of ceramic pie weights or dried beans. Bake the crust for 10 minutes.
Carefully lift the parchment paper with the pie weights from the crust. Prick the bottom of the crust all over with a fork to create steam vents and return the crust, without weights, to the oven to bake for an additional 8 minutes, or until the bottom is just beginning to brown. Remove from the oven and let rest while making the filling.
In a large bowl, whisk the pumpkin, brown sugar and eggs. Add cream, milk, maple syrup, cornstarch, cinnamon, sugar, salt, nutmeg, pepper, and cloves. Whisk vigorously until everything is smooth and combined. The filling should be a creamy pourable consistency. Pour the filling into the warm crust.
Bake for 25 minutes. Add a pie crust shield to prevent burning the edges and continue baking for another 30-35 minutes or until the centre is about set. A small part of the centre will be wobbly when it's done. Cool the pie on a cooling rack for at least 3 hours before slicing.
Serve with whipped cream or vanilla ice cream.

Nutrition