Slice of creamy pumpkin pie cheesecake topped with whipped cream and cinnamon on a glass cake stand

Pumpkin Pie

by

Creamy, spiced, & perfectly classic 🎃✨

There’s nothing more comforting (or iconic!) than a slice of classic Pumpkin Pie creamy, smooth, and perfectly spiced. 🧡 Made with real pumpkin puree, warm cinnamon, and a buttery flaky crust, this pie is the heart of every fall celebration. Whether it’s for Thanksgiving dinner, holiday baking, or a cozy weekend dessert, this easy pumpkin pie recipe delivers that nostalgic flavor everyone craves. Topped with a swirl of whipped cream and a sprinkle of nutmeg, it’s pure pumpkin perfection from Emma’s Cake Studio. 🍂✨

Time Breakdown

  • Prep Time: 15 minutes
  • Bake Time: 55 minutes
  • Cool Time: 2 hours
  • Total Time: 3 hours 10 minutes
  • Servings: 8 slices

Ingredients List

For the Filling

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • ¾ cup brown sugar, packed
  • 3 large eggs
  • 1 cup heavy cream
  • ½ cup milk (whole or evaporated)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

For the Crust

  • 1 (9-inch) unbaked pie shell (homemade or store-bought)

For Serving

  • Fresh whipped cream
  • Ground cinnamon or nutmeg for garnish

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • 9-inch pie dish
  • Mixing bowls (large & medium)
  • Whisk
  • Measuring cups & spoons
  • Baking sheet
  • Aluminum foil or pie shield
  • Cooling rack

Step-by-Step Beginner-Friendly Instructions

  1. Preheat & prep: Preheat oven to 425°F (220°C). Place pie crust into a 9-inch pie dish and crimp the edges.
  2. Mix the filling: In a large bowl, whisk pumpkin puree, brown sugar, and eggs until smooth. Add cream, milk, vanilla, and all spices. Whisk until fully combined and creamy. 🎃
  3. Fill & bake: Pour the filling into the prepared pie crust. Place pie on a baking sheet to catch any spills.
  4. Initial bake: Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for 40–45 minutes more, or until the center is just set (a little jiggle is okay!).
  5. Cool completely: Let pie cool on a rack for 2 hours before slicing.
  6. Serve: Top with whipped cream and a dusting of cinnamon. Enjoy your picture-perfect Pumpkin Pie! 🥧✨

Pro Tips

  • No soggy crust: Brush the crust with egg white before filling to keep it crisp.
  • Perfect texture: Don’t overbake the filling will continue to set as it cools.
  • Make ahead: Pumpkin pie tastes even better the next day! Store covered in the fridge for up to 4 days.
  • Freeze it: Wrap tightly and freeze for up to 1 month thaw overnight in the fridge.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 slice3106g34g17g2g22g