Pumpkin Pie

This pumpkin pie recipe is easy and delicious. Spiced with cinnamon, cardamom and ginger and baked on a homemade crust, it’s the perfect fall dessert.

Pumpkin pie with whipped mascarpone

How to make pumpkin pie

  1. Making your own crust is the first step to making a delicious pie. My recipe is easy and the end result is almost like shortbread which is the perfect partner for the rich, spiced filling.
  2. Use warming spices that compliment the sweet pumpkin. Pumpkin spice mix is fine but if you really want a special pie, blend your own. I love using cinnamon, cardamom, ginger and all spice along with vanilla.
  3. Bake the filling until just set. The middle should still have a little jiggle to it. The filling will set completely in the fridge. This will result in a pie that is creamy and not overbaked.
  4. Serve with LOTS of whipped cream. It’s just not the same without whipped cream. I like using Mascarpone with heavy/whipping cream.

Should pumpkin pie be refrigerated?

As the filling is custard-based, it needs to be refrigerated. This also allows the filling to set completely.

Freezing and making ahead

  • Make ahead: Pumpkin pie can be made and baked up to 3 days ahead. Allow the baked pie to cool completely then wrap in a few layers of plastic wrap and refrigerate. Remove from the fridge an hour before serving.
  • Freezing: The components of pumpkin pie freeze well although I think it is much better when it hasn’t been frozen. To freeze, bake and cool the pie completely then wrap in a few layers of plastic and foil. Freeze for up to 3 months. Allow to thaw completely in the fridge, uncovered. This will take up to 12 hours.

Pie recipes

  1. Lemon Meringue Pie
  2. Easy mini banoffee pies
  3. Pecan pie
  4. Classic apple pie with cinnamon cream

Pumpkin pie

This pumpkin pie recipe is easy and delicious. Spiced with cinnamon, cardamom and ginger and baked on a homemade crust, it's the perfect fall dessert.
4.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy pumpkin pie recipe, Pumpkin pie, pumpkin pie recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Chilling time: 3 hours
Total Time: 4 hours 15 minutes
Calories: 341kcal
Author: Alida Ryder
Servings: 12


For the pastry

  • 2 cups  flour plus more for rolling
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter chilled, cut into cubes
  • 1 egg yolk
  • 2 tablespoons ice water plus more if needed

For the filling

  • 1 1/2 cups pumpkin cooked and pureed
  • 1 cup light brown sugar
  • 3 eggs
  • 1 1/2 cups evaporated milk
  • 2 tsp cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1 tsp vanilla xxtract


  • Combine the flour, sugar and salt in a large mixing bowl.
  • Add the butter and mix with your fingers until the mixture resembles coarse breadcrumbs.
  • Add the egg yolk and ice water and work that in with your hands.  Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky.
  • If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
  • Pre-heat the oven to 200°C/400°F.
  • In a mixing bowl, combine all the filling ingredients and mix well.
  • Roll out the pastry to fit into a suitable pastry dish and transfer to the dish. Cut off the excess.
  • Pour the Pumpkin mixture into the pastry case.
  • Place the pie in the oven. Bake for 10 minutes then turn the temperature down to 170°C/340°F and continue baking for 25-30 minutes. The edges of the pie should be just set with the middle still slightly jiggly.
  • Remove from the oven and allow to cool to room temperature. Place in the fridge and allow to chill completely.
  • Serve with sweetened whipped cream.


Calories: 341kcal | Carbohydrates: 51g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 108mg | Potassium: 189mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1678IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 3mg

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  1. This is to die for. I go to this recipe again and again. Even those who don’t like pumpkin wouldn’t resist this pie. I’ve checked. It makes your house smell so good, and everyone loves its warm orange color. Not to mention it tastes like heaven. Maybe I’ll make it on Sunday. Thank you for inspiring me Alida! Love your blog. Look forward to your new recipes.

  2. Thanks so much for the recipe. I have American friends and wanted to treat them. I have never had pumpkin pie myself so I baked two. It was delicious. I brought some to work for my colleagues and they loved it too. The crust was also delicious and will go into my recipe book as THE crust to use, easy and no mess. I loved it. Thanks so much.

    ps. I baked both pies at the same time, and the cooking time was almost double indicated above.

  3. Nas, Not at all. Most people actually say you should use regular pumpkin. I just used butternut coz it’s a bit sweeter! 🙂 Let me know how it went!

    Sibi, Great! So happy you like the Rooibos Cupcakes! 🙂

  4. I’m definitely making this tomorrow, sounds and looks divine. I also tried your Rooibos cupcakes on tuesday and they were divine, my family loved them thanks!!!

  5. I’v just bought a huge pumpkin yesterday(something I dnt usually buy) and coincidentally.. you’v posted Pumpkin Pie recipe. Totally daft question, but do you think there wil be much difference if I use pureed pumpkin instead?