Pumpkin Spice Pie

Nothing says autumn quite like a perfectly spiced pumpkin pie. This recipe creates a silky, smooth filling with the perfect balance of pumpkin flavor and warm spices like cinnamon, ginger, and nutmeg. It’s a must-have for any holiday table and a quintessential Andy’s Pie treat.

The secret to avoiding a soggy crust is blind-baking the shell before adding the filling. This extra step ensures your crust stays crisp and flaky, even under the custardy pumpkin filling.

This recipe uses pure pumpkin puree, not pumpkin pie filling, giving you complete control over the sweetness and spice level. The result is a sophisticated, not-too-sweet pie that appeals to everyone.

Ingredients

For the Crust:

• 1 batch flaky pie crust (single crust recipe)

For the Filling:

• 1 can (15 oz) pure pumpkin puree
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For Serving:

• Whipped cream
• Ground cinnamon for dusting

Instructions

1. Prepare and blind-bake the crust: Roll out pie dough and fit into a 9-inch pie pan. Trim and crimp edges. Refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and parchment, and bake for 5 more minutes until lightly golden. Let cool slightly.

2. Make the filling: In a large bowl, whisk together pumpkin puree, eggs, heavy cream, and milk until smooth. Add brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Whisk until completely combined and smooth.

3. Fill and bake: Pour the pumpkin filling into the warm pre-baked crust. Carefully transfer to the oven (to avoid spills).

4. Bake: Bake at 375°F (190°C) for 50-60 minutes. The pie is done when the edges are set but the center still has a slight jiggle (about 3 inches in diameter). It will continue to set as it cools.

5. Cool: Let the pie cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight before serving.

6. Serve: Top slices with freshly whipped cream and a light dusting of cinnamon.

Tips & Tricks

• Don’t overbake: The center should still wobble slightly when you remove it from the oven. Overbaking creates cracks and a grainy texture.
• Temperature matters: Let the eggs and dairy come to room temperature before mixing for a smoother filling.
• Make your own pumpkin spice: Combine 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 teaspoon cloves, and 1 teaspoon allspice. Store in an airtight container.
• Prevent cracks: Don’t open the oven door during the first 45 minutes of baking. Sudden temperature changes can cause cracks.
• Make ahead: Pumpkin pie actually tastes better the next day after the flavors have had time to meld. Make it 1-2 days in advance.
• Storage: Covered pie keeps in the refrigerator for up to 4 days.

Nutrition Information (per serving)

• Calories: 340
• Total Fat: 18g
• Carbohydrates: 38g
• Protein: 6g
• Sugar: 22g