Pumpkin pie is the heart of fall desserts. This recipe creates the perfect blend of creamy pumpkin filling and flaky crust that’s perfect for any occasion, especially Thanksgiving. Each slice carries the warmth of spices and the sweetness of fall.
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Slice Pumpkin Pie Recipe
Pumpkin pie is a timeless dessert that never goes out of style. This slice pumpkin pie recipe is easy to make yet rich in flavor. The spiced pumpkin filling paired with a buttery, flaky crust creates a dessert that feels indulgent but is surprisingly simple to prepare.Whether you’re hosting a holiday dinner or simply craving a classic fall treat, this recipe delivers every time. Serve it with a dollop of whipped cream or enjoy it on its own—it’s delightful either way!
Ingredients
For the Crust
- 1 ½ cups 190 gm all-purpose flour
- ½ tsp salt
- ½ cup 115 gm unsalted butter, chilled and cubed
- 3-4 tbsp ice water
For the Filling
- 1 can 425 gm pumpkin puree
- ¾ cup 150 gm granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 large eggs
- 1 can 355 ml evaporated milk
Optional Toppings
- Whipped cream
- Ground nutmeg for sprinkling
Instructions
- Prepare the Crust:
- In a mixing bowl, combine flour and salt.
- Add chilled butter and mix until the texture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough holds together.
- Roll the dough into a circle and fit it into a 9-inch pie pan. Trim and flute the edges.
- Make the Filling:
- In another bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
- Beat in eggs, followed by the evaporated milk, until smooth.
- Assemble the Pie:
- Preheat the oven to 425°F (220°C).
- Pour the pumpkin mixture into the prepared crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for 35–40 minutes, or until the center is set.
- Cool and Serve:
- Let the pie cool on a rack for at least 2 hours before slicing.
- Top with whipped cream and a sprinkle of nutmeg if desired.
Video
Notes
- Crust Tip: Chill the dough for 15 minutes before rolling to make it easier to handle.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- Make Ahead: Pumpkin pie can be made a day in advance and stored in the refrigerator.
- Serving Suggestion: Serve slightly warm or chilled with whipped cream for an extra treat.
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