Christmas Pumpkin Pie is the perfect holiday dessert, filled with rich flavors of pumpkin and warm spices. This recipe creates a creamy, velvety filling in a flaky crust that will make your Christmas dinner extra special. Whether you’re hosting a festive meal or bringing a dish to share, this pie is sure to impress. It’s easy to make and will fill your home with the wonderful scent of the holidays.
I’ve been making Christmas Pumpkin Pie for years, and it’s always a crowd favorite. The comforting flavors of cinnamon and nutmeg combine perfectly with the smooth pumpkin filling. I’m excited to share my version with you, and I hope it becomes a tradition in your home too!
Christmas Pumpkin Pie is a classic dessert that is perfect for any Christmas gathering. Its smooth and creamy texture, combined with the comforting spices, makes it the perfect way to end your holiday meal. I love that it’s easy to make and always looks beautiful on the dessert table!
Pecan pie is the classic sugary dessert without which no Thanksgiving is complete. It’s as traditional as pumpkin pie and as wonderfully rich as apple pie. Growing up, my family’s Thanksgiving dessert table always included (and will always include) my late grandmother’s homemade recipe. It’s a true honor to share her recipe in memory of her, and I know her recipe will live on for many years to come.
This Christmas Pumpkin Pie is filled with a rich, spiced pumpkin filling and baked in a flaky pie crust. It’s the perfect dessert to serve at your Christmas dinner. The creamy pumpkin filling and the warm spices make it the ultimate festive treat for the holiday season.
This recipe is simple and fun to make, and it’s guaranteed to bring holiday cheer to your table.
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Christmas Pumpkin Pie Recipe
Ingredients
- 1 Pie Crust Unbaked
- 1 Can Pumpkin Puree 15 oz
- 1 Cup Sugar
- 2 Eggs
- ½ Cup Milk
- ½ Cup Heavy Cream
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- ¼ tsp Salt
- 1 tsp Vanilla Extract
- 1 tbsp Flour
Optional Toppings
- Whipped Cream
- Cinnamon Sprinkle
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the pumpkin puree, sugar, eggs, milk, heavy cream, cinnamon, nutmeg, ginger, salt, and vanilla extract.
- Add the flour and whisk until smooth.
- Pour the pumpkin mixture into the unbaked pie crust.
- Bake for 15 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for another 40 minutes, or until the center is set.
- Let the pie cool completely before slicing and serving.
- Top with whipped cream and a sprinkle of cinnamon, if desired.
Video
Notes
- For a flakier crust, chill the dough before baking and use cold water when mixing the dough.
- If you prefer a thicker filling, you can increase the amount of flour slightly.
- Let the pie cool completely before serving to ensure the filling sets properly.
- This pie can be made a day ahead to save time on Christmas day. Just store it in the fridge until you're ready to serve.