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perfectly spiced pumpkin pie topped with whipped cream and cinnamon

Perfectly Spiced Pumpkin Pie

Krista Stechman
A silky smooth perfectly spiced pumpkin pie baked inside a flaky homemade pie crust then topped with a whipped cream
Prep Time 30 mins
Cook Time 1 hr 25 mins
Chilling time 1 hr
Total Time 2 hrs 55 mins
Course dessert
Cuisine american
Servings 8 people
Calories 556 kcal


  • hand mixer
  • oven
  • food processor


Pie Crust

  • 2 cups all purpose flour
  • 1 tbsp granulated sugar
  • 1.5 tsp kosher salt
  • ¾ cup unsalted butter cubed and chilled
  • 1 tbsp cider vinegar
  • ¼ cup ice water plus up to 7tbsp more
  • 1 egg for egg washing the crust

Pumpkin Pie Filling

  • 15 oz pumpkin puree
  • ¾ cup brown sugar
  • ¾ cup heavy cream room temp
  • 2 eggs room temp
  • 1 egg yolk room temp
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¾ tsp kosher salt
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • 1 tbsp molasses

Whipped Cream

  • cup heavy cream cold
  • ¼ tsp vanilla extract
  • 1/16 tsp kosher salt


Making the Pie Crust

  • In a food processor pulse the flour, sugar and salt until well mixed
    flour, sugar and salt in a food processor with cold cubed butter on top
  • Add the cold cubed butter and pulse 5 times until it resembles a course meal texture
    butter after it's been pulsed into the flour mixture to resemble course meal
  • Dump that mixture into a bowl then add the apple cider vinegar and ¼ cup of ice water. Mix with a fork
  • Add more ice water by the tbsp mixing in between each addition until the dough just starts to come together but is still shaggy looking
    how the dough looks when it starts coming together
  • Roll the dough into a ball then wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days
    pie dough rolled into a ball
  • Preheat the oven to 350°F when you're ready to roll out the pie crust
  • Roll out the dough so that it is several inches larger than your pie dish then trim the edges of the dough
    rolled out pie dough
  • Place the pie dough into the pie dish then crimp the edges with a fork or your fingers
    pie dough in the pan with crimped edges
  • Place a layer of parchment paper on the bottom of the crust then fill it with pie weights and bake for 25 minutes. Remove it from the oven and set aside

Making the Pumpkin Pie Filling

  • Whisk together the pumpkin, brown sugar, heavy cream, eggs, yolk and vanilla just until mixed
    pumpkin pie filling whisked together
  • In a separate small bowl whisk together the cinnamon, salt, ginger, cloves, allspice and nutmeg. Add the spice mix to the pumpkin mix and whisk until combined
  • Mix in the molasses
  • Pour the pumpkin pie filling into the pie crust then bake for 1 hour. Use pie shield or aluminum foil to cover the crust edges if they start to become too brown
  • Take the pie out when the edges are set and the middle is just barely wobbly. Let the pie cool completely, it will finish cooking

Making the Whipped Cream

  • In a bowl beat the cold heavy cream with an electric mixer until soft peaks form
  • Add in the vanilla and salt then beat just until combined
  • Dollop some cream on top of the Perfectly Spiced Pumpkin Pie then serve and enjoy!
    perfectly spiced pumpkin pie topped with whipped cream and cinnamon


Calories: 556kcalCarbohydrates: 54gProtein: 7gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 189mgSodium: 726mgPotassium: 274mgFiber: 3gSugar: 25gVitamin A: 9547IUVitamin C: 3mgCalcium: 90mgIron: 3mg
Keyword flaky crust, holiday baking, pumpkin, pumpkin pie, thanksgiving
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