Pumpkin Pie

4.84 from 6 votes

This post may contain affiliate links. Please read our disclosure policy.

There’s no better way to celebrate the season than with a slice of this classic dessert 🥧. Made with a rich, spiced pumpkin filling, encased in a buttery, flakey crust, this pumpkin pie represents true autumn comfort.

Whether you’re preparing it for a festive holiday gathering, or simply craving a taste of nostalgia, this recipe will guide you through the steps to create a mouthwatering pumpkin pie that will fill your home with the irresistible aroma of fall spices.

Why You’ll Love Pumpkin Pie

Once you make my pumpkin pie, you will never go back to store-bought again. This recipe is so foolproof and easy, even a rookie baker can pull this off. The secret to the easiest pumpkin pie: it’s semi-homemade. Shh, don’t tell anyone because they’ll never suspect a thing! 🤫

Here, I use a store-bought pie crust, which can be purchased frozen, and a can of pumpkin puree, which gets jazzed up with coconut sugar, pure vanilla extract, and pumpkin pie spice. Then, we serve the finished pie with fresh whipped cream to top it off. You don’t need to wait for Thanksgiving, or any other holiday, to enjoy this incredible fall treat.

How to Prepare Pumpkin Pie

To create this scrumptious pumpkin pie, start by preheating your oven to 425°F. While it’s heating up, gently transfer the pie shell to a baking sheet and let it defrost for 15 minutes. Meanwhile, in a generously-sized mixing bowl, combine a whole egg, egg yolks, granulated sugar, coconut sugar, pumpkin purée, rich heavy cream, fragrant vanilla extract, a dash of pumpkin pie spice, and a pinch of salt.

Whisk this medley together until it’s well combined. Once the pie shell has thawed, prick its bottom with a fork, and then carefully pour in the luscious pumpkin filling, filling it right to the rim. Slide your creation into a 425F preheated oven and bake for 15 minutes.

Now, here comes the magic 🪄 – REDUCE the oven’s temperature to 375°F and continue baking for an additional 35 to 45 minutes. Keep a close eye, and when a toothpick inserted into the center of the pie emerges clean, your pie is ready. If the top of the crust starts to darken too much during baking, simply shield it with a thin strip of aluminum foil.

Once it’s done, resist the temptation to dive right in. Let your pumpkin pie rest for a patient hour or until it reaches room temperature. Then, serve it with dollops of freshly whipped cream, made by beating cold whipping cream and sugar until you achieve stiff peaks. Store any leftovers in the refrigerator, although they’re unlikely to last – this pie is simply irresistible.

Plate with pumpkin pie and whipped cream on top.

Pumpkin Pie Variations and Substitutions

Feel free to mix and match these variations and substitutions to create a pumpkin pie that suits your taste preferences and dietary needs:

  1. Pumpkin pie is usually baked in a buttery shortbread pie crust, which you can purchase pre-made and frozen or easily make it from a box mix.
  2. You can also make this pie with a pre-made graham cracker or walnut crust, which can be found in the baking aisle of the grocery store. These kinds of crusts do not need to be defrosted or pricked.
  3. You can make your own pumpkin pie spice by blending pre-ground spices or grinding whole spices in a high-power food processor or a clean coffee bean grinder.
  4. If you want to change up the sweetness, consider using brown sugar instead of granulated sugar for a deeper caramel flavor. You can also experiment with alternative sweeteners like maple syrup or honey for a unique twist.
  5. For a dairy-free version, replace the heavy cream with coconut cream or a dairy-free milk alternative like almond or oat milk.
  6. Adjust the spice level to your liking. Add more cinnamon or try ground ginger, allspice, or cloves for different flavor profiles. For a spicy kick, consider adding a pinch of cayenne pepper🌶️.
  7. Elevate your whipped cream by adding a touch of flavor. Mix in a teaspoon of vanilla extract, cinnamon, or a flavored liqueur like Bailey’s Irish Cream.
  8. Instead of a single large pie, make individual-sized mini pies using tartlet or muffin tins. Adjust the baking time accordingly.

Best Served With

  • You can’t go wrong with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
  • If you prefer something lighter than cream, you can also serve this with some plain or vanilla whole fat yogurt, dusted with a bit of pumpkin pie spice blend.
  • For the seriously indulgent, this would make a delicious, decadent pairing alongside my Pumpkin Spice Latte.

Similar Recipes

Other Holiday Recipes

Common Questions

Can I make this gluten-free?

Absolutely! You’ll need to purchase a gluten-free pie crust from the frozen section, or the boxed mix. Conversely, leave out the crust completely for a crust-less pumpkin pie (kind of like a pudding).

Do I need to use coconut sugar?

You can use any variety of sugar you like. Coconut sugar has a low glycemic index and a slightly nutty flavor, but light brown sugar makes a good substitute.

Can I make this recipe dairy free?

For a dairy-free version, try replacing the heavy cream with coconut cream or a dairy-free milk alternative like almond or oat milk (although, I have not tried these alternatives).

Can I make my own pumpkin pie spice?

Definitely! You can make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, ground allspice and ground cloves.

What is the best way to store left-over pumpkin pie?

Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or foil. It will stay fresh for 3 to 4 days.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but it will require extra steps. You’ll need to roast, puree, and strain the fresh pumpkin to achieve a similar texture to canned puree.

Plate with pumpkin pie and whipped cream on top.

Pumpkin Pie

Once you make my pumpkin pie, you will never go back to store-bought again. This recipe is so foolproof and easy, even a rookie baker can pull this off.
4.84 from 6 votes
Course: Dessert
Cuisine: American
Servings: 8
Author: The Modern Nonna
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes


  • 1 egg
  • 3 egg yolks
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • pinch salt
  • 1.5 cups pumpkin purée, pure and canned
  • ¾ cup heavy cream, 35% MF
  • 1 pie crust

Whipped cream

  • 1 cup whipping cream, (chilled)
  •  3 tablespoons powdered sugar


  • Transfer the pie shell to a baking sheet and let it defrost for 15 minutes.
  • Preheat the oven to 425F.
  • In a big mixing bowl add the whole egg, egg yolks, granulated sugar, brown sugar, pumpkin purée, heavy cream, vanilla, pumpkin pie spice, and salt and whisk well to combine.
  • Once the pie shell is defrosted, prick the bottom with a fork. Pour the pumpkin filling into the pie shell, to the rim. Bake for 15 minutes at 425F.
  • After 15 minute, reduce the heat to 375F and bake for another 35 to 45 minutes or until a toothpick inserted in the center of the pie comes out clean. (Mine took a total of 1 hour).
  • NOTE: If the top of the crust becomes too dark while baking your pie, just cover it with a thin strip of aluminum foil.
  • Let the pie rest for 1 hour or until it reaches room temperature. Serve with fresh whipping cream and store any leftovers in the refrigerator for up to 4 days. Enjoy!

Whipped Cream Topping

  • Add the cold whipping cream and sugar to a bowl. Whisk with a hand mixer for 1 to 2 minutes or until stiff peaks form. Serve fresh and enjoy.



If you are gluten-free you can leave out the crust completely and line a pie dish with parchment paper and bake.
You can also use silicone cupcake liners to make single crust-less pie bites, which I often do too.
You can use light brown sugar instead of coconut sugar as well.
Make sure you use “pumpkin purée “ NOT pumpkin pie filling.


Calories: 408kcal, Carbohydrates: 38g, Protein: 5g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Cholesterol: 152mg, Sodium: 117mg, Potassium: 193mg, Fiber: 2g, Sugar: 25g, Vitamin A: 8043IU, Vitamin C: 2mg, Calcium: 71mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.