Pumpkin Pie

Thanksgiving Pumpkin Pie with Whipped Cream and Decorative Cutouts of Maple Leaves is a cozy, must-have fall dessert that brings everyone back for another slice.

For crustless pumpkin pie, try Pumpkin Impossible Pie.

Oh, Pumpkin Pie! So many pumpkin desserts to choose from: Pumpkin Cheesecake, Pumpkin Better than Anything Cake and Pumpkin Bundt Cake. Out of all these amazing fall recipes, are you ready to make a more WOW pumpkin pie so that nobody will accept any other type of pumpkin pie from now on? With a buttery, flaky crust and a silky, crack-free glossy filling, this is the pie that steals the Thanksgiving spotlight!

Perfect Pumpkin Pie

Whether you're serving this pie at Thanksgiving, Friendsgiving, or any fall gathering, this smooth pumpkin pie with maple leaf accents instantly elevates the classic pumpkin pie into a visual centerpiece.

The filling bakes up with an even, warm color and stays free of cracks, which always looks gorgeous. I prefer a pumpkin pie that's made with enough eggs-the kind that creates a creamy, custardy texture rather than just tasting like sweet pumpkin puree.

My version of pumpkin pie uses condensed milk and really nice blend of warming spices and a high proportion of eggs. It sets really beautifully, it tends not to crack. You get that beautiful finish and it's just your classic pumpkin pie but made a little special.

Why You'll Love This Pumpkin Pie Recipe

• Perfectly sliceable pie: I like pie that you can eat like pizza - and hold a slice in my hand if I want to.
• Maple-Shaped Leaf Cutouts: What makes this pie extra special is the golden, maple-shaped leaf cutouts. They are easy to make and customize-kids and adults alike will love making (and eating) them!
• All the spices and ingredients blend seamlessly: It's not like spices are punching you in the face or you're picking out "oh this is nutmeg, this is cinnamon or the flavor of sweetened condensed milk". Everything is working in concert, vs. when one spice (cinammon is a good example) just dominates everything. This pie is so balanced - it has the essence of pumpkin, but at the same time it's so complimentary about everything else.

Ingredients

• Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling) for a smoother, consistent finish and depth of flavor. I prefer to use canned pumpkin for pies, because fresh pumpkin can be grainy or watery. Libby's brand is reliable, but high-quality generic varieties work too. Remember to blot fresh puree if you insist on making your own-excess moisture can ruin the filling's texture.
• Eggs: Essential for structure, eggs give pumpkin pie its luxurious, custardy set while holding the filling together through slicing and serving. Make sure they are at room temperature.
• Spices & Black Pepper: Pumpkin pie spice blend to make things easy. Here's a pro tip: a tiny pinch of black pepper magnifies the flavor significantly-your guests won't guess the secret ingredient, but the depth will set your pie apart.
• Pie Crust: The best pumpkin pie starts with a tender, flaky crust. I used a store-bought pie crust.
• Salt: Just a pinch is all you need to balance the sweetness of the spices.
• Sweetened Condensed Milk: This is what provides creamy texture without the need for additional sugar or heavy cream. My favorite shortcut!
• Vanilla bean paste

How to Make Pumpkin Pie

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below. 

1. Prepare Pie Crust

• Roll out well-chilled dough into a large, even circle.
• Transfer carefully to your deep pie dish, fitting gently into corners and trimming excess.
• Crimp or flute the edges for a decorative finish.
• Set aside and do not pre-bake.

2. Make the Pumpkin Pie Filling

• Whisk pumpkin puree, can of sweetened condensed milk, pumpkin pie spice, vanilla bean paste, black pepper, nutmeg and salt. Whisk until fully combined; a thoroughly mixed batter is the foundation of a creamy, crack-free pie.
• Pro tip: Make your filling the night before to let flavors meld, producing an even richer pie.

3. Assemble and Bake

• Pour the pumpkin filling into the pie shell and smooth it out evenly with an offset spatula or the back of a spoon.
• Place the pie plate on a baking sheet and put it in the oven to bake at 400˚ Fahrenheit for 15 minutes.
• After 15 minutes, reduce the oven temperature to 350˚ Fahrenheit and continue baking the pie for an additional 35-45 minutes.
• The pie is done when the edges of the pie are set but there is still a slight jiggle in the center of the pie.

4. Cool

• Turn the oven off and crack the oven door open approximately 3-4 inches. You can use an oven mit folded in half to prop the door open. Leave the pie in the oven to cool for approximately 45 minutes.
• Remove the pie and place it on a wire rack to continue cooling to room temperature for an additional 3 hours.
• Place it in the refrigerator to chill for a minimum of 2 hours. I recommend letting it chill overnight prior to cutting.

5. Make Maple Leaf Cutouts

• Use refrigerated pie crust and plunge cookie cutters to make your maple leafs cutouts.
• Lightly flour a clean work surface and roll out one of the refrigerated pie crusts. I suggest using a rolling pin to roll the pie crust dough out to approximately 12" in diameter.

• Use maple leaf cutters to cut out shapes from the dough and place the shapes onto a parchment lined baking sheet.
• Bake the cutouts at 350˚ Fahrenheit for approximately 10-12 minutes until golden brown. Once baked, place it on a wire rack to cool.

Once ready to serve your pumpkin pie, top it with the maple leaf cutouts and whipped cream.

Recommended Equipment

• Maple Leaf Cutouts: 4 peaces of maple leaf cookie cutters. These are plunger Cookie Cutters that have a sprung plunger which is super easy and fast to use. They look like real maple leaves!
• Pie Plate, 9": My favorite type of pie plate to use is a 9" ceramic fluted pie plate. Once you unroll the pie crust dough into the pie plate, crimp and flute the edges of the pie crust.
• Thermometer: All ovens vary in temperature, and it is essential to make sure that your oven is baking at the correct temperature. I recommend that you place a manual thermometer in the center of your oven. Once the oven has preheated, check the temperature on the manual thermometer to make sure that the reading matches. In the event that the temperatures do not match, make the needed adjustments with the oven temperature so that you can bake at the correct settings.
• Whisk, Measuring Cups and Spoon, Mixing Bowls
• Parchment Paper

Tips for Success

• Use chilled dough for rolling, and keep ingredients cold for a flakier crust.
• Preheat your oven and use a baking sheet under the pie for even heat.
• For extra flavor, let the filling rest before baking-it intensifies the spices.
• Use pure pumpkin puree for this pie and not pumpkin pie filling. My preference is Libby's Pure Pumpkin Puree.
• Room temperature ingredients will help to prevent your pie from cracking. 
• Oven temperature matters. You do not want to overbake the pie at too high of a temperature. Be mindful to reduce the temperature of the oven as stated in the steps of the recipe.
• Vanilla. In the event that you do not have vanilla bean paste or choose not to use it, feel free to use equal parts vanilla extract. I do not recommend using bourbon vanilla bean paste, this can alter the taste of the recipe.
• Use a pie shield on the crust to prevent the edges from burning and becoming too dark. You can make a shield from tin foil, or you can buy one.
• Use lower part of your oven: I recommend baking the pumpkin pie on the lower third rung in your oven. This provides strong heat from the bottom while allowing the top to cook more evenly than the absolute bottom position. It also protects the crust so that it does not brown too quickly.
• Use pie shield or foil: If you notice that the edges of the pie crust are browning too quickly, use a pie shield to protect the edges or cover the edges with foil if they brown too quickly. You can make one out of tin foil or use an actual pie shield.

How Do I make the "Maple Leaves" Look So Natural?

• To make maple leaf cutouts look natural, choose leaf-shaped cutters that mimic real maple leaves.
• After baking, sprinkle the cooled cutouts with powdered cinnamon so it settles into the veins and details, creating lifelike, textured lines that closely resemble real maple leaves.

Troubleshooting: Fixing Common Pumpkin Pie Problems

Why Did My Pumpkin Pie Crack?

• Overbaking is usually the culprit-remove the pie when just a small center shakes gently, and it will finish setting as it cools. Cooling too quickly can also cause cracks; allow the pie to cool gradually at room temperature for at least three hours.

Why Is My Crust Soggy?

• Always par-bake your crust before adding the filling! Skipping this step traps moisture, turning the bottom gluey instead of crisp.

My Pie Filling Is Grainy or Watery

• If using fresh pumpkin, blot excess moisture and blend well. Canned pumpkin avoids this issue. Ensure your filling is fully mixed for the silkiest outcome.

My Pie Didn't Set or Is Too Runny

• Be sure to use enough eggs to help the filling thicken and slice cleanly.

Expert Tips for the Best Pumpkin Pie

• For deeper flavor, make your filling in advance and chill overnight-spices and pumpkin meld for complexity.
• Use a pie shield or foil to protect the crust edges from overbrowning during baking.
• Try baking extra pie dough as decorative leaves; bake separately and arrange them on top before serving for professional presentation

What to Use Instead of Pumpkin Pie Spice

I find that this specific combination of spices is perfect replacement for the pumpkin spice:

• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ginger
• ½ teaspoon allspice
• ¼ teaspoon nutmeg

How to Make Pumpkin Pie Crustless

I have crustless pumpkin pie recipe right here - Pumpkin Impossible Pie. However, you can also add 1 tablespoon of Wondra Quick Mixing Instant Flour to the filling of this recipe making it crustless. The consistency is still just as creamy as regular pumpkin pie and it slices beautifully.

Just be sure and butter your pie plate. Bake it at 350 for 55 minutes when the sentence is set and the pie is shaken gently it should not jiggle.

Glass, Metal or Ceramic Baking Dish?

• Metal pans: Excel at delivering a crisp, golden, flaky crust-ideal if you crave a bakery-style bottom or plan to blind bake before filling. Quick heat transfer can shave minutes off baking time.
• Glass pans: Allow easy monitoring of crust color so you can see when it's perfectly done. Glass is a good thermal insulator, rather than conductor, and people misinterpret that to mean that the glass pie plates won't get as hot or allow the pies to cook properly in the glass plates, but what they don't understand, is that the glass gets up to temp, and MAINTAINS that heat better than metal, which allows the crust to bake completely, AND evenly. Glass pans bake evenly and are great for beginners, but produce a slightly softer crust than metal.
• Ceramic pans: Offer even, gentle heat and keep pies warm for serving, often with decorative edges perfect for holidays. Ceramic pie pans also retain heat longer, which keeps the pie warm after baking and can help the filling set nicely. The crust is usually softer but bakes evenly, making them ideal when presentation matters.

How to Slice Pumpkin Pie

Make sure when slicing to put the knife right through the center of the pie pressing down and then as you pull the knife out - make sure you really drag it to cut through the bottom crust.

Variations and Substitutions

• Pie Spice Shortcuts: Substitute all the spices for a high-quality pumpkin pie spice blend-just remember to keep the cinnamon for assertive warmth.
• Crust Options: Graham cracker crusts work for a twist but can be trickier to slice neatly. Always par-bake, even for cookie crusts-no weights needed for cookie-style bases.
• To Make it Dairy: Swap condensed milk for full-fat coconut milk, but expect slight texture or flavor differences.

Serving Suggestions: Elevate Your Pie

• Top with homemade whipped cream or vanilla ice cream for classic contrast.
• Sugared cranberries or baked pie crust leaves add festive sparkle and crunch-great for holiday tables.
• Serve with coffee or spiced chai for a complete autumn experience.

Storage, Make-Ahead, and Leftover Tips

• Refrigerate: Pumpkin pie keeps well in the refrigerator for 4 days. Cover tightly with wrap or foil to prevent drying out.
• Freeze: For longer storage, freeze entire pies or individual slices for up to several months. Thaw overnight in the fridge.
• Make-Ahead: Both pie dough and pre-mixed filling can be made a day in advance, streamlining holiday prep without sacrificing freshness.
• Leftovers? Crumble into yogurt parfaits, fold into milkshakes, or enjoy cold straight from the fridge-some say it tastes even better chilled.

More Pumpkin Desserts

• Pumpkin Snickerdoodle Cookies
• Pumpkin Chocolate Chip Bread
• Starbucks Pumpkin Bread