Dessert

Homemade Pumpkin Pie with Spiced Cream Recipe

ByEthan Lark April 17, 2026April 17, 2026

Introduction

Pumpkin pie is a classic autumn dessert that’s warm, spiced, and comforting. This recipe combines a smooth pumpkin filling with traditional spices baked to perfection in a flaky pie crust. Whether homemade or store-bought, it’s a perfect treat for gatherings or cozy nights in.

A pumpkin pie with a thick, smooth, deep orange filling sits on a white plate, its golden brown crust crimped and slightly raised around the edges. One slice has been taken out and lies next to the remaining pie, showing a firm, dense layer of filling and a crisp crust base. In the background, a white plate holds another slice of pumpkin pie topped with a dollop of light whipped cream, and a bowl filled with more whipped cream, dusted lightly with cinnamon, is also visible. The scene is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 homemade pie crust OR 1 9″/22.5cm store-bought crust
1 3/4 cups pumpkin puree (from a 15 oz/425g can or homemade puree)
2/3 cup (145g) white/granulated sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
Pinch of nutmeg
1 1/3 cups (330 ml) heavy cream (cold)
3 eggs

Instructions

Step 1: If using a homemade pie crust, blind bake it according to your pie crust recipe and fill the crust immediately after removing it from the oven. If using a store-bought crust, blind baking is optional.
Step 2: Preheat your oven to 170°C (335°F) or 150°C (335°F) with fan.
Step 3: In a saucepan over medium heat, combine the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Heat until you see steam, then cook for 5 minutes, stirring regularly to remove excess moisture and help the spices release their flavor.
Step 4: Remove the mixture from the stove and transfer it to a bowl. Add the cold heavy cream and whisk until combined.
Step 5: Whisk in the eggs one at a time, mixing just enough to incorporate without over-aerating the mixture, which can cause cracks while baking.
Step 6: Pour the filling into the prepared pie crust and transfer the pie to the oven.
Step 7: Bake for 45 to 55 minutes, or until the center is set but still has a slight jiggle. A toothpick inserted in the center should come out clean but slightly damp. If batter remains, continue baking and check every 5 minutes.
Step 8: Let the pie cool completely for at least 4 hours before slicing. Serve with cream and an optional dusting of cinnamon or nutmeg.

Tips & Variations

For a gluten-free option, use a gluten-free pie crust to enjoy this dessert without compromise.
Try adding a splash of vanilla extract or maple syrup to the filling for added depth of flavor.
To prevent a soggy crust, make sure to blind bake the crust if using homemade dough.
If you want a richer pie, substitute half the heavy cream with evaporated milk.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 3 days. The pie is best served chilled or at room temperature. Reheat slices gently in the microwave for 15-20 seconds if desired, but avoid overheating to maintain texture.

How to Serve

A close-up of a pumpkin pie with a shiny, smooth, deep orange filling and a thick, golden brown crust with crimped edges, placed on a white plate. One slice is partially taken out, showing the creamy texture of the filling and the flaky crust. In the background, there is a slice of the same pie topped with a dollop of white whipped cream on a white plate, and next to it, a bowl of white whipped cream sprinkled lightly with a brown spice. The surface beneath everything is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

How do I prevent cracks in my pumpkin pie?

Whisk the eggs gently and avoid over-mixing to reduce air bubbles. Also, bake at a moderate temperature and let the pie cool gradually to minimize cracking.