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Bakery-Style Pumpkin Pie

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Photo Credit: Sophia Dickmyer & Elizabeth Huynor

Creamy, Spiced, and Better Than the Bakery

This Pumpkin Pie tastes like it came straight from your favorite bakery — but you can make it at home for a fraction of the cost. It’s perfectly smooth, rich, and full of warm fall spices that fill your kitchen with the coziest aroma. The buttery crust holds a silky pumpkin filling that’s sweet but not too sweet — just right for Thanksgiving dessert or a chilly weekend treat.

 

If you love the taste of fresh-baked pies from Crumbl or your local bakery case, this version delivers that same creamy, custard-like texture and spiced pumpkin flavor — all made right in your own oven. Serve it chilled or at room temp with a swirl of whipped cream and a sprinkle of cinnamon sugar for that bakery-perfect finish.

Ingredients

For the crust (or use a store-bought crust):

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cubed

  • 3-4 tablespoons ice water

 

For the Filling:

  • 1 can (15 oz) pumpkin puree

  • 3/4 cup brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1 cup evaporated milk (or heavy cream for richness)

Instructions:

  1. Prepare the crust: In a bowl, mix flour and salt. Cut in butter until it looks like coarse crumbs. Add ice water one tablespoon at a time until the dough just comes together. Shape into a disc, wrap, and chill for 30 minutes.

  2. On a floured surface, roll dough into a 12-inch circle. Press into a 9-inch pie dish, trim edges, and crimp. Chill while making the filling.

  3. Make the filling: In a large bowl, whisk together pumpkin purée, brown sugar, eggs, vanilla, and spices until smooth. Slowly whisk in evaporated milk or cream.

  4. Pour filling into crust and smooth the top.

  5. Bake at 425°F for 15 minutes, then lower oven to 350°F and bake another 40 minutes, until the center is mostly set but slightly wobbly.

  6. Cool for 2 hours before slicing — this helps the pie fully set.

💡Notes: For a picture-perfect look, sprinkle cinnamon sugar over the top right before serving or add a whipped cream swirl with a little nutmeg. Store leftover pie covered in the fridge for up to 4 days. It’s even better the next morning with coffee.

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