American-Style Pumpkin Pie Recipe for Thanksgiving

Discover the classic American Pumpkin Pie: a creamy, gently spiced dessert baked on a crisp pastry crust. This authentic pumpkin pie brings the flavors of autumn and Thanksgiving to your table—perfect served with whipped cream or vanilla ice cream.

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What is Pumpkin Pie?

Pumpkin Pie, or tarte à la citrouille, is an iconic American dessert enjoyed throughout autumn, at Thanksgiving and during the holiday season. It features a buttery pastry crust filled with a smooth, spiced pumpkin custard.

The pie has two main components: a tender shortcrust pastry and a fragrant pumpkin filling seasoned with classic pumpkin pie spices.

Flavor and texture: The filling is sweet and mildly spiced with a delicate, creamy texture. Serve slices with whipped cream, a scoop of vanilla ice cream and a few pecans for extra indulgence.

More pumpkin recipes: Try muffins, pumpkin bread, pumpkin spice lattes and other seasonal treats.

More Pie Recipes

 

Ingredient Notes

*Quantities and step-by-step instructions are listed in the recipe card below.

Shortcrust Pastry

• Flour: Use all-purpose flour (T55 is common in France) for a light, tender crust.
• Sugar: A little extra-fine or powdered sugar adds a subtle sweetness to the dough.
• Salt: A pinch of fine salt enhances the pastry’s flavor.
• Butter: Use very cold unsalted butter to create a flaky texture.
• Water: Ice-cold water keeps the dough temperature low and helps form a perfect crust.

Pumpkin Filling

• Sugars: A mix of white and brown sugar (light brown or muscovado) adds depth and caramel notes.
• Pumpkin purée: Canned pumpkin purée or homemade purée both work; textures may vary slightly.
• Cream: Heavy cream creates a rich, silky custard. You can substitute evaporated milk or crème fraîche for a different texture.
• Eggs: Use room-temperature eggs for even incorporation.
• Cornstarch: Helps set the filling; you can use a small amount of flour as a substitute.
• Spices: Classic pumpkin pie spice—cinnamon, ginger, nutmeg and clove—gives the pie its signature warm flavor.
• Vanilla and salt: A teaspoon of vanilla and a pinch of salt round out the flavors.

Useful Equipment

Standard pastry tools and a 23 cm tart pan are recommended for best results.

How to Make Pumpkin Pie

Pastry

• Combine flour, powdered sugar and salt in a bowl, then add cold butter cut into cubes.
• Rub the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
• Add very cold water and bring the dough together into a loose ball; avoid overworking it.
• Wrap the dough and chill in the refrigerator for at least 20–30 minutes.
• Grease a 23 cm tart pan or line it with baking paper.
• Roll the chilled dough on a lightly floured surface (or between parchment sheets) to about 3–4 mm thickness.
• Fit the dough into the tart pan, trim and shape the edges, then prick the base with a fork and freeze for 30–60 minutes while making the filling.

Pumpkin Filling

• Whisk together dry ingredients: cornstarch, salt and spices; set aside.
• In a separate bowl, whisk eggs with white and brown sugar and vanilla for 1–2 minutes.
• Add pumpkin purée and heavy cream, mixing until smooth and fluid.
• Fold in the dry ingredient mixture until fully incorporated.
• Pour the filling into the prepared frozen pastry shell.

Baking

• Preheat the oven to 175°C (350°F).
• Bake the pie on the middle rack for about 1 hour, until the top is lightly golden and the filling is set—slightly wobbly at the center is normal.
• Cool completely at room temperature, then refrigerate for at least 2 hours before unmolding and serving.
• Serve chilled with whipped cream or a scoop of vanilla ice cream.

How to Serve

• Whipped cream: A generous dollop of fresh whipped cream complements the spiced filling.
• Vanilla ice cream: A warm-cold contrast with a scoop of quality vanilla.
• Caramelized pecans: Sprinkle chopped, caramelized pecans for crunch.
• Caramel sauce: A drizzle of salted caramel elevates the dessert.
• Cinnamon dusting: A light dusting of cinnamon over the cream adds aroma.
• Toasted mini marshmallows: Briefly broil mini marshmallows for a toasty topping.

Storage and Freezing

Refrigerator: Store covered in the fridge for 3–5 days. The pie is best completely cooled before refrigerating.

Freezer: Freeze slices for up to 3 months. After baking and cooling, cut into portions and store in airtight containers.

Thawing: Thaw slowly in the refrigerator until fully defrosted before serving.

Tips for Success

• Use quality pumpkin purée: Prefer pure pumpkin purée, not pre-sweetened pie mixes.
• Don’t overbeat the eggs: Mix eggs just enough to combine to avoid a dense filling.
• Watch baking time: The pie is done when edges are set and the center still jiggles slightly—avoid overbaking.
• Cool fully before serving: Cooling allows the filling to set and flavors to develop.

Variation Ideas

• Pumpkin Pecan Pie: Top with chopped pecans for a crunchy contrast.
• Bourbon Pumpkin Pie: Add a splash of bourbon to the filling for depth.
• Pumpkin Chocolate: Fold dark or white chocolate chips into the filling.
• Coconut Pumpkin: Stir shredded coconut into the filling for an exotic twist.
• Cinnamon Coffee Pumpkin: Infuse the filling with strong coffee and extra cinnamon for bold flavor.
• Mascarpone Whipped Cream: Serve with mascarpone-enriched whipped cream for extra richness.

More Pumpkin Recipes

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Pumpkin Pie Américaine

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4.7 from 3 reviews

• Author: Fadela
• Total Time: 0 hours
• Yield: 10 parts