The Best Homemade Pumpkin Pie Recipe (Creamy, Spiced & Perfect)
Prep Time: 30 minutes, plus chilling
Crust Chill Time: 1 hour
Bake Time: Approximately 60 to 70 minutes total, including partial blind bake
Cooling Time: 2 to 3 hours
Servings: 8 slices
If there is one dessert that belongs on the Thanksgiving table, it is a classic homemade pumpkin pie.
But there is a big difference between an ordinary pumpkin pie and a truly incredible one.
The perfect pumpkin pie should have a buttery, flaky crust with crisp edges and a silky pumpkin filling that is rich without being heavy. The spices should be warm and noticeable, but they should never overwhelm the pumpkin. And when you cut the first slice, the filling should hold beautifully while remaining smooth, creamy, and almost custard-like.
This homemade pumpkin pie recipe is designed to deliver exactly that.
We're making the pie from scratch, including an easy buttery homemade pie crust. If you're short on time, however, there is absolutely nothing wrong with using a good-quality refrigerated or frozen pie crust. The filling is the real star here.
The pumpkin filling combines pure pumpkin puree with brown sugar, granulated sugar, eggs, heavy cream, evaporated milk, vanilla, and a carefully balanced blend of cinnamon, ginger, nutmeg, cloves, and allspice.
The result is a deeply flavorful, beautifully spiced pumpkin pie that deserves a permanent place in your fall recipe collection.
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Why You'll Love This Pumpkin Pie
There are a few things that make this recipe especially good:
Silky, creamy pumpkin filling
Buttery homemade pie crust
Warm but balanced pumpkin pie spices
Brown sugar for deeper caramel flavor
Heavy cream for richness
Evaporated milk for classic pumpkin pie texture
Vanilla to round out the spices
Easy make-ahead dessert
Beautiful clean slices once chilled
Perfect for Thanksgiving and Christmas
Homemade crust with an easy store-bought option
Most importantly, it tastes like pumpkin.
The spices enhance the pumpkin rather than covering it up.
What Makes the Best Pumpkin Pie?
Pumpkin pie is technically a custard pie.
That means the filling depends on the correct balance of pumpkin, eggs, dairy, sugar, and heat.
Too many eggs can make the filling firm or rubbery.
Too much liquid can prevent it from setting properly.
Too much sugar can overwhelm the pumpkin.
Too much spice can make it taste harsh.
And overbaking is one of the biggest reasons homemade pumpkin pie develops cracks.
The goal is a filling that is completely set around the outside while retaining a slight wobble in the very center when you remove it from the oven.
As the pie cools, residual heat finishes setting the center.
Homemade Pie Crust vs. Store-Bought Crust
For the absolute best pumpkin pie, I recommend making the homemade crust below.
It is buttery, flaky, tender, and surprisingly simple.
That said, store-bought pie crust is completely fine.
If you're making Thanksgiving dinner and already have ten other dishes competing for your attention, using refrigerated pie dough is one shortcut worth taking.
Choose a crust designed for a standard 9-inch pie plate.
You can place refrigerated rolled pie dough into your own pie plate and crimp the edges so it still has a homemade appearance.
The Secret to Flaky Homemade Pie Crust
Cold butter.
Really cold butter.
When pieces of cold butter remain throughout the dough, they release steam as the crust bakes. Those little pockets help create flaky layers.
That means you don't want to completely blend the butter into the flour.
Small visible pieces are a good thing.
You also want to avoid adding too much water.
Add only enough ice water for the dough to hold together when squeezed.
Ingredients for the Homemade Pie Crust
All-Purpose Flour
You'll need 1 1/4 cups all-purpose flour.
For the most accurate results, spoon the flour into your measuring cup and level it rather than packing it down.
Granulated Sugar
Add 1 tablespoon granulated sugar.
Pumpkin pie is a dessert, so a subtle sweetness works beautifully in the crust.
Salt
Use 1/2 teaspoon fine salt.
Salt is essential for balancing the richness of the butter.
Unsalted Butter
You'll need 1/2 cup, or 1 stick, of very cold unsalted butter.
Cut it into small cubes and keep it refrigerated until you're ready to use it.
Ice Water
You'll need approximately 3 to 5 tablespoons ice water.
Add it gradually. You may not need all of it.
How to Make Homemade Pie Crust
Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, and salt.
Step 2: Cut in the Butter
Add the cold cubed butter.
Use a pastry cutter or your fingertips to work the butter into the flour.
Stop when the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Don't overwork it.
Step 3: Add the Ice Water
Add 3 tablespoons of ice water.
Gently toss the mixture with a fork.
Add additional water 1 tablespoon at a time until the dough holds together when squeezed.
The dough should not feel wet or sticky.
Step 4: Form the Dough
Turn the mixture onto a clean work surface and gently bring it together into a disk.
Avoid kneading it like bread dough.
Wrap the disk tightly and refrigerate for at least 1 hour.
You can also prepare the dough a day or two ahead.
Rolling the Pie Crust
Lightly flour your work surface and rolling pin.
Roll the chilled dough into a circle approximately 12 inches across.
Turn the dough occasionally while rolling to help prevent sticking.
Carefully transfer it to a 9-inch pie plate.
Gently press the dough against the bottom and sides without stretching it.
Trim excess dough, leaving approximately a 1-inch overhang.
Fold the overhang underneath itself and crimp or flute the edge.
Refrigerate the prepared crust while making the filling.
Keeping the crust cold helps it maintain its shape in the oven.
Should You Blind Bake Pumpkin Pie Crust?
You will find pumpkin pie recipes both with and without blind baking.
For this recipe, I recommend a short partial blind bake.
Pumpkin filling contains quite a bit of moisture. Giving the bottom crust a head start helps prevent that disappointing pale or soggy layer beneath an otherwise beautiful pie.
It's an extra step, but for a truly excellent homemade pumpkin pie, I think it's worth it.
How to Partially Blind Bake the Crust
Preheat the oven to 375°F.
Line the chilled pie crust with parchment paper.
Fill it with pie weights or dried beans, making sure the weights extend toward the sides.
Bake for approximately 15 minutes.
Carefully remove the parchment and weights.
Prick the bottom lightly several times with a fork.
Return the crust to the oven for approximately 5 minutes.
Remove and allow it to cool slightly while preparing the filling.
Reduce the oven temperature as directed below before baking the filled pie.
The Perfect Pumpkin Pie Filling
The filling is where this recipe really shines.
Instead of simply combining canned pumpkin with sugar and evaporated milk, we're building additional flavor and richness into the custard.
Ingredients for Pumpkin Pie Filling
Pure Pumpkin Puree
Use one 15-ounce can of 100% pure pumpkin puree.
Do not accidentally buy pumpkin pie filling.
Pumpkin pie filling already contains sugar and spices, while pure pumpkin gives you complete control over the recipe.
Brown Sugar
You'll need 3/4 cup packed light brown sugar.
Brown sugar adds molasses notes and creates a deeper flavor than using white sugar alone.
Granulated Sugar
Add 1/4 cup granulated sugar.
Combining white and brown sugars provides sweetness without making the filling taste overly heavy.
Eggs
Use 3 large eggs.
The eggs transform the pumpkin mixture into a smooth custard as it bakes.
Heavy Cream
Add 1/2 cup heavy whipping cream.
This is one of the secrets to the luxurious texture of the finished pie.
Evaporated Milk
You'll also need 3/4 cup evaporated milk.
The combination of evaporated milk and heavy cream gives us the best of both worlds: traditional pumpkin pie flavor with an especially rich, silky texture.
Vanilla Extract
Add 2 teaspoons pure vanilla extract.
Vanilla softens and rounds out the warm spices.
Cinnamon
Use 2 teaspoons ground cinnamon.
Cinnamon should be the dominant spice in classic pumpkin pie.
Ground Ginger
Use 1 teaspoon ground ginger.
Ginger contributes warmth and a subtle spicy kick.
Nutmeg
Use 1/2 teaspoon ground nutmeg, preferably freshly grated if available.
Ground Cloves
Use 1/8 teaspoon ground cloves.
Cloves are extremely powerful. A small amount is enough.
Ground Allspice
Add 1/4 teaspoon ground allspice.
It provides another layer of warm, aromatic flavor.
Salt
Add 1/2 teaspoon fine salt.
Salt is incredibly important in sweet recipes because it prevents the filling from tasting flat.
Cornstarch
Add 1 tablespoon cornstarch.
A small amount helps stabilize the custard and encourages beautifully clean slices without making the filling dense.
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Why Use Individual Spices Instead of Pumpkin Pie Spice?
Pumpkin pie spice is convenient, and you can certainly use it.
But when you're trying to make the best homemade pumpkin pie, individual spices allow you to control the flavor much more precisely.
This recipe uses plenty of cinnamon, a good amount of ginger and nutmeg, and much smaller amounts of cloves and allspice.
That's intentional.
Cloves in particular can easily dominate pumpkin pie.
We want a warm, complex spice blend where no single spice overwhelms the pumpkin.
How to Make Homemade Pumpkin Pie
Step 1: Prepare the Crust
Prepare, chill, roll, and partially blind bake the homemade pie crust according to the directions above.
Alternatively, prepare your favorite store-bought 9-inch pie crust according to the package instructions.
Step 2: Combine the Pumpkin and Sugar
Place the pumpkin puree in a large mixing bowl.
Add the brown sugar and granulated sugar.
Whisk until completely combined.
Step 3: Add the Spices
Add the cinnamon, ginger, nutmeg, cloves, allspice, salt, and cornstarch.
Whisk thoroughly.
Mixing the spices directly into the pumpkin helps distribute them evenly throughout the filling.
Step 4: Add the Eggs
Add the eggs one at a time, whisking gently after each addition.
Try not to aggressively beat air into the mixture.
Too many air bubbles can contribute to cracks or an uneven surface.
Step 5: Add the Dairy and Vanilla
Pour in the heavy cream, evaporated milk, and vanilla.
Whisk gently until the mixture is completely smooth.
The filling will be relatively thin. That's normal.
Step 6: Fill the Pie
Pour the pumpkin mixture into the partially baked pie shell.
Depending on the depth of your pie plate, you may have a small amount of filling left over.
Do not overfill the crust.
Step 7: Bake at High Heat First
Bake the pie at 425°F for 15 minutes.
The initial higher temperature helps the crust set.
Step 8: Lower the Temperature
Without opening the oven for an extended period, reduce the temperature to 350°F.
Continue baking for approximately 40 to 50 minutes.
Start checking the pie around the 40-minute mark.
How to Tell When Pumpkin Pie Is Done
This is one of the most important parts of the entire recipe.
Do not wait until the center looks completely firm.
The outer 2 to 3 inches of the filling should look set.
The center should still have a small, gentle wobble when you carefully move the pie.
Think of gelatin rather than liquid.
If the center sloshes, it needs more time.
If the entire pie is completely rigid and puffed, it has probably baked too long.
For a more precise check, the center of a custard-style pumpkin pie should generally be around 175°F when tested carefully with an instant-read thermometer.
Protect the Crust From Over-Browning
Keep an eye on the edges of your crust.
If they become nicely browned before the filling is finished, loosely cover the edges with strips of aluminum foil or use a pie crust shield.
Don't cover the entire pie.
Why Does Pumpkin Pie Crack?
Cracks are usually caused by overbaking.
Pumpkin pie is a custard, so the eggs continue cooking as the pie cools.
If you wait until the center is completely firm before removing it from the oven, the filling can become overcooked.
Another possible cause is cooling the pie too rapidly.
Allow it to cool naturally at room temperature.
And remember, even if your pumpkin pie does crack, it will still taste delicious.
A generous swirl of whipped cream can hide just about anything.
Let the Pie Cool Completely
This step requires patience.
Place the baked pumpkin pie on a wire cooling rack and allow it to cool for approximately 2 to 3 hours.
The custard continues setting during this time.
Cutting into pumpkin pie while it's still warm can result in a soft, messy filling.
For the cleanest slices, refrigerate the cooled pie for a few hours or overnight.
The Best Way to Slice Pumpkin Pie
Use a sharp, thin knife.
Dip the blade into hot water and wipe it dry before cutting.
Wipe the blade clean between slices.
This small trick creates much cleaner, prettier pieces.
Homemade Whipped Cream
A truly great pumpkin pie deserves real whipped cream.
You'll need:
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Add everything to a chilled mixing bowl.
Beat with an electric mixer until soft to medium peaks form.
Don't overbeat or the whipped cream can become grainy.
Spoon or pipe the whipped cream onto individual slices just before serving.
Make Maple Whipped Cream
For an especially delicious fall variation, replace the powdered sugar with 2 tablespoons pure maple syrup.
The maple flavor pairs beautifully with pumpkin and warm spices.
Can You Use Fresh Pumpkin?
Yes.
Homemade pumpkin puree can make wonderful pie, but there is an important caveat.
Fresh pumpkin puree can contain considerably more water than canned pumpkin.
If using homemade puree, drain excess liquid through cheesecloth or a fine-mesh strainer before measuring it.
You'll need approximately 1 3/4 cups thick pumpkin puree to replace one 15-ounce can.
For consistency, canned pure pumpkin is actually an excellent choice.
What Type of Pumpkin Is Best for Pie?
If you're making puree from scratch, don't use a large Halloween carving pumpkin.
Look for smaller baking varieties such as:
Sugar Pie
New England Pie
Winter Luxury
Dickinson
Baby Pam
These pumpkins generally have sweeter, denser flesh better suited to baking.
Can I Use Pumpkin Pie Spice Instead?
Yes.
If you don't have the individual spices, replace the cinnamon, ginger, nutmeg, cloves, and allspice with approximately 3 to 3 1/2 teaspoons pumpkin pie spice.
I prefer the individual spice blend in the main recipe because it gives you better control over the final flavor.
How to Make Pumpkin Pie Ahead of Time
Pumpkin pie is an excellent make-ahead Thanksgiving dessert.
In fact, I prefer making it the day before serving.
Bake the pie, cool it completely, cover it, and refrigerate overnight.
This gives the custard plenty of time to set and makes slicing easier.
Take it out of the refrigerator approximately 30 minutes before serving if you don't want it refrigerator-cold.
How to Store Pumpkin Pie
Because pumpkin pie contains eggs and dairy, it should be refrigerated.
Once completely cooled, loosely cover the pie and refrigerate it.
For best quality, enjoy it within approximately 3 to 4 days.
Can You Freeze Pumpkin Pie?
Yes.
Allow the baked pie to cool completely.
Wrap it carefully in plastic wrap followed by aluminum foil.
Freeze for approximately 1 month for best texture and quality.
Thaw overnight in the refrigerator.
For the best presentation, add whipped cream only after the pie has thawed.
What to Serve With Pumpkin Pie
Pumpkin pie is delicious on its own, but toppings make it even better.
Try:
Homemade whipped cream
Maple whipped cream
Vanilla ice cream
Caramel sauce
Candied pecans
Chopped toasted pecans
A dusting of cinnamon
Freshly grated nutmeg
Maple syrup
A warm cup of coffee, homemade apple cider, chai, or hot chocolate also makes a wonderful pairing.
Pumpkin Pie Variations
Maple Pumpkin Pie
Replace 1/4 cup of the brown sugar with pure maple syrup.
Because maple syrup adds additional liquid, avoid replacing all of the sugar.
Bourbon Pumpkin Pie
Add 1 to 2 tablespoons bourbon to the filling for a subtle caramel and vanilla-like depth.
Extra-Spiced Pumpkin Pie
Increase the ginger to 1 1/4 teaspoons and nutmeg to 3/4 teaspoon.
Avoid dramatically increasing the cloves.
Pecan-Topped Pumpkin Pie
Scatter candied pecans over the finished pie immediately before serving.
Ginger Crust Pumpkin Pie
Add 1/2 teaspoon ground ginger and 1/2 teaspoon cinnamon to the homemade crust.
Common Pumpkin Pie Mistakes
Using Pumpkin Pie Filling Instead of Pumpkin Puree
Check the can carefully.
You want 100% pure pumpkin.
Overmixing the Filling
Whisk until everything is smooth, but don't aggressively whip the mixture.
You don't want to incorporate unnecessary air.
Overbaking
This is probably the most common pumpkin pie mistake.
Remove the pie while the center still has a slight wobble.
Cutting the Pie Too Soon
The filling needs time to cool and set.
Wait at least 2 to 3 hours.
For exceptionally clean slices, chill it first.
Using Too Much Clove
Cloves can quickly overwhelm pumpkin.
Use a light hand.
Letting the Crust Get Too Warm
Cold pie dough produces a flakier crust.
If your kitchen is warm and the dough becomes soft, refrigerate it again before baking.
Adding Too Much Flour While Rolling
Use only enough flour to prevent sticking.
Excess flour can make the crust tough.
Frequently Asked Questions
Does Pumpkin Pie Need to Be Refrigerated?
Yes.
Homemade pumpkin pie contains eggs and dairy and should be stored in the refrigerator after it has cooled.
Can I Make Pumpkin Pie the Night Before Thanksgiving?
Absolutely.
It's actually one of the best Thanksgiving desserts to prepare ahead.
Bake it the day before, refrigerate overnight, and make the whipped cream shortly before serving.
Can I Use a Frozen Pie Crust?
Yes.
A store-bought refrigerated or frozen crust works perfectly well when you're short on time.
Follow any preparation instructions provided with the crust.
Can I Make the Pie Crust Ahead?
Yes.
The unbaked pie dough can be wrapped tightly and refrigerated for approximately 2 to 3 days.
It can also be frozen for longer storage.
Why Is My Pumpkin Pie Watery?
It may be underbaked, cut before it had enough time to set, or made with homemade pumpkin puree containing too much moisture.
Why Did My Pumpkin Pie Pull Away From the Crust?
This can happen when pumpkin pie is overbaked.
As an overcooked custard cools, it contracts.
Can Pumpkin Pie Sit Out Overnight?
No.
Because of the egg and dairy-based custard filling, homemade pumpkin pie should not be left at room temperature overnight.
Tips for the Absolute Best Homemade Pumpkin Pie
If you want bakery-worthy pumpkin pie, remember these key tips:
Use 100% pure pumpkin puree, not pumpkin pie filling.
Keep your pie crust ingredients cold.
Don't overwork homemade pie dough.
Chill the shaped crust before baking.
Partially blind bake the crust for a crisper bottom.
Use brown sugar for deeper flavor.
Combine evaporated milk and heavy cream for an especially silky custard.
Use individual spices when possible.
Go easy on the cloves.
Don't aggressively whip the filling.
Protect the crust edges if they brown too quickly.
Remove the pie while the very center still gently wobbles.
Allow the pie to cool completely before slicing.
Chill before cutting if you want exceptionally neat slices.
Serve with homemade whipped cream.
The Perfect Homemade Pumpkin Pie
Pumpkin pie doesn't need complicated ingredients or elaborate decorations to be extraordinary.
What matters is getting the fundamentals right.
A flaky butter crust.
Real pumpkin.
Rich dairy.
Brown sugar.
Vanilla.
Plenty of cinnamon.
Just enough ginger, nutmeg, cloves, and allspice.
And most importantly, knowing exactly when to take the pie out of the oven.
The result is everything a classic pumpkin pie should be: creamy, silky, warmly spiced, rich without being overly sweet, and surrounded by flaky, buttery pastry.
Top each slice with a generous spoonful of homemade whipped cream and a tiny sprinkle of cinnamon or freshly grated nutmeg.
Whether you're making it for Thanksgiving, Christmas, a fall dinner, or simply because pumpkin season has arrived, this is the homemade pumpkin pie recipe you'll want to make year after year.
Printable Recipe Card
The Best Homemade Pumpkin Pie
Prep Time: 30 minutes, plus chilling
Crust Chill Time: 1 hour
Bake Time: Approximately 60 to 70 minutes total, including partial blind bake
Cooling Time: 2 to 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Method: Baking
Equipment
9-inch pie plate
Large mixing bowl
Whisk
Rolling pin
Pastry cutter, optional
Parchment paper
Pie weights or dried beans
Wire cooling rack
Homemade Pie Crust
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon fine salt
1/2 cup (1 stick) very cold unsalted butter, cubed
3 to 5 tablespoons ice water
Pumpkin Pie Filling
1 (15-ounce) can 100% pure pumpkin puree
3/4 cup packed light brown sugar
1/4 cup granulated sugar
3 large eggs
1/2 cup heavy whipping cream
3/4 cup evaporated milk
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon fine salt
1 tablespoon cornstarch
Optional Homemade Whipped Cream
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Make the Pie Crust
1. Combine dry ingredients.
Whisk together the flour, sugar, and salt.
2. Add butter.
Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until coarse crumbs form with some pea-sized butter pieces remaining.
3. Add water.
Add 3 tablespoons ice water and gently toss with a fork. Continue adding water 1 tablespoon at a time just until the dough holds together when squeezed.
4. Chill.
Form the dough into a disk, wrap tightly, and refrigerate for at least 1 hour.
5. Roll.
On a lightly floured surface, roll the dough into an approximately 12-inch circle.
6. Shape.
Transfer to a 9-inch pie plate. Trim and fold the overhang underneath, then crimp the edges.
Refrigerate while the oven preheats.
Partially Blind Bake the Crust
1. Preheat oven to 375°F.
2. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
3. Bake for approximately 15 minutes.
4. Carefully remove the parchment and weights. Lightly prick the bottom with a fork.
5. Bake for another 5 minutes.
Remove from the oven.
Make the Pumpkin Filling
1. Combine pumpkin and sugars.
Whisk the pumpkin puree, brown sugar, and granulated sugar until smooth.
2. Add spices.
Whisk in the cinnamon, ginger, nutmeg, allspice, cloves, salt, and cornstarch.
3. Add eggs.
Whisk in the eggs one at a time, mixing gently.
4. Add dairy.
Whisk in the heavy cream, evaporated milk, and vanilla until smooth.
Avoid aggressively beating the mixture.
Assemble and Bake
1. Increase the oven temperature to 425°F.
2. Pour the pumpkin filling into the partially baked crust. Do not overfill.
3. Bake at 425°F for 15 minutes.
4. Reduce the oven temperature to 350°F and continue baking for approximately 40 to 50 minutes.
The edges should be set while the center retains a slight wobble.
If the crust edges brown too quickly, protect them with aluminum foil or a pie shield.
5. Cool.
Transfer the pie to a wire rack and cool for 2 to 3 hours.
For the cleanest slices, refrigerate after cooling and chill for several hours or overnight.
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Make the Whipped Cream
Beat the cold heavy cream, powdered sugar, and vanilla until soft to medium peaks form.
Serve over individual slices of pumpkin pie.
Store-Bought Crust Option
Short on time?
Use a good-quality refrigerated or frozen 9-inch pie crust instead of making the homemade crust.
Follow the manufacturer's directions for preparing or partially baking the crust, then add the homemade pumpkin filling and bake as directed.
Recipe Notes
Use 100% pure pumpkin puree, not prepared pumpkin pie filling.
For homemade pumpkin puree, use approximately 1 3/4 cups thick, well-drained puree.
Keep the butter and water very cold when making the crust.
Do not overwork the pie dough.
For the best crust texture, partially blind bake before adding the pumpkin filling.
The combination of heavy cream and evaporated milk creates an especially creamy filling.
Don't overbake the pie. The center should still wobble slightly when it leaves the oven.
If using an instant-read thermometer, the center should be approximately 175°F.
Allow the pie to cool completely before slicing.
Refrigerating the cooled pie produces the cleanest slices.
Store leftovers covered in the refrigerator for approximately 3 to 4 days.
Pumpkin pie is an excellent make-ahead dessert and can be prepared the day before serving.
Pumpkin Pie Spice Substitute
Instead of the individual cinnamon, ginger, nutmeg, allspice, and cloves, use approximately 3 to 3 1/2 teaspoons pumpkin pie spice.
For Serving
Top with:
Homemade whipped cream
Maple whipped cream
Freshly grated nutmeg
Cinnamon
Candied pecans
Caramel sauce
Nutrition: Nutritional values will vary depending on the pie crust, dairy products, serving size, and toppings used.
