Classic Vanilla Pumpkin Pie

Oct 10, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Medium

A whole classic vanilla pumpkin pie on a rustic wooden board with one slice cut out and served on a small plate with a dollop

A smooth, gently spiced pumpkin custard in an all-butter crust, with real vanilla to round out the cinnamon and ginger. The crust is partly baked first so the bottom stays crisp.

Prep 30 min

Cook 75 min

Cooling 3 hr

Total 4 hr 45 min

Yield 8 slices

Diet —

Ingredients

Adjust yield

slices

1 ¼ cups (160.0 g)all-purpose flour
1.0 tbsp (12.0 g)granulated sugar
½ tsp (3.0 g)fine sea salt
½ cup (113.0 g)cold unsalted butter, cubed
4.0 tbsp (60.0 ml)ice water, as needed
15.0 oz (425.0 g)canned pumpkin puree (1 can, not pumpkin pie filling)
¾ cup (160.0 g)light brown sugar, packed
1 ½ tsp (4.0 g)ground cinnamon
¾ tsp (1.5 g)ground ginger
¼ tsp (0.5 g)ground nutmeg
⅛ tsp (0.3 g)ground cloves
½ tsp (3.0 g)fine sea salt, for the filling
3.0 (150.0 g)large eggs
1.0 cup (240.0 ml)heavy cream
½ cup (120.0 ml)whole milk
2.0 tsp (10.0 ml)pure vanilla extract

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Instructions

Whisk the flour, granulated sugar and 1/2 teaspoon salt in a bowl. Cut in the cold butter with a pastry blender or your fingertips until the largest pieces are the size of peas.
Sprinkle in 3 tablespoons of the ice water and toss with a fork until the dough holds together when squeezed, adding the last tablespoon only if it is dry. Press into a disk, wrap and chill for at least 1 hour.
Roll the dough into a 12-inch circle on a floured surface and fit it into a 9-inch pie plate. Fold the overhang under and crimp the edge. Chill for 15 minutes while you heat the oven to 425°F (220°C).
Line the crust with parchment, fill with pie weights or dried beans and bake for 15 minutes. Lift out the parchment and weights and bake 5 minutes more, until the bottom looks dry. Lower the oven to 375°F (190°C).
Whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and 1/2 teaspoon salt until smooth. Whisk in the eggs one at a time, then the cream, milk and vanilla.
Set the warm crust on a rimmed baking sheet and pour in the filling. Bake for 45 to 55 minutes, until the edges are set and the center still jiggles slightly when you nudge the pan (175°F, 80°C, in the center). Cover the crust edge with foil if it browns too fast.
Cool on a rack for at least 2 hours so the custard finishes setting, then slice. Serve at room temperature or chilled, with whipped cream.

Tips

Pull the pie while the center still wobbles; it keeps cooking as it cools, and overbaked pumpkin pie cracks.
Canned puree gives the most reliable texture. If you roast your own pumpkin, cook the puree down until it is as thick as canned.
For a deeper vanilla flavor, scrape the seeds of half a vanilla bean into the filling with the extract.

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Recipe FAQ

How long does it take to make classic vanilla pumpkin pie?

Plan on 30 minutes of prep and 1 hour 15 minutes of cooking, plus 3 hours to chill and rest. The recipe makes one 9-inch pie (8 slices).

How should I store classic vanilla pumpkin pie?

Cover and refrigerate for up to 4 days. Custard pies should not sit out longer than 2 hours.

Can I make classic vanilla pumpkin pie ahead?

Bake the pie a day ahead and refrigerate it; the spices taste fuller the next day. The dough keeps 2 days in the fridge or 3 months in the freezer.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A smooth, gently spiced pumpkin custard in an all-butter crust, with real vanilla to round out the cinnamon and ginger. The crust is partly baked first so the bottom stays crisp.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

417 Calories / serving

24.8g Fat

42.9g Carbs

6.4g Protein

24.6g Sugar

Whole recipe (8 servings): ~3336 cal · 198g fat · 343g carbs · 51g protein · 197g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.