Silky Pumpkin Pie with a Whisper of Spice
It’s official—pumpkin spice season has arrived. Nothing says cozy quite like a homemade pumpkin pie: creamy, fragrant, and just sweet enough. This version leans on velvety pumpkin purée, warm spices, and a custard-like filling that sets beautifully in a tender pastry shell. It’s comfort in a slice, equally perfect for a holiday table or a cozy weekend treat.
The Pie Shell
Shortcut Option
Use pre-made deep-dish pie shells like Tenderflake and skip straight to the good part—filling and chilling. Your guests (and your future self) will thank you.
Or Make It from Scratch: Perfect Butter Pie Crust
For when you have the time or just love a good pastry moment.
Ingredients
- 1 cup (2 sticks) unsalted butter, chilled, plus more for greasing the pie plate
- 2 ½ cups all-purpose flour, plus more for rolling
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup ice water
Instructions
1. Cut the butter into cubes and return to the fridge to keep it chilled.
2. In a large bowl, combine flour, salt, and sugar.
3. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Gradually add ice water, a few tablespoons at a time, until the dough holds together when pressed.
5. Divide the dough into two disks, wrap, and chill for at least one hour.
6. Roll one disk out on a floured surface to about 1/8-inch thick.
7. Lightly butter a pie plate and lay in the crust. Trim and fold the edges.
8. Fully bake the crust at 375°F until golden and crisp.
The Filling
- 1 ¾ cups pumpkin purée (canned or homemade)
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk (or half-and-half for extra richness)
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
Directions
1. Preheat oven to 425°F.
2. In a large bowl, whisk together pumpkin, sugar, and spices. Beat in eggs until smooth.
3. Slowly stir in milk until evenly combined.
4. Pour filling into the prepared pie shell.
5. Bake for 15 minutes, then reduce oven temperature to 350°F and bake for an additional 40–50 minutes, or until the center is just set and a knife inserted near the middle comes out clean.
6. Cool completely before slicing. Serve with a dollop of whipped cream, if desired.
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Wine Pairings
Pumpkin pie’s gentle sweetness and warming spice are a dream with aromatic, dessert-style wines—and we have four perfect matches to try:
Zweigelt Late Harvest – A playful pairing: bright cherry and berry fruit contrast beautifully with earthy pumpkin and spice. because both the wine and the dessert have baking spice undertones, the fruit in the wine really shines through.
Zweigelt Icewine – Bold, jammy, and luxurious—this is a showstopper pairing that leans into indulgence and holiday cheer.
Riesling Late Harvest – Citrus and honeyed notes highlight the spice while refreshing acidity balances the custard’s richness.
Riesling Icewine – Intensely concentrated, with lush stone fruit and candied citrus that turn a classic pumpkin pie into a decadent finale.
Whichever direction you choose—bright and fresh or rich and decadent—you’ll find the perfect glass to toast the arrival of pumpkin spice season.
