CHRISTINE LOERTSCHER - FOOD PHOTOGRAPHY SERVICES
EASTERN TOWNSHIPS - MONTREAL - INTERNATIONAL
About the Recipe
Once October rolls in, this Classic Pumpkin Pie becomes a non-negotiable in my kitchen. It’s one of those nostalgic recipes that feels like the start of the holidays—cozy, spiced, and comforting in all the right ways. I grew up in a house where my mom made fresh pumpkin purée from our jack-o’-lantern leftovers. While we carved pumpkins, she’d be at the stove, boiling down the flesh into a golden purée and freezing batches for one purpose: this pie.
At the time, I didn’t fully appreciate how much care went into it. But now? That memory feels like magic. There’s something so special about using every part of the pumpkin—not just the seeds for roasting, but the flesh too. It gives those Halloween pumpkins a second life beyond one spooky night.
Of course, not all of us have the time to cook down fresh pumpkin while kids are elbow-deep in carving. And let’s be real, canned pumpkin is a beautiful thing—it's available year-round and works wonderfully in this recipe. My mom always made hers with a graham cracker crust, so to me, that’s just what a real pumpkin pie tastes like. A quick homemade version only takes about 10 minutes and is so worth it—but if you’re in a pinch, store-bought works too.
The flavor of this pie reminds me a bit of my Pumpkin Spice Cookies—sweet, warmly spiced, and just begging for a dollop of whipped cream. And if you’re into cinnamon-sugar everything like my Churro Cookies, or those cozy swirls from the Chocolate Pumpkin Zebra Loaf, you’ll be right at home with this pie.
It’s creamy, fragrant with all the best holiday spices, and honestly tastes like everything I love about this season. I hope it finds a place on your fall dessert table too.
Silky-smooth filling: Lightly spiced and perfectly sweetened—everything you want in a classic fall pie.
Graham cracker crust twist: Buttery, crisp, and slightly spiced with cinnamon—it's a lovely change from traditional pastry.
Fall flavor bomb: Like your favorite pumpkin spice latte and Thanksgiving dessert had a cozy little baby.
Make-ahead friendly: The flavors deepen as it rests, making it even better the next day (hello, stress-free holiday prep).
What You'll Love
Can I use all evaporated milk instead of combining it with regular milk? Yes, you can! Just use 1 ⅔ cups (about 400ml) of evaporated milk for an even creamier texture.
How do I know when my pie is done? Gently jiggle the pie—if the center has just a slight wobble, it's done. A toothpick or knife inserted near the center should come out mostly clean.
Can I make this crustless? Absolutely! Just grease your pie dish and pour in the filling. Bake as usual—it’ll turn into a soft, custardy pumpkin slice.
Can I make it ahead of time? Yes! It keeps beautifully in the fridge for up to 3 days. Chill it uncovered until cool, then cover loosely with foil or plastic wrap.
Can I freeze it? Totally. Bake and cool the pie completely, then wrap tightly and freeze for up to a month. Thaw in the fridge overnight before serving.
Can I swap the crust for something else? Of course! You can use a traditional pie crust, a cookie crumb base, or even a gingersnap crust for extra fall flavor.
Frequently asked Questions
Ingredients
Crust:
180–240g graham cracker crumbs (1 ½ – 2 cups or about 12–14 sheets)
113g unsalted butter, melted (½ cup)
50g granulated sugar (¼ cup)
1g salt (¼ tsp)
0.5g ground cinnamon (¼ tsp)
Filling:
340g pumpkin purée (1 ½ cups) – fresh or canned
150g granulated sugar (¾ cup)
3g salt (½ tsp)
2g ground cinnamon (1 tsp)
0.5g ground nutmeg (¼ tsp)
0.5g ground cloves (¼ tsp)
1g ground ginger (½ tsp)
0.5g allspice (¼ tsp)
3 large eggs, lightly beaten
300ml whole milk (1 ¼ cups)
160ml evaporated milk (⅔ cup)
Preparation
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C).
Step 2: Make the graham cracker crust
In a medium bowl, combine the graham cracker crumbs, sugar, salt, and cinnamon.
Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8–10 minutes, until lightly golden and fragrant.
Remove from the oven and let it cool slightly while you prepare the filling.
Step 3: Prepare the pumpkin filling
In a large mixing bowl, whisk together the pumpkin purée, sugar, salt, cinnamon, nutmeg, cloves, ginger, and allspice.
Add the lightly beaten eggs and mix until smooth.
Pour in the milk and evaporated milk, stirring until everything is well combined and silky.
Step 4: Fill the crust
Pour the pumpkin filling into the pre-baked graham crust. The mixture will be quite liquid—this is normal!
Step 5: Bake the pie
Carefully transfer the filled pie to the oven.
Bake at 350°F (175°C) for 50–60 minutes, or until the edges are set and the center has just a slight wobble when gently jiggled.
If the crust starts to brown too much, cover the edges with foil during the last 15–20 minutes of baking.
Step 6: Cool and serve
Remove the pie from the oven and let it cool completely at room temperature.
Once cooled, chill in the fridge for at least 2–3 hours to allow the filling to fully set.
Serve with whipped cream, a sprinkle of cinnamon, or even a drizzle of maple syrup if you're feeling fancy.
