Friends, how have I managed to go all of these years without posting a simple pumpkin pie recipe? I’m a little baffled, but took the right steps to fix this embarrassing issue just for you.

Creamy pumpkin pie with cloves, cinnamon and nutmeg

Millions of pumpkin pies are eaten on Thanksgiving every year, Costco sells around 1,000,000 on the holiday alone and confirms why nobody should go near the store at that time! I love Costco but when it’s busy it’s freaking insane.

Keep things simple when you’re making your pumpkin pie. Yes, you can find pies with fancy crusts, some with booze and some with crumble tops but I like my pie the old school way with a dollop of vanilla whipped cream on top. It’s perfectly normal to keep your pies booze free and just drink it as you’re mixing, someone else told me.

The crust is important and usually what gives me the biggest headache, but this recipe is pretty easy. Leave a lot of overhang on the crust and don’t worry too much if it doesn’t look totally perfect. We’re not going for perfect here, we’re aiming for flavor.

Creamy pumpkin pie with cloves, cinnamon and nutmeg

Brown and white sugar is whisked with eggs, cinnamon, nutmeg and cloves. Add the eggs and see the sticky brown mixture start to come together.

But it needs pumpkin so let’s add some…and heavy cream. Pour the orange mixture into your beautiful homemade pie crust and transfer to the oven, all while watching for small dogs around your feet. Yup, almost no pie made it to the oven.

Bake until the center of the pie is still jiggly but soft. As it cools it may crack in the center, but don’t freak out. If you look at my pumpkin pie, you’ll see a weird shape that looks just like Africa where my pie cracked.

If your pie does crack, take a wet palette knife and gently spread over the crack, It’ll smooth itself out and your guests won’t even notice.

Creamy pumpkin pie with cloves, cinnamon and nutmeg


Creamy pumpkin pie with cloves, cinnamon and nutmeg

Classic Pumpkin Pie

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 244kcal
Author: foodnessgracious
A traditional classic pumpkin pie in a rich buttery crust. Serve with whipped vanilla cream.
Print Recipe


  • 1 inch frozen pre made unbaked 9 pie shell
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • Pinch of salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 2 large eggs plus 1 egg yolk
  • 2 cups canned pumpkin puree
  • 1 1/2 cups heavy cream
  • Whipped cream for garnishing


  • Preheat the oven to 400 degrees F.
  • Preheat the oven to 400 degrees F.
  • In a bowl, add the brown sugar, white sugar, salt and spices. Mix well.
  • Add the eggs and egg yolk and whisk.
  • Mix in the canned pumpkin and heavy cream,
  • Mix until the mixture is no lumpy.
  • Pour the liquid mixture into the pie crust and bake for 15 minutes.
  • Turn down the temperature to 350 and bake for a further 60-70 minutes.
  • Let the pie rest and cool completely before slicing.


Adapted slightly from Simply Recipes


Calories: 244kcal