Ina Garten’s Pumpkin Pie is a rich, velvety, and perfectly spiced dessert that captures the essence of fall. Made with a buttery, flaky crust and a creamy pumpkin filling, this pie delivers a balance of warm spices and smooth texture.

What Is Ina Garten Pumpkin Pie?

This classic pumpkin pie features a homemade buttery crust filled with a creamy, spiced pumpkin custard. The filling is made with real pumpkin puree, eggs, cream, and a blend of warm spices, ensuring a smooth and flavorful bite in every slice.

Other Ina Garten Recipes

Reasons to Try Ina Garten Pumpkin Pie

Rich and creamy texture – A smooth, custard-like filling that melts in your mouth.
Perfectly spiced – Features cinnamon, nutmeg, ginger, and cloves for a warm, comforting taste.
Flaky homemade crust – A buttery, crisp base that enhances the pie’s texture.
Great for make-ahead – It stays fresh for days and can be refrigerated.
Easy to customize – Serve with whipped cream, caramel drizzle, or toasted pecans.

Ingredients Needed to Make Ina Garten Pumpkin Pie

For the Pie Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cold and cubed
3-4 tablespoons ice water

For the Pumpkin Filling:

1 (15-ounce) can of pumpkin puree
¾ cup brown sugar, packed
2 large eggs
1 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

Instructions to Prepare Ina Garten Pumpkin Pie

For the Pie Crust:

Prepare the dough – In a food processor, pulse the flour and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
Add ice water – Gradually add 3-4 tablespoons of ice water, pulsing until the dough comes together.
Chill the dough – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the crust – On a lightly floured surface, roll the dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
Prebake the crust – Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove weights and bake for another 5 minutes until lightly golden. Let cool.

For the Pumpkin Filling:

Preheat the oven – Set to 350°F (175°C).
Mix the ingredients – In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, and spices until smooth.
Pour into the crust – Spread the pumpkin filling evenly into the prebaked crust.
Bake the pie – Place the pie in the oven and bake for 50-55 minutes, or until the center is set and slightly jiggly. If the crust browns too quickly, cover the edges with foil.
Cool before serving – Let the pie cool completely before slicing.

What Goes Well With Ina Garten Pumpkin Pie

Serve with whipped cream – Lightly sweetened cream balances the spiced filling.
Pair with vanilla ice cream – Adds a creamy, cold contrast.
Drizzle with caramel sauce – Enhances the pie’s sweetness.
Top with toasted pecans – Adds a crunchy texture.
Sprinkle with cinnamon sugar – Enhances the warm, cozy flavors.

Key Tips for Making Ina Garten Pumpkin Pie

Use pure pumpkin puree – Avoid pumpkin pie filling, which contains added sugar and spices.
Blind bake the crust – Prevents a soggy bottom and keeps it crisp.
Do not overbake – The center should still have a slight jiggle when removed from the oven.
Let it cool completely – Helps the filling set properly.
Make ahead for the best flavor – Chilling the pie enhances the spice blend.

Creative Variations of Ina Garten Pumpkin Pie

Make a graham cracker crust – Add a crunchy, slightly sweet base.
Use maple syrup instead of sugar – Brings a natural sweetness and depth of flavor.
Add bourbon to the filling – Enhances the richness of the pie.
Make it dairy-free – Swap heavy cream for coconut milk.
Top with a streusel crumble – Add a crunchy, buttery topping.

Storage Guidelines for Ina Garten Pumpkin Pie

Store at room temperature – Keep covered for up to 2 days.
Refrigerate for longer storage – It lasts up to 5 days when chilled.
Freeze for up to 2 months – Wrap tightly in plastic wrap and thaw overnight in the fridge before serving.

Reheating Tips for Ina Garten Pumpkin Pie

Serve at room temperature – No reheating is needed for the best texture.
Warm in the oven – Heat at 300°F (150°C) for 10 minutes.
Microwave individual slices – Heat for 15-20 seconds for a quick warm-up.

FAQs

How do I prevent my pumpkin pie from cracking on top?

Pumpkin pie can crack if it’s overbaked or if it cools too quickly. To prevent this, bake the pie just until the center is set but still slightly jiggly. Let it cool slowly at room temperature before refrigerating to allow the custard to set properly.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin can be used instead of canned puree. Roast or steam the pumpkin, then blend until smooth. Strain out excess liquid for the best consistency. Fresh pumpkin may have a milder flavor, so consider increasing the spices slightly.

How do I keep my pie crust from getting soggy?

Blind baking the crust before adding the filling helps prevent a soggy bottom. Lining the crust with parchment paper and using pie weights ensures it stays crisp. Brushing the prebaked crust with egg wash also creates a barrier between the crust and the filling.

How long should pumpkin pie cool before serving?

Pumpkin pie should cool for at least 2 hours at room temperature before serving. For the best texture and flavor, refrigerate it for at least 4 hours or overnight before slicing.

Wrapping Up

Ina Garten’s Pumpkin Pie is a classic fall dessert with a silky, spiced filling and a flaky, buttery crust. Whether served for Thanksgiving or as a comforting treat, this pie is sure to be a crowd-pleaser. Try this easy, foolproof recipe and enjoy a perfect slice of pumpkin goodness!