This classic pumpkin pie recipe is moist and perfectly seasoned! Top with cream cheese frosting for an irresistible treat.
Here’s a seasonal recipe: this classic pumpkin pie! It’s nice and thick and chewy, flavored with cinnamon, ginger and nutmeg. The best part? A layer of tangy, fluffy cream cheese frosting is the ideal flavor pairing. It’s so classic and compelling you’ll want to make it for every gathering. It’s great for fall dinner parties, Halloween, Thanksgiving…or really anytime you’re craving some pumpkin goodness!
Ingredients for this pumpkin pie recipe
This pumpkin pie recipe is exactly what we’re looking for in this type of pie: nice and moist and just the right amount of sweetness. It’s flavored with just the right amount of pumpkin spice and not too rich. The recipe came about when we asked our 4-year-old what else we could make with pumpkin and he wasted no time in replying, “Pumpkin Pie!” The pie crust is similar to our Pumpkin Spice Muffins, and we have a new frosting recipe designed for the top. Here are the ingredients for this pumpkin pie:
- all purpose flour
- Pumpkin Pie Spice
- baking powder, baking soda and salt
- Dark brown sugar and granulated sugar
- pumpkin puree
- eggs
- neutral oil
- Unsweetened applesauce
The applesauce combined with the pumpkin makes the cake incredibly moist without adding a lot of oil or butter. The result is a cake that’s just sweet enough, just rich enough!
For the filling: a lighter cream cheese frosting!
This pumpkin pie recipe is best with that classic topping: cream cheese frosting! Something about the tangy, creamy texture works magic with the moist cake below. For this pumpkin pie, we created a lighter version of cream cheese frosting. Here’s what you need to know about it:
- This has icing on the cake half the butter of a traditional cream cheese frosting recipe. That means its texture is a little softer than the norm, but just as delicious!
- This frosting contains less sugar as standard cream cheese frosting. It also gives it a looser texture. For this reason, we recommend using it for applications such as sheet cakes, but not cupcakes.
Alternative garnish: powdered sugar!
The easiest way to top a pumpkin pie recipe? Sprinkle with powdered sugar! This makes it a much lower calorie option, and it’s easier because you don’t have to mix the frosting. It’s still delicious, but for added deliciousness, we recommend making the cream cheese frosting.
Allow the cake to cool completely before frosting.
As with any cake, let this pumpkin pie cool completely before frosting! If you’re impatient like us, here’s a quick way to cool a cake:
- Let the cake cool at room temperature for about 30 minutes.
- Refrigerate until room temperatureabout 15 more minutes.
Pumpkin pie storage and make-ahead instructions
Want to make this pumpkin pie ahead of time? Or do you want to save leftovers? Here’s what you need to know about storage:
- The cake will keep in the fridge for 3 to 4 days. that holds up well! Just bring it back to room temperature before serving: this is the best way to taste all the flavors.
- You can freeze the cake for up to 3 months. Bake and let cool completely, then wrap the unfrozen cake tightly before freezing. Let it come to room temperature before glazing!
More pumpkin recipes
When it’s pumpkin season, we don’t want anything! Here are some other desserts, breakfasts, snacks, and drinks that make ideal pumpkin recipes:
The description
This classic pumpkin pie recipe is moist and perfectly seasoned! Top with cream cheese frosting for an irresistible treat.
For the pumpkin pie
- 2 cups all purpose flour
- 1½ tablespoons Pumpkin Pie Seasoning (store bought or homemade)
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 2 Big Eggs
- ⅓ cup neutral oil
- ½ cup unsweetened applesauce
For the cream cheese frosting (optional)
- 4 tablespoons unsalted butter, room temperature
- 8 ounces Cream cheese, room temperature
- 2 cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13″ baking dish or something similar.
- In a large bowl, combine the flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. In another bowl, whisk together brown sugar, granulated sugar, pumpkin puree, eggs, oil, and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Pour into prepared pan and smooth with spatula into an even layer.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for up to 30 minutes, then refrigerate for about 15 minutes, until room temperature is reached. (Or cool and glaze in the fridge, then glaze before serving.) If desired, dust with confectioners’ sugar before serving or continue with cream cheese icing (recommended).
- Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine sieve to sift the powdered sugar into a bowl. Using a stand mixer or hand mixer, beat the butter and cream cheese on medium speed until completely smooth, 2 to 3 minutes, scraping once. Reduce the speed to a minimum and then add the vanilla. Slowly add the powdered sugar until a thick glaze forms. Use immediately or refrigerate until ready to use. Store in refrigerator for up to 1 week; Leave at room temperature for 30 minutes and stir before use.
- Spread the icing over the cake to desired thickness (you can use the whole batch or less if you like). Keeps refrigerated up to 3-4 days; Bring to room temperature before serving. Freeze well-wrapped, fully cooled, unfrozen cakes for up to 3 months.
- Category: Dessert
- Method: Cooked
- Kitchen: American
- Diet: vegetarian
Keywords: Pumpkin pie, pumpkin pie recipe
