Martha Stewart Pumpkin Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart pumpkin pie is a classic American dessert that belongs on every holiday table. The filling is silky and custardy, lightly set and spiced with cinnamon, ginger, and cloves, and it sits inside a flaky, buttery crust that stays crisp under all that pumpkin. This version is inspired by Martha Stewart and uses a homemade crust and a simple whisked filling you can make with pantry staples. It is a dessert that tastes best cold from the refrigerator, when the filling slices cleanly and the spice has had time to settle.

Expect about 90 minutes of total time, with 30 minutes of prep and 60 minutes in the oven, plus chilling. It is a straightforward pie to make, even if you have never rolled a crust before, because the dough comes together in one bowl by hand. It fits best on a holiday like Thanksgiving or a fall potluck, but I also make it on a quiet weekend because the ingredients are cheap and always in the cupboard.

Why This Martha Stewart Pumpkin Pie Works

The crust is the part that matters most, and cold is the secret. Chilling the dough after mixing and again after lining the plate keeps the butter firm, so it melts in the oven and creates steam pockets that make flaky layers instead of a tough crust.

The filling is also deliberately simple. Whisking the spices and salt into the pumpkin first spreads the seasoning evenly, and adding the eggs one at a time after that keeps the custard smooth. Whisking gently once the cream and milk go in is what stops the surface from turning foamy or cracking later.

What You’ll Love About It

• Silky Filling — Heavy cream and whole milk give it a custard-like texture that slices cleanly.
• Homemade Crust — The butter crust takes about ten minutes and tastes far better than store-bought.
• Simple Spices — Cinnamon, ginger, and cloves are all you need for real pumpkin flavor.
• Make-Ahead Friendly — You can bake it two days early and refrigerate it until dessert.

Ingredients

You need one bowl for the crust and one for the filling, and everything else comes from the pantry.

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter — cold, cut into small pieces
• 3 to 4 tablespoons (45-60ml) ice water

For the Filling

• 1 can (15 ounces/425g) pumpkin puree — about 1 3/4 cups; use plain puree, not pumpkin pie filling
• 3/4 cup (150g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 1 teaspoon vanilla extract

Equipment

• 9-inch pie plate — a 9-inch (23cm) plate, preferably glass or ceramic
• Pastry blender — or just your fingertips
• Large mixing bowls — two, one for each part
• Rolling pin
• Wire rack
• Plastic wrap

How to Make Martha Stewart Pumpkin Pie

Step 1: Make the Crust

In a large bowl, whisk together the 1 1/4 cups (156g) flour and 1/2 teaspoon kosher salt. Add the 1/2 cup (113g) cold butter pieces and cut them in with a pastry blender or your fingertips until the mixture looks like coarse meal with a few pea-sized lumps. Drizzle 3 tablespoons of the ice water over the top and toss with a fork until the dough just holds together when squeezed, adding the last 1 tablespoon only if it stays crumbly. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.

Step 2: Roll Out the Dough

On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle, about 1/8 inch thick. Transfer it to a 9-inch (23cm) pie plate, press it gently into the corners, and trim the overhang to 1/2 inch, then fold the edges under and crimp them. Refrigerate the lined plate for 15 minutes while you make the filling, which helps prevent shrinkage in the oven.

Step 3: Mix the Filling

Preheat the oven to 350°F (175°C) with a rack in the lower third. In a large bowl, whisk the 1 can (15 ounces/425g) pumpkin puree with the 3/4 cup (150g) sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/2 teaspoon salt until smooth. Add the 2 eggs one at a time, whisking well after each, then whisk in the 1 cup (240ml) heavy cream, 1/2 cup (120ml) milk, and 1 teaspoon vanilla just until combined. Don’t overbeat once the cream goes in, or the filling turns foamy and bakes up with a bubbly top.

Step 4: Fill and Bake

Pour the filling into the chilled crust, stopping about 1/4 inch from the top, and pour any extra into a small ramekin to bake alongside it. Bake for 45 to 55 minutes, until the center is almost set but still wobbles slightly when you shake the plate and a knife inserted 1 inch from the edge comes out clean. The edges should be set and the center still looks a touch loose, because it keeps setting as it cools.

Step 5: Cool and Chill

Set the pie on a wire rack and let it cool completely, about 2 hours. Don’t move or jostle it while it is hot, since that is what causes cracks across the surface. Once cool, refrigerate it for at least 2 hours or overnight to firm the filling for clean slices.

Step 6: Serve

Slice the pie chilled or at room temperature and add a dollop of whipped cream if you like. Store leftovers covered in the refrigerator for up to 3 days.

What to Serve With It

A dollop of lightly sweetened whipped cream is the classic topping, and a small scoop of vanilla ice cream works just as well on a warm slice. Serve it after roast turkey with mashed potatoes and green beans for the holiday table, or next to a cup of black coffee for an afternoon treat.

Tips for the Best Results

• Keep It Cold — Cold butter and cold dough give you the flakiest crust.
• Weigh Your Pumpkin — Use a 15-ounce can, since more puree makes a dense filling.
• Whisk Gently — Stop once the cream disappears into the mixture to avoid foam.
• Use the Lower Rack — The bottom third of the oven browns the crust evenly.
• Check the Edge — A knife 1 inch from the edge should come out clean.
• Chill Before Slicing — Cold filling cuts into neat wedges instead of smearing.

Easy Variations

For a warmer spice profile, add 1/4 teaspoon of ground nutmeg or swap the cloves for an equal amount of allspice. If you like a softer set, use 1 1/4 cups (300ml) heavy cream and skip the milk, which gives a richer, looser custard. A graham cracker crust pressed into the plate is a quicker option when you are short on time.

Storing and Reheating

Cover leftovers and refrigerate for up to 3 days, and slice it cold straight from the fridge since this pie is best served chilled or at room temperature. To freeze, wrap the baked pie tightly and keep it for up to 2 months, then thaw overnight in the refrigerator before serving. Do not reheat it, as the custard will separate.

Nutrition (per serving)

These values are estimates per serving, based on eight slices.

FAQs

Can I make this Martha Stewart pumpkin pie recipe ahead of time?

Yes, the baked pie can be made up to 2 days ahead and kept covered in the refrigerator. The crust dough can also be mixed and chilled up to 2 days before you roll it out.

Can I use sweetened pumpkin pie filling instead of puree?

No, use plain canned pumpkin puree, because the sweetened kind already contains sugar and spices. If you swap it in, the filling turns out far too sweet and the texture suffers.

How do I know when the pie is done?

The center should be almost set but still wobble slightly when you gently shake the plate, and a knife inserted 1 inch from the edge should come out clean. It firms up completely as it cools and chills.

Where did pumpkin pie come from?

Pumpkin pie is an American dessert that grew out of early colonial cooking, when cooks used native squash and pumpkins in sweet and savory dishes. It became a Thanksgiving staple in the 19th century, and canned pumpkin puree later made it a year-round favorite.

Martha Stewart-Inspired Pumpkin Pie

Print Recipe

This Martha Stewart-inspired pumpkin pie has a silky, custardy filling spiced with cinnamon, ginger, and cloves, all nestled in a flaky, buttery homemade crust. It is a classic American dessert that is perfect for Thanksgiving and holiday gatherings. The recipe is an original adaptation, not her verified recipe.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 60
• Total Time: 90
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, cold, cut into small pieces
• 3 to 4 tablespoons (45-60ml) ice water

For the Filling

• 1 can (15 ounces/425g) pumpkin puree (about 1 3/4 cups)
• 3/4 cup (150g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 1 teaspoon vanilla extract

Instructions

1. Make the crust: In a large bowl, whisk together the flour and salt. Add the cold butter pieces and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps. Drizzle 3 tablespoons ice water over the mixture and toss with a fork until the dough just holds together when squeezed; add the remaining 1 tablespoon water if needed. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
2. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle, about 1/8 inch thick. Transfer to a 9-inch (23cm) pie plate, gently press into the corners, and trim the overhang to 1/2 inch. Fold the overhang under and crimp the edges decoratively. Refrigerate for 15 minutes while you make the filling; this helps prevent shrinkage.
3. Preheat the oven to 350°F (175°C) with a rack in the lower third. In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt until smooth. Add the eggs one at a time, whisking well after each addition, then whisk in the heavy cream, milk, and vanilla until completely combined. The mixture should be smooth and pourable; do not overbeat or it will become foamy.
4. Pour the filling into the chilled pie crust, filling it to about 1/4 inch from the top. If there is extra filling, pour it into a small ramekin and bake alongside the pie. Carefully transfer the pie to the oven and bake for 45 to 55 minutes, until the center is almost set but still slightly wobbly when gently shaken, and a knife inserted 1 inch from the edge comes out clean. The center will continue to set as it cools.
5. Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. To prevent cracks, avoid moving the pie while it is hot. Once cool, refrigerate for at least 2 hours or overnight before slicing; this firms up the filling for clean slices.
6. Serve the pie chilled or at room temperature, with a dollop of whipped cream if desired. Store leftovers in the refrigerator for up to 3 days.

Notes

Storage: Cover and refrigerate leftovers for up to 3 days. Freezing: The baked pie can be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator before serving. Make-ahead: The pie can be baked up to 2 days ahead and refrigerated; the crust can be made up to 2 days ahead and refrigerated. Reheating: This pie is best served cold or at room temperature; do not reheat.

Nutrition

• Calories: 410
• Sugar: 21g
• Sodium: 210mg
• Saturated Fat: 17g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 125mg

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