Desserts
This McCormick Pumpkin Pie Spice pumpkin pie delivers the perfect balance of warm cinnamon, nutmeg, and clove in every slice—exactly what autumn craves. The secret lies in using the right blend of spices and a smooth, velvety filling that bakes to a golden crust without cracking.
I've perfected this recipe over years of testing, ensuring the filling stays perfectly set while the crust remains flaky and inviting.
The beauty of this pumpkin pie recipe is its simplicity—just seven core ingredients, including the signature McCormick Pumpkin Pie Spice, which elevates the flavor profile beyond basic pumpkin pie. The filling requires precise measurements to achieve that ideal texture: creamy yet firm, with no graininess from overmixed ingredients.
Baking at the right temperature ensures a smooth top that cuts cleanly.
What you'll end up with is a classic pumpkin pie that's rich, aromatic, and perfectly spiced—each slice offering a harmonious blend of sweet pumpkin and warm baking spices. The crust stays crisp at the edges while remaining tender in the center, creating the perfect contrast.
This is the kind of pie that feels like a hug in dessert form.
Serve it warm with whipped cream or a dollop of vanilla ice cream for the full experience. The recipe scales easily, making it ideal for gatherings or holiday celebrations. Let's get baking!
Ingredients for mccormick pumpkin pie spice pumpkin pie
Seven simple ingredients transform into a pumpkin pie that tastes like autumn in every creamy slice.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Pumpkin Puree 🎃 | 15 oz | Unsweetened, 100% pumpkin |
| McCormick Pumpkin Pie Spice 🌶️ | 2 tbsp | Signature blend for authentic flavor |
| Granulated Sugar 🍚 | 1 cup | White or light brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for smooth filling |
| Evaporated Milk 🥛 | 1 cup | Full-fat for creamy texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Plus 1 tbsp for rolling |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure, high-quality extract |
The McCormick Pumpkin Pie Spice is non-negotiable here—it's the heart of this recipe. Grab the jar from any grocery store's spice aisle, but check the expiration date; spices lose potency quickly. For the pumpkin puree, Libby's or Storebrand are my go-tos—they're consistently smooth and unsweetened. The evaporated milk should be full-fat; Carnation brand works perfectly, but any full-fat variety will do. Room-temperature eggs prevent lumps in the filling, so take them out 30 minutes before mixing. The butter matters too—use unsalted and let it stay cold when cutting into the crust for maximum flakiness.
No McCormick Pumpkin Pie Spice? Mix 1.5 tbsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 0.25 tsp cloves, and 0.125 tsp allspice for a close substitute. Running low on evaporated milk? Whole milk plus 1 tbsp powdered milk mimics the texture. For the crust, if you're short on butter, substitute lard at a 1:1 ratio—it creates an even flakier texture. The vanilla extract should be pure; imitation extracts
This pie keeps beautifully for up to 5 days3 months. To reheat, bake at 350°F for 15 minutes. The crust stays crisp at room temperature for about 2 hours, so serve it warm with whipped cream or ice cream. I always make an extra crust—leftover dough freezes well for future pies or cookies.
Why You'll Love This Recipe
- No Pantry Hoarding Needed: I’ll be real—this pie uses stuff you already have. Canned pumpkin, sugar, eggs, and that one jar of evaporated milk gathering dust? Boom. No last-minute grocery runs, no forgotten spices. The McCormick pumpkin pie spice does all the heavy lifting with its cinnamon, nutmeg, and ginger punch.
- Spice Magic in Every Bite: That jar of McCormick pumpkin pie spice? It’s the secret weapon. The warm cinnamon and nutmeg blend with the creamy pumpkin and eggs to give you that classic, cozy flavor without tasting like you followed a recipe. Honestly, the first time I made this, I almost didn’t believe how rich and smooth it was—just five ingredients, but it feels like a bakery pie.
- Holiday or Weeknight Win: Here’s what sold me—this pie works anywhere. Whip it up for Thanksgiving when your kitchen’s a warzone, or make a single serving in a mug for a lazy Sunday. Even better? The filling keeps well, so I’ve used it in mini pies, bread pudding, or just scooped it straight from the can for a quick dessert. Flexible like that.
- Leftovers That Don’t Let You Down: Between us, I’ve never had pumpkin pie filling go to waste. The texture stays perfect for days—creamy but not watery—so I’ll often make a double batch. Freeze half for later, and the other half? Turns into breakfast custard or a swirl in oatmeal. Zero guilt, all flavor.
Step-by-step instructions for Mccormick pumpkin pie spice pumpkin pie
Here's the method for a perfectly spiced, creamy pumpkin pie with a flaky crust.
Prepare the Crust
In a large bowl, combine the 0.5 cup unsalted butter (cold and cubed), 1.5 cups all-purpose flour, 0.5 tsp salt, and 2 tablespoons ice water. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle in 1 tablespoon ice water at a time, mixing gently until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period relaxes the gluten, making it easier to roll out without cracking. Preheat your oven to 375°F while the dough chills. Line a 9-inch pie dish with parchment paper, then roll out the dough on a floured surface to fit the dish. Transfer the dough to the pie dish, trim the edges, and crimp decoratively. Prick the bottom all over with a fork to prevent bubbling, then blind-bake for 15 minutes using pie weights or dried beans. Remove the weights and bake for an additional 5 minutes until lightly golden.
Whisk the Filling Ingredients
In a medium bowl, whisk together the 15 oz canned pumpkin puree, 1 cup granulated sugar, 2 tbsp McCormick pumpkin pie spice, 1 tsp vanilla extract, 2 whole large eggs, and 1 cup evaporated milk until smooth and fully combined. The mixture should be thick but pourable, with no lumps remaining. This step ensures an even distribution of spices and a silky texture in the finished pie.
Taste the filling and adjust the sweetness if needed—some brands of pumpkin puree can vary in natural sweetness. If it tastes too tart, add 1-2 teaspoons more granulated sugar; if it's too sweet, add a pinch of McCormick pumpkin pie spice. The filling should balance sweet, spicy, and creamy flavors harmoniously.
Assemble and Bake the Pie
Pour the filling into the pre-baked crust, smoothing the top with a spatula. Place the pie on the middle rack of your oven and bake at 375°F for 45-55 minutes. The pie is done when the center is just set (it will still jiggle slightly) and the edges are golden brown. A toothpick inserted near the center should come out with a few moist crumbs, not wet filling.
To test doneness, gently shake the pie—if the filling moves slightly but doesn't wobble like gelatin, it's ready. If the top browns too quickly, tent it loosely with aluminum foil after 30 minutes to prevent over-browning while the center finishes baking.
Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for 2 hours at room temperature. This gradual cooling prevents cracking and allows the filling to set properly. Refrigerate the pie for at least 4 hours (or overnight) before serving to enhance the flavors and achieve the perfect creamy consistency.
Serve slices warm or at room temperature with whipped cream or a dollop of vanilla ice cream. The crust should be flaky and crisp, while the filling remains velvety smooth with a perfect balance of pumpkin's natural sweetness and the warm, aromatic spices from the McCormick pumpkin pie spice. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months.
Pro Tips For Making Mccormick Pumpkin Pie Spice Pumpkin Pie
- Whisk the Eggs First: Crack the eggs into a separate bowl first, then whisk them vigorously before mixing into the pumpkin filling. This keeps the custard smooth and prevents lumps from raw egg whites—no one wants a lumpy pie, especially when you’re using McCormick’s spice blend to shine.
- Measure Spice Precisely: McCormick’s pumpkin pie spice is potent—use exactly 1½ teaspoons per recipe, not eyeballing it. Too much cinnamon or nutmeg can overpower the pumpkin’s natural sweetness, and you’ll regret it when the first slice tastes like a holiday cookie.
- Bake Until the Center Jiggles: Pull the pie when the edges are set but the center still wobbles slightly—about 155°F internal temp. Overbaking turns the custard rubbery, and no one’s coming back for seconds if it’s dry. A toothpick with moist crumbs is the gold standard.
- Preheat the Oven Hot: Crank the oven to 425°F for the first 15 minutes, then drop to 350°F. The high heat gets the crust crisp and the filling bubbly faster, cutting baking time by nearly 20 minutes. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this dish
Whipped Cream Toppings
Classic homemade whipped cream takes this pie to the next level. I use heavy whipping cream (like Land O'Lakes) chilled for at least 4 hours, whipped with 1 tablespoon powdered sugar and ½ teaspoon vanilla extract.
For extra flair, fold in ¼ teaspoon McCormick pumpkin pie spice—this adds a subtle warmth that complements the pie's flavors. Serve immediately for the lightest texture, or refrigerate for up to 24 hours before whipping. 🥛
Caramel Drizzle
A rich salted caramel drizzle adds depth and a touch of sophistication. I make mine with 1 cup granulated sugar, ½ cup heavy cream, and 4 tablespoons unsalted butter, simmered until golden. Drizzle 1 tablespoon over each slice just before serving.
For extra contrast, sprinkle with flaky sea salt (like Maldon) to balance the sweetness. The caramel enhances the pumpkin's natural sweetness while adding a luxurious finish. 🍯
Spiced Maple Syrup
For a maple-forward twist, heat ¼ cup pure maple syrup with ½ teaspoon McCormick pumpkin pie spice and ¼ teaspoon cinnamon until warm. Drizzle 1 teaspoon over each slice—this adds a caramelized depth that pairs beautifully with the pie's spiced filling.
I recommend Grade A dark amber maple syrup for its robust flavor. This works especially well with vanilla ice cream for a creamy, syrupy contrast. 🍁
Toasted Pecan Streusel
Crush ½ cup pecans in a food processor, then mix with 2 tablespoons brown sugar, 1 tablespoon melted butter, and ½ teaspoon pumpkin pie spice. Toast the mixture in a 350°F oven for 5-7 minutes until fragrant.
Sprinkle over the pie just before serving for a crunchy, nutty contrast. This adds texture and a buttery richness that cuts through the creamy filling. 🌰
Cream Cheese Frosting
For a tangy contrast, blend 4 oz cream cheese (softened), 2 tablespoons powdered sugar, 1 tablespoon heavy cream, and ¼ teaspoon vanilla extract until smooth. Spread a thin layer over the pie or dollop on top.
The acidity in the cream cheese brightens the sweet, spiced filling. For extra flair, dust with powdered sugar or a pinch of pumpkin pie spice. This is my go-to for a creamy, no-fuss topping. 🧀
Boozy Upgrades
Add 1 tablespoon bourbon (like Maker's Mark) or rum to the filling while whisking for a warm, boozy depth. For topping, mix 1 tablespoon bourbon into the whipped cream or caramel drizzle.
The alcohol enhances the spices and adds a subtle warmth. Start with ½ tablespoon if you're sensitive to strong flavors—you can always add more. 🥃
Nutrition facts
Frequently asked questions
Why does this recipe use McCormick Pumpkin Pie Spice instead of homemade?
The McCormick blend provides a precise, balanced ratio of cinnamon, nutmeg, ginger, cloves, and allspice—something that's hard to replicate at home without exact measurements. The brand's consistency ensures every slice tastes authentically spiced without overpowering the pumpkin flavor.
Can I make this pie without a pre-baked crust?
Yes, but the filling may not set properly. Bake the crust first to prevent sogginess. If you prefer a no-bake crust, use a graham cracker or gingerbread crust instead—just chill the pie for 4 hours before serving to let flavors meld.
How do I fix a cracked pie crust?
If cracks appear, brush them with egg wash and bake for 5-10 extra minutes until golden. For deep cracks, fill with extra whipped cream or caramel to disguise them. To prevent cracks, let the pie cool gradually on a rack for 2 hours before refrigerating.
What's the secret to a perfectly smooth filling?
Whisk all ingredients until completely smooth with no lumps, then strain through a fine-mesh sieve if needed. Use room-temperature eggs and avoid overmixing. The key is patience—let the filling sit for 10 minutes before pouring to release air bubbles.
Can I substitute evaporated milk with something else?
Yes! Use 1 cup whole milk + 1 tablespoon powdered milk for similar creaminess. For a lighter version, try ½ cup heavy cream + ½ cup milk. The evaporated milk adds richness that's hard to replicate, but these swaps work in a pinch.