Paula Deen Pumpkin Pie Recipe: Creamy Spice With Flaky Lattice Top

This pie delivers that classic holiday flavor with a texture so creamy it feels like velvet on your tongue. I’ve tested this version in my tiny Boston kitchen until it met my Nonna’s standards.

The filling comes together with simple pantry staples—pumpkin puree, eggs, sugars, and spices—baked until just set. The real magic happens with the flaky lattice top that adds both beauty and buttery layers to each bite.

What emerges from the oven is a pie with a perfectly golden crust and filling that holds its shape while still offering that signature custard-like consistency. The lattice weave ensures every slice has that ideal crust-to-filling ratio.

Serve slightly warm with whipped cream for the full experience. This is comfort food at its finest.

Ingredients for Paula Deen Pumpkin Pie

Simple pantry staples and a few spices create that velvety, spiced holiday classic everyone loves.

The pumpkin puree is key here—Libby’s canned is what I always use (consistent texture, no surprises). For the spices, Penzeys or bulk bins at Whole Foods give you the freshest punch. The evaporated milk adds that ultra-creamy texture, so don’t swap it for regular milk (it’s thicker and richer, which is what you want). Pie crust from Pillsbury is my lazy-day go-to.

No pumpkin puree? Roast and blend fresh sugar pumpkin (about 2 cups cooked). Out of evaporated milk? Heavy cream at half the amount plus a splash of regular milk works. For spices, a pre-mixed pumpkin pie spice at 2.5 tsp does the trick. No lattice skills? A full top crust with slits is simpler and still delicious.

This pie keeps beautifully at room temp for 2 days (cover with foil). Refrigerate for up to 4 days. Freeze slices for 2 months—thaw overnight in the fridge. Serve warm or cold, but the filling sets best after a few hours of cooling.

Step-by-Step Instructions for Creamy Pumpkin Pie With Flaky Lattice Top

Here’s the method I use every time for that perfect creamy filling and beautiful lattice crust.

Step 1: Prepare the Pumpkin Filling

In a large bowl, whisk together the 2 cups Pumpkin Puree, 3 whole Large Eggs, 0.75 cup Granulated Sugar, and 0.5 cup Brown Sugar until smooth. I like to use a rubber spatula to really scrape the sides of the bowl—this ensures everything incorporates evenly.

Add the 1.5 tsp Ground Cinnamon, 0.75 tsp Ground Ginger, 0.5 tsp Ground Nutmeg, 0.25 tsp Ground Cloves, and 0.5 tsp Salt. Whisk again until you see those warm spices fully blended into the pumpkin mixture. The filling should be thick but pourable, with no streaks of spice visible.

Slowly pour in the 1 can Evaporated Milk while whisking constantly. This creates a silky-smooth base for that signature creamy texture. Set the filling aside while you work on the crust.

Step 2: Create the Lattice Top Crust

Unroll the 2 sheets Pie Crust on a lightly floured surface. Using a pastry wheel or sharp knife, cut one sheet into 1-inch wide strips. You’ll need about 8-10 strips for a standard 9-inch pie plate.

Line your pie plate with the second sheet of pie crust, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edge, leaving about ½ inch overhang. This will create a clean edge for your lattice to attach to.

Arrange half of the strips horizontally across the pie, spacing them about ¾ inch apart. Fold back every other strip, then place a vertical strip across the horizontal ones. Unfold the folded strips over the vertical strip. Repeat this process, alternating which strips you fold back, until the entire pie is covered with a woven lattice pattern.

Step 3: Assemble and Bake the Pie

Carefully pour the pumpkin filling into the crust-lined pie plate. The filling should come right up to the edge of the crust but not overflow. Dot the exposed lattice strips with small pieces of the 2 tbsp Unsalted Butter—this adds richness and helps create a golden finish.

Crimp the edges of the pie by pressing the lattice strip ends and bottom crust together with your fingers or a fork. This seals everything in and prevents filling from leaking during baking.

Place the pie on a baking sheet to catch any drips and bake at 425°F for 15 minutes. Then reduce the heat to 350°F and bake for 40-50 minutes until the filling is set and the lattice is golden brown. You’ll know it’s done when a knife inserted near the center comes out clean.

Step 4: Cool and Serve

Let the pie cool completely on a wire rack for at least 2 hours. I know it’s hard to wait, but this cooling time is crucial—it allows the filling to set properly and makes for cleaner slices. The lattice should stay crisp while the filling becomes firm but still creamy.

Once cooled, serve each slice with a generous dollop of the 1 cup Whipped Cream. The contrast between the flaky, buttery lattice, the rich pumpkin filling, and the light whipped cream is what makes this pie so special. Store any leftovers in the refrigerator for up to 3 days.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

I always mix my filling the night before—just cover and refrigerate. The spices meld beautifully overnight, and you’ll save 15 minutes on baking day. Honestly, it tastes even better after resting. 💡

Crust Preparation

Roll out your 2 sheets Pie Crust and cut the lattice strips up to 2 days ahead. Stack them between parchment paper and store in the fridge. This makes assembly a breeze.

Baking Timeline

Bake the pie up to 1 day ahead and store at room temperature. The lattice stays crisp, and the filling sets perfectly. Just reheat slices at 300°F for 10 minutes if desired.

Freezing Option

For longer storage, freeze the unbaked pie (filling in crust, lattice on top) for up to 1 month. Bake from frozen, adding 10-15 minutes to the baking time. ❄️

Serving Day Tips

If making whipped cream, prepare it 2 hours before serving and keep chilled. The pie itself tastes best at room temperature after cooling completely.

Make-Ahead Confession

I once baked this pie 3 days ahead for a Boston potluck—no one guessed. The flavors deepened, and the crust stayed flaky. Trust me, your guests will thank you.

Frequently Asked Questions