12 Inch Pumpkin Pie Recipe: Spiced Filling With Crispy Lattice Top

This 12-inch pumpkin pie recipe delivers the perfect balance of spiced filling and a crispy lattice top that makes every slice worth waiting for. The secret lies in a properly blind-baked crust and a filling that's silky-smooth yet packed with warm cinnamon, nutmeg, and ginger notes.

I've perfected this technique over years of holiday baking, ensuring the crust stays flaky and the filling sets just right without being rubbery.

The lattice crust isn't just decorative—it creates those signature crispy edges and golden-brown patterns that make this pie look like it came from a bakery. We'll use a simple dough recipe that's easier than store-bought yet delivers restaurant-quality results.

The filling gets its signature texture from a combination of pumpkin purée, evaporated milk, and brown sugar, all spiced to perfection.

By the time it emerges from the oven, you'll have a pie with a crispy lattice top that holds its shape, a flaky crust that's neither too thick nor too thin, and a filling that's perfectly set—neither too firm nor too runny.

The aroma alone will have your kitchen smelling like autumn, and each slice will be a testament to why this classic dessert remains a holiday favorite.

Whether you're baking for Thanksgiving, a family gathering, or simply craving a taste of fall, this recipe scales perfectly for a 12-inch pie pan. The lattice technique might seem intimidating, but I'll walk you through it step by step—no experience required.

Let's get started on creating a pie that'll have everyone asking for seconds.

Ingredients for 12 inch pumpkin pie

Pantry staples plus a few specialty spices—everything you need for a showstopping holiday pie.

The pumpkin purée is where it all starts. Libby's or local pumpkin works perfectly—just make sure it's unsweetened. For the spices, Penzeys or bulk bins are your best bet, especially for nutmeg and cloves. I always toast my whole spices before grinding for extra depth of flavor. The evaporated milk should be full-fat for that creamy texture—none of that skim stuff. And don't skip the room-temperature eggs; they'll mix so much better with the other ingredients. For the dough, King Arthur flour is my go-to, but any all-purpose will work. The butter needs to stay cold—cold cubes, cold hands, that's the secret to flaky layers.

No pumpkin purée? Roast your own—just cube sugar pumpkins, roast at 375°F until tender, then blend. Short on brown sugar? White sugar plus 1 tsp molasses gets you close. The spices are non-negotiable here, but if you're missing one, pumpkin pie spice blends can cover you (just check the ratios). For the crust, no butter? Shortening works, but it won't be as flavorful. The dough needs to rest for at least 30 minutes—don't skip this step or you'll end up with a tough crust. And if you're worried about the lattice looking perfect, practice on a separate sheet of dough first—it's easier than it looks!

The filling keeps beautifully for 3-4 days in the fridge, but the crust is best made fresh. Wrap the dough tightly in plastic and store it in the fridge for up to 2 days if you're prepping ahead. Once baked, the pie reheats well—just warm it at 350°F for 10-15 minutes to revive that fresh-from-the-oven aroma. For leftovers, slice and store in an airtight container. The lattice stays crispy for about 2 days, but after that, it's all about that silky filling. Freeze individual slices for up to 3 months—just thaw at room temperature before serving.

Step-by-step instructions for perfect pumpkin pie

Here's how to create a classic pumpkin pie with a lattice crust that's crispy on top and tender underneath.

In a large mixing bowl, combine the 1.5 cups pumpkin purée, 1.25 cups granulated sugar, and 1 cup evaporated milk. Whisk until smooth and fully integrated—this ensures no lumps in your filling later. The mixture should be thick but pourable.

Next, add the 2 whole large eggs, 2 teaspoons ground cinnamon, 1.5 teaspoons ground ginger, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cloves, and 0.5 teaspoon salt. Whisk vigorously for about 2 minutes until the mixture is completely smooth and well-blended. This step is crucial for a perfectly spiced filling that will shine through the crust.

In a separate large bowl, cut the 1 cup cold unsalted butter into small cubes and combine it with the 2.5 cups all-purpose flour. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key for a flaky crust.

Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just combine until it holds when pressed. Divide the dough into two equal parts, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour. This chilling step ensures the dough is firm and easy to roll out later.

Preheat your oven to 375°F. On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8-inch thick. Transfer the rolled dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.

Roll out the second disk of dough and cut it into 1-inch wide strips for the lattice top. Arrange half of the strips horizontally across the pie filling, spacing them about 1/2-inch apart. Fold the ends of each strip down to create a neat edge, then repeat with the remaining strips vertically, crossing them over the horizontal strips to create the classic lattice pattern. This design ensures a crispy top while allowing the pie to bake evenly.

Pour the prepared filling into the pie crust, spreading it evenly. Place the lattice top on the filling and brush it lightly with ice water using a pastry brush. This helps the strips stick together and creates a beautiful golden-brown finish.

Bake the pie for 50-55 minutes until the crust is deep golden brown and the filling is set but still slightly jiggly in the center. If the edges brown too quickly, cover them with aluminum foil. The pie is done when it reaches an internal temperature of 170°F—this ensures the filling is fully cooked without being dry.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time is essential—it allows the filling to set properly and prevents a runny pie. For the best texture, serve the pie at room temperature.

Slice into wedges and enjoy the perfect balance of spiced pumpkin filling and crispy lattice crust. The contrast of the tender filling with the flaky, golden-brown top makes every bite worth the effort. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Perfect pairings for these flavors

Classic Whipped Cream

No pumpkin pie is complete without a cloud of whipped cream on top. I use 2 cups heavy whipping cream (chilled overnight) sweetened with 2 tablespoons powdered sugar and a pinch of ground cinnamon.

Whip until stiff peaks form—about 3-4 minutes with a stand mixer. For extra flavor, add 1 teaspoon vanilla extract or a splash of bourbon for adults. Serve immediately to prevent melting. 🥛

Caramel Drizzle

Add a touch of elegance with a homemade caramel drizzle. Simmer 1 cup granulated sugar in a saucepan over medium heat until melted and amber-colored. Slowly whisk in ½ cup heavy cream (don’t let it boil), then drizzle over slices before serving.

Store-bought caramel works too—I recommend Trader Joe’s Salted Caramel Sauce for convenience. The contrast of sweet caramel with spiced pumpkin is pure magic. 🍯

Warm Spiced Whiskey Sauce

For a boozy twist, heat 1 cup heavy cream with ½ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and 2 tablespoons bourbon or spiced rum in a saucepan until warm (don’t boil).

Drizzle over slices or serve on the side for dipping. This sauce elevates the pie to restaurant-level sophistication. 🥃

Cream Cheese Frosting

For a tangy contrast, blend 8 oz cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk until smooth. Spread a thin layer over cooled pie slices or pipe rosettes for decoration. The cream cheese cuts through the sweetness beautifully. 🧀

Coffee or Tea Pairings

Pair your pie with a dark roast coffee like Starbucks Sumatra or an Earl Grey tea to complement the spices. The tannins in black tea enhance the nutmeg and cinnamon flavors, while coffee’s bitterness balances the sweetness.

For a festive touch, serve with spiced chai latte or pumpkin spice cappuccino. ☕

Seasonal Fruit Toppings

Add fresh cranberries or pear slices for a seasonal touch. Toss ½ cup cranberries with 1 tablespoon honey and a pinch of salt, then scatter over slices. Thinly sliced Bosc pears poached in cinnamon syrup add a delicate crunch. The acidity brightens the pie’s richness. 🍐

Frequently asked questions