When it comes to thanksgiving desserts, few things beat a classic pumpkin pie. This version swaps the usual rolled dough for a press-in shortbread crust, making it one of the easiest dessert recipes you’ll bake all season.
The filling is silky, lightly spiced, and just wobbly enough in the center when it comes out of the oven. It’s a fancy-looking pie that’s actually quite simple to pull together.
If you’re looking for a quick and easy way to skip fussy pie dough while still landing a stunning holiday centerpiece, this recipe is for you.
Why You’ll Love This Pumpkin Pie Recipe
This pie brings together the best of both worlds: classic flavor and a simplified method. Here’s why it’s worth adding to your Thanksgiving lineup.
- No rolling pin required: The press-in shortbread crust comes together right in the pie dish.
- Make ahead friendly: This pie can be baked a day or two before Thanksgiving.
- A crowd favorite: Silky, custard-style filling with warm cinnamon, ginger, and allspice.
- Kid friendly: Simple enough for kids to help press the crust into the dish.
- Fancy presentation: Decorative pie crust cut-outs make it look bakery-worthy with minimal effort.
This mix of ease and elegance makes it a genuinely unique dessert recipe for the holiday table.
Common Mistakes (And How to Avoid Them)
A few small details can make or break this pie, so keep these tips in mind as you bake.
Skipping the par-bake step. The shortbread crust needs to bake partially on its own first. Skipping this leads to a soggy, underbaked bottom once the filling goes in.
Overbaking the filling. The center should still look slightly wobbly when you take the pie out. It will continue to set as it cools.
Not chilling long enough. This pie needs at least 6 hours in the refrigerator to fully set into clean, silky slices.
Using pie filling instead of plain pumpkin. Always use solid-pack pumpkin puree, not sweetened pumpkin pie filling, so the sugar and spice levels stay balanced.
Key Ingredients for Pumpkin Pie with Shortbread Crust
Each ingredient plays a specific role in creating the pie’s signature texture and flavor.
Solid-pack pumpkin puree forms the base of the custard filling, giving it that classic fall flavor and smooth texture.
Heavy cream adds richness to the filling, helping create a silky, custard-like consistency rather than a dense one.
Butter and sugar form the foundation of the press-in shortbread crust, giving it a tender, cookie-like bite.
Egg yolk in the crust adds richness and helps bind the dough together without needing extra liquid.
Warm spices including cinnamon, ginger, and allspice bring the cozy, familiar pumpkin pie flavor everyone expects at Thanksgiving.
How to Make Pumpkin Pie with Press-In Shortbread Crust
This recipe comes together in two simple parts: the crust, then the filling.
- Stir together softened butter and sugar in a bowl until combined, then mix in the egg yolk.
- Add the flour and salt, mixing with a pastry blender until the dough turns dry and crumbly.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a measuring cup to flatten it.
- Chill the crust in the refrigerator overnight, or freeze for about 20 minutes until firm.
- Preheat the oven to 375°F, then par-bake the crust on a foil-lined baking sheet for 15 to 20 minutes, until golden around the edges.
- Let the crust cool completely on a wire rack for about 1 hour.
- Lower the oven to 325°F. Whisk together the pumpkin puree, heavy cream, sugar, vanilla, salt, and spices in a large bowl.
- Whisk in the eggs until the filling is smooth and well combined.
- Pour the filling into the cooled crust and gently smooth the top.
- Bake for 60 to 70 minutes, until the filling is just set but still slightly wobbly in the center.
- Cool completely on a wire rack, then refrigerate uncovered for at least 6 hours before serving.
- Slice chilled and serve with whipped cream, if desired.
Variations & Tips
This recipe is easy to adjust based on your preferences or what you have available.
- Decorative touch: Use extra pie dough scraps to cut fun shapes, brush with egg wash, bake separately, and add to the cooled pie.
- Gluten free: Swap in a 1:1 gluten free flour blend for the shortbread crust.
- Make ahead: This pie can be refrigerated for up to 2 days, making it perfect for prepping before the holiday rush.
- Extra crust tip: Consider increasing the crust ingredients by about 25% for a thicker, more generous shell.
- Convection tip: Baking on convection, if available, helps both the crust and filling cook more evenly.
Pro tip: rotate the pie halfway through baking to ensure even color and consistent doneness.
FAQs
Can I make this pie ahead of time? Yes, this pie can be refrigerated for up to 2 days, making it ideal for baking the day before Thanksgiving.
Why is my filling still jiggly in the center after baking? That’s actually what you want. The center should be slightly wobbly when it comes out of the oven, then it will fully set as it chills.
Can I use a regular rolled pie crust instead? Yes, though the press-in shortbread crust is what gives this pie its tender, cookie-like texture and easier prep.
Do I need to top the pie with anything? It’s optional. A dollop of whipped cream or decorative baked crust cut-outs both work beautifully for serving.
Pumpkin Pie with Press-In Shortbread Crust
Equipment
- 9-inch pie dish
- medium mixing bowl
- Large Mixing Bowl
- hand mixer optional
- pastry blender
- rimmed baking sheet
- aluminum foil
- wire cooling rack
- whisk
Ingredients
- For the Press-In Shortbread Crust
- 4 tbsp unsalted butter, room temperature
- 3 tbsp granulated sugar
- 1 large egg yolk
- 120 g all-purpose flour
- 1/4 tsp coarse salt
- For the Pumpkin Filling
- 15 oz solid-pack pumpkin
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp coarse salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 2 large eggs, lightly beaten
- decorative baked pie crust cut-outs (optional)
- whipped cream, for serving (optional)
Instructions
- Mix the butter and sugar until combined. Stir in the egg yolk, then add the flour and salt. Blend until the mixture becomes dry and crumbly.
- Press the dough evenly into the bottom and sides of a 9-inch pie dish. Freeze for 20 minutes while preheating the oven to 375°F (190°C).
- Place the pie dish on a foil-lined baking sheet and bake for 15–20 minutes, rotating halfway through, until the edges are lightly golden. Cool completely on a wire rack for about 1 hour.
- Reduce the oven temperature to 325°F (163°C). Whisk together the pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and lightly beaten eggs until smooth.
- Pour the pumpkin filling into the cooled shortbread crust and smooth the surface.
- Bake on a foil-lined baking sheet for about 60 minutes in a convection oven (or up to 70 minutes in a standard oven), rotating halfway through, until the filling is just set with a slight wobble in the center.
- Cool completely on a wire rack, then refrigerate uncovered for at least 6 hours. Add decorative pie crust cut-outs if desired.
- Serve chilled with whipped cream, if desired.