Desserts
Transforming classic pumpkin pie with McCormick Pumpkin Pie Spice creates a spice-forward masterpiece that balances tradition with bold flavor. The lattice crust delivers that coveted crispy contrast while the filling develops rich, aromatic layers of warm cinnamon, nutmeg, and clove.
I've perfected this technique over years of holiday baking, ensuring every slice delivers the perfect harmony of texture and taste.
What sets this recipe apart is the precise spice blend ratio—McCormick's carefully balanced pumpkin pie spice enhances the natural sweetness of pumpkin puree without overpowering it. The secret to that signature lattice top lies in chilling the dough strips before baking, which guarantees crispy edges that shatter with each bite.
This isn't just pie; it's a showstopping centerpiece that rivals professional bakeries.
By the time it emerges from the oven, you'll have a pie with a golden, crispy lattice crust that contrasts beautifully with the velvety spiced filling inside.
The aroma alone will transform your kitchen into a cozy autumn haven, while the texture delivers that perfect balance of tender crust and firm yet creamy filling. This is the kind of dessert that becomes an annual tradition.
Serve warm with whipped cream or vanilla ice cream for the full experience. The lattice design makes it perfect for gifting or sharing—every slice reveals those beautiful spice swirls and crispy edges. Let's create this showstopper pie together, step by step.
Ingredients for mccormick pumpkin pie spice pumpkin pie
Eight ingredients transform into a showstopping pie with crispy lattice and spice swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| Pumpkin Puree 🎃 | 15 oz | Canned, unsweetened preferred |
| McCormick Pumpkin Pie Spice 🌶️ | 2 tbsp | The star of this recipe |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Evaporated Milk 🥛 | 1 cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for lattice |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for smooth dough |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🍯 | 1 tsp | Pure, high-quality |
| Heavy Cream 🥛 | ½ cup | For whipped topping |
| Vanilla Ice Cream 🍦 | 2 cups | For serving suggestion |
| Granulated Sugar 🍚 | ¼ cup | For lattice sprinkle |
That McCormick Pumpkin Pie Spice is non-negotiable here—it's been carefully balanced to complement pumpkin without overpowering. Grab the small jar from any grocery store (the big cans are usually cheaper but last forever). 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; skim will make your filling watery. Chill your dough strips for at least 30 minutes before baking to guarantee those crispy edges everyone loves. And trust me, room-temperature eggs blend smoother into your filling.
No pumpkin pie spice? Mix 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 0.125 tsp cloves, and 0.125 tsp allspice—it's the same ratio. Short on evaporated milk? Whole milk works in a pinch, but your filling won't be quite as rich. For the lattice, use a pizza cutter if you don't have a sharp knife—it makes clean strips every time. The vanilla extract should be pure; imitation won't cut it here. And if you're feeling fancy, add a pinch of cardamom to the spice mix for extra depth (no one will know it's there!).
This pie tastes even better the next day—make it ahead if you're gifting. Store leftovers in the fridge for up to 5 days, but honestly, it disappears faster than that. For freezing, wrap tightly in foil and thaw at room temperature before serving. The lattice stays crispy for 3-4 days if kept in an airtight container. Serve warm with whipped cream or that vanilla ice cream—the contrast is pure magic. And if you're making this for guests? Double the recipe—it's that good.
Why You'll Love This Recipe
- I’ll be real: store-bought pumpkin pie costs a fortune, but this version uses pantry staples. A can of pumpkin puree, a jar of evaporated milk, and a spice blend you already own—it’s the most affordable way to get that restaurant-quality taste. Leftovers? They’re even better the next day.
- No-Fuss Filling: I swear by this recipe because it’s that easy—just blend, pour, bake. No rolling dough, no tricky layering, just five ingredients mixing together while I sip coffee. That McCormick pie spice does all the heavy lifting for flavor.
- Spice Perfection: Honestly, the McCormick pumpkin pie spice is the star here. It’s not too cloying, not too bland—just the right balance of cinnamon, nutmeg, and cloves that makes every bite taste like autumn. The evaporated milk keeps it creamy without being heavy.
- Crowd-Pleaser Classic: This pie is my go-to for Thanksgiving, holiday potlucks, or even a cozy Sunday dessert. Between us, I’ve served it at parties where people actually ask for seconds. It’s the kind of thing that makes you look like a baking genius with zero effort.
Step-by-step instructions for McCormick pumpkin pie spice pumpkin pie
This recipe delivers a perfect balance of spiced pumpkin filling and a golden, crispy lattice crust every time.
Prepare the Pumpkin Filling
In a large mixing bowl, combine the 15 oz pumpkin puree, 1.5 cups granulated sugar, 2 tbsp McCormick pumpkin pie spice, 0.5 tsp salt, and 1 tsp vanilla extract. Whisk until completely smooth and free of lumps. This ensures an even distribution of spices throughout the filling.
Next, add the 2 whole large eggs and 1 cup evaporated milk to the mixture. Whisk vigorously for 2-3 minutes until the batter thickens noticeably. The mixture should coat the back of a spoon and hold its shape when dropped from a spoon. This step is crucial for achieving a perfectly set pie filling that won't be too runny or too firm.
Create the Lattice Crust
Using a pastry cutter or your fingers, cut 0.5 cup cold unsalted butter into the 1.5 cups all-purpose flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add 0.25 cup granulated sugar and mix until just combined. The sugar will help create a beautiful golden lattice pattern.
Divide the dough into two equal portions. Roll one portion into a 12-inch circle for the pie crust, and roll the second portion into a 10-inch circle for the lattice top. Press the larger circle into a 9-inch pie dish, trimming any excess dough. Chill both dough circles in the refrigerator for 20 minutes to firm up before assembly.
Assemble and Bake the Pie
Preheat your oven to 375°F. Pour the pumpkin filling into the chilled pie crust, spreading it evenly. Cut the smaller dough circle into 1-inch strips to create the lattice pattern. Arrange the strips in a crisscross pattern over the filling, leaving a ½-inch border around the edges. Press gently to seal the lattice to the crust.
Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is just set (it will continue to thicken as it cools). The edges should be puffed and crisp, while the center should still have a slight jiggle when gently shaken. If the lattice browns too quickly, tent loosely with aluminum foil to prevent burning.
Whip the Cream and Serve
While the pie bakes, whip the 0.5 cup heavy cream with a hand mixer or stand mixer until it forms soft peaks. This light, airy topping adds a creamy contrast to the spiced filling. Let the pie cool completely to room temperature before serving.
Slice the pie into 8 equal wedges and serve each portion with a dollop of whipped cream and a scoop of 2 cups vanilla ice cream. The warm spice swirls paired with the cool ice cream create an unforgettable dessert experience. Enjoy immediately for the best texture and flavor!
Pro Tips For Making Mccormick Pumpkin Pie Spice Pumpkin Pie
- Preheat That Oven: Don’t just turn it on—give your oven 15 minutes to hit 350°F before baking. I learned this after my first pie emerged with a sad, uneven center. A hot oven ensures the bottom sets properly and prevents that dreaded "soggy middle" look.
- Whisk Those Eggs: Beat the eggs until they’re smooth, not just combined. Lumps in the filling mean lumps in your pie—no one wants to chew through a surprise egg clump. Use a whisk or a fork, but don’t rush it.
- Measure the Spice: That little jar of McCormick pumpkin pie spice is potent—use 1½ teaspoons for a standard 9-inch pie, not the 2 you might eyeball. Too much clove or cinnamon will taste like a holiday dessert, not a classic pumpkin pie.
- Chill the Filling: Let your pie filling sit in the fridge for 30 minutes before baking. Cold filling = less shrinkage and a cleaner crust edge. I skipped this once and ended up with a pie that looked like it had a growth spurt mid-bake.
Troubleshooting this recipe
Filling Too Runny
If your filling looks too thin after baking, it likely didn't set properly. The key is whisking the eggs and milk for 2-3 minutes until the mixture thickens noticeably—it should coat the back of a spoon.
I've found that using room-temperature eggs helps them incorporate better. If it still doesn't set, try adding 1 extra tablespoon of pumpkin pie spice next time, as the spices help stabilize the texture. 🍽️
Lattice Not Crispy
Crispy lattice strips require proper chilling and baking technique. Always chill your dough strips for at least 30 minutes before baking—this prevents them from shrinking. If they still turn soggy, bake the pie at 350°F instead of 375°F and tent with foil if browning too quickly.
I also recommend brushing the strips lightly with egg wash before baking for extra crispness.
Spices Overpowering
The McCormick Pumpkin Pie Spice is balanced, but if it tastes too strong, reduce it to 1.5 tablespoons and add ½ teaspoon ground ginger for warmth. The sugar in the filling also helps balance spice intensity.
For a milder version, use 1 teaspoon cinnamon and ½ teaspoon nutmeg instead of the full spice blend. Taste as you mix—adjustments are easier before baking.
Crust Too Pale
A pale crust usually means insufficient sugar or butter. The ¼ cup sugar in the dough is crucial for browning. If yours looks dull, sprinkle an extra 1 tablespoon sugar on the lattice before baking.
For deeper color, brush the crust with egg wash (1 egg + 1 tablespoon water) before adding the lattice. Bake at 375°F for the first 20 minutes uncovered, then add the lattice and tent with foil if needed.
Filling Not Cooked Through
Pumpkin pie filling continues setting as it cools, but if the center stays liquidy, it likely didn't bake long enough. Check doneness by gently shaking the pie—it should jiggle slightly but not be wobbly.
If unsure, bake 5-10 minutes longer at 350°F. For extra insurance, place the pie on a baking sheet before putting it in the oven to prevent heat loss from the bottom.
Cracks in the Lattice
Lattice cracks often happen when the dough isn't chilled enough or the pie bakes too quickly. Press the strips firmly against the crust before baking to create a seal. If cracks appear, brush them with egg wash and return to the oven for 5-10 minutes to crisp.
For prevention, roll the lattice dough slightly thinner (⅛ inch thick) and chill for 45 minutes before assembly.
Nutrition facts
Frequently asked questions
Can I use regular pumpkin pie spice instead of McCormick?
While you can substitute, McCormick's blend is specifically formulated for pumpkin desserts. For best results, stick with the brand's version—it has the perfect balance of cinnamon, nutmeg, ginger, cloves, and allspice. If you must substitute, measure 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves, and ⅛ tsp allspice for the 2 tbsp called for in this recipe.
How do I make this pie ahead of time?
This pie actually tastes better the next day! Assemble the pie (without baking) and refrigerate for up to 24 hours. When ready to bake, follow the instructions as written. For fully baked pies, cool completely, then store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. The lattice stays crispy best when kept at room temperature.
Why does my lattice keep shrinking during baking?
This happens when the dough strips aren't chilled long enough before baking. Always chill your lattice strips for at least 30 minutes in the fridge before assembling. For extra insurance, roll them slightly thinner (about ⅛ inch) and press them firmly against the crust before baking. If they still shrink, try baking at 350°F instead of 375°F for a gentler heat.
Can I make this pie without a lattice crust?
For a classic crust, roll out your entire dough into a single circle and press it into the pie dish. Crimp the edges decoratively and cut a few slits in the top for steam to escape. Brush with egg wash before baking. The filling will still shine with that signature McCormick spice flavor—just without the visual drama of the lattice.
What's the best way to reheat leftover slices?
For best texture, warm slices at 350°F for 5-7 minutes on a baking sheet. Place them lattice-side up to maintain crispness. If using a microwave, cover with a damp paper towel and heat for 20-30 seconds—this prevents the filling from becoming rubbery. Serve with fresh whipped cream to restore that restaurant-quality experience.