A super smooth pumpkin pie with a buttery shortbread crust! This simple pumpkin pie recipe is a must-try for all pumpkin lovers.

A single slice of pumpkin pie with a shortbread crust served on a glass dessert plate. A text banner across the bottom of the image says, "Best EVER Pumpkin Pie" in pink text.

Okay, Cousins. I know what you’re thinking… a pumpkin pie recipe?! Everyone has tons of pumpkin pie recipes… #girlbye! But I promise you, this isn’t your everyday pumpkin pie. I’ve said it before, and I’ll say it again… I didn’t always love pumpkin pie. I’ve tried a lot of pumpkin pie recipes, and none lived up to my expectations. They had too many spices, weren’t sweet enough, or were just plain boring as heck!

Not Your Traditional Pumpkin Pie

Now, you might be wondering what makes this pumpkin pie different from a classic pumpkin pie recipe? Well, my dears, let me tell you! It’s the delicious homemade pie crust, lovingly made with buttery shortbread cookies! Shortbread cookies are perfectly sweet, crumbly cookies that make for the perfect pie crust. Think of it as a graham cracker crust, but better.

And the delicious pumpkin pie filling… oh, the filling! My pumpkin pie filling mimics a sweet potato pie, and, in my opinion (and everyone else that I’ve served this to), it’s the best damn pumpkin pie out there, baby! It has the perfect amount of spices and sugar, it’s creamy, and it sets to the perfect texture.

Whether you’re making this pumpkin pie with shortbread crust for your holiday celebrations or because someone in your family really loves pumpkin pie, it’s such a simple recipe worth making every time.

Ingredients for Homemade Pumpkin Pie with Shortbread Cookie Crust

This pumpkin pie recipe is the perfect balance of classic pumpkin pie spice, sweetness, and texture. And it’s made with pretty dang simple ingredients! You can find the complete ingredient measurements in the recipe card at the bottom of this post. Here’s everything you need to make a delicious pumpkin pie.

Pumpkin Puree: you don’t want to use sweetened pumpkin pie filling – just plain ol’ pumpkin puree in a can (or make your own!).
Granulated White Sugar: to sweeten the pie filling.
Large Eggs: give the pie structure.
Hald & Half: makes the pumpkin pie filling perfectly creamy.
Cinnamon & Nutmeg: two classic, warm spices in pumpkin pie.
Pumpkin Spice: you can’t have a pumpkin pie without it!
Shortbread Cookies: you can use your favorite kind of cookies, like Walker’s Shortbread cookies, Lorna Doones, or classic butter cookies.
Butter: melted butter holds the shortbread cookie crust together.

What is the best type of pie dough or crust to use for a pumpkin pie?

The great thing about pumpkin pie is that you don’t always have to use a classic pie crust for a tasty pie. Sure, if you want a totally traditional pumpkin pie, use a store-bought pie dough or make your own buttery crust. Raw pie dough should be blind-baked before adding the creamy pumpkin filling to ensure the crust is appropriately cooked by the end of the baking time. If you want to stick to no-bake, go with a classic graham cracker crust or this delicious shortbread crust (which I also used in my cranberry crumble pie recipe).

How to Make Pumpkin Pie with Shortbread Crust

Okay, Cousins, it’s time to get bakin’! This pumpkin pie recipe couldn’t be easier. In just a few simple steps, you’ll have a homemade pumpkin pie that’s oh-so-sweet and tasty. The hardest part is waiting for it to cool down! Here’s how to make a creamy homemade pumpkin pie with a no-bake shortbread crust.

Make the creamy pumpkin filling. Combine the pumpkin puree, eggs, sugar, spices, and half-and-half in a large mixing bowl and whisk until well combined.
Make the shortbread crust. Crumble the shortbread cookies using a food processor. Transfer them to a small bowl, pour in the melted butter, and mix until combined.
Form the pie crust into your pie dish, making sure it’s pressed down into an even layer across the bottom and sides of the pan.
Pour the filling into the pie crust.
Bake the pie at 350 degrees F for 40-45 minutes. Once done, the pie will look a little puffy. Let it cool for at least an hour, and then you’re ready to slice in and enjoy!

Easy Pumpkin Pie Video Tutorial

You can watch me make my pumpkin pie with shortbread crust in this quick 2-minute video tutorial! Don’t forget to hop on over to I Heart Recipes on YouTube and subscribe to see all of my helpful recipe videos.

Tasty Pumpkin Pie Tips and Recipe Variations

This is a pretty straightforward pumpkin pie recipe – after all, you can’t really mess with pumpkin pie perfection, right?! However, every cook has their own tweaks, so here are some pro tips for making the most delicious shortbread pumpkin pie you have ever tasted!

Use a homemade pumpkin pie spice mix instead of store-bought. You can adjust the amount of pumpkin spice used based on your personal preference.
You can substitute heavy cream for half-and-half. In fact, heavy cream will make an even creamier, thicker pie filling.
You’ll know the pie is done baking when the edges are set and the center jiggles just slightly – it should not still be liquidy at all.
Letting the pumpkin pie cool to room temperature will ensure the filling sets for the perfect texture.
Top your heavenly pumpkin pie slice with fresh whipped cream or a scoop of vanilla ice cream for maximum indulgence.

Make Pumpkin Shortbread Bars

You can also make easy pumpkin pie bars with this same recipe! All you need is a 9 x 9 baking dish instead of a pie pan. Spread the shortbread crust on the bottom of the pan, pour in the filling, and bake as directed. Double the recipe if you want to make a larger pan of pumpkin bars. If you want to get really fancy, you can even make pumpkin pie bars with a buttery shortbread dough (though I personally prefer the low-effort version of this recipe 😉).

How to Store Pumpkin Pie

You should store leftover pumpkin pie in the fridge, covered with plastic wrap, or in an airtight container. Pies should always be cooled to room temperature before storing in the fridge so they don’t get all moist and mushy! This pumpkin pie won’t last long enough to freeze, but it sure is freezer-friendly if need be.

More Pumpkin Desserts to Try

If you love pumpkin recipes, boy, I have the collection for you! It just isn’t Fall without ‘em. Here are some more tasty pumpkin dessert recipes you’ve got to try:

Loved this recipe? Let me know in the comments! Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! My brand-new Cousin Rosie Holiday Cookbook is available now!