Trader Joe's Pumpkin Pie Recipe: Spiced Filling With Crispy Lattice Top

This Trader Joe's pumpkin pie recipe delivers the signature flavors you know and love—warm spices, creamy filling, and that signature lattice crust—without needing to buy the store version.

After years of testing (and a few soggy crust disasters), I've perfected a method that ensures a crispy top every time while keeping the filling perfectly set. The secret lies in the spice blend and baking technique, which I'll walk you through step by step.

What makes this recipe special is how closely it mimics the store-bought version, but with better results. You'll start with a classic pie crust (homemade or store-bought), then layer in a spiced pumpkin filling that's just sweet enough to balance the cinnamon and nutmeg.

The lattice top isn't just decorative—it creates those coveted crispy sections while keeping the filling moist. This is the kind of pie that tastes like fall in every bite, and it's foolproof enough for beginners.

By the time you pull it from the oven, you'll have a golden, crispy lattice crust with a creamy pumpkin filling that's neither too sweet nor too spicy—just right. The aroma alone will have everyone gathering in the kitchen, and the texture is the perfect mix of tender and firm.

Serve it warm with whipped cream or a dollop of vanilla ice cream for the full experience. Here's everything you need to make it happen.

One of the biggest challenges with pumpkin pie is avoiding a soggy crust, and I've tested multiple solutions to ensure this never happens. We'll cover those tips later, along with ways to adjust the thickness of the filling if you prefer it runnier or firmer.

Whether you're baking for Thanksgiving or just craving a taste of autumn, this recipe delivers restaurant-quality results at home.

Ingredients for trader joe's pumpkin pie

Pantry staples plus a few Trader Joe's favorites for that signature lattice crust.

The pumpkin puree is non-negotiable—Trader Joe's organic canned pumpkin is my go-to, but any good-quality puree works. Sugar is where you can play: light brown sugar adds moisture, but white keeps it classic. The spices? Penzeys or your local spice shop for the best quality—pre-ground works, but freshly ground nutmeg changes the game. For the crust, Trader Joe's frozen pie crust is perfect if you want to save time, but a homemade double crust gives that extra flaky texture. The key is chilling it properly before rolling.

No evaporated milk? Full-fat coconut milk works in a pinch (though the flavor's different), and Greek yogurt adds tanginess. Short on vanilla? Vanilla bean paste intensifies the flavor. For the lattice, butter and cream create those crispy strips—don't skip the cold butter cubes, or they'll melt too fast. The filling can be made 2 days ahead and tastes even better after chilling. If you're worried about soggy crust, bake the bottom crust blind for 15 minutes before adding filling—total game-changer.

Once baked, let it cool at least 4 hours before slicing (trust me, it's worth the wait). Store leftovers in the fridge for up to 5 days—the flavors deepen overnight. For freezing, wrap tightly in foil and thaw at room temperature. The lattice crust stays crispy for 2-3 days if kept in an airtight container. Double the recipe? Two 9-inch pies fit perfectly in a standard oven—just bake one at a time.

Step-by-step instructions for Trader Joe's-inspired pumpkin pie

Here's how to create a perfectly spiced filling with that signature crisp lattice top.

In a large mixing bowl, combine the 15 oz canned pumpkin puree, 1.25 cups granulated sugar, 2 whole large eggs, 1 cup evaporated milk, 1 tsp vanilla extract, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tsp ground ginger, 0.25 tsp ground allspice, and 0.5 tsp salt. Use a hand mixer or stand mixer to blend everything on medium speed for 2-3 minutes until completely smooth and well incorporated.

This step is crucial for even distribution of spices throughout the filling. The mixture should be thick but pourable—if it looks too thick, add 1 tablespoon of evaporated milk at a time until it reaches the right consistency. Let the mixture sit at room temperature while you prepare the crust and lattice.

Preheat your oven to 375°F. Unroll the pre-made pie crust on a lightly floured surface and press it gently into a 9-inch pie dish, creating a ½-inch overhang on all sides. Trim the excess dough, leaving about ½-inch all around. Use a fork to crimp the edges decoratively.

For the lattice, cut 12 strips (about ½-inch wide) from the remaining dough scraps. You'll use ½ cup heavy whipping cream to help the strips stick together—brush the strips lightly with cream and arrange them in a lattice pattern over the pie filling. Press gently where the strips cross to seal. The lattice should cover about ¾ of the filling to allow steam to escape while keeping the top crispy.

Pour the pumpkin filling into the prepared pie crust, spreading it evenly with a spatula. The filling should come up to about ½-inch below the lattice strips. Place the pie on a baking sheet lined with parchment paper to catch any drips.

For the blind bake, line the lattice with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until the edges of the crust are lightly golden. This pre-baking step prevents a soggy bottom and ensures that crisp texture we're aiming for.

Return the pie to the oven and bake for 45-55 minutes until the filling is set and the lattice is deep golden brown with crisp edges. The center should still have a slight jiggle when gently shaken—it will firm up as it cools. If the lattice browns too quickly, tent the pie with aluminum foil to prevent over-browning.

I like to check doneness by inserting a knife near the center—it should come out clean, but the filling should still have a slight wobble. This indicates it's perfectly set but still moist. Let the pie cool completely on a wire rack before slicing, at least 2 hours, for the cleanest cuts and best flavor.

Once cooled, slice the pie into 8 equal wedges using a sharp knife. Serve each slice with a dollop of whipped cream for that classic pumpkin pie experience. The lattice should be crisp and golden, while the filling remains perfectly spiced and smooth. Store leftovers in the refrigerator for up to 4 days or freeze for 2 months for future enjoyment.

Make-ahead tips for trader joe's pumpkin pie

Filling Prep Ahead

Make the pumpkin filling 2 days in advance—it tastes even better after chilling. Store it in an airtight container in the fridge, covered with plastic wrap pressed directly on the surface to prevent a skin from forming.

When ready to bake, give it a quick stir and let it sit at room temperature for 30 minutes before pouring into the crust. This step saves time on baking day and ensures the spices meld perfectly. 💫

Crust Pre-Chill

Roll out your pie crust and line the pie dish, then wrap it tightly in plastic wrap and refrigerate for at least 1 hour before baking. This prevents shrinking and ensures a crispy texture.

For extra insurance, freeze the crust for 15 minutes right before adding the filling—this helps it hold its shape during baking. I learned this trick after my first attempt resulted in a sad, wobbly crust. ❄️

Lattice Prep Shortcut

Cut your lattice strips 30 minutes before baking and keep them chilled until ready to use. Brush them with heavy whipping cream right before arranging on the pie to help them stick together.

If you're short on time, use pre-cut lattice strips from Trader Joe's—they're foolproof and save cleanup. Just brush with cream and arrange as directed. 🧈

Overnight Baking

For a showstopper pie, bake it overnight at 300°F after the initial 45-55 minutes. Cover loosely with foil and let it cook for 2-3 hours while you sleep. This slow bake deepens the flavors and ensures the lattice stays crispy.

The filling will set perfectly, and the aroma will wake you up ready for breakfast pie. Trust me, it's worth the wait. 🌙

Freezer-Friendly Assembly

Assemble the pie completely (including lattice) and freeze it unbaked for up to 1 month. When ready to bake, thaw in the fridge overnight, then bake as directed. This is a lifesaver for holiday prep!

Just add 5-10 extra minutes to the baking time since the filling will be cold. The lattice holds up beautifully after freezing. ❄️

Make-Ahead Serving

Slice the pie 1 day ahead and store in an airtight container at room temperature. Reheat individual slices in the oven at 350°F for 5-7 minutes to restore crispiness. For parties, serve slices on a pie server with a side of whipped cream—it looks just as good as it tastes.

The lattice stays crispy for 24 hours if kept covered. 🍽️

Frequently asked questions