Pumpkin Pie

Pumpkin Pie is a classic fall dessert featuring a smooth, spiced pumpkin filling in a flaky, buttery crust. Perfect for Thanksgiving and holiday gatherings, this homemade pie is rich, creamy, and full of warm spices.

Why You’ll Love This Recipe

• Classic and comforting holiday dessert
• Easy to make with simple ingredients
• Smooth, creamy, and perfectly spiced
• Can be made ahead of time
• Customizable with different crusts or toppings

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Crust:

• All-purpose flour
• Unsalted butter (cold, cubed)
• Salt
• Ice water
• Sugar (optional)

For the Pumpkin Filling:

• Pumpkin puree (not pumpkin pie filling)
• Eggs
• Brown sugar
• Granulated sugar
• Heavy cream (or evaporated milk)
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves
• Salt

Directions

1. Prepare the Pie Crust:
   • In a food processor, pulse flour, butter, salt, and sugar until the mixture resembles coarse crumbs.
   • Gradually add ice water and mix until the dough comes together.
   • Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
   • Roll out the dough and fit it into a 9-inch pie pan.
   • Chill for 10 minutes, then pre-bake at 375°F (190°C) for 10 minutes.
2. Make the Filling:
   • In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, vanilla extract, and spices.
   • Gradually add heavy cream and mix until smooth.
3. Assemble and Bake:
   • Pour the filling into the pre-baked crust.
   • Bake at 350°F (175°C) for 50-55 minutes, or until the center is set but slightly wobbly.
   • Let the pie cool completely before serving.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 45 minutes

Variations

• Gluten-Free Option: Use a gluten-free pie crust.
• Dairy-Free Version: Substitute coconut milk for heavy cream.
• Extra Spiced: Increase cinnamon and nutmeg for a bolder flavor.
• Maple Pumpkin Pie: Add a tablespoon of maple syrup to the filling.
• Nutty Crust: Use a pecan or graham cracker crust instead of traditional pie crust.

Storage/Reheating

• Storage: Keep covered in the refrigerator for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm slices in the microwave for 10-15 seconds or serve chilled.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin for a homemade touch.

How do I prevent cracks in my pie?

Avoid overbaking and let the pie cool gradually.

What toppings go well with pumpkin pie?

Whipped cream, vanilla ice cream, or a sprinkle of cinnamon are great choices.

Can I make this pie ahead of time?

Yes! Pumpkin pie can be made a day in advance and stored in the fridge.

Why is my pumpkin pie filling watery?

Ensure you’re using pure pumpkin puree, not pumpkin pie filling, and don’t skip the eggs—they help thicken the filling.

Should I blind bake the crust?

Yes, pre-baking the crust helps prevent a soggy bottom.

Can I make mini pumpkin pies?

Yes, use a muffin tin and adjust the baking time to about 25 minutes.

What can I use instead of heavy cream?

Evaporated milk or whole milk can work as substitutes.

How do I know when my pie is done?

The center should be set but slightly wobbly; a knife inserted should come out mostly clean.

Can I make this recipe sugar-free?

Yes! Use a sugar substitute like monk fruit or stevia.

Conclusion

Pumpkin Pie is a timeless holiday favorite that’s easy to make and full of warm, comforting flavors. Whether you enjoy it plain or with a dollop of whipped cream, this homemade version is sure to be a hit at any gathering!

Print