Pumpkin Pie Recipe: A Classic, Creamy, and Spiced Holiday Favorite
Pumpkin Pie is a timeless dessert that embodies the warm and cozy flavors of fall. With a silky-smooth pumpkin filling infused with cinnamon, nutmeg, and cloves, nestled in a buttery, flaky crust, this pie is the ultimate holiday treat. Whether served at Thanksgiving, Christmas, or just as a seasonal delight, this homemade pumpkin pie is guaranteed to impress. Its rich yet balanced sweetness, combined with aromatic spices, makes it the perfect dessert for any gathering.
What Makes This Pie Special?
This Pumpkin Pie stands out because of its perfectly spiced, custard-like filling and a crisp, buttery crust. The secret to its deep flavor is using real pumpkin puree and a blend of warm spices that bring out the best autumn flavors. Unlike store-bought pies, this homemade version has a fresh, natural taste and a texture that melts in your mouth. It’s simple to make, easy to customize, and always a crowd-pleaser.
Cooking Time
- Prep Time: 20 minutes
- Bake Time: 55 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours 15 minutes
- Servings: 8 slices
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter (cold, cubed)
- 3-4 tablespoons ice water
For the Pumpkin Filling
- 1 can (15 oz) pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon salt
Instructions
1. Prepare the Pie Crust
In a mixing bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out and Pre-Bake the Crust
Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges, then prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Pre-bake for 10 minutes, then remove the weights and bake for another 5 minutes. Set aside.
3. Make the Pumpkin Filling
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, and spices until smooth. Pour the filling into the pre-baked pie crust, spreading evenly.
4. Bake the Pie
Reduce the oven temperature to 350°F (175°C) and bake for 45-50 minutes, or until the center is set but slightly jiggly. Let the pie cool completely for at least 2 hours before slicing.
Variations
- Maple Pumpkin Pie: Add 2 tablespoons of maple syrup for a deeper flavor.
- Graham Cracker Crust: Swap the traditional crust for a graham cracker base for added crunch.
- Dairy-Free Version: Use coconut milk instead of evaporated milk.
- Extra Spiced: Increase the cinnamon and nutmeg for a bolder spice profile.
Equipment You’ll Need
- Mixing bowls
- Rolling pin
- 9-inch pie pan
- Whisk
- Measuring cups and spoons
- Pie weights or dried beans
Nutritional Information (Per Slice)
- Calories: 280
- Fat: 13g
- Carbohydrates: 38g
- Protein: 5g
- Sugar: 20g
(Nutritional values may vary based on ingredient brands and portion sizes.)
Storage Tips
- Refrigeration: Store in the fridge for up to 4 days, covered with plastic wrap.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Make Ahead: Prepare the pie a day in advance for the best flavor and texture.
My Cooking Experience
With over 4 years of baking experience, Pumpkin Pie remains one of my favorite fall desserts. The key to a perfect pie is balancing the spices and using real pumpkin puree for the best flavor. Pre-baking the crust ensures it stays crisp, and letting the pie cool properly enhances its creamy texture. Every time I make this pie, it fills the kitchen with the warm, inviting aroma of fall spices, making it an absolute joy to bake and serve.
Conclusion
Pumpkin Pie is a classic dessert that never goes out of style. With its creamy, spiced filling and buttery crust, it’s the perfect way to celebrate the flavors of the season. Whether served plain, with whipped cream, or a scoop of vanilla ice cream, this pie is always a hit. Try this recipe and enjoy a homemade slice of autumn perfection!
Pumpkin Pie
Ingredients
Method
- In a mixing bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges, then prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Pre-bake for 10 minutes, then remove the weights and bake for another 5 minutes. Set aside.
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, and spices until smooth. Pour the filling into the pre-baked pie crust, spreading evenly.
- Reduce the oven temperature to 350°F (175°C) and bake for 45-50 minutes, or until the center is set but slightly jiggly. Let the pie cool completely for at least 2 hours before slicing.
Notes
- Refrigeration: Store in the fridge for up to 4 days, covered with plastic wrap.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Make Ahead: Prepare the pie a day in advance for the best flavor and texture
