If you're looking for a dessert that's as delicious as it is classic, then this Pumpkin Pie recipe is for you! You'll be rewarded with a pie that's rich, creamy, and packed with flavor. The buttery, flaky crust adds just the right contrast to the smooth filling that melts in your mouth!
Pumpkin Pie is a quintessential fall dessert that's loved by many. It is a staple at Thanksgiving dinners and a great way to use fresh pumpkins during the season. Making it at home allows you to control the sweetness and spice levels, guaranteeing that it is tailored to your family's taste.
❤️ WHY YOU’LL LOVE THIS RECIPE
Easy to make: This Pumpkin Pie recipe is incredibly straightforward. With a simple crust that only requires mixing and chilling and a filling that comes together with a quick whisk, it is a recipe that beginners can tackle confidently.
Family favorite: With classic flavors like nutmeg, cinnamon, and ginger, this pie is a hit with adults and kids alike. Plus, it is a great way to sneak some veggies (pumpkin) into a dessert!
Perfect for fall: The pureed pumpkin makes for a vibrant, deeply flavored filling perfectly complimented by the rich, buttery crust.
More details about the ingredients and measurements are in the recipe card below!
For the Crust:
All-purpose flour: This is the structure of your pie crust. It provides the medium for the other ingredients to mix into and, when baked, firms up to give the crust its shape.
Sugar: This sweetens the crust just a bit and helps it to brown nicely in the oven.
Butter: The fat in this recipe gives it a beautiful buttery flavor. It also creates steam as it melts in the oven, which makes the crust flaky.
Chilled water: This is used to bind the ingredients together. The amount of water needed can vary depending on the humidity in your kitchen.
For the Filling:
Pureed pumpkin: This is the star of the show, providing the pie with its distinctive flavor and color.
Melted butter: Adds richness and depth to the filling. It also helps to bind the ingredients together.
Sugar: Sweetens the filling and balances the natural bitterness of the pumpkin.
Evaporated milk: This adds creaminess to the filling, and its concentrated flavor enhances the other ingredients.
Large eggs and egg yolk: These act as a binder for the filling, helping it to set as it bakes. They also add richness to the pie.
Nutmeg and cinnamon: These spices are traditional in pumpkin pie and give it its characteristic warm, autumnal flavor.
Vanilla extract: This enhances the flavor of the other ingredients and adds a subtle depth to the overall flavor profile of the pie.
How to Make the Crust
Combine Crust Ingredients: In a bowl, combine all of the ingredients for the crust, except the water. Use your fingers to mix until you achieve a texture similar to wet sand. It is perfectly fine if you can still see small bits of butter.
Add Water: Pour in the water and mix well for a few seconds. Shape the mixture into a ball and then flatten it into a disc shape.
Refrigerate Dough: Cover your dough with plastic wrap and refrigerate for at least half an hour, but preferably up to an hour.
Prepare for Baking: Lightly dust your working surface and the dough. Roll out the dough with a rolling pin until it is large enough to fit a standard nine-inch pie pan. Sprinkle flour on the dough and surface as needed to prevent sticking.
Fit Dough into Pie Pan: Use the rolling pin to wrap the dough around it and then unroll it into your pie pan. Gently fit the dough into the pan, prick it all over with a fork, and return it to the refrigerator.
How to Make the Filling and Bake the Pie
Preheat Oven: Preheat your oven to around 350F or 180C.
Combine Filling Ingredients: In a separate bowl, combine all of the ingredients for the filling. Use a beater or a whisk to mix them well.
Fill the Pie Crust: Pour your prepared filling into the refrigerated pie crust.
Bake the Pie: Bake your pie in the oven for approximately 55 to 60 minutes. Allow the pie to cool to room temperature before serving.
Your delicious Pumpkin Pie is ready to be served!
👩🏽🍳 PRO TIPS
Chill Your Dough: For the perfect pie crust, it is essential to chill your dough before rolling it out. This helps the butter stay cold, resulting in a flakier and more tender crust.
Use Pureed Pumpkin: For the filling, use pureed pumpkin rather than pumpkin pie filling. Pureed pumpkin gives a fresher, more authentic pumpkin flavor to your pie.
Keep an Eye on the Oven: Every oven is different, so start checking your pie around the fifty-minute mark. The filling should be just set and the crust golden. Remember, it will continue to cook a little as it cools.
Let It Cool: Resist the temptation to dive in immediately. Letting your pie cool will help the filling set and make slicing much easier. Plus, it tastes just as delicious at room temperature.
Make It Ahead: Pumpkin pie is a great dessert to make ahead of time. It can easily be made a day or two in advance, freeing up your oven for other dishes on the big day.
Add a Pecan Crunch: For those who love a bit of crunch, try adding a pecan topping. Mix a cup of chopped pecans with half a cup of brown sugar and sprinkle over the pie before baking. The pecans add a delicious crunch and contrast beautifully with the smooth pumpkin filling.
Try it Chocolatey: Chocolate and pumpkin are a match made in heaven. Add half a cup of semi-sweet chocolate chips to the filling for a rich and delicious treat. You can also drizzle melted chocolate on top of the pie once it is cooled for an extra chocolatey touch.
Go Gluten-Free: If you're gluten intolerant, you can still enjoy this delicious pie. Simply replace the all-purpose flour in the crust with a gluten-free flour blend. Check if the GF flour is suitable for baking to get the best results.
🍽️ HOW TO SERVE
- Want a cozy, autumnal dessert? Warm up your pumpkin pie slice and top it with a scoop of vanilla ice cream. The contrast between warm pie and ice cream is simply divine.
- For a festive touch, serve the pumpkin pie with a dollop of homemade whipped cream and a sprinkle of cinnamon. It is the perfect end to your holiday meal.
- For an afternoon tea party, this pumpkin pie goes wonderfully with a cup of chai. The spices in the chai echo the spices in the pie, making for a harmonious combination.
- Pumpkin pie also makes an excellent component of a dessert sampler. Serve a small slice alongside other fall favorites like apple tart and pecan pie for a delicious dessert platter.
💬 FREQUENTLY ASKED QUESTIONS
Absolutely! While the homemade crust detailed in the recipe has its unique charm, a store-bought crust can save you time and still give you a delicious pie. Just make sure to follow the baking instructions on its package.
Yes, you can. Canned pumpkin is a great alternative to pureed pumpkin and it can save you a lot of time. Just make sure to choose a can that's labeled "pure pumpkin" and not "pumpkin pie mix."
Regular milk or half-and-half can be used as a substitute for evaporated milk. However, keep in mind that these might slightly alter the texture and taste of your pie.
Refrigerate: To store leftover pumpkin pie, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the fridge for up to four days.
Reheat Instructions: To reheat, simply place a slice of the pie in the microwave for about fifteen seconds or warm it in the oven at a low temperature until heated through.
Freeze: Unfortunately, due to the delicate custard filling, pumpkin pie does not freeze well, as it can become watery upon thawing. However, you can freeze the pie crust to use at a later date.
📣 MORE FALL RECIPES YOU'LL LIKE
⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Pumpkin Pie Recipe
FOR THE CRUST
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoon sugar
- ½ cup unsalted butter chilled and cut into small cubes
- 2 tablespoon chilled water
FOR THE FILLING
- 2 cup pureed pumpkin
- ¼ cup melted unsalted butter
- ¾ cup sugar
- ½ cup evaporated milk
- 2 large eggs
- 1 large egg yolk
- ½ teaspoon + ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- 1 teaspoon vanilla
TO MAKE THE CRUST
- In a bowl, add all the ingredients except the water, Rube the ingredients between your fingers until you get a wet sand-like texture. You will see a few bits of butter but that’s alright.
- Add the water gradually and mix well for a few seconds. Form a ball, and press it down to form a disc. You may need to add a little more water if the dough is very crumbly. I sometimes use less water depending on the brand of flour I'm using at that time, so always add the water gradually.
- Cover the dough with a plastic wrap and refrigerate for at least 30 minutes to one hour.
- Lightly flour your working surface and the dough.
- Roll out the dough to fit in a 9-inch pie pan (Pie pans are different from cake pans if you want to use a cake pan, that is fine, but the pie filling may not rise as much as it supposed to.)
- Dust the dough and the working surface whenever you feel it is sticking.
- Roll the dough over the rolling pin, and then unfold it into your pie pan.
- Gently fit the pie crust into the pie pan using your fingers. Prick the crust all over with a fork and refrigerate.
MAKING THE FILLING
- Preheat the oven to 350F/180C.
- In a bowl, add all the ingredients and beat for a few minutes until well combined.
- Pour the filling in the previously prepared pie crust.
- Bake the pie for 55 to 60 minutes. Let the pie come to room temperature before serving it.
- Use chilled butter when making the pie crust.
- It is important to chill the dough and then chill it again when it's in the pie pan.
- Preheat the oven for 30 minutes before using it for evenly baked pie.
- Make sure to beat the filling mixture until the sugar dissolves.
- Add the water gradually, you may need more or less depending on the brand of flour you are using.