Pumpkin Pie 

Why You’ll Love This Recipe

Pumpkin Pie is a delightful balance of creamy, spiced filling and a buttery, flaky crust. The flavors of cinnamon, ginger, nutmeg, and cloves infuse the pumpkin filling, making it warm and aromatic. This dessert is not only incredibly delicious but also easy to make. Whether you’re using fresh pumpkin or canned puree, the result is always the same—comforting, sweet, and satisfying. It’s perfect for any occasion, from cozy family dinners to festive holiday gatherings.

Ingredients

For the pie crust:

• 1 1/4 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, chilled and cubed

• 1/4 cup ice water (more if needed)

For the pumpkin filling:

• 1 can (15 oz) pure pumpkin puree (or about 2 cups homemade puree)

• 3/4 cup granulated sugar

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves (optional)

• 3 large eggs

• 1 can (12 oz) evaporated milk

• 1 teaspoon vanilla extract

For the topping (optional):

• Whipped cream or a scoop of vanilla ice cream

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

Directions

1. Prepare the pie crust:

• In a medium bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

• Gradually add the ice water, one tablespoon at a time, and stir gently with a fork until the dough starts to come together. If needed, add a little more water until the dough can be formed into a ball.

• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.

• After chilling, roll out the dough on a lightly floured surface to about 1/8-inch thick. Carefully transfer the dough into a 9-inch pie dish, pressing it gently into the bottom and sides.

• Trim any excess dough and fold the edges under to create a neat crust. Crimp the edges with your fingers or a fork to form a decorative pattern.

• Refrigerate the crust while you prepare the filling.

2. Prepare the pumpkin filling:

• In a large mixing bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves (if using).

• Add the eggs one at a time, whisking well after each addition.

• Gradually stir in the evaporated milk and vanilla extract until the mixture is smooth and fully combined.

3. Assemble and bake the pie:

• Preheat your oven to 425°F (220°C).

• Pour the pumpkin filling into the prepared pie crust, smoothing it out with a spatula.

• Place the pie on a baking sheet to catch any potential drips and bake at 425°F for 15 minutes.

• After 15 minutes, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean. The pie should still have a slight jiggle in the center.

• If the crust edges start to brown too quickly, cover them with aluminum foil or a pie shield to prevent burning.

4. Cool and serve:

• Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will continue to set as it cools.

• Once cooled, refrigerate the pie for at least 2 hours before serving to allow the flavors to develop.

5. Serve:

• Serve your pumpkin pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.

Servings and Timing

Servings: 8 slices

Total time: 3 hours (including chilling and baking time)

Variations

• Pumpkin Pie with a Twist: Add a tablespoon of maple syrup or bourbon to the filling for a deeper, more complex flavor.

• Crustless Pumpkin Pie: For a gluten-free option, skip the crust and pour the pumpkin filling directly into a greased pie dish. Bake as usual for a “crustless” version that’s just as delicious.

• Pumpkin Spice Pie: Add a teaspoon of pumpkin pie spice mix instead of the individual spices for a shortcut with all the right flavors.

• Chocolate Pumpkin Pie: Mix 1/2 cup of melted chocolate into the filling for a rich chocolate twist.

Storage/Reheating

Storage: Leftover pumpkin pie can be stored in the refrigerator for up to 3 days. Make sure it’s covered with plastic wrap or aluminum foil to prevent it from drying out.

Freezing: Pumpkin pie can be frozen for up to 1 month. After baking, let the pie cool completely, then wrap it tightly in plastic wrap and foil. When ready to serve, thaw it in the refrigerator and serve chilled or at room temperature.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. To make fresh pumpkin puree, roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to drain any excess liquid from the puree before using it in the pie.

2. Can I make the pumpkin pie ahead of time?

Yes! Pumpkin pie is best when made ahead of time, as it needs time to cool and set. It can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

3. How do I prevent my pumpkin pie filling from cracking?

To prevent cracking, avoid overbaking the pie. When done, the filling should be set but still slightly jiggly in the center. Also, let the pie cool slowly at room temperature before refrigerating it.

4. Can I make a pumpkin pie with a different crust?

Yes, you can use a graham cracker crust, an almond flour crust, or a gluten-free pie crust if you prefer. Each crust will give the pie a slightly different texture and flavor, but it will still be delicious.

5. How can I make the crust extra flaky?

For a flakier crust, be sure to use cold butter and keep the dough chilled before rolling it out. You can also add a little vinegar or vodka to the dough to help create a tender, flaky crust.

6. Can I use half-and-half or heavy cream instead of evaporated milk?

Yes, you can substitute half-and-half or heavy cream for evaporated milk. However, evaporated milk gives the pie a slightly richer and smoother texture, so the final result may be a little different.

7. Can I make pumpkin pie with pumpkin puree from a can?

Yes, canned pumpkin puree is the easiest and most convenient option for making pumpkin pie, and it’s commonly used in recipes for consistency and flavor.

8. How do I keep the crust from getting soggy?

To prevent the crust from getting soggy, you can blind-bake the crust for 10-15 minutes before adding the filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up.

9. Can I add a streusel topping to my pumpkin pie?

Yes, a streusel topping made from butter, flour, sugar, and oats can be sprinkled on top of the pie before baking for added texture and flavor.

10. Can I make pumpkin pie without eggs?

Yes, you can make an egg-free pumpkin pie by replacing the eggs with a combination of cornstarch and a little extra liquid (such as milk or coconut milk). The texture may differ slightly, but it will still be delicious.

Conclusion

Pumpkin Pie is the ultimate fall dessert that brings together the warmth of spices, the sweetness of pumpkin, and the richness of a buttery crust. With its smooth, creamy filling and perfectly spiced flavor, it’s no wonder that pumpkin pie is a favorite during the holiday season and beyond. Whether you make it for Thanksgiving, Christmas, or just because you love pumpkin, this recipe is sure to be a hit with family and friends. Enjoy a slice (or two) and savor the comfort of this timeless dessert!