Nothing says autumn comfort quite like a freshly baked pumpkin pie. The rich, spiced aroma of cinnamon, nutmeg, and cloves filling your kitchen is pure magic. This pumpkin pie recipe combines a buttery, flaky crust with a silky smooth pumpkin filling for a dessert that’s both traditional and irresistible. Whether it’s for Thanksgiving, Halloween, or simply a cozy weekend bake, this recipe guarantees a slice of fall heaven every time.
Ingredients You’ll Need
To make this easy pumpkin pie recipe, gather the following ingredients:
For the pie crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter (cold and cubed)
- 3–4 tablespoons ice water
For the pumpkin filling:
- 1 can (15 oz) pure pumpkin purée (not pumpkin pie filling)
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
How to Make the Perfect Pumpkin Pie
Step 1: Prepare the Pie Crust
Start by making your homemade crust for the best results. In a mixing bowl, whisk the flour and salt. Add cold butter and cut it into the flour using a pastry cutter or your fingers until you get a coarse, crumbly texture. Slowly add ice water—one tablespoon at a time—until the dough just comes together.
Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
Step 2: Make the Pumpkin Filling
In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, and evaporated milk. Add your spices—cinnamon, nutmeg, ginger, and cloves—and mix until the filling is smooth and creamy. This spiced mixture is what makes this pumpkin pie recipe stand out.
Step 3: Assemble the Pie
Preheat your oven to 220°C (425°F). Roll out your chilled dough on a floured surface and carefully place it into a 9-inch pie dish. Trim the edges and crimp them neatly.
Pour the pumpkin filling into the crust and smooth the top with a spatula.
Step 4: Bake to Perfection
Bake the pie for 15 minutes at 220°C, then reduce the temperature to 175°C (350°F) and bake for another 40–50 minutes. You’ll know it’s ready when a knife inserted near the center comes out clean.
Allow the pie to cool completely before serving—this helps the filling set beautifully.
Serving Suggestions
This pumpkin pie recipe pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra indulgent touch, drizzle a little caramel sauce on top.
If you’re planning a full Thanksgiving spread, you can visit foodfables to balance your holiday table with lighter side dishes.
Why You’ll Love This Pumpkin Pie Recipe
- Simple Ingredients: Everything is easily available in your pantry or local store.
- Customizable: Adjust the spice levels to your liking—more cinnamon for warmth, or extra ginger for a kick.
- Perfect Texture: The crust is buttery and crisp, while the filling is smooth and creamy.
- Freezer-Friendly: You can freeze this pie for up to 2 months and thaw overnight before serving.
Expert Tips for the Best Results
- Use chilled butter for a flaky crust—warm butter leads to a dense dough.
- Avoid overmixing the filling; whisk just until smooth.
- Shield the crust edges with foil halfway through baking to prevent over-browning.
- Let it cool completely before slicing for clean, neat cuts.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 15g |
| Carbohydrates | 42g |
| Protein | 5g |
| Sugar | 24g |
For more detailed nutritional facts about pumpkin and its health benefits, check out this USDA guide — a trusted external resource for accurate data.
Storage Instructions
Store any leftover pumpkin pie in the refrigerator, covered with cling film or foil, for up to 4 days. You can reheat slices in the microwave for about 20–30 seconds for that fresh-out-of-the-oven taste.
FAQs About Pumpkin Pie Recipe
1. Can I make pumpkin pie without evaporated milk?
Yes! You can substitute evaporated milk with heavy cream, half-and-half, or even coconut milk for a dairy-free version.
2. How do I know when pumpkin pie is done baking?
The pie is ready when the edges are set, and the center jiggles slightly but is not liquid. It will continue to set as it cools.
3. Can I use fresh pumpkin instead of canned?
Absolutely. Roast and puree your pumpkin flesh before using. It adds a fresher, slightly lighter flavor to your pumpkin pie recipe.
Final Thoughts
This pumpkin pie recipe is the ultimate fall dessert—simple, flavorful, and sure to impress your family and guests. Whether it’s your first time baking or you’re a seasoned home chef, this recipe delivers perfect results every time. So grab your apron, preheat that oven, and let’s make your kitchen smell like autumn!