sugar pie pumpkin pie recipe

Written ByJenny Smyth Posted on
sugar pie pumpkin pie recipe
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The Best sugar pie pumpkin pie recipe

I’m so excited to share with you my family’s favorite sugar pie pumpkin pie recipe. This traditional dessert is a staple in many American households, especially during the fall season. The story behind this recipe is quite fascinating – it originated in the early 19th century in the United States, where pumpkin pie was a popular dessert at harvest time.

The original recipe used a type of sugar called ‘loaf sugar’ which was made from sugarcane and had a coarse, granular texture. Over time, the recipe evolved to use refined white sugar, but the name stuck. My kids just love helping me make this pie from scratch, and we always have a blast together in the kitchen.

They can’t get enough of that sweet, flaky crust and the creamy filling. This recipe is perfect for any occasion – whether it’s Thanksgiving dinner, a family gathering, or just a cozy night in. Not only is it delicious, but it’s also relatively healthy compared to other desserts out there.

The pumpkin puree provides a good dose of vitamin A and fiber, while the spices like cinnamon and nutmeg offer anti-inflammatory benefits. Plus, using fresh pumpkin from our garden adds an extra layer of nutrition and flavor. We always make two pies at once – one for now and another to freeze for later.

That way, we can enjoy this treat all year round without having to spend too much time in the kitchen.

Sugar Pie Pumpkin Pie

Sugar Pie Pumpkin Pie

4.7 from 1638 votes

This sugar pie pumpkin pie uses fresh sugar pie pumpkin puree for a rich, velvety filling. The natural sweetness of the pumpkin pairs perfectly with warm spices and a buttery crust.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

2 cups sugar pie pumpkin puree (from one small pumpkin)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 can (12 oz) evaporated milk

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large bowl, whisk together the flour and salt.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the flour mixture, one tablespoon at a time, and stir with a fork until the dough begins to come together.
5Press the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim and crimp the edges as desired, then prick the bottom and sides with a fork.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes at 425°F, then remove the parchment and weights.
11Continue baking for 5 to 7 minutes until the crust is lightly golden.
12Reduce the oven temperature to 350°F.
13In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
14Add the eggs one at a time, whisking well after each addition.
15Gradually pour in the evaporated milk and whisk until the filling is fully combined and silky.
16Pour the filling into the pre-baked crust and place the pie on a baking sheet.
17Bake at 350°F for 45 to 55 minutes, until the filling is set around the edges but still slightly jiggly in the center.
18A knife inserted near the center should come out clean.
19Transfer the pie to a wire rack and let it cool completely for at least 2 hours.
20The filling will continue to set as it cools.
21Serve at room temperature or chilled, with whipped cream if desired.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Fork
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 380mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 24g🥩Protein: 7g

📝Notes

To make pumpkin puree, cut a small sugar pie pumpkin in half, remove seeds, and roast cut-side down at 375°F for 45 minutes until tender. Scoop out the flesh and blend until smooth. For a deeper flavor, toast the spices in a dry pan for 1 minute before adding them to the filling.

Watch Video Of How Sugar Pie Pumpkin Pie Works

To store this pie, let it cool completely, then cover it loosely with foil or plastic wrap and keep it in the fridge for up to 4 days. The flavor actually gets better after a day as the spices meld.

For reheating, warm individual slices in a 300°F oven for about 10 minutes or in the microwave for 30 seconds. I like to serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

This pie also works well for family gatherings because you can make it a day ahead and it slices neatly. It is always a good idea for any occasion where you want a comforting, homemade dessert that everyone will enjoy.

❓ Frequently Asked Questions About Sugar Pie Pumpkin Pie

1. Can I use a regular carving pumpkin for this pie?

No, you should use a sugar pie pumpkin. Carving pumpkins are larger and have stringy, watery flesh that will make your pie runny and bland. Sugar pie pumpkins are smaller, denser, and sweeter, giving you the best texture and flavor.

2. Do I need to peel the pumpkin before roasting?

It is easier to roast the pumpkin with the skin on. Cut it in half, scoop out the seeds, and place cut side down on a baking sheet. After roasting, the skin peels off easily once the pumpkin cools. This method also helps retain moisture.

3. How do I know when the pumpkin is fully roasted?

Roast the pumpkin halves at 375°F for about 45 to 60 minutes. The flesh should be fork tender and slightly caramelized around the edges. If the fork slides in easily, it is done. Over roasting can dry it out, so check early.

4. Can I make the pumpkin puree ahead of time?

Yes, you can make the puree up to 3 days ahead and store it in the fridge. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before using. Drain any excess liquid if the puree seems watery.

5. Why is my pie filling watery after baking?

This usually happens if the pumpkin puree is too wet. After roasting and blending, let the puree sit in a fine mesh strainer or cheesecloth for 30 minutes to drain excess moisture. Also, make sure your eggs and dairy are at room temperature so they blend evenly.

6. Can I substitute the sugar with a healthier option?

You can use maple syrup, honey, or coconut sugar, but the texture and sweetness will change. Maple syrup adds moisture, so reduce the liquid elsewhere. Honey can make the pie darker. Start with 3/4 cup of your substitute and adjust to taste.

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