perfect pumpkin pie recipe

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

I’ve been making pumpkin pie for my family for years, and it’s always a hit. My kids love helping me in the kitchen, and they’re especially excited when we get to make this delicious pie.

The best part is that it’s incredibly easy to make, even for a beginner like me. I’ve tried many different recipes over the years, but this one remains my go-to.

It’s a classic for a reason! The combination of the flaky crust, the creamy filling, and the perfect balance of spices is just right.

My family and I have enjoyed this pie on countless occasions, from Thanksgiving dinner to everyday snacks. And the best part?

It’s actually pretty healthy compared to other desserts out there. The pumpkin is packed with vitamins and minerals, and the crust is made with whole wheat flour.

So go ahead and indulge – you deserve it!

Perfect Pumpkin Pie

Perfect Pumpkin Pie

4.5 from 1929 votes

This classic pumpkin pie recipe features a homemade pie crust and a smooth, creamy pumpkin filling. It’s perfect for holiday gatherings and family dinners.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Pumpkin Filling

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
2 large eggs
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large bowl, combine flour and salt.
3Add cubed butter and mix using a fork or pastry cutter until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Crimp the edges with your fingers or a fork.
10In a separate bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth.
11Pour the filling into the prepared pie crust.
12Place the pie dish on a baking sheet and bake at 425°F for 15 minutes.
13Reduce the oven temperature to 350°F and continue baking for an additional 40-45 minutes.
14The pie is done when the edges are set and the center is slightly jiggly.
15Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
16This allows the filling to set properly.
17Serve chilled with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Fork
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 400mg🌾Total Carbs: 47g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 7g

📝Notes

Tips: For a smoother pie, you can strain the pumpkin puree through a fine-mesh sieve before using it in the filling.

Pumpkin pie is a versatile dessert that works well for any occasion, from family gatherings to holiday celebrations. I love making this recipe for my family and friends, and I know they appreciate the love and care that goes into each pie.

Pumpkin pie is a comforting and delicious dessert that brings warmth and joy to any table. I encourage you to try this perfect pumpkin pie recipe and make it your own.

Store any leftovers in the refrigerator, covered tightly with plastic wrap. You can reheat individual slices in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until warmed through.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Enjoy!

❓ Frequently Asked Questions About Pumpkin Pie

1. What type of flour should I use for the crust?

You can use either all-purpose or whole wheat flour for the crust – both will give you a delicious result. If you want a more traditional flavor, go with all-purpose flour. But if you’re looking for a nuttier taste and a bit more fiber, whole wheat flour is the way to go.

2. Can I use fresh pumpkin instead of canned?

While fresh pumpkin can be used in place of canned, it’s not always necessary to do so. Canned pumpkin is convenient and has already been cooked down to a perfect consistency. If you do decide to use fresh pumpkin, make sure to cook it down until it reaches the same consistency as canned.

3. How do I know if my pie is done baking?

A perfectly baked pie will have a golden brown crust and a set filling. To check if your pie is done, gently press one of the pie’s filling areas with your finger – if it feels firm and not jiggly, it’s ready to come out of the oven!

4. Can I freeze this pie for later?

Yes! Pumpkin pie freezes beautifully – just be sure to wrap it tightly in plastic wrap or aluminum foil before sticking it in the freezer.

5. Is this pie suitable for vegans?

Unfortunately not – traditional pumpkin pie recipes include eggs and dairy products, making it non-vegan-friendly.

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