pumpkin pie recipe recipe

Written ByJenny Smyth Posted on
pumpkin pie recipe recipe
Jump to Recipe Jump to Video Print Recipe

The Best pumpkin pie recipe recipe

I’m so excited to share my favorite pumpkin pie recipe with you all today. As a busy mom of three, I’m always on the lookout for delicious and easy recipes that can be made ahead of time and enjoyed by my family. This pumpkin pie recipe is a classic for a reason – it’s incredibly easy to make, requires minimal ingredients, and is perfect for any occasion.

Whether you’re hosting a holiday dinner or just need a tasty dessert for a weeknight, this recipe is sure to please even the pickiest of eaters. My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of that sweet, spiced aroma wafting from the oven! The best part?

This pie is actually quite healthy, thanks to the use of fresh pumpkin puree and a flaky whole-wheat crust. It’s a game-changer for anyone looking to indulge in a sweet treat without feeling too guilty. So go ahead, give this recipe a try – I promise you won’t be disappointed!

The first time I made this pie was at Thanksgiving dinner several years ago. My family raved about it, and I’ve been making it every year since then. It’s become a staple in our household, and I’m sure it will be in yours too once you try it.

When I make this pie, I like to use fresh pumpkin puree instead of canned. It makes all the difference in terms of flavor and texture – trust me, it’s worth the extra effort! To start, preheat your oven to 425°F (220°C).

While that’s heating up, let’s get started on the crust. In a large bowl, whisk together 2 cups of whole-wheat pastry flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add in 1/2 cup cold unsalted butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Classic Pumpkin Pie

Classic Pumpkin Pie

4.6 from 1194 votes

A classic American dessert, this pumpkin pie recipe features a smooth, velvety filling in a flaky pie crust. Perfect for holidays and gatherings.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3-4 tbsp ice-cold water

For the Filling

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
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 gently until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
6Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.
7Press the dough into a 9-inch pie dish, trimming any excess.
8Prick the bottom and sides of the dough with a fork to prevent bubbling.
9Bake the crust for 10-12 minutes, or until lightly golden.
10Remove from the oven and set aside to cool slightly.
11Reduce oven temperature to 350°F (180°C).
12In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
13Pour the filling into the pre-baked pie crust.
14Bake for 50-55 minutes, or until the edges are set and the center is still slightly jiggly.
15If the crust begins to brown too quickly, cover the edges with aluminum foil.
16Allow the pie to cool completely on a wire rack before serving.
17This helps the filling to set properly.

🔧Equipment

9-inch pie dish
Mixing bowl
Fork
Whisk
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 380mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 6g

📝Notes

Tips: For a smoother crust, use a food processor to mix the dough. For a spicier pie, add 1/4 tsp of ground cloves to the filling. Let the pie cool completely before serving to achieve the perfect texture.

Watch Video Of How Classic Pumpkin Pie Works

This pumpkin pie recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a tasty dessert for a weeknight. The best part?

It’s incredibly easy to make and requires minimal ingredients. To store leftover pie, simply place it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

If you want to reheat your pie, simply thaw it overnight in the fridge or reheat individual slices in the microwave on high for 20-30 seconds each.

❓ Frequently Asked Questions About Pumpkin Pie

Q: What type of pumpkin should I use for this recipe?

I recommend using fresh pumpkin puree for the best flavor and texture. You can find it at most grocery stores during the fall season.

Q: Can I make this pie ahead of time?

Yes! This pie is perfect for making ahead of time because it freezes beautifully. Simply assemble the pie as instructed and place it in a freezer-safe container or bag.

Q: How do I store leftover pie?

Leftover pie can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Q: Can I use canned pumpkin instead of fresh puree?

While canned pumpkin will work in a pinch, I highly recommend using fresh puree for better flavor and texture.

Q: How do I prevent the crust from becoming too brown?

To prevent over-browning, simply cover the edges with foil during the last 30 minutes of baking.

Similar Posts