real pumpkin pie recipe

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

I’ve been making this real pumpkin pie recipe for years, and it’s always a hit with my family. The first time I made it, I was inspired by my grandmother’s old cookbook. She had handwritten notes and recipes that had been passed down through generations.

This pie recipe is one of her favorites, and I’m so glad I inherited it. It’s a classic combination of pumpkin puree, sweetened condensed milk, and spices that will make your taste buds dance. The aroma of cinnamon, nutmeg, and ginger wafting from the oven is just heavenly.

My kids love helping me in the kitchen, especially when we’re making this pie. They get excited about mixing the filling and pressing the crust into the pie dish. It’s a great way to spend quality time together and create memories that will last a lifetime.

The best part about this recipe is that it’s incredibly easy to make. Just mix all the ingredients together, pour them into a pre-baked crust, and bake until it’s golden brown. It’s perfect for any occasion, whether it’s a holiday dinner or a weeknight dessert.

My family loves it so much that we often make it just because we want to treat ourselves.

Real Pumpkin Pie

Real Pumpkin Pie

4.6 from 1678 votes

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

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 270 kcal

🥘Ingredients

For the Pie Crust

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

For the Pumpkin Filling

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

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine the flour and salt.
3Add the chilled, cubed butter and mix using a fork or pastry cutter until the mixture resembles coarse crumbs.
4Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
6Roll out the chilled 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.
8Crimp the edges and set aside.
9In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
10Pour the filling into the prepared pie crust.
11Bake in the preheated oven for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 40-45 minutes, or until the edges are set and the center is slightly jiggly.
12Remove from the oven and let it cool completely on a wire rack.
13Once cooled, refrigerate for at least 4 hours or overnight before serving.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Fork
Oven

📊Nutrition Facts (per serving)

🔥Calories: 270 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 350mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 27g🥩Protein: 5g

📝Notes

Tips: For a smoother pie texture, you can strain the pumpkin puree before using it in the filling. Ensure that the pie is completely cooled before refrigerating to prevent condensation from forming under the plastic wrap.

Real pumpkin pie is a comforting dessert that brings back warm memories of family gatherings. It’s a timeless classic that never goes out of style, and it’s always a hit with my family and friends. This pie is perfect for any occasion, from holiday gatherings to casual family dinners.

It’s a great way to use up fresh pumpkins and enjoy the flavors of the season. You can store leftovers in the refrigerator for up to three days, or freeze it for up to three months. Just thaw it overnight in the refrigerator before serving.

This pie is also great for meal prepping, as you can make it ahead of time and reheat it when you’re ready to serve. I like to serve it with a dollop of whipped cream on top, but it’s also delicious on its own. It’s a versatile dessert that can be enjoyed year-round.

It’s a great way to enjoy the flavors of fall, even when the weather is warm. You can serve it with a scoop of vanilla ice cream or a dollop of yogurt. It’s a delicious and nutritious dessert that the whole family will love.

❓ Frequently Asked Questions About Real Pumpkin Pie

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

This recipe calls for cooked, mashed pumpkin puree. You can use either fresh or canned pumpkin puree for this recipe.

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