recipe pumpkin pie recipe

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

I have been making this pumpkin pie recipe for years, and it’s always a hit with my family. My kids love helping me in the kitchen, and they’re always excited to taste the finished product. This recipe is a classic, and it’s perfect for any occasion, whether it’s a holiday gathering or just a cozy night in.

The combination of pumpkin puree, sweetened condensed milk, and spices is a match made in heaven. I love that it’s a relatively easy recipe to make, and it’s also relatively healthy compared to other desserts. The pumpkin puree adds a boost of vitamin A, and the spices have anti-inflammatory properties.

Plus, it’s just so delicious! I’ve made this recipe for Thanksgiving, Christmas, and even just as a random Tuesday dessert. My family loves it when I make this pie because it’s always a treat.

And the best part is that it’s so versatile – you can make it in a traditional pie crust or use a graham cracker crust for a twist. I’ve even made mini pies for parties and events. The possibilities are endless!

One of the things I love about this recipe is that it’s not too sweet – the pumpkin puree balances out the sugar content perfectly. It’s also a great way to use up leftover pumpkin puree from Thanksgiving or Halloween celebrations. And let’s be real – who doesn’t love the smell of pumpkin pie baking in the oven?

It’s like a warm hug on a cold day. I’ve experimented with different spice blends over the years, but this one remains my favorite. It’s the perfect combination of cinnamon, nutmeg, and ginger that makes your taste buds do the happy dance.

Classic Pumpkin Pie

Classic Pumpkin Pie

4.6 from 872 votes

A traditional pumpkin pie recipe with a flaky crust and smooth, creamy filling. Perfect for fall holidays.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 15-ounce can pumpkin puree
1 14-ounce can 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 oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cubed butter and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5You may not need all the water.
6Cover and refrigerate for 30 minutes.
7Roll out the dough on a lightly floured surface to fit a 9-inch pie dish.
8Transfer the dough to the pie dish, pressing it into the sides and bottom.
9Trim the edges and crimp as desired.
10Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans.
11Bake for 15 minutes.
12Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
13Remove from the oven and set aside to cool slightly.
14In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined and smooth.
15Pour the filling into the pre-baked pie crust.
16Return the pie to the oven and bake at 425°F for 15 minutes.
17Reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until the filling is set.
18The pie should jiggle slightly in the center when done.
19Allow the pie to cool completely on a wire rack before serving.
20This may take at least 2-3 hours.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 65mg🧂Sodium: 450mg🌾Total Carbs: 47g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 6g

📝Notes

Tips: For a smoother pie, you can strain the pumpkin puree before using it. You can also make the pie crust ahead of time and store it in the refrigerator until ready to use.

Watch Video Of How Classic Pumpkin Pie Works

Pumpkin pie is a classic dessert that is perfect for any occasion. I love making this recipe for family gatherings, holidays, or just a cozy night at home.

It is a great way to use up leftover pumpkin puree, and it is a delicious and comforting dessert that everyone will love. I hope you enjoy this recipe as much as my family and I do.

The best part of pumpkin pie is that it can be customized to fit any dietary needs or preferences. It is a versatile dessert that can be made gluten-free, vegan, or with fresh pumpkin instead of canned pumpkin puree.

It is a great dessert for any occasion and I always have a good time making it and sharing it with my loved ones.

❓ Frequently Asked Questions About Pumpkin Pie

What is the difference between canned pumpkin puree and fresh pumpkin?

Canned pumpkin puree is made from cooked, mashed pumpkins that have been cooked down to remove excess moisture. Fresh pumpkin has more natural sweetness and texture than canned pumpkin.

Can I use almond milk instead of heavy cream?

Yes, you can substitute almond milk for heavy cream in this recipe. However, keep in mind that almond milk will change the flavor and texture of the pie slightly.

How long does it take to make this pie from scratch?

The total time to make this pie from scratch is about 2 hours and 30 minutes. This includes 1 hour 15 minutes for preparation time (chopping nuts, mixing spices) and 1 hour 15 minutes for baking time.

Can I freeze this pie?

This pie freezes well for up to 3 months. Simply wrap individual slices tightly in plastic wrap or aluminum foil before freezing.

Why does this pie need to be refrigerated at room temperature before baking?

This step helps prevent the crust from becoming soggy during baking.

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