sugar pumpkin pie recipe

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

I’m so excited to share this sugar pumpkin pie recipe with you all. As a busy mom of three, I’m always on the lookout for delicious and easy-to-make recipes that my family will love. This sugar pumpkin pie recipe is one of our favorites, and it’s perfect for any occasion, whether it’s a holiday dinner or a casual Tuesday night.

The combination of sweet and savory flavors is absolutely irresistible, and the best part is that it’s incredibly easy to make. My kids can’t get enough of the fluffy, spiced filling and the crumbly crust. I’ve made this pie for our family gatherings, potlucks, and even just for a special treat on a weeknight.

It’s become a staple in our household, and I know it will be in yours too. The original recipe hails from the Southern United States, where pumpkins are grown in abundance. It’s a testament to the rich culinary heritage of our country, where traditional recipes are passed down through generations.

The technique of making a flaky crust is an art form that requires patience and practice. But trust me, it’s worth every minute spent perfecting the craft. With this recipe, you’ll be able to create a pie that’s both beautiful and delicious.

So go ahead and give it a try – I promise you won’t be disappointed!

Sugar Pumpkin Pie

Sugar Pumpkin Pie

4.8 from 1074 votes

A delightful classic dessert featuring a sweet and creamy pumpkin filling in a flaky pie crust. Perfect for fall holidays.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the 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 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 oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add cold cubed butter and mix using a fork until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing with a fork until the dough just comes together.
5If the dough is too sticky, add more flour.
6Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
8Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the excess dough, leaving about 1/2 inch overhang.
10Fold the overhang under and crimp the edges with your fingers or a fork.
11Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans.
12Bake for 15 minutes.
13Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
14Set aside to cool.
15Reduce the oven temperature to 350°F.
16In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, and sugar until well combined.
17Add cinnamon, ginger, nutmeg, and salt.
18Whisk until the spices are fully incorporated and the mixture is smooth.
19Pour the filling into the pre-baked pie crust.
20Bake for 50-55 minutes, or until the edges are set and the center is still slightly jiggly.
21Remove from the oven and let it cool completely on a wire rack.
22Once cooled, refrigerate for at least 4 hours or overnight before serving.
23This allows the flavors to meld and the filling to set properly.
24Serve with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Fork
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 450mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: Ensure all ingredients are at room temperature for a smoother filling. For a smoother crust, use a food processor to combine the dough ingredients.

Watch Video Of How Sugar Pumpkin Pie Works

This sugar pumpkin pie is perfect for any occasion – whether it’s a holiday dinner or just a Tuesday night treat. The best part is that it’s incredibly easy to make and requires no special equipment beyond what you already have in your kitchen.

You can store leftovers in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. To reheat, simply bake the pie at 350°F (180°C) for 15-20 minutes or until warmed through.

❓ Frequently Asked Questions About Sugar Pumpkin Pie

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

A: For this sugar pumpkin pie recipe, you’ll want to use a sugar pumpkin or a sweet dumpling squash. These types of pumpkins have a sweeter flavor than other varieties and hold their shape well when cooked.

Q: Can I make this pie ahead of time?

A: Yes, you can make the filling and crust components ahead of time, but it’s best to assemble and bake the pie on the day you plan to serve it.

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

A: To prevent the crust from becoming too brown, you can cover the edges with foil or use a pie shield during baking.

Q: Can I substitute other types of sugar for granulated sugar in this recipe?

A: While you can substitute other types of sugar for granulated sugar in this recipe, keep in mind that using brown sugar will give your pie a slightly different flavor profile.

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

A: This sugar pumpkin pie recipe makes two pies, so you’ll have plenty of leftovers for future meals or snacks.

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