the great pumpkin pie recipe

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

I’ve been making this great pumpkin pie recipe for years, and it’s a staple in our household. Every time I take it out of the oven, the aroma fills the entire house, and my family can’t wait to dig in.

The combination of the flaky crust, the sweetness of the pumpkin, and the spices is just perfect. My kids love helping me make it, and they’re always eager to be my taste-testers.

This pie is perfect for any occasion – whether it’s a holiday dinner, a family gathering, or just a regular Tuesday night. Plus, it’s surprisingly easy to make and requires minimal ingredients.

I like to think that this pie is a little piece of comfort food that never fails to bring us together.

The Great Pumpkin Pie

The Great Pumpkin Pie

4.5 from 1492 votes

A classic fall dessert, this pumpkin pie recipe features a creamy, spiced pumpkin filling in a flaky pie crust. It’s perfect for holiday gatherings and pumpkin lovers alike.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 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

1In a large bowl, combine flour and salt.
2Add cold cubed butter and mix until the mixture resembles coarse crumbs.
3Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
4The dough should be slightly sticky.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6This will make it easier to roll out.
7On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
8Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the edges, leaving about 1/2 inch of overhang.
10Crimp the edges with your fingers or a fork.
11Refrigerate the pie crust while you prepare the filling.
12Preheat the oven to 425°F (220°C).
13In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until well combined.
14The mixture should be smooth and evenly colored.
15Pour the pumpkin filling into the chilled pie crust.
16Place the pie dish on a baking sheet to catch any overflow.
17Bake for 15 minutes at 425°F (220°C).
18Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the edges are set and the center still jiggles slightly.
19This ensures the pie is fully cooked but not overbaked.
20Remove the pie from the oven and let it cool completely on a wire rack.
21This cooling process allows the filling to set properly.
22Once cooled, refrigerate the pie for at least 4 hours, or overnight, before serving.
23This enhances the flavors and ensures a firm filling.
24Serve chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Oven
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 7g❤️Cholesterol: 60mg🧂Sodium: 400mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: Ensure all ingredients are at room temperature before mixing. For a smoother crust, avoid overworking the dough. You can make the pie crust and filling ahead of time and assemble just before baking. For a healthier option, reduce the sugar in the filling.

This great pumpkin pie recipe is always a good idea for any occasion – whether it’s a holiday dinner, a family gathering, or just a regular Tuesday night. It’s easy to make and requires minimal ingredients.

Plus, it’s surprisingly healthy considering how delicious it is! You can store this pie in an airtight container in the fridge for up to 2 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About The Great Pumpkin Pie

Q: What type of pumpkin should I use?

The best type of pumpkin for pie is a sugar pumpkin or a butternut squash. These types of pumpkins are sweeter and have less stringy texture than other types of pumpkins.

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