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Pumpkin Pie Recipe

Pumpkin pie is a classic dessert that graces tables during the fall and holiday seasons. This timeless treat combines a creamy. spiced pumpkin filling with a flaky, buttery crust.
Servings 5
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Pie Crust

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup unsalted butter, chilled and cubed
  • 4-5 tablespoons ice water

For the Pumpkin Filling

  • 1 can (15 oz) pure pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk

Instructions

  • Make the Pie Crust
    In a large mixing bowl, whisk together flour, salt, and sugar.
    Add chilled, cubed butter to the bowl. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
    Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
    Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Prepare the Filling
    In a medium bowl, whisk together pumpkin puree. granulated sugar, and brown sugar until smooth.
    Add cinnamon, ginger, cloves, nutmeg, and salt to the mixture. stirring until evenly combined.
    Beat in the eggs, one at a time, ensuring each is fully incorporated.
    Stir in heavy cream and milk until the filling is smooth and creamy.
  • Assemble the Pie
    Preheat your oven to 375°F (190°C).
    Roll out the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges, leaving a slight overhang. Crimp or flute the edges for a decorative finish.
    Pour the prepared pumpkin filling into the crust, spreading it evenly.
  • Bake the Pie
    Place the pie dish on the middle rack of the oven. Bake for 45-50 minutes or until the filling is set but slightly jiggles in the center when shaken.
    Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours

Notes

Serving Suggestions and Special Notes

  • For best results, refrigerate the pie for 3-4 hours before serving. This allows the flavors to meld beautifully.
  • Top slices with freshly whipped cream or a scoop of vanilla ice cream for an indulgent touch.
  • If you prefer a spicier pie, increase the amounts of cinnamon and nutmeg slightly to suit your taste.

FAQs About Pumpkin Pie

1. Can I use fresh pumpkin instead of canned pumpkin puree? Absolutely! To use fresh pumpkin, cut a sugar pumpkin into halves, remove the seeds, and roast until tender. Scoop out the flesh and blend it into a smooth puree before using it in the recipe.
2. How do I prevent a soggy crust? Blind-baking the crust for 10 minutes before adding the filling can help. Be sure to use pie weights or dried beans during the blind-baking process.
3. How long can I store pumpkin pie? Pumpkin pie can be stored in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or aluminum foil to keep it fresh.
4. Can I freeze pumpkin pie? Yes, pumpkin pie freezes well! Wrap the cooled pie tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information (Per Serving)

  • Calories: 310
  • Protein: 5g
  • Carbohydrates: 40g
  • Fat: 14g
  • Fiber: 2g
  • Sugar: 25g
  • Sodium: 210mg
For a show-stopping pumpkin pie. that will be the highlight of your holiday dessert table, this recipe delivers every time. Gather your ingredients, roll up your sleeves, and get baking!
Calories: 310kcal
Course: Dessert