Pumpkin Pie

Pumpkin Pie is a classic dessert that captures the essence of fall in every bite. With its creamy pumpkin filling, warm spices, and buttery, flaky crust, this pie is a must-have for Thanksgiving, holiday gatherings, or any time you’re craving a comforting, sweet treat. It’s easy to make and can be enjoyed by everyone—whether served with a dollop of whipped cream or on its own, this pumpkin pie will leave you coming back for more.

Why You’ll Love This Recipe

• Classic Flavor: The combination of pumpkin, cinnamon, nutmeg, and ginger creates a warm, comforting flavor that defines fall.
• Easy to Make: With a few simple ingredients, this pie comes together quickly, making it the perfect dessert for both beginners and experienced bakers.
• Perfect for the Holidays: Whether for Thanksgiving or Christmas, pumpkin pie is a holiday staple that never disappoints.
• Can Be Made Ahead: This pie can be made the day before, making it perfect for meal prep or reducing stress on the day of your gathering.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 pre-made pie crust (or homemade, if preferred)

For the Filling:

• 1 can (15 oz) of pure pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 large eggs
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract

Directions

1. Prepare the Crust:

If you’re using a pre-made pie crust, unroll it and fit it into a 9-inch pie dish. Crimp the edges for a decorative look. If you’re making your own crust, roll it out and fit it into the dish, then crimp the edges. You can also pre-bake the crust for 5-10 minutes at 375°F (190°C) if you prefer a crispier bottom crust, but it’s not necessary for this recipe.

2. Make the Filling:

In a large mixing bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger until smooth and well-combined. Add the eggs and whisk until fully incorporated. Gradually stir in the evaporated milk and vanilla extract. The mixture should be smooth and slightly thick.

3. Fill the Crust:

Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.

4. Bake the Pie:

Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the pie filling is set and a knife inserted into the center comes out clean. The center may still jiggle slightly, but it will firm up as it cools.

5. Cool the Pie:

Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This will help the filling set properly and make it easier to slice.

6. Serve:

Serve the pie chilled or at room temperature, topped with a dollop of whipped cream or a sprinkle of cinnamon if desired.

Servings and Timing

• Servings: 8 slices
• Preparation Time: 15 minutes
• Baking Time: 55-60 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 15 minutes

Variations

• Spicy Pumpkin Pie: If you like a bit of heat, add a pinch of ground cloves or cayenne pepper to the filling for extra spice.
• No-Bake Pumpkin Pie: For a quicker version, make a no-bake pumpkin pie by using a graham cracker crust and chilling the pie instead of baking it.
• Coconut Crust: Try a coconut-flavored crust or add toasted coconut flakes to the filling for a tropical twist.
• Maple Pumpkin Pie: Replace the sugar with maple syrup for a deeper, richer flavor.
• Vegan Pumpkin Pie: Use coconut milk instead of evaporated milk and replace the eggs with a flax egg or cornstarch.

Storage/Reheating

• Storage: Store leftover pumpkin pie in the refrigerator for up to 3-4 days. Cover it with plastic wrap or foil to keep it fresh.
• Freezing: You can freeze the unbaked pumpkin pie (before the final step) for up to 2 months. To bake from frozen, bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 50-60 minutes.
• Reheating: To reheat, cover the pie with foil and warm it in a 300°F (150°C) oven for 10-15 minutes or until heated through.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes! Roast or steam fresh pumpkin, mash it, and strain the pulp for a smooth puree. You’ll need about 2 cups of homemade pumpkin puree for this recipe.

Can I use a store-bought crust?

Yes, a pre-made pie crust works perfectly for this recipe and saves time. Just make sure it’s thawed and ready for use.

Why does my pumpkin pie have cracks?

Cracks can occur if the pie is overbaked or if it cools too quickly. To avoid cracking, make sure you bake the pie at the right temperature and allow it to cool gradually at room temperature.

How can I tell when the pie is done?

The pie is done when the edges are set, but the center still has a slight jiggle. If the center is too runny, bake for a few more minutes and check again.

Can I make the pie ahead of time?

Yes! Pumpkin pie is a great make-ahead dessert. Make it a day or two ahead and store it in the fridge until you’re ready to serve.

Can I add chocolate to pumpkin pie?

Yes, for a twist, you can fold in some mini chocolate chips or drizzle melted chocolate on top before serving.

Conclusion

Pumpkin Pie is the perfect dessert to bring warmth and comfort to your holiday table. With its smooth, creamy filling, buttery crust, and aromatic spices, this classic dessert will be a crowd favorite every time. Whether you’re enjoying it with family at Thanksgiving or serving it at a dinner party, this homemade pumpkin pie is sure to bring joy and sweet memories.

Print