Classic Pumpkin Pie Recipe

Introduction

Classic pumpkin pie is a beloved fall dessert that combines a flaky, buttery crust with a spiced, creamy pumpkin filling. Whether made from fresh roasted pumpkins or canned puree, this pie brings cozy warmth to any holiday table.

Ingredients

• 1 1/4 cups (163 g) all-purpose flour
• 1 tbsp (15 g) granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup (116 g) butter or lard, cold and cut into 1/2-inch (1-cm) cubes
• 4 tbsp (60 ml) ice cold water
• 1 to 2 medium pie pumpkins, or other winter squash such as butternut, honeynut, acorn, kabocha, or even sweet potatoes
• 1 cup (220 g) brown sugar
• 1/4 cup (33 g) all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup (240 ml) whole milk or coconut milk
• 4 large eggs
• 1 1/2 tsp vanilla extract
• 2 cups (480 ml) pumpkin puree
• 1/4 cup (60 ml) melted salted butter
• 1 large egg + 1 tbsp (15 ml) water, for egg wash
• 1 cup (240 ml) heavy cream
• 2 tbsp (30 g) granulated sugar

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter with a pastry blender or fork until the mixture resembles crumbs about the size of a pea.
2. Step 2: Slowly add ice cold water, 1 tablespoon at a time, until the dough just comes together. Knead gently to form a consistent dough, then shape into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
3. Step 3: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
4. Step 4: Cut pumpkins in half and remove seeds and strings. Place flesh-side down on the prepared sheet and roast for 50–60 minutes until soft and skin is flexible.
5. Step 5: Remove skins and puree the pumpkin flesh in a blender or food processor until smooth. Measure 2 cups of pumpkin puree for the filling. Canned pumpkin can be used as an alternative.
6. Step 6: In a large bowl, mix brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Add milk, eggs, and vanilla, and beat until smooth. Fold in the pumpkin puree, then stir in melted butter.
7. Step 7: Roll out the chilled pie dough into a 10-inch (25-cm) circle and fit it into a pie pan. Trim edges to about 1 inch (2.5 cm) overhang, fold under, and crimp edges. Poke the crust bottom with a fork and brush with egg wash made from the beaten egg mixed with water and a pinch of salt.
8. Step 8: Pour the pumpkin filling into the crust. Bake in the center of the oven at 350°F (177°C) for about 1 hour, until the center is set but still slightly wobbly like Jell-O.
9. Step 9: Turn off the oven and let the pie cool inside for 1 hour to prevent cracking. Then remove and cool completely before wrapping and refrigerating.
10. Step 10: To make whipped cream, combine heavy cream and sugar in a bowl and beat until stiff peaks form, about 5 to 7 minutes. Serve alongside the pie.

Tips & Variations

• For a dairy-free version, substitute coconut milk for whole milk and use a plant-based butter or oil for the crust.
• Adding a pinch of cloves or allspice can deepen the warm spice flavor of the filling.
• Use canned pumpkin puree for convenience, but fresh roasted pumpkin gives a richer flavor.
• Blind-bake the crust for 10 minutes before adding filling to prevent sogginess.

Storage

Store leftover pumpkin pie covered in plastic wrap in the refrigerator for up to 4 to 5 days. Enjoy chilled or at room temperature. Reheat slices gently in a low oven if desired, but reheating is not necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin puree is a convenient substitute and works well in this recipe without compromising flavor.

How do I prevent the pie crust from becoming soggy?

Blind-baking the crust for 10 minutes before adding the filling helps keep it crisp. Also, brushing the crust with egg wash creates a barrier that prevents sogginess.

Classic Pumpkin Pie Recipe

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This Classic Pumpkin Pie is a traditional dessert perfect for fall and holiday celebrations. It features a flaky homemade pie crust filled with smooth, spiced pumpkin puree and a rich custard base. Roasting fresh pumpkins enhances the natural sweetness and depth of flavor in the pie, complemented by aromatic spices like cinnamon, nutmeg, and ginger. Topped with a dollop of freshly whipped cream, this pie is a comforting and timeless treat.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Crust

• 1 1/4 cups (163 g) all-purpose flour
• 1 tbsp (15 g) granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup (116 g) butter or lard, cold and cut into 1/2-inch (1-cm) cubes
• 4 tbsp (60 ml) ice cold water
• 1 large egg + 1 tbsp (15 ml) water, for egg wash

Pumpkin Puree

• 1 to 2 medium pie pumpkins, or other winter squash such as butternut, honeynut, acorn, kabocha, or sweet potatoes

Pie Filling

• 1 cup (220 g) brown sugar
• 1/4 cup (33 g) all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup (240 ml) whole milk or coconut milk
• 4 large eggs
• 1 1/2 tsp vanilla extract
• 2 cups (480 ml) pumpkin puree
• 1/4 cup (60 ml) melted salted butter

Whipped Cream Topping

• 1 cup (240 ml) heavy cream
• 2 tbsp (30 g) granulated sugar

Instructions

1. Prepare Pie Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry blender or fork until the mixture resembles pea-sized crumbs with butter fully coated.
2. Form Dough: Gradually add the ice cold water, one tablespoon at a time, mixing until the dough starts to come together but remains somewhat crumbly. Knead gently just until consistent, being careful not to overwork so the butter doesn’t melt. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
3. Roast Pumpkin: Preheat oven to 350° F (177° C) and line a baking sheet with parchment paper. Cut the pumpkin(s) in half and remove seeds and strings. Place flesh-side down on the baking sheet. Roast for 50 to 60 minutes until the flesh is soft and skin begins to peel away.
4. Make Pumpkin Puree: Allow roasted pumpkin to cool slightly, then remove the skins. Puree the flesh in a blender or food processor until smooth. Measure 2 cups of puree to use in the filling. (Canned pumpkin can be substituted.)
5. Prepare Filling: In a large bowl, mix brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Add milk, eggs, and vanilla extract, whisking until smooth. Fold in pumpkin puree, then stir in melted butter. Mix thoroughly for 8-10 minutes until well combined.
6. Roll Out Crust: Roll the chilled dough into a 10-inch (25-cm) circle. Fit it into a 10-inch pie pan, trimming edges to leave about 1-inch overhang. Fold under the overhang and crimp edges with fingers. Pierce the bottom of the crust all over with a fork to prevent bubbling. Brush the crust with egg wash made by combining the egg with water and a pinch of salt for an even coating.
7. Bake Pie: Pour the pumpkin filling into the prepared crust. Bake in the center rack of the preheated oven at 350° F (177° C) for about 1 hour. The center should be set but slightly wobbly like Jell-O. Turn off the oven and let the pie cool inside for another hour to prevent cracking.
8. Cool and Chill: Remove the pie from the oven and allow it to cool completely at room temperature before covering with plastic wrap and refrigerating. Chill for several hours or overnight. Leftover pie should be refrigerated and kept for 4 to 5 days.
9. Make Whipped Cream: In a large bowl, combine heavy cream and granulated sugar. Beat with an electric mixer or whisk vigorously by hand for 5 to 7 minutes, until stiff peaks form. Serve atop slices of pumpkin pie.

Notes

• Using fresh roasted pumpkin enhances flavor, but canned pumpkin puree is an excellent shortcut.
• Do not overwork the pie dough to maintain a flaky crust.
• Letting the pumpkin pie cool slowly in the turned-off oven helps prevent cracking on the surface.
• The whipped cream can be flavored with a little vanilla or cinnamon for extra taste.
• Ensure the pie is chilled before slicing for clean cuts.

Keywords: pumpkin pie, classic pumpkin pie, Thanksgiving dessert, fall dessert, homemade pie crust, roasted pumpkin