During pie season, pumpkin pie is always highly requested! Making a Classic Pumpkin Pie that combines a silky, spiced filling with a buttery, flaky crust is easier than you think. With just the right blend of spices and a rich pumpkin flavor, this pie is sure to be a hit!
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Why You'll Love This Recipe
Pumpkin pie is a beloved classic, especially during fall and the holiday season. It’s warm, spiced, and nostalgic, making it a dessert that feels like home with every bite. While the recipe is straightforward, the results are elegant and delicious. Even a beginner baker can impress their friends and family with a pie that looks and tastes like it came from a bakery.
The filling combines the earthy richness of pumpkin, the warm spices of cinnamon, nutmeg, and ginger, and just the right amount of sweetness. These flavors are perfectly balanced with the buttery, flaky crust. The custard filling is creamy and smooth, thanks to the combination of eggs, evaporated milk, and pumpkin puree. It sets beautifully, creating a luscious texture that melts in your mouth.
Equipment
For the Curst
- Mixing Bowl: For combining the dry ingredients and butter for the crust.
- Pastry Cutter or Fork: To cut the butter into the flour. (Alternatively, you can use your hands or a food processor.)
- Rolling Pin: To roll out the dough into a thin, even circle.
- 9-Inch Pie Dish: The perfect size for this recipe to hold the crust and filling.
For the Filling
- Measuring Cups and Spoons: For accurately measuring the dry and wet ingredients.
- Rubber Spatula or Spoon: To scrape the filling into the crust evenly.
- Baking Sheet: Place the pie dish on this to catch any spills or drips while baking.
Pie Crust Ingredients
- All-Purpose Flour: Flour provides the base structure for the crust. Its gluten content helps hold the dough together, creating a sturdy foundation for the pie filling.
- Salt: A pinch of salt enhances the flavor of the crust, balancing its richness and adding depth. It prevents the crust from tasting bland.
- Granulated Sugar: Sugar adds a hint of sweetness and helps the crust brown slightly during baking, giving it a golden, appetizing color.
- Cold Unsalted Butter: Butter is crucial for creating a flaky texture in the crust. The cold butter creates pockets of steam as it melts during baking, resulting in layers of flakiness.
- Ice Water: Ice water hydrates the dough just enough to bring it together without making it too sticky. Keeping it cold prevents the butter from melting, which is essential for a tender, flaky crust.
See recipe card for quantities.
Pumpkin Pie Filling Ingredients
- Pumpkin Purée: The star of the pie, pumpkin purée provides the creamy, earthy base. It’s naturally sweet and rich in fiber, giving the pie its signature flavor and smooth texture.
- Granulated Sugar: Granulated sugar sweetens the pie filling and balances the natural earthiness of the pumpkin. It helps enhance the pie’s overall flavor profile.
- Brown Sugar: Brown sugar adds a deeper, caramel-like sweetness thanks to its molasses content. It also makes the filling richer and slightly denser.
- Ground Cinnamon, Ginger, Nutmeg, and Cloves: These warm spices create the classic “pumpkin spice” flavor. Cinnamon is sweet and warming, ginger adds a slight kick, nutmeg provides a nutty depth, and cloves contribute an intense, aromatic spiciness.
- Salt: A small amount of salt balances the sweetness and enhances the spices and pumpkin flavor. It prevents the filling from tasting flat.
- Eggs: Eggs are the binding agents in the filling, holding all the ingredients together as the pie bakes. They give the filling its custard-like texture and ensure it sets properly.
- Evaporated Milk: Evaporated milk adds creaminess and richness to the filling without making it overly heavy. It helps achieve the smooth, velvety texture pumpkin pie is known for.
- Vanilla Extract: Vanilla adds a subtle sweetness and warmth that rounds out the flavors in the filling, tying everything together.
How To Make A Pie Crust
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter cubes, cutting them in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disc. Wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle, about ⅛ inch thick.
- Carefully transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim the excess, leaving about a ½-inch overhang, then crimp the edges as desired.
- Place the crust in the freezer for 10 minutes to firm up.
How to Make a Classic Pumpkin Pie
- n a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
- Add the eggs and mix until smooth.
- Stir in the evaporated milk and vanilla extract until fully combined.
- Pour the filling into the chilled crust.
- Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40–50 minutes, or until the center is just set and a knife inserted comes out mostly clean.
- If the crust begins to brown too quickly, cover the edges with foil or a pie shield.
- Let the pie cool to room temperature on a wire rack, allowing the filling to set fully.
- Serve with a dollop of whipped cream for a classic finish.
Tips & Tricks
Perfect the Crust
- Keep Ingredients Cold: Use cold butter and ice water to ensure a flaky crust. Warm butter can melt into the flour, resulting in a dense texture.
- Chill the Dough: After rolling out the crust, chill it in the pie pan for at least 30 minutes before adding the filling. This prevents shrinking during baking.
- Blind Bake (Optional): For an extra crisp crust, partially bake the crust (blind bake) before adding the filling. Use pie weights to keep it flat.
Use High-Quality Pumpkin
- Canned Pumpkin Puree: Choose a high-quality, pure pumpkin puree (like Libby’s). Avoid pumpkin pie filling, as it contains added sugar and spices, which may throw off the balance.
- Homemade Puree: If you use homemade puree, strain it through cheesecloth or a fine sieve to remove excess moisture. This ensures a smooth, thick filling.
Avoid Overmixing the Filling
Whisk the filling until just combined. Overmixing can incorporate too much air, causing the pie to puff up in the oven and crack as it cools.
How To Store Pumpkin Pie Leftovers
Allow the pumpkin pie to cool to room temperature before storing. Storing a warm pie can create condensation, making the crust soggy. Once cooled, cover the pie tightly with plastic wrap or aluminum foil. If your pie dish has a lid, that works well too. Store the pie in the refrigerator for up to 3–4 days.
Reheating Leftovers
- Oven: Preheat your oven to 325°F (160°C). Warm the pie on a baking sheet for 10–15 minutes to refresh the crust and filling.
- Microwave: Warm individual slices in the microwave on medium power for 20–30 seconds. Be careful not to overheat, as this can make the filling rubbery.
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Classic Pumpkin Pie Recipe
During pie season, pumpkin pie is always highly requested! Making a Classic Pumpkin Pie that combines a silky, spiced filling with a buttery, flaky crust is easier than you think. With just the right blend of spices and a rich pumpkin flavor, this pie is sure to be a hit!
Servings: 8 servings
Ingredients
Pie Crust Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup 1 stick cold unsalted butter cubed
- 3-5 tablespoons ice water
Pumpkin Pie Filling Ingredients
- 1 15- ounce can pumpkin puree
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1 12- ounce can evaporated milk
- 1 teaspoon vanilla extract
Instructions
Prepare The Crust
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter cubes, cutting them in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle, about ⅛ inch thick.
- Carefully transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim the excess, leaving about a ½-inch overhang, then crimp the edges as desired.
- Place the crust in the freezer for 10 minutes to firm up.
Prepare the Filling
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
- Add the eggs and mix until smooth.
- Stir in the evaporated milk and vanilla extract until fully combined.
Bake the Pie
- Pour the filling into the chilled crust.
- Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40–50 minutes, or until the center is just set and a knife inserted comes out mostly clean.
- If the crust begins to brown too quickly, cover the edges with foil or a pie shield.
- Cool and Serve:
- Let the pie cool to room temperature on a wire rack, allowing the filling to set fully.
- Serve with a dollop of whipped cream for a classic finish.
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