Classic Pumpkin Pie Recipe: A Timeless Favorite for Any Occasion
Pumpkin pie is the quintessential dessert for the fall season, embodying the essence of Thanksgiving dinners and cozy autumn evenings. Whether you’re hosting a festive dinner or simply craving a sweet treat, this classic pumpkin pie recipe will not disappoint. Its rich, spiced filling nestled in a crisp, buttery crust is a timeless favorite that brings warmth and comfort to any occasion.
Growing up, pumpkin pie was a staple in my family during the fall months. I vividly remember the aroma of cinnamon and nutmeg wafting through the house as my grandmother prepared the pie. We would gather around the kitchen table, eagerly waiting to taste the first slice. To this day, the scent of pumpkin pie brings back fond memories of family gatherings and holiday feasts, and it has become a cherished tradition in my own home.
Why You’ll Love This Recipe
This pumpkin pie recipe stands out for its perfectly balanced spices and creamy texture. The unique blend of spices enhances the natural sweetness of the pumpkin, while a touch of vanilla brings depth to the flavor. The crust is incredibly flaky, offering a delightful contrast to the smooth filling. Moreover, this recipe is practical and easy to follow, making it accessible for bakers of all levels. Whether you’re looking to impress guests or satisfy your own sweet tooth, this pumpkin pie is a versatile and delightful choice.
Ingredients Notes
For this classic pumpkin pie, you’ll need canned pumpkin puree, not pumpkin pie filling. The puree allows you to control the spices. Use fresh, high-quality spices like cinnamon, nutmeg, and ginger for the best flavor. If you’re out of nutmeg, a pinch of allspice can work as a substitute. For the crust, you can use store-bought pastry, but for the full experience, making your own buttery crust from scratch is rewarding.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Roll out your pie crust on a floured surface and carefully transfer it to a 9-inch pie plate. Trim and crimp the edges for a decorative finish. Place in the refrigerator to chill while you prepare the filling.
Step 2
In a large bowl, combine the pumpkin puree, eggs, and sugar. Whisk until smooth. Gradually add the cream, whisking continuously to avoid lumps, and ensure the mixture is well incorporated.
Step 3
Add the ground cinnamon, ginger, nutmeg, and a pinch of salt to the pumpkin mixture. Stir in a teaspoon of vanilla extract, mixing well to distribute the flavors evenly throughout the filling.
Step 4
Pour the prepared filling into the chilled pie crust, smoothing the top with a spatula. Place the pie on a baking sheet to catch any spills. Bake for 55 to 60 minutes or until the pie is set around the edges and slightly jiggly in the center.
Step 5
Remove the pie from the oven and let it cool on a wire rack. Once cooled, refrigerate for at least two hours before serving to allow the filling to set completely. Serve with a dollop of whipped cream for a classic touch.
Storage Options
Store any leftover pumpkin pie in the refrigerator for up to 4 days, covered with plastic wrap or foil. To freeze, wrap individual slices in plastic wrap and place in an airtight container. When ready to eat, thaw in the refrigerator overnight and warm in a low oven before serving.
Variations & Substitutions
For a healthier option, substitute half of the sugar with a natural sweetener like maple syrup or honey. To accommodate dietary restrictions, use a gluten-free pie crust or opt for plant-based milk to make the recipe dairy-free. For a flavor twist, try adding a tablespoon of bourbon for an extra depth of flavor.
Frequently Asked Questions
Can I make the pie filling in advance? Yes, you can prepare the pumpkin pie filling up to two days in advance. Store it in an airtight container in the refrigerator. When ready to use, give it a quick stir before pouring it into the crust and baking.
What’s the best way to ensure a flaky pie crust? Keeping all your ingredients cold is crucial for a flaky pie crust. Use chilled butter and ice-cold water. Handle the dough as little as possible to prevent it from warming up. Chill the pie crust for at least 30 minutes before filling and baking to help it hold its shape.
What can I do if my pie cracks? Cracks can occur if the pie is overbaked. To minimize cracking, remove it from the oven when the center is still slightly jiggly. If cracking does occur, rest assured it won’t affect the taste. A simple solution is to cover any imperfections with a generous topping of whipped cream.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Classic Pumpkin Pie Recipe: A Timeless Favorite for Any Occasion
Ingredients
Main Ingredients
- 2 cups pumpkin puree
- 1 cup sugar granulated
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 2 large eggs beaten
- 1 can evaporated milk 12 ounces
- 1 9-inch unbaked pie crust
Instructions
Preparation Steps
- Preheat oven to 425°F (220°C).
- In a large bowl, mix together pumpkin, sugar, cinnamon, salt, ginger, and nutmeg.
- Stir in eggs and evaporated milk until well combined.
- Pour mixture into pie shell.
- Bake in preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 40-45 minutes.
- Cool on a wire rack before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
