There’s something magical about the warm spices and creamy filling of a pumpkin pie that makes it the ultimate fall dessert. Whether you’re preparing for a Thanksgiving feast or simply indulging in a seasonal treat, this pumpkin pie recipe promises to deliver the best slice of pie every time. With a rich, buttery homemade pie crust and the perfect blend of pumpkin puree and aromatic spices, this recipe will quickly become a staple in your kitchen.
Why This Pumpkin Pie Recipe is the Best
This pumpkin pie recipe is perfect for anyone looking for a simple, delicious, and crowd-pleasing dessert. It combines ease and flavor with minimal preparation time. The creamy texture, combined with the warm spices like cinnamon, nutmeg, and cloves, creates a mouthwatering experience. Even if you’re a beginner baker, this pie is easy to make—allowing you to enjoy a homemade dessert with little effort. The use of fresh ingredients ensures that every bite is full of flavor, making it a great option for both casual gatherings and special occasions.
Ingredients
Here’s a breakdown of the ingredients you’ll need for this delightful pumpkin pie:
- All-purpose flour: Forms the base for the flaky pie crust.
- Granulated sugar: Adds sweetness to the crust.
- Salt: Balances the sweetness and enhances all flavors.
- Cold unsalted butter: Creates a tender, flaky texture for the pie crust.
- Ice-cold water: Helps bind the dough without making it sticky.
- Pure pumpkin puree: The star ingredient that gives the pie its rich texture and flavor.
- Eggs: Provides structure and helps set the filling.
- Light brown sugar: Sweetens the filling with a touch of molasses flavor.
- Heavy cream: Adds richness and a smooth texture to the filling.
- Whole milk: Complements the heavy cream to make the filling luscious and creamy.
- Cornstarch: A thickening agent that ensures the filling sets up properly.
- Ground cinnamon, ginger, cloves, allspice, and nutmeg: These spices create the perfect fall flavor.
- Salt: Enhances the overall flavor of the pie.
Alternative Ingredient Suggestions
If you’re looking to modify the recipe to fit dietary preferences or what you have on hand, here are some alternatives:
- Gluten-Free Pie Crust: If you need a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Make sure the rest of the ingredients are also gluten-free.
- Non-Dairy Milk: For a dairy-free version, swap the heavy cream and whole milk for coconut milk or almond milk.
- Maple Syrup: Replace the brown sugar with maple syrup for a more robust flavor. Just reduce the amount of milk slightly to balance the liquid content.
Step-by-Step Instructions
- Make the Pie Crust
In a food processor, combine flour, sugar, and salt. Pulse a few times to mix. Add the cold butter cubes and pulse until the largest pieces are about the size of small peas. Gradually add ice-cold water and pulse until the dough begins to form. Shape the dough into a round disk, roll it out to a 12-inch circle, and fit it into a 9-inch pie dish. Chill the crust while you prepare the filling. - Prepare the Pumpkin Pie Filling
In a large bowl, whisk together the pumpkin puree, eggs, light brown sugar, heavy cream, and whole milk until smooth. Add cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk everything until fully combined and smooth. - Assemble and Bake the Pie
Preheat your oven to 375°F (190°C). Pour the prepared filling into the pie crust. Bake for 40-55 minutes, checking halfway through. If necessary, cover the edges of the pie crust with foil to prevent over-browning. The pie is done when the filling is set, but the center jiggles slightly when you gently shake the pie. - Cool and Chill
Once baked, let the pie cool on a wire rack for about 3 hours. Afterward, refrigerate it for at least a few hours or overnight. This resting time allows the flavors to develop and the filling to firm up.
Tips & Tricks
- Prevent Cracks: To avoid cracks in the filling, don’t overbake the pie. The center should be slightly jiggly when you remove it from the oven. It will continue setting as it cools.
- Crispier Crust: For a crispy crust, you can par-bake the pie crust before adding the filling. Blind bake the crust for 18 minutes with pie weights, and then bake for an additional 6-8 minutes before filling.
- Make Ahead: This pumpkin pie can be made the day before. The flavors deepen overnight, making it even better on the second day.
Pairing Ideas and Variations
This pumpkin pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re looking to add a twist, consider serving it with a caramel drizzle or a sprinkle of chopped pecans on top. You can also add a little extra cinnamon or nutmeg for more spice. For a variation, try a gluten-free or dairy-free crust if necessary. The pie can be stored in the refrigerator for up to three days or frozen for up to three months—simply thaw it overnight before serving.
Seasonal and Cultural Touches
Pumpkin pie is a beloved dessert during the fall and holiday seasons, especially in North America. Its rich spices and creamy texture make it the perfect dessert to celebrate Thanksgiving, Christmas, or any cozy autumn gathering. It can also be enjoyed year-round, as pumpkins are available in various forms such as canned puree and fresh pumpkins.
By following this pumpkin pie recipe, you’re guaranteed to enjoy one of the most satisfying and comforting desserts this season. Whether you’re a seasoned baker or a first-timer, this easy recipe is sure to impress and become a holiday tradition.
Conclusion
In conclusion, this pumpkin pie recipe is a must-try for anyone looking to enjoy a delicious, homemade dessert this fall. Whether it’s for a holiday feast or a simple weekend treat, this pie’s perfect blend of creamy pumpkin filling and buttery, flaky crust will undoubtedly delight your taste buds. With easy-to-follow instructions and a few simple ingredients, you can create a pie that tastes like it’s been passed down through generations. Don’t forget to prepare it in advance to allow the flavors to develop fully. Serve it with whipped cream, a scoop of ice cream, or simply enjoy it on its own for a satisfying, seasonal treat.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree in place of canned pumpkin. However, fresh pumpkin has more moisture, so it’s important to drain it before using it in the pie. You can do this by placing the puree in a strainer lined with cheesecloth and letting it sit in the refrigerator for 1-2 hours to remove excess moisture.
Can I make the pie crust ahead of time?
Absolutely! You can make the pie crust dough ahead of time and store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When you’re ready to use it, simply roll it out and proceed with the recipe as directed.
How can I avoid cracks in the pumpkin pie filling?
To prevent cracks, avoid overbaking the pie. The center should still jiggle slightly when the pie is done. Let it cool at room temperature for a few hours before refrigerating to allow the pie to set properly and avoid cracks from forming as it cools.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can use pumpkin pie spice instead of the individual spices (cinnamon, ginger, cloves, allspice, and nutmeg). Simply replace all the spices with 1 tablespoon of pumpkin pie spice, but be sure to still add the salt as per the recipe.
Pumpkin Pie Recipe – Easy & Delicious (No Fail)
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic pumpkin pie recipe combines a creamy pumpkin filling with a buttery, flaky homemade pie crust. Spiced with cinnamon, nutmeg, ginger, and cloves, it is the perfect dessert for Thanksgiving or any fall gathering.
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
- 4 tablespoons ice-cold water
- 15 ounce can pure pumpkin puree (1 ¾ cups)
- 3 eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Make the pie crust: Combine flour, sugar, and salt in a food processor. Add cold butter and pulse until the butter is the size of small peas. Add ice-cold water until the dough just comes together. Form into a disk, roll out, and place into a pie dish. Chill the dough while preparing the filling.
- Prepare the pumpkin filling: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and whole milk. Add cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until smooth and well-combined.
- Assemble the pie: Preheat the oven to 375°F (190°C). Pour the filling into the prepared pie crust.
- Bake the pie: Bake for 40-55 minutes, checking halfway through. If necessary, cover the edges with foil to prevent over-browning. The pie is done when the center is set but jiggles slightly.
- Cool the pie: Let the pie cool on a wire rack for 3 hours. Transfer it to the refrigerator to chill for at least 3 hours or overnight.
Notes
For a crispy crust, you can par-bake the crust before adding the filling. To avoid cracks, don’t overbake the pie. The center should jiggle slightly when done. The pie can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 pie
- Calories: 390
- Sugar: 23g
- Sodium: 197mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 124mg
