Homemade Pumpkin Pie Recipe for Fall Gatherings

Autumn’s crisp breeze whispers promises of comfort through this delectable pumpkin pie that captures seasonal magic.

Memories dance around creamy custard nestled in a flaky, golden crust.

Sweet spices swirl through each silky bite, telling stories of harvest gatherings.

Warm cinnamon and nutmeg embrace traditional flavors that feel like grandmother’s kitchen.

Subtle notes of ginger and clove add depth to this classic dessert.

Baking this pie connects you to generations of culinary traditions.

Serving a slice promises pure, nostalgic delight that warms hearts and sparks conversation.

What’s So Classic About Pumpkin Pie

• Master a tender, flaky pie crust by using cold butter and carefully cutting it into the dry ingredients for perfect texture.
• Capture the warmth of holiday gatherings with this timeless dessert that brings everyone together around the table, creating sweet memories.
• Prepare the pie dough in advance and chill, allowing busy home cooks to get a head start on their baking and reduce day-of stress.

How to Bake Pumpkin Pie with Perfect Texture

Step 1: Prepare Pie Crust Dough

In a spacious mixing bowl, combine flour, salt, and sugar. Mix these dry ingredients thoroughly to ensure even distribution.

Slice cold butter into small cubes and add to the flour mixture. Use a pastry cutter or fork to break down the butter, working it into the dry ingredients until the texture resembles rough, uneven crumbs.

Slowly introduce ice water, adding one tablespoon at a time. Gently mix the dough, pressing it together until it forms a cohesive mass. Be careful not to overmix, as this can make the crust tough.

Shape the dough into a smooth, flat disk. Wrap it securely in plastic wrap, ensuring no air pockets remain. Refrigerate the dough for a minimum of 30 minutes to allow the butter to firm up and the gluten to relax.

Step 2: Prepare Pumpkin Filling

• Pumpkin puree
• Sweetened condensed milk
• Eggs
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Salt

Whisk the eggs in a large mixing bowl until they become light and slightly frothy.

Add pumpkin puree and sweetened condensed milk to the eggs. Stir until the mixture is smooth and well combined.

Sprinkle in the spices and salt. Mix thoroughly to distribute the seasonings evenly throughout the filling.

Step 3: Roll Out Pie Crust

Remove the chilled dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.

Dust a clean work surface with flour to prevent sticking.

Using a rolling pin, gently roll the dough into a circular shape, rotating and flipping occasionally to maintain an even thickness.

Carefully transfer the rolled-out dough to a pie dish, pressing it gently into the corners and sides.

Trim any excess dough hanging over the edges, leaving a small overhang for crimping.

Step 4: Assemble and Bake Pie

Preheat the oven to 425°F.

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

Place the pie in the preheated oven and bake for 15 minutes.

Reduce the oven temperature to 350°F and continue baking for an additional 35-40 minutes.

The pie is done when the center is almost set but still slightly jiggly when gently shaken.

Remove from the oven and allow to cool completely on a wire rack.

Step 5: Serve and Enjoy

Once the pie has cooled to room temperature, slice and serve.

Optional: Top with whipped cream or a sprinkle of cinnamon before serving.

Tips for Firm Filling and Flaky Crust

• Chill Dough Thoroughly: Refrigerate pie crust for a minimum of 30 minutes to prevent shrinkage and ensure a flaky texture during baking.
• Handle Butter Carefully: Use extremely cold butter and cut it quickly into the flour mixture to maintain small, distinct butter pieces that create a tender, layered crust.
• Prevent Soggy Bottom: Sprinkle a thin layer of ground nuts or breadcrumbs on the bottom crust before adding pumpkin filling to absorb excess moisture and maintain a crisp base.
• Control Moisture Content: Pat pumpkin puree dry with paper towels to remove excess liquid, which helps prevent a watery pie filling and ensures a rich, creamy consistency.
• Protect Crust Edges: Cover pie crust edges with aluminum foil or a pie shield during baking to prevent over-browning and maintain an even, golden appearance.

Storage Tricks for Pumpkin Pie Leftovers

• Store leftover pumpkin pie in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
• Always protect the pie's surface to prevent drying out or absorbing other refrigerator odors.
• Warm individual slices in the oven at 350°F for 10-15 minutes to restore the crisp crust and maintain the creamy texture.
• Enjoy slightly warm or at room temperature, optionally topped with a dollop of whipped cream for extra deliciousness.

What Drinks and Toppings Work Well

• Indulge in a glass of mulled wine with warm cinnamon and clove notes that perfectly complement the pumpkin pie's rich, sweet profile.
• Serve a scoop of classic vanilla bean ice cream beside the pie, creating a luxurious contrast between the cool, smooth cream and the warm, spiced filling.
• Craft a light whipped cream infused with pure maple syrup, adding depth and a subtle woodsy sweetness that echoes the pie's autumnal essence.
• Drizzle a homemade bourbon caramel sauce over each slice, introducing a sophisticated layer of complexity that highlights the pie's traditional flavors.

Unique Twists on Classic Pumpkin Pie

• Gluten-Free Crust: Replace wheat flour with almond or coconut flour for a celiac-friendly pie crust that maintains a rich, nutty flavor and tender texture.
• Vegan Alternative: Swap butter for cold coconut oil or vegan margarine, and use plant-based ice water to create a completely dairy-free pie crust that's equally flaky and delicious.
• Whole Wheat Version: Substitute half the all-purpose flour with whole wheat pastry flour to boost nutritional value and add a deeper, nuttier undertone to the traditional pie crust.
• Low-Carb Option: Use a combination of almond flour and coconut flour with ground flaxseed to create a lower-carbohydrate crust that's perfect for ketogenic or diabetic-friendly diets.

Pumpkin Pie FAQs

• What's the purpose of chilling the pie dough before rolling it out?

Chilling helps solidify the butter and relax the gluten, which prevents shrinkage and ensures a flakier, more tender crust when baked.

• Can I make the pie crust dough ahead of time?

Yes, you can prepare the dough up to 2-3 days in advance and store it wrapped in the refrigerator. This makes your baking process more convenient.

• Why do I need to use cold butter when making pie crust?

Cold butter creates steam pockets during baking, which helps produce layers and a flaky texture in the pie crust, unlike room temperature butter that would make the crust dense and tough.

• Is it possible to overwork pie dough?

Yes, overworking develops too much gluten, which makes the crust tough and chewy instead of light and flaky. Mix just until the ingredients come together.

What You’ll Need for a Traditional Pumpkin Pie

• All-Purpose Flour: Provides the base structure for the flaky pie crust.
• Salt: Enhances the overall flavor of the crust.
• Sugar: Adds a subtle sweetness to balance the pie crust.

• Cold Butter: Creates flaky layers and adds rich, buttery flavor to the crust.

• Ice Water: Helps bind the ingredients and create a tender, workable dough. Use cold water to keep butter firm and ensure a flaky texture.

Pumpkin Pie Recipe

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4.8 from 38 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Creamy pumpkin pie delights senses with classic autumn warmth, blending silky custard and buttery crust. Spices whisper memories of family gatherings, inviting you to savor each comforting bite of this beloved seasonal treat.

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Ingredients

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Main Ingredients:

• 1 (15 ounces / 425 grams) can pumpkin puree (or 1 ¾ cups homemade pumpkin puree)
• 2 large eggs
• 1 cup evaporated milk (or heavy cream)

Spices and Sweeteners:

• ¾ cup brown sugar (packed)
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves (optional)
• 1 teaspoon vanilla extract

Pie Crust Ingredients:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar (optional)
• ½ cup unsalted butter (cold, cubed)
• 3 ½ tablespoons ice water

Optional Toppings:

• Whipped cream
• Ground cinnamon or nutmeg (for garnish)

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Instructions

1. Combine dry ingredients in a spacious mixing vessel, ensuring thorough integration of flour, salt, and sugar.
2. Incorporate cold butter into the mixture using a pastry cutter or fork, working carefully until the texture transforms into irregular, sandy crumbs with a slightly uneven appearance.
3. Introduce chilled water incrementally, gently folding and pressing the ingredients until a cohesive dough forms that holds together without crumbling.
4. Compress the dough into a compact, round disk shape, envelop completely with plastic wrap to prevent moisture loss, and refrigerate for a minimum of half an hour to allow gluten to relax and butter to firm.

Notes

• Chill the dough thoroughly to prevent shrinkage and ensure a flaky, tender pie crust that holds its shape perfectly during baking.
• Use cold butter and ice water to create distinct butter layers that produce a light, crisp pastry with beautiful, delicate texture.
• For a gluten-free version, swap traditional flour with a 1:1 gluten-free baking blend, which maintains the same rich, buttery flavor and crumbly consistency.
• Prevent soggy bottom crusts by pre-baking the pie shell for 10-15 minutes before adding the pumpkin filling, creating a crisp foundation that stays deliciously crisp.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 22 g
• Sodium: 250 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg