Pumpkin Pie Recipe
Is your pumpkin less a pie filling and more a porch decoration? Let’s fix that. This best pumpkin pie recipe turns that silly gourd into a serious dessert. This guide for how to make pumpkin pie is simple, even for beginners. It is one of the most beloved thanksgiving desserts for a reason.
This homemade pumpkin pie features a spiced, creamy filling inside a flaky crust. It is the ultimate fall desserts option.
Preparation Time
15 minutes
Cooking Time
55 minutes
Servings
8 servings
Nutrition Information (Per Serving)
Calories: 320
Fat: 16g
Carbohydrates: 41g
Protein: 5g
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 4 tablespoons ice water
For the filling
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
How to Make Pumpkin Pie
Make the crust
Put the flour and salt in a bowl. Add the cold butter cubes. Use a pastry cutter or your fingers to mix them. Do this until the mixture looks like coarse crumbs. Slowly add the ice water. Stir with a fork until the dough forms a ball. Flatten the dough ball into a disk. Wrap the disk in plastic. Chill the dough for 30 minutes.
Prepare the filling
While the crust chills, make the pumpkin pie filling recipe. Whisk the pumpkin puree and sweetened condensed milk in a large bowl. Add the eggs. Whisk everything together. Add the cinnamon, ginger, nutmeg, and salt. This blend is what is in pumpkin pie spice. Whisk again until the mixture is smooth.
Bake the pie
Heat your oven to 425 degrees Fahrenheit. Roll the dough disk out on a floured surface. Fit the dough into a 9-inch pie plate. Trim the edges. Pour the filling into the unbaked crust. Put the pie in the oven. Bake for 15 minutes. Then, reduce the oven temperature to 350 degrees Fahrenheit. Continue baking for 40 more minutes. To know how to tell if pumpkin pie is done, check that the center only jiggles a little.
Cool the pie
Take the pie out of the oven. Let it cool on a wire rack for at least 2 hours. This wait is the hardest part. The pie needs this time to set properly.
Frequently Asked Questions
Does pumpkin pie need to be refrigerated?
Yes. You must refrigerate your pumpkin pie because of the eggs and dairy.
How long does pumpkin pie last in the fridge?
A baked pumpkin pie will last for 3 to 4 days in the refrigerator.
Can you freeze pumpkin pie?
Yes, you can freeze pumpkin pie. Wrap it tightly in plastic wrap and foil. It will keep for about 2 months.
What to do with leftover pumpkin pie filling?
If you have extra pumpkin pie filling, you can bake it in a small, greased dish alongside the pie. It makes a delicious custard.
Is pumpkin pie healthy? Is pumpkin pie fattening?
Pumpkin pie has vitamins from the pumpkin, but it also contains sugar and fat. Enjoy it in moderation.
Can dogs eat pumpkin pie?
No. Pumpkin pie contains sugar and spices that are not good for dogs. Plain pumpkin is safe for them.
How to store pumpkin pie?
Cover the cooled pie with plastic wrap or place it in an airtight container. Always store it in the refrigerator.
Variations
Vegan Pumpkin Pie
For a vegan pumpkin pie, use a vegan pie crust. Replace the sweetened condensed milk with canned coconut milk and use a cornstarch thickener.
Dairy Free Pumpkin Pie
For a dairy free pumpkin pie, use a dairy-free crust and replace the sweetened condensed milk with a dairy-free alternative like coconut cream.
Gluten Free Pumpkin Pie
For a gluten free pumpkin pie, use a certified gluten-free all-purpose flour blend for the crust.
Mini Pumpkin Pies
To make mini pumpkin pies, press dough into a muffin tin. Fill each cup with filling and reduce the baking time.
More Pumpkin Recipes
This pumpkin pie recipe is just one of many great pumpkin recipes. For other pumpkin desserts and fall recipes, search our site for Easy Baking Recipes.
Pumpkin Pie
Warm, spiced filling that's impossibly smooth and creamy, all cradled by a flaky, buttery crust that shatters with every forkful. This is the slice of comfort you've been waiting for.🍂🥧🎃
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 4 tablespoons ice water
For the filling
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
Make the Crust
Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until a dough forms. Shape into a disk, wrap, and chill for 30 minutes.
Prepare the Filling
Whisk pumpkin puree and sweetened condensed milk until smooth. Beat in eggs, then add cinnamon, ginger, nutmeg, and salt. Whisk until fully combined and smooth.
Bake the Pie
Preheat oven to 425°F. Roll out crust and place in pie dish. Pour in filling. Bake for 15 minutes, then reduce heat to 350°F and bake 40 minutes more. The pie is done when the center jiggles slightly.
Cool Completely
Let the pie cool on a wire rack for at least 2 hours. This allows the filling to set properly for neat slicing.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 320Total Fat: 16gCarbohydrates: 41gProtein: 5g
