Homemade pumpkin pie topped with whipped cream on a rustic wooden table.

Pumpkin Pie

ByRiley Summers
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Pumpkin Pie Recipe: A Heartwarming Classic

Introduction

Growing up, autumn meant two things in our household: the crisp rustle of colorful leaves underfoot and the warm, spicy aroma of my grandmother’s pumpkin pie wafting through the kitchen. Each year, as the days grew shorter, a friendly competition began among family members to see who could replicate her famous pie. After countless attempts and plenty of laughter, I finally discovered my own version that captures the essence of that cherished family tradition. Pumpkin pie isn’t just a dessert; it’s a vessel for shared memories, warmth, and gratitude. Its rich flavors and creamy texture herald the arrival of fall and bring everyone together around the dinner table, a lovely reminder of what truly matters—family and love.

Why Make This Recipe

This Pumpkin Pie recipe is not only delicious but also simpler than it seems, making it a fantastic choice for both novice and seasoned bakers alike. You’ll love that it combines traditional flavors with a quick, efficient process. It’s a family-approved favorite that leaves everyone asking for seconds. Plus, it’s made with wholesome ingredients that you can feel good about serving, making it the perfect dessert for gatherings, holidays, or just a cozy night in.

Ingredients Section

For the Crust:

  • 1 ½ cups all-purpose flour (for a flaky texture)
  • ½ teaspoon salt (to enhance flavors)
  • ½ cup unsalted butter, chilled and cut into cubes (for richness)
  • 4 to 5 tablespoons ice water (adjust as needed)

For the Filling:

  • 2 cups canned pumpkin puree (ensure it’s pure pumpkin, not pie filling)
  • 1 cup heavy cream (for creaminess)
  • 3 large eggs (to bind ingredients)
  • ¾ cup brown sugar (for depth of flavor)
  • ½ teaspoon ground cinnamon (classic fall spice)
  • ¼ teaspoon ground ginger (for warmth)
  • ¼ teaspoon ground nutmeg (adds a distinctive taste)
  • ¼ teaspoon salt (to balance sweetness)
  • 1 teaspoon vanilla extract (for aroma)

Instructions Section (Step-by-Step)

Step 1: Prepare the Crust

  1. In a large mixing bowl, combine the flour and salt, whisking them together.
  2. Add in the cold butter cubes and use a pastry cutter (or your fingers) to blend the mixture until it resembles coarse crumbs, about 5 minutes.
  3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together without being sticky.
  4. Form the dough into a ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Preheat and Roll

  1. Preheat your oven to 425°F (220°C).
  2. On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.

Step 3: Assemble the Pie

  1. Carefully place the rolled dough in the pie dish and trim any excess. Crimp the edges with your fingers for decoration.
  2. Prick the bottom of the crust with a fork to prevent bubbling.
  3. In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, spices, salt, and vanilla extract until smooth.

Step 4: Bake

  1. Pour the filling into the crust. Bake in the preheated oven at 425°F (220°C) for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  3. Let the pie cool on a wire rack for at least 2 hours before serving, allowing the filling to firm up.

Pro Tips and Variations

  • For a perfect crust, ensure your butter is very cold when you mix it into the flour.
  • Avoid overmixing the dough, as this can lead to a tough crust.
  • If you’re short on time, you can use a store-bought pie crust.
  • To make it gluten-free, substitute with a gluten-free all-purpose flour blend.
  • For a dairy-free version, use coconut cream instead of heavy cream.
  • Storage: Keep leftover pie covered in the fridge for up to 4 days. You can also freeze portions for up to 2 months; just thaw overnight in the fridge before serving.
  • Reheating: Warm slices in the oven at a low temperature or enjoy cold—whichever you prefer!

Serving Suggestions

Pair your delicious pumpkin pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of cinnamon or nutmeg on top enhances presentation beautifully. Consider serving it with a warm chai latte or a spiced apple cider to create a cozy autumn experience. This pie is best enjoyed with loved ones gathered around the table, sharing stories and laughter. Each slice is about 320 calories, making for a sweet indulgence.

FAQ Section

  • Can I make this recipe ahead of time?
    Absolutely! You can prepare the pie a day in advance and store it in the fridge until it’s time to serve.
  • Can I freeze the leftovers?
    Yes, pumpkin pie freezes beautifully. Ensure it’s tightly wrapped and thaw in the fridge before serving.
  • What can I use instead of eggs?
    You can substitute each egg with ¼ cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
  • How do I prevent the pie from becoming watery?
    Make sure to use pure pumpkin puree and bake it until the filling is fully set. A blind-baked crust can also help.
  • Can I make this vegetarian or dairy-free?
    Yes! The recipe is already vegetarian, and you can use coconut cream or almond milk as a dairy substitute.

Conclusion

Baking this pumpkin pie has become a cherished ritual for me, a way to honor family traditions while creating new memories with loved ones. The fragrance of spices and the buttery crust evoke feelings of warmth and comfort, symbolizing the joys of togetherness. I invite you to try this recipe, share it with your family, and perhaps make it your own. I look forward to hearing your stories and seeing how this classic treat brings joy to your gatherings!

Homemade pumpkin pie topped with whipped cream on a rustic wooden table.

Pumpkin Pie

A heartwarming and classic pumpkin pie recipe that combines traditional flavors with a quick, efficient process. Perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour for a flaky texture
  • 0.5 teaspoon salt to enhance flavors
  • 0.5 cups unsalted butter, chilled and cut into cubes for richness
  • 4-5 tablespoons ice water adjust as needed
For the Filling
  • 2 cups canned pumpkin puree ensure it’s pure pumpkin, not pie filling
  • 1 cup heavy cream for creaminess
  • 3 large eggs to bind ingredients
  • 0.75 cups brown sugar for depth of flavor
  • 0.5 teaspoon ground cinnamon classic fall spice
  • 0.25 teaspoon ground ginger for warmth
  • 0.25 teaspoon ground nutmeg adds a distinctive taste
  • 0.25 teaspoon salt to balance sweetness
  • 1 teaspoon vanilla extract for aroma

Method
 

Preparation
  1. In a large mixing bowl, combine the flour and salt, whisking them together.
  2. Add in the cold butter cubes and use a pastry cutter (or your fingers) to blend the mixture until it resembles coarse crumbs, about 5 minutes.
  3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together without being sticky.
  4. Form the dough into a ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat and Roll
  1. Preheat your oven to 425°F (220°C).
  2. On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
Assemble the Pie
  1. Carefully place the rolled dough in the pie dish and trim any excess. Crimp the edges with your fingers for decoration.
  2. Prick the bottom of the crust with a fork to prevent bubbling.
  3. In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, spices, salt, and vanilla extract until smooth.
Bake
  1. Pour the filling into the crust. Bake in the preheated oven at 425°F (220°C) for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  3. Let the pie cool on a wire rack for at least 2 hours before serving, allowing the filling to firm up.

Notes

For a perfect crust, ensure your butter is very cold when you mix it into the flour. Avoid overmixing the dough, as this can lead to a tough crust. If you’re short on time, you can use a store-bought pie crust. To make it gluten-free, substitute with a gluten-free all-purpose flour blend. For a dairy-free version, use coconut cream instead of heavy cream. Storage: Keep leftover pie covered in the fridge for up to 4 days. You can also freeze portions for up to 2 months; just thaw overnight in the fridge before serving. Reheating: Warm slices in the oven at a low temperature or enjoy cold—whichever you prefer!
Homemade pumpkin pie topped with whipped cream on a rustic wooden table.

Pumpkin Pie

A heartwarming and classic pumpkin pie recipe that combines traditional flavors with a quick, efficient process. Perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour for a flaky texture
  • 0.5 teaspoon salt to enhance flavors
  • 0.5 cups unsalted butter, chilled and cut into cubes for richness
  • 4-5 tablespoons ice water adjust as needed
For the Filling
  • 2 cups canned pumpkin puree ensure it’s pure pumpkin, not pie filling
  • 1 cup heavy cream for creaminess
  • 3 large eggs to bind ingredients
  • 0.75 cups brown sugar for depth of flavor
  • 0.5 teaspoon ground cinnamon classic fall spice
  • 0.25 teaspoon ground ginger for warmth
  • 0.25 teaspoon ground nutmeg adds a distinctive taste
  • 0.25 teaspoon salt to balance sweetness
  • 1 teaspoon vanilla extract for aroma

Method
 

Preparation
  1. In a large mixing bowl, combine the flour and salt, whisking them together.
  2. Add in the cold butter cubes and use a pastry cutter (or your fingers) to blend the mixture until it resembles coarse crumbs, about 5 minutes.
  3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together without being sticky.
  4. Form the dough into a ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat and Roll
  1. Preheat your oven to 425°F (220°C).
  2. On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
Assemble the Pie
  1. Carefully place the rolled dough in the pie dish and trim any excess. Crimp the edges with your fingers for decoration.
  2. Prick the bottom of the crust with a fork to prevent bubbling.
  3. In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, spices, salt, and vanilla extract until smooth.
Bake
  1. Pour the filling into the crust. Bake in the preheated oven at 425°F (220°C) for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  3. Let the pie cool on a wire rack for at least 2 hours before serving, allowing the filling to firm up.

Notes

For a perfect crust, ensure your butter is very cold when you mix it into the flour. Avoid overmixing the dough, as this can lead to a tough crust. If you’re short on time, you can use a store-bought pie crust. To make it gluten-free, substitute with a gluten-free all-purpose flour blend. For a dairy-free version, use coconut cream instead of heavy cream. Storage: Keep leftover pie covered in the fridge for up to 4 days. You can also freeze portions for up to 2 months; just thaw overnight in the fridge before serving. Reheating: Warm slices in the oven at a low temperature or enjoy cold—whichever you prefer!
Riley Summers
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