Old-Fashioned Classic Pumpkin Pie with whipped cream on a pie plate

Old-Fashioned Classic Pumpkin Pie

ByTheo Calderon
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Introduction

There’s something almost magical about the aroma of a pumpkin pie wafting through the kitchen, especially as the autumn leaves begin to fall. My journey with this Old-Fashioned Classic Pumpkin Pie began years ago in my grandmother’s cozy kitchen, where I remember watching her skillfully mix the ingredients, her laughter mingling with the spices swirling in the air. The warm, inviting scent is forever etched in my mind, bringing back memories of family gatherings and holiday celebrations. This pie isn’t just dessert; it’s a tradition handed down through generations, capturing the essence of what makes fall special for my family. Each slice reminds me of love, warmth, and the importance of gathering around the table.

What Makes This Recipe Special

What makes this Old-Fashioned Classic Pumpkin Pie truly stand out is its simplicity and heartfelt flavor. This recipe relies on wholesome ingredients that allow the rich, comforting taste of pumpkin to shine through, enveloped in a perfectly flaky crust. It’s not just a pie; it’s a family heirloom, a cherished recipe that sparks nostalgia and warmth during gatherings. The combination of spices elevates this dessert to a level that’s both cozy and celebratory, making it an absolute must-try for anyone who enjoys classic fall flavors.

Old-Fashioned Classic Pumpkin Pie

Everything You’ll Need for This Recipe

For the Pie Crust

  • 1 ½ cups all-purpose flour (use quality flour for the best texture)
  • ½ cup unsalted butter, chilled and diced
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1–3 tablespoons cold water

For the Pumpkin Filling

  • 2 cups canned pumpkin puree (or homemade for a fresher taste)
  • 1 cup heavy cream
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Pinch of salt

How to Make Old-Fashioned Classic Pumpkin Pie

  1. Prepare the Pie Crust
  2. In a large bowl, mix the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
  3. Preheat the Oven
  4. Preheat your oven to 425°F (220°C).
  5. Roll Out the Dough
  6. On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Place the dough in the pan and trim the edges. Prick the bottom with a fork to prevent bubbling.
  7. Prepare the Pumpkin Filling
  8. In a large mixing bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and a pinch of salt until smooth and well combined.
  9. Fill the Pie Crust
  10. Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
  11. Bake the Pie
  12. Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  13. Cool and Serve
  14. Once baked, let the pie cool at room temperature for at least 2 hours before slicing. This allows the filling to firm up.

Expert Tips & Ideas

  • Chilling the Dough: Ensure your butter is cold to create a flaky crust. This may mean cutting the butter into the flour and refrigerating the mixture before using it.
  • Pumpkin Quality: Use pure pumpkin puree rather than pumpkin pie filling to control sweetness and spices.
  • Substitutions: For a lighter version, substitute half the heavy cream with evaporated milk.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Wrap well before freezing.

How to Enjoy This Dish

  • Serve warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
  • Pair with spiced apple cider or a fragrant chai tea for a perfectly cozy evening.
  • For a festive presentation, sprinkle a light dusting of cinnamon on top before serving.

Frequently Asked Questions

Can I make this recipe ahead of time?

Absolutely! You can prepare the pie and refrigerate it for up to a day before baking.

Can I freeze the leftovers?

Yes, this pie freezes well. Wrap it tightly in plastic wrap or aluminum foil, and it can be stored for up to a month.

What can I use instead of heavy cream?

For a lighter version, you can use half-and-half or evaporated milk.

How do I prevent the dish from becoming watery?

Make sure to bake it until the filling is set; this will help minimize excess liquid.

Can I make this vegetarian or dairy-free?

Yes! Substitute plant-based milk for the heavy cream and ensure your pumpkin puree is free from additives.

The Old-Fashioned Classic Pumpkin Pie holds a special place in my heart, as it embodies the love and warmth of family gatherings. Its rich flavors and comforting aroma have a way of bringing people together, turning a simple dessert into a cherished tradition. I encourage you to try this recipe, share it with your loved ones, and make your own memories around the table. You never know; it might just become a beloved family favorite, too!

“This pumpkin pie recipe has become a staple in our home! It’s easy to follow, turns out perfectly every time, and tastes just like my grandma used to make. It’s a slice of happiness!” – Sarah T.

Old-Fashioned Classic Pumpkin Pie with whipped cream on a pie plate

Old-Fashioned Classic Pumpkin Pie

A warm and comforting pumpkin pie recipe passed down through generations, perfect for autumn and family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert, Fall
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1.5 cups all-purpose flour Use quality flour for the best texture
  • 0.5 cups unsalted butter, chilled and diced Ensure your butter is cold to create a flaky crust
  • 1 tablespoon sugar
  • 0.25 teaspoons salt
  • 1-3 tablespoons cold water Add until dough forms a ball
For the Pumpkin Filling
  • 2 cups canned pumpkin puree Or homemade for a fresher taste
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or evaporated milk
  • 0.75 cups brown sugar
  • 0.5 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoons ground ginger
  • 0.25 teaspoons ground nutmeg
  • 0.25 teaspoons ground cloves
  • 1 teaspoon vanilla extract
  • pinch salt

Method
 

Prepare the Pie Crust
  1. In a large bowl, mix the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
  2. Gradually add cold water, one tablespoon at a time, until the dough forms a ball.
  3. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat the Oven
  1. Preheat your oven to 425°F (220°C).
Roll Out the Dough
  1. On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
  2. Place the dough in the pan and trim the edges. Prick the bottom with a fork to prevent bubbling.
Prepare the Pumpkin Filling
  1. In a large mixing bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and a pinch of salt until smooth and well combined.
Fill the Pie Crust
  1. Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
Bake the Pie
  1. Bake in the preheated oven for 15 minutes.
  2. Then reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Cool and Serve
  1. Once baked, let the pie cool at room temperature for at least 2 hours before slicing. This allows the filling to firm up.

Notes

Serve warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with spiced apple cider or a fragrant chai tea for a cozy evening. For a festive presentation, sprinkle a light dusting of cinnamon on top before serving. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.
Theo Calderon
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