Pumpkin Pie Recipe
Classic, creamy pumpkin pie with hints of cinnamon and nutmeg, perfect for any fall occasion.
There’s nothing quite like the smell of a homemade pumpkin pie baking in the oven, cinnamon and nutmeg wrapping you in a cozy embrace. This dessert is a staple come fall, each bite creamy with just the right amount of spice, marrying the sweetness of pumpkin with the warmth of autumn spices. It's akin to wrapping up in your favorite blanket on a chilly evening. Pumpkin pie has a rich history tied to holiday traditions, often gracing Thanksgiving tables across America. My grandmother taught me this recipe, and it’s been a family favorite ever since, heralding the start of the holiday season. What sets this pie apart is the extra dash of ginger that makes the filling pop, adding a subtle warmth that brightens each mouthful — a little secret my grandmother always insisted upon. Whether served at a festive holiday dinner or as a sweet treat with afternoon coffee, this pie is sure to become a beloved tradition in any household.
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 425°F (220°C).
Begin by making the crust: In a large bowl, mix the flour and salt.
Add the diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 02Step 2 / 7
Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together.
Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
- 03Step 3 / 7
Roll the chilled dough out on a lightly floured surface to fit a 9-inch pie pan.
Transfer the dough to the pan and trim any excess.
Flute the edges as desired.
- 04Step 4 / 7
For the filling, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla in a large bowl until smooth and well combined.
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- 05Step 5 / 7
Pour the pumpkin filling into the crust.
Place the pie on a baking sheet and bake in the preheated oven for 15 minutes.
- 06Step 6 / 7
Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until a knife inserted near the center comes out clean.
- 07Step 7 / 7
Allow the pie to cool on a wire rack for at least 2 hours before serving, allowing the filling to set properly.
Chef Tips
- •For a flakier crust, keep your butter as cold as possible.
- •Chill the dough before rolling to make it easier to handle.
- •Add a teaspoon of brandy to the filling for a sophisticated twist.
- •If the edges of the crust begin to brown too much, cover them loosely with foil.
- •Store leftovers in the fridge; the flavors deepen as they meld together overnight.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, pumpkin pie can be made a day in advance and refrigerated overnight to allow the flavors to meld.
What can I substitute?+
If you don't have sweetened condensed milk, you can use evaporated milk and adjust the sugar to taste.
How do I store leftovers?+
Cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.
