Pumpkin Pie – A Classic Dessert with a Rich, Creamy Filling

The Story Behind Pumpkin Pie

Nothing captures the essence of autumn better than a slice of homemade pumpkin pie. The warm spices, velvety texture, and flaky crust make it the perfect dessert for Thanksgiving, family gatherings, or cozy nights in. I still remember my grandmother’s kitchen filled with the aroma of cinnamon and nutmeg as she baked the most perfect pumpkin pie. She always insisted on making everything from scratch, and her recipe has become a cherished tradition in our home.

If you’ve ever wanted to bake a perfectly spiced, creamy pumpkin pie, this recipe will guide you through each step. Whether you’re a seasoned baker or trying it for the first time, you’ll love how simple and rewarding it is.

Why You’ll Love This Pumpkin Pie Recipe

✔ Smooth & Creamy Texture – The filling is rich, velvety, and perfectly spiced.
✔ Flaky, Buttery Crust – The homemade pie crust adds a perfect crisp contrast.
✔ Easy to Make – With simple ingredients and step-by-step instructions, anyone can master this pie.
✔ Perfect for Holidays & Special Occasions – A must-have dessert for Thanksgiving and beyond.
✔ Make-Ahead Friendly – Tastes even better the next day!

Ingredients List

For the Pie Crust:

• 250g (2 cups) all-purpose flour
• 150g (⅔ cup) unsalted butter, chilled and cubed
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 4-6 tablespoons ice water

For the Pumpkin Pie Filling:

• 425g (15 oz) canned pumpkin puree (or homemade)
• 150g (¾ cup) brown sugar
• 2 large eggs
• 1 egg yolk
• 240ml (1 cup) heavy cream
• 120ml (½ cup) whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt

Step-by-Step Making Process

Step 1: Preparing the Pie Crust

Making the crust from scratch gives your pumpkin pie the best texture and flavor.

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add chilled butter and use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs.
3. Slowly add ice water, one tablespoon at a time, and mix until the dough starts to come together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

💡 Tip: Keeping the butter cold ensures a flaky crust.

Step 2: Rolling & Pre-Baking the Crust

1. Preheat your oven to 190°C (375°F).
2. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.
3. Carefully transfer the dough to the pie pan and press it gently into the edges.
4. Trim the excess dough and crimp the edges for a decorative touch.
5. Place parchment paper over the crust and fill with pie weights or dried beans.
6. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until slightly golden.

💡 Tip: Pre-baking prevents a soggy crust.

Step 3: Making the Pumpkin Pie Filling

While the crust cools, prepare the rich and creamy filling.

1. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, and egg yolk until smooth.
2. Add heavy cream, milk, and vanilla extract, whisking until fully combined.
3. Stir in cinnamon, nutmeg, ginger, cloves, and salt for that warm, spiced flavor.

💡 Tip: Mixing the spices evenly ensures a well-balanced taste.

Step 4: Assembling & Baking the Pie

1. Pour the pumpkin filling into the pre-baked pie crust.
2. Smooth the top with a spatula for an even surface.
3. Bake at 190°C (375°F) for 45-50 minutes, or until the center is set but slightly wobbly.
4. Let the pie cool at room temperature for 2 hours before refrigerating.

💡 Tip: Overbaking can cause cracks, so remove it from the oven when the center jiggles slightly.

Step 5: Serving & Storing Pumpkin Pie

🥄 Serve with: Whipped cream, a sprinkle of cinnamon, or a drizzle of caramel.
❄️ Store in the fridge: Cover and refrigerate for up to 4 days.
❄️ Freeze for later: Wrap tightly and freeze for up to 2 months.

💡 Tip: Let frozen pie thaw in the fridge overnight before serving.

Nutritional Information (Per Slice, 1/8 of the Pie)

Nutrient	Amount
Calories	320 kcal
Protein	6g
Carbohydrates	38g
Fiber	3g
Sugar	22g
Fat	16g
Saturated Fat	8g

💡 Tip: Reduce sugar or use a whole wheat crust for a healthier version.

FAQs About Pumpkin Pie

1. Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin for a more homemade touch.

2. How do I prevent cracks in my pie?

Avoid overbaking and let it cool slowly at room temperature.

3. Can I make pumpkin pie ahead of time?

Absolutely! It tastes even better after chilling for a day.

4. What’s the best topping for pumpkin pie?

Whipped cream, vanilla ice cream, or a sprinkle of cinnamon work great.

5. Why is my pie crust soggy?

Pre-baking the crust helps prevent this issue.

6. Can I make this pie dairy-free?

Yes! Substitute coconut milk for heavy cream and milk.

7. How long should pumpkin pie cool before slicing?

At least 2 hours to set properly.

8. Can I use store-bought pie crust?

Yes! But homemade crust gives the best texture and flavor.

9. How do I store leftover pumpkin pie?

Keep it covered in the fridge for up to 4 days.

10. Can I freeze pumpkin pie?

Yes! Wrap tightly and freeze for up to 2 months.

Final Thoughts – The Perfect Holiday Dessert

Pumpkin pie is more than just a dessert; it’s a holiday tradition, a comforting treat, and a must-have on any fall menu. With its silky smooth filling and buttery crust, this pie will impress your family and friends. Follow these simple steps, and you’ll bake a perfect pumpkin pie every time!

So, gather your ingredients, preheat your oven, and let’s create a masterpiece together! 🍂🥧

Thank You for Reading!

I truly appreciate you taking the time to explore this pumpkin pie recipe. I hope it brings warmth and joy to your table, just like it has for mine. If you try it, I’d love to hear your feedback! Thank you for being part of this delicious journey—happy baking! 🥧😊