Savor the taste of fall with this classic pumpkin pie recipe, filled with creamy, spiced pumpkin filling and a flaky, homemade crust. There’s something magical about a slice of homemade pumpkin pie. With a creamy, spiced filling and flaky crust, this pie captures the essence of fall in every bite. Perfect for Thanksgiving or any autumn gathering, this classic pumpkin pie recipe is a comforting treat that fills your home with the rich aromas of cinnamon, nutmeg, and cloves.
Pumpkin pie is one of those desserts that makes you feel at home. As the pie bakes, the whole kitchen fills with the nostalgic scents of the holidays, setting the stage for cozy family gatherings. It’s a dessert that invites everyone to the table, eagerly awaiting that first slice with a dollop of whipped cream on top.
When you cut into this pie, you’ll find the filling to be perfectly creamy, with just the right balance of spices to bring out the natural sweetness of the pumpkin. It’s a straightforward recipe that doesn’t require a lot of fuss, yet it delivers a beautiful, show-stopping dessert that everyone will love.
Whether it’s your first time baking a pumpkin pie or your hundredth, this recipe is sure to become a family favorite. Serve it with a side of coffee or hot cider, and let the compliments roll in. There’s truly no better way to celebrate the cozy season than with a slice of this classic pie.
FAQs
- Can I make this pie in advance? Yes! Pumpkin pie can be made 1–2 days ahead and stored in the refrigerator.
- What if I don’t have all the spices? You can use pumpkin pie spice instead, which combines most of these spices.
- How can I tell when the pie is done? The center should be set but slightly wobbly; it will firm up as it cools.
Troubleshooting
- Crust is Too Hard or Tough:
- This usually happens when the dough is overworked or if there’s too much water. When adding water to the dough, do so gradually until it just comes together—avoid kneading the dough too much.
- Soggy Bottom Crust:
- To avoid a soggy bottom, pre-bake (blind bake) the crust slightly before adding the filling. Line the crust with parchment paper, add pie weights or dried beans, and bake at 375°F for 10–12 minutes before adding the filling.
- Cracks in the Filling:
- Cracks can happen if the pie is overbaked. To prevent this, bake until the center is just slightly wobbly. The filling will continue to set as it cools.
- Watery Filling:
- Make sure to use solid pumpkin puree (not pumpkin pie mix) and avoid overmixing, which can introduce excess air, leading to a watery texture.
Variations
- Maple Pumpkin Pie:
- Swap out half the brown sugar for pure maple syrup for a deeper, richer flavor. This adds a touch of natural sweetness that pairs beautifully with the pumpkin and spices.
- Spiced Pumpkin Pie:
- For an extra spiced pie, increase the cinnamon and add a pinch of allspice and cardamom. This will give the pie a more robust flavor that’s perfect for those who love spices.
- Gingerbread Pumpkin Pie:
- Add 1–2 tablespoons of molasses to the filling along with a pinch more ginger and cinnamon. The molasses brings a rich, deep flavor that combines beautifully with the pumpkin and gives it a “gingerbread” essence.
- Whiskey or Bourbon Pumpkin Pie:
- Add 1–2 tablespoons of bourbon or whiskey to the filling mixture. The alcohol will cook off, leaving a subtle, warm flavor that’s a hit for adult gatherings.
Ways to Make It Special for the Holiday
- Top with Spiced Whipped Cream:
- Add a touch of cinnamon or nutmeg to your whipped cream for an extra holiday touch. You can even add a hint of vanilla or a small amount of maple syrup for added sweetness and flavor.
- Decorative Crust:
- Use pie crust cutters or cookie cutters to create pumpkin or leaf shapes from extra pie dough, and arrange them along the edge of the pie or in a pattern on top. Brush with egg wash and bake until golden for a beautiful presentation.
- Serve with Warm Caramel Sauce:
- Drizzle each slice with warm caramel sauce or sprinkle with toffee bits for a sweet surprise. This adds a luxurious touch and pairs well with the spices in the pie.
- Add Pecans or Walnuts for Crunch:
- Sprinkle some chopped pecans or walnuts on top of the filling before baking. This adds a delightful crunch and gives the pie a festive holiday twist that makes it even more irresistible.
- Make Mini Pumpkin Pies:
- Create individual servings by baking the filling in mini pie crusts. Perfect for holiday gatherings, these are great for serving a crowd while adding a special, personal touch.
These small changes and enhancements can make your classic pumpkin pie stand out at the Thanksgiving table and bring extra warmth and joy to any holiday celebration!
Classic Pumpkin Pie
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup cold unsalted butter, cubed
- 4-6 tbsp ice water
Pumpkin Filling
- 1 (15 oz) pumpkin puree
- ¾ cup brown sugar
- ½ cup heavy cream
- ½ cup milk
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Instructions
- Prepare the Crust:In a large mixing bowl, whisk together the flour, salt, and sugar.Cut in the cold butter until the mixture resembles coarse crumbs.Gradually add ice water, 1 tablespoon at a time, until the dough comes together.Roll into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat and Roll Out:Preheat the oven to 375°F (190°C).Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie plate.Place the dough into the pie plate, trimming and crimping the edges.
- Prepare the Filling:In a large mixing bowl, whisk together pumpkin puree, brown sugar, heavy cream, milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Bake:Pour the filling into the prepared crust.Bake for 50–60 minutes, or until the filling is set and a knife inserted into the center comes out clean.Allow to cool completely before slicing and serving.
Notes
Tips and Notes
- Tips for a Flaky Crust: Make sure your butter is cold, and don’t overwork the dough.
- Storage: Store in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Serving Suggestions: Top with whipped cream or a scoop of vanilla ice cream for added indulgence.
