Traditional Pumpkin Pie recipe

A classic holiday dessert, pumpkin pie is rich, creamy, and perfectly spiced. This homemade recipe features a buttery, flaky crust and a smooth, flavorful filling that’s ideal for Thanksgiving, Christmas, or any fall gathering.

Ingredients

For the Pie Crust (or use store-bought):

• 1 ¼ cups (160g) all-purpose flour
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, cold and cut into cubes
• 2-4 tablespoons ice water

For the Pumpkin Filling:

• 1 (15-ounce) can (425g) pumpkin purée (or 1 ¾ cups homemade purée)
• ¾ cup (150g) brown sugar, packed
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 cup (240ml) evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Pie Crust

1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough holds together.
4. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
5. Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
6. Pre-bake the crust: Line it with parchment paper, fill with pie weights or dried beans, and bake at 190°C (375°F) for 10-12 minutes. Remove the weights and bake for another 5 minutes.

2. Make the Pumpkin Filling

1. In a large bowl, whisk together the pumpkin purée, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves.
2. Beat in the eggs, then mix in the evaporated milk and vanilla extract until smooth.

3. Bake the Pie

1. Preheat the oven to 175°C (350°F).
2. Pour the pumpkin filling into the pre-baked crust.
3. Bake for 50-60 minutes, or until the center is set but slightly wobbly when shaken.
4. If the crust browns too quickly, cover the edges with foil halfway through baking.

4. Cool and Serve

1. Let the pie cool completely (about 2 hours) before slicing.
2. Serve at room temperature or chilled, with whipped cream or a sprinkle of cinnamon.

Tips for the Best Pumpkin Pie

✔ Use pure pumpkin purée, not pumpkin pie filling (which contains added sugar and spices).
✔ Pre-baking the crust prevents a soggy bottom.
✔ Let the pie cool completely before serving to allow the filling to set.
✔ Store leftovers in the fridge for up to 4 days or freeze for later.

This traditional pumpkin pie is smooth, spiced, and perfect for the holidays!