Pumpkin pie, a classic autumn delight, embodies the warmth and comfort of the season in every delicious bite.

Originating from early American settlers who incorporated pumpkin into their desserts, this recipe has stood the test of time, becoming a beloved staple at fall gatherings and Thanksgiving feasts alike.

Despite its rich history, making pumpkin pie from scratch is simpler than you might think, making it an ideal dessert for both novice and seasoned bakers alike.

Crafting this pumpkin pie begins with a buttery, flaky crust that cradles a velvety smooth filling bursting with the earthy sweetness of pumpkin and a medley of warm spices like cinnamon, nutmeg, ginger, and cloves.

The aroma that fills your kitchen as it bakes is enough to make anyone’s mouth water in anticipation. Whether you’re celebrating a holiday or simply craving a taste of autumn, this pumpkin pie recipe is sure to impress with its homemade charm and irresistible flavor.

Expert Tip: To achieve a perfectly set filling, gently jiggle the pie pan after the recommended baking time.

Ingredients

Plain Flour: Forms the base of the pie crust, providing structure and a tender texture.

Butter (Unsalted, cold): Creates a flaky crust when worked into the flour mixture.

Salt: Enhances the flavor of both the crust and filling.

Sugar: Adds sweetness to the crust and balances the earthy flavors of the pumpkin filling.

Water (Ice cold): Helps bind the dough together to form the crust.

Pumpkin Puree (Canned): The star ingredient of the filling, imparting its signature pumpkin flavor and creamy texture.

Sugar: Sweetens the filling and enhances its richness.

Eggs: Bind the filling together and add structure.

Double Cream: Provides richness and a smooth, creamy texture.

Cinnamon Powder, Nutmeg Powder, Ginger Powder, Cloves: A blend of warm spices that infuse the filling with cozy, autumnal flavors.

Salt: Balances the sweetness and enhances the overall flavor profile.

Whipped Cream: Optional topping for added indulgence.

Ground Cinnamon: Optional garnish to enhance presentation and flavor.

Expert Tip: For a smoother filling, strain the pumpkin puree before adding it to the other ingredients to remove any lumps.

Serving Suggestions

• Serve slices of pumpkin pie with a dollop of freshly whipped cream for a luxurious finish.
• Sprinkle a pinch of ground cinnamon over the whipped cream for an extra pop of flavor and visual appeal.
• Accompany each slice with a piping hot cup of coffee or spiced chai tea for a cozy autumn treat.

Expert Tip: Chill the pie crust dough for at least 30 minutes before rolling it out. This helps relax the gluten and prevents the crust from shrinking during baking.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Simply roast and puree fresh pumpkin until smooth before using it in the recipe.

How long does pumpkin pie last?

Pumpkin pie can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or aluminum foil.

Can I freeze pumpkin pie?

Yes, you can freeze pumpkin pie for up to 1-2 months. Wrap it securely in plastic wrap and aluminum foil before freezing.

Can I substitute the heavy cream with milk?

While heavy cream yields a richer, creamier texture, you can substitute it with whole milk if desired. However, the filling may be slightly less rich.

How do I prevent the crust from burning?

To prevent the crust from burning, you can cover the edges with aluminum foil halfway through baking.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Cherry Pie
• Apple Pie
• Pecan Pie
• Strawberry Cheesecake Pie
• Cherry Cobbler

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Pumpkin Pie

by Nabeela Kauser

If you're craving a classic dessert that perfectly captures the essence of autumn, look no further than our pumpkin pie. Delicately spiced and irresistibly creamy, this pie will make your taste buds dance and leave you wanting another slice.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American, Western

Servings 8 slices

Calories 448 kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Pie Crust:

• ▢ 250 g Plain Flour
• ▢ 125 g Butter Unsalted, cold, cut into small cubes
• ▢ 1/2 tsp Salt
• ▢ 1 tbsp Sugar
• ▢ 4-6 tbsp Water Ice cold

For the Pumpkin Filling:

• ▢ 400 g Pumpkin Puree Canned
• ▢ 200 g Sugar
• ▢ 2 Eggs
• ▢ 200 ml Double Cream
• ▢ 1 tsp Cinnamon Powder
• ▢ 1/2 tsp Nutmeg Powder
• ▢ 1/2 tsp Ginger Powder
• ▢ 1/4 tsp Cloves
• ▢ 1/2 tsp Salt

For Serving (Optional):

• ▢ Whipped Cream
• ▢ Ground Cinnamon For garnish

Instructions

• In a large mixing bowl, combine the flour, salt, and sugar.
• Add the cold cubed butter to the dry ingredients.
• Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
• Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough just comes together.
• Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat your oven to 180°C (350°F).
• In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, heavy cream, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until well combined.
• Roll out the chilled pie crust on a lightly floured surface to fit a 9-inch (23 cm) pie dish.
• Carefully transfer the crust to the pie dish and trim any excess dough hanging over the edge.
• Pour the prepared pumpkin filling into the pie crust.
• Bake in the preheated oven for about 45-50 minutes or until the filling is set and the crust is golden brown.
• Remove from the oven and let the pie cool completely on a wire rack.
• Once cooled, you can refrigerate the pie for a few hours or overnight to allow the flavours to meld.
• Serve the pumpkin pie chilled or at room temperature.
• Optionally, top with whipped cream and a sprinkle of ground cinnamon before serving.

Notes

Make sure to use canned pumpkin puree, not pumpkin pie filling, which already has added spices and sugar.

You can make the pie crust in advance and refrigerate it until needed.

If you want a decorative edge on your pie crust, you can crimp it using your fingers or a fork before baking.

Adjust the amount of sugar and spices in the filling to suit your taste. You can make it sweeter or more spiced if you prefer.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee. Summary

Nutrition

Calories: 448kcalCarbohydrates: 55gProtein: 6gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 103mgSodium: 319mgPotassium: 183mgFibre: 2gSugar: 29gVitamin A: 8602IUVitamin C: 2mgVitamin D: 1µgCalcium: 48mgIron: 2mg

Keyword Baked, Baking, Dessert, Food, Halloween, Pie, Pumpkin, Recipe

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