Introduction
Pumpkin pie is a quintessential fall dessert, cherished for its silky, spiced filling and buttery, flaky crust. A staple for Thanksgiving, holiday feasts, or any autumn occasion, this comforting dish evokes warmth and nostalgia. Its simple ingredients and straightforward preparation make it ideal for cooks of all levels. This recipe delivers a classic pumpkin pie, adaptable for dietary needs, best served chilled or at room temperature with a dollop of whipped cream.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-4 tbsp ice water
Pumpkin Filling Ingredients:
- 1 (15 oz) can pumpkin puree (or 1 3/4 cups fresh puree)
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 2 large eggs
- 1 (12 oz) can evaporated milk
- 1 tsp vanilla extract
For Serving:
- Optional: Whipped cream or vanilla ice cream
- Optional: Dusting of cinnamon or nutmeg
- Suggested Pairings: Coffee, hot cider, or a cheese plate
- Suggested Beverage: Chai tea, coffee, or dessert wine (e.g., Sauternes)
Step-by-Step Process
- Make Pie Crust: In a large bowl, whisk flour, salt, and sugar. Add cold butter cubes and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, 1 tbsp at a time, mixing until the dough just holds together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
- Roll Out Crust: On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie dish, trim excess, and crimp edges. Chill the crust in the fridge for 15 minutes to prevent shrinking.
- Preheat Oven: Preheat oven to 425°F (220°C). Place a baking sheet in the oven to heat.
- Make Filling: In a large bowl, whisk pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add eggs, evaporated milk, and vanilla, whisking until smooth and well-combined.
- Assemble Pie: Pour filling into the chilled crust. Smooth the top with a spatula.
- Bake: Place the pie on the preheated baking sheet. Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 40-50 minutes, until the filling is set but slightly jiggly in the center (a knife inserted near the center should come out clean). If the crust browns too quickly, cover edges with foil. Cool on a wire rack for 2 hours.
- Serve: Slice into 8 wedges. Serve at room temperature or chilled with optional whipped cream or ice cream, dusted with cinnamon or nutmeg. Pair with coffee or chai tea for a cozy experience.
Tips for Better Pumpkin Pie
- Use cold butter and ice water for a flaky crust; work quickly to keep ingredients chilled.
- Chill the crust before baking to prevent shrinking or slumping.
- Use canned pumpkin puree for consistent texture; fresh puree works but requires straining to remove excess water.
- Taste the spice blend before adding; adjust for stronger or milder flavor.
- Bake on a preheated baking sheet to ensure a crisp bottom crust.
- Check doneness with a knife or thermometer (filling should reach 175°F in the center).
- Cool completely before slicing to allow the filling to set for clean cuts.
- Make crust and filling a day ahead; assemble and bake the day of serving.
Variations and Customization
- Gluten-Free Pumpkin Pie: Use a 1:1 gluten-free flour blend for the crust or a store-bought gluten-free crust.
- Vegan Pumpkin Pie: Replace butter with vegan butter, eggs with 1/2 cup silken tofu or 2 tbsp cornstarch mixed with 2 tbsp water, and evaporated milk with coconut milk.
- Low-Sugar Pumpkin Pie: Reduce sugar to 1/2 cup and use a natural sweetener like maple syrup or honey.
- Spiced Pumpkin Pie: Add 1/4 tsp allspice or cardamom for extra warmth.
- Maple Pumpkin Pie: Replace half the sugar with 1/4 cup maple syrup for a richer flavor.
- Nutty Pumpkin Pie: Add a streusel topping with 1/4 cup chopped pecans, 2 tbsp flour, 2 tbsp brown sugar, and 1 tbsp butter.
- Bourbon Pumpkin Pie: Stir 2 tbsp bourbon into the filling for a subtle kick.
- Mini Pumpkin Pies: Divide crust and filling into 12 muffin tins; bake at 350°F for 20-25 minutes.
Storage and Serving Tips
- Store leftover pie covered in the fridge for up to 4 days; the crust may soften slightly.
- Serve chilled or at room temperature; reheat individual slices in a 300°F oven for 5-7 minutes if desired.
- Freeze baked pie for up to 1 month; wrap tightly in plastic and foil, then thaw in the fridge overnight before serving.
- Use leftovers in parfaits with yogurt and granola or blended into a pumpkin smoothie.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Pair with a hot beverage like coffee to complement the spices.
- Slice with a sharp knife, wiping between cuts for clean portions.
- Serve on small plates with a fork for easy eating with whipped cream.
Nutritional Information
Based on 8 servings (1 slice each, without optional toppings):
- Calories: 320 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 300mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 6g
- Vitamin A: 170% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 15% Daily Value
- Iron: 10% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in fat and sugar due to butter and sugar. For dietary needs, try vegan or low-sugar variations. It’s vitamin A from pumpkin adds significant nutritional value.
Conclusion
This pumpkin pie recipe delivers a creamy, spiced dessert that’s perfect for fall celebrations or cozy evenings. Its simple preparation and comforting flavors make it a favorite for home cooks. The silky filling and flaky crust create a delightful harmony. This recipe is sure to become a holiday staple, cherished for its warmth and tradition.
Pumpkin Pie Recipe: Creamy and Spiced
Classic pumpkin pie with creamy filling and flaky crust.
Ingredients
- Crust:
- 1 ¼ cups flour
- ½ tsp salt
- 1 tsp sugar
- ½ cup butter
- 3-4 tbsp ice water
- Filling:
- 15 oz pumpkin puree
- ¾ cup sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- 2 eggs
- 12 oz evaporated milk
- 1 tsp vanilla
- Optional: Whipped cream cinnamon
- Suggested Pairings: Coffee chai tea
Instructions
- Mix flour, salt, sugar, and butter for the crust; add water, and form dough. Chill 1 hour.
- Roll dough, fit into 9-inch pie dish, chill 15 min.
- Preheat oven to 425°F; heat baking sheet.
- Whisk pumpkin, sugar, spices, salt, eggs, milk, and vanilla for filling.
- Pour into crust; bake on sheet at 425°F for 15 min, then 350°F for 40-50 min.
- Cool 2 hours; serve with whipped cream, coffee.
Notes
- Use canned pumpkin for ease.
- Store in fridge up to 4 days.
- Try a maple variation.
- Pair with hot cider.
