The Perfect Pumpkin Pie Recipe

‍This classic dessert showcases a creamy and smooth pumpkin filling with just the right amount of spice, all encased in a flaky and buttery crust.

With our step-by-step instructions and helpful tips, even novice bakers can achieve bakery-quality results. Whether you’re hosting a Thanksgiving feast or simply craving a slice of comfort, this recipe will become your go-to for all things pumpkin pie.

We’ve taken the time to perfect the proportions and techniques to ensure that your pie turns out beautifully every time. From selecting the best pumpkins to achieving the ideal consistency, you’ll find all the information you need here. So get your apron on, gather your ingredients, and let’s dive into the world of pumpkin pie perfection!

History of Pumpkin Pie

Pumpkin pie has a rich history that dates back to early American settlers. Native Americans were already using pumpkins in their cooking long before the arrival of the Pilgrims. When the settlers began experimenting with pumpkin recipes, the pumpkin pie quickly became a staple in their culinary traditions.

The first recorded pumpkin pie recipe appeared in a cookbook published in 1670, titled “The Accomplisht Cook.” However, this early version was quite different from the pumpkin pie we know today. It featured a hollowed-out pumpkin filled with a mixture of spiced milk and honey, and the whole thing was baked in hot ashes.

Over the centuries, the recipe evolved, and pumpkin pie became synonymous with autumn festivities, particularly Thanksgiving. Today, it’s an iconic dessert that brings warmth and nostalgia to any gathering.

The Perfect Pumpkin Pie Recipe

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Refrigeration Time 4 hours hrs

Total Time 5 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 4 People

Calories 323 kcal

‍This classic dessert showcases a creamy and smooth pumpkin filling with just the right amount of spice, all encased in a flaky and buttery crust.

Kitchen equipment list

• 1 Mixing bowl

Ingredients

  

123

Pumpkin Puree:

• ▢ Start with 2 cups of homemade pumpkin puree or canned pumpkin. Make sure to use pure pumpkin puree and not pumpkin pie filling, which already contains added spices and sweeteners.

Sweetener:

• ▢ You'll need 3/4 cup of granulated sugar or a combination of brown sugar and granulated sugar. The sweetness can be adjusted to your preference.

Spices:

• ▢ The key spices for pumpkin pie are cinnamon, ginger, nutmeg, and cloves. Use 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves.

Eggs:

• ▢ Two large eggs will act as binders and help set the pie filling.

Evaporated Milk:

• ▢ Use 1 cup of evaporated milk to create a rich and creamy texture. You can substitute with half-and-half or heavy cream for a denser pie.

Pie Crust:

• ▢ For the crust, you can choose between a homemade buttery crust or a pre-made store-bought one. If you decide to make your own, you'll need all-purpose flour, butter, salt, sugar, and ice water.

Instructions 

• Prepare the Pie Crust: If you're making a homemade crust, start by combining the flour, salt, and sugar in a large mixing bowl. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, and mix until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Roll Out the Crust: Remove one disk of dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle that's about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
• Pre-bake the Crust: To prevent a soggy bottom crust, it's recommended to pre-bake the crust before adding the filling. Line the pie crust with parchment paper or aluminum foil, then fill with pie weights, dried beans, or rice. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool while you prepare the filling.
• Make the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, sugar, spices, and a pinch of salt. Mix until well combined. In a separate bowl, whisk together the eggs and evaporated milk until smooth. Gradually pour the egg mixture into the pumpkin mixture, stirring until everything is evenly incorporated.
• Fill the Pie Crust: Pour the pumpkin filling into the pre-baked pie crust, spreading it evenly. Gently tap the pie dish on the counter to release any air bubbles. If desired, you can create decorative edges by crimping the crust with your fingers or using a fork.
• Bake the Pie: Place the pie on a baking sheet to catch any drips, and carefully transfer it to the preheated oven. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for another 40-50 minutes, or until the filling is set around the edges but still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover it with aluminum foil.
• Cool and Serve: Once the pie is done baking, remove it from the oven and place it on a wire rack to cool completely. Allow the pie to cool for at least 2 hours before serving to allow the filling to set. Serve at room temperature or chilled, and optionally garnish with whipped cream or a sprinkle of cinnamon.

❋ Kitchen Chaos Unlocked Tips

Tips for a Flaky Pie Crust

• Keep your ingredients cold: Cold butter and ice water are essential for achieving a flaky pie crust. Chill the butter in the refrigerator before using, and use ice water to prevent the butter from melting.
• Don't overwork the dough: Overmixing the dough can lead to a tough crust. Mix the ingredients until just combined, and avoid kneading or overhandling the dough.
• Rest the dough: After making the dough, let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
• Use a light touch when rolling out the dough: Roll the dough gently, applying even pressure, and occasionally rotating it to maintain an even thickness. Be careful not to stretch the dough as this can cause it to shrink during baking.
• Pre-bake the crust: Pre-baking the crust before adding the filling helps to ensure a crisp and flaky crust, especially when dealing with a moist filling like pumpkin pie.

Nutrition

Serving: 133 gCalories: 323 kcalCarbohydrates: 46 gProtein: 5.2 gFat: 13 g

Keyword Pumpkin Pie

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Variations of Pumpkin Pie

While the classic pumpkin pie recipe is undeniably delicious, there are several variations you can explore to add your own twist:

1. Spiced Pumpkin Pie: Enhance the flavor of your pumpkin pie by adding a hint of additional spices, such as cardamom, allspice, or cloves.
2. Maple Pumpkin Pie: Replace some or all of the sugar with pure maple syrup for a unique and richly flavored pie.
3. Gingersnap Crust Pumpkin Pie: Swap out the traditional pie crust for a gingersnap cookie crust. The spicy sweetness of the gingersnaps complements the pumpkin filling perfectly.
4. Pecan Streusel Pumpkin Pie: Top your pumpkin pie with a crunchy pecan streusel for added texture and nutty flavor.

Feel free to experiment with different flavor combinations to find your favorite pumpkin pie variation!

Serving and Garnishing Suggestions

Pumpkin pie is delicious on its own, but here are some serving and garnishing ideas to take it to the next level:

• Whipped Cream: A dollop of freshly whipped cream adds creaminess and balances the sweetness of the pie. You can also flavor the whipped cream with a touch of vanilla or cinnamon.
• Caramel Sauce: Drizzle warm caramel sauce over the pie for an extra indulgent treat. The combination of sweet caramel and spiced pumpkin is heavenly.
• Toasted Pecans: Sprinkle some toasted pecans on top of the pie for added crunch and nuttiness.
• Ice Cream: Serve a slice of pumpkin pie with a scoop of vanilla ice cream for a delightful contrast of warm and cold.

Remember to serve your pumpkin pie at room temperature or chilled, depending on your preference. Enjoy it with family and friends, and savor every delicious bite!

Frequently Asked Questions About Pumpkin Pie

1. Can I use fresh pumpkin instead of canned pumpkin? Yes, you can use fresh pumpkin if desired. Start by selecting a small sugar pumpkin, which has a sweeter and less watery flesh. Cut the pumpkin in half, remove the seeds, and roast it in the oven until tender. Scoop out the flesh and puree it in a blender or food processor until smooth.
2. Can I make the pie crust in advance? Absolutely! You can make the pie crust up to 3 days in advance. After shaping the dough into disks, wrap them tightly in plastic wrap and store in the refrigerator. When ready to use, let the dough sit at room temperature for a few minutes to soften slightly before rolling out.
3. How long does pumpkin pie last? Pumpkin pie can be stored in the refrigerator for up to 4 days. Make sure to cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from drying out.
4. Can I freeze pumpkin pie? Yes, you can freeze pumpkin pie. After baking and cooling the pie, wrap it tightly in plastic wrap and aluminum foil. Label it with the date and freeze for up to 2 months. Thaw the pie in the refrigerator overnight before serving.

Pumpkin Pie Troubleshooting

1. Soggy Crust: To prevent a soggy crust, make sure to pre-bake it before adding the filling. Additionally, avoid overfilling the pie or using a wet filling, as this can contribute to a soggy crust.
2. Cracked Filling: Overbaking or sudden temperature changes can cause the pie filling to crack. To prevent this, bake the pie until the filling is set around the edges but still slightly jiggly in the center. Allow the pie to cool gradually to room temperature before refrigerating.
3. Pie Shrinking: If your pie crust shrinks during baking, it may be due to overworking the dough or stretching it when transferring to the pie dish. Be gentle when handling the dough and avoid stretching it.
4. Burnt Crust: If the crust starts to brown too quickly during baking, cover the edges with aluminum foil to prevent further browning. You can also use a pie crust shield or a ring of aluminum foil to protect the crust.

Final Thoughts

Baking the perfect pumpkin pie is a delightful endeavor that brings joy to both the baker and those lucky enough to enjoy a slice. With our foolproof recipe, helpful tips, and variations, you’re well-equipped to create a pumpkin pie that will leave everyone wanting more.

From the rich history of pumpkin pie to the step-by-step instructions, we’ve covered all the essential aspects to ensure your pie turns out beautifully. Don’t be afraid to experiment with different crusts, toppings, and flavor combinations to make the recipe your own.

So, gather your ingredients, preheat your oven, and embark on a pumpkin pie journey that will fill your home with the warm aroma of spices and create lasting memories. Happy baking!