A traditional pumpkin pie is an essential dessert for autumn and holiday celebrations. This creamy, spiced pie features a smooth pumpkin filling in a flaky crust, delivering warm flavors of cinnamon, nutmeg, and ginger. Perfect for Thanksgiving or any cozy occasion!
Ingredients
For the Crust:
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1 ¼ cups (160g) all-purpose flour
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½ teaspoon salt
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½ teaspoon granulated sugar
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½ cup (115g) cold unsalted butter, cubed
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3-4 tablespoons ice water
For the Filling:
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1 (15 oz / 425g) can pumpkin puree (or 2 cups homemade)
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¾ cup (150g) brown sugar (or granulated sugar)
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2 large eggs
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1 teaspoon vanilla extract
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1 ¼ teaspoons ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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½ teaspoon salt
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1 cup (240ml) evaporated milk (or heavy cream)
Execution
1. Prepare the Crust:
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In a bowl, mix flour, salt, and sugar.
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Cut in the cold butter until the mixture forms coarse, crumb-like pieces.
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Gradually add ice water, 1 tbsp at a time, until dough forms.
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Flatten into a disk, tightly wrap in plastic, and chill for at least half an hour.
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Roll out dough, place in a 9-inch pie dish, crimp edges, and freeze for 15 minutes.
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Blind bake at 375°F (190°C) for 10-12 minutes (optional for crispier crust).
2. Make the Filling:
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Whisk together the pumpkin, sugar, eggs, vanilla, spices, and salt until the mixture is smooth.
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Gradually stir in evaporated milk until fully combined.
3. Bake the Pie:
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Pour filling into the crust.
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Bake at 375°F (190°C) for 45-55 minutes until the center is set (slight jiggle is okay).
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Cool completely (2+ hours) before slicing.
Additional Tips
✔ Use homemade pumpkin puree for a fresher taste.
✔ Pre-bake the crust to prevent sogginess.
✔ Check doneness with a knife—it should come out clean.
✔ Chill before serving for cleaner slices.
✔ Top with whipped cream or vanilla ice cream.
Q&A About Pumpkin Pie
Can I use fresh pumpkin instead of canned?
✅ Yes! Use 2 cups of homemade pumpkin puree. Roast a sugar pumpkin (not carving pumpkin), scoop out the flesh, blend until smooth, and drain excess liquid.
Can I make this pie ahead of time?
✅ Absolutely!
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Unbaked filling in crust: Refrigerate for up to 24 hours before baking.
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Baked pie: Store in the fridge for 3-4 days or freeze for 1-2 months.
Why is my pumpkin pie cracking?
⚠️ Overbaking is the main cause.
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Bake until the sides are cooked through but the center remains slightly wobbly.
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Let it cool gradually (avoid sudden temperature changes).
Can I use a store-bought crust?
✅ Yes, a 9-inch pre-made pie crust works for convenience. For a perfect crust, blind bake first: 5-7 minutes at 375°F (190°C) before filling.
How do I prevent a soggy crust?
✔ Blind bake (pre-bake) the crust for 10-12 minutes before adding filling.
✔ Brush the crust with egg wash before blind baking for extra crispiness.
Can I substitute evaporated milk?
✅ Yes! Try:
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Heavy cream (richer texture)
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Half-and-half (lighter)
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Coconut milk (dairy-free option)
How do I check if my pie is cooked through?
🔍 Test with a knife—insert near the center; it should come out mostly clean (a little wetness is okay since it sets as it cools).
Why is my pie too watery?
💧 Possible reasons:
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Homemade pumpkin purée often contains excess liquid—be sure to drain it well!
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Underbaking (needs more time to set).
Can I make this gluten-free or vegan?
🌱 Gluten-free: Use a GF pie crust (store-bought or almond flour-based).
🌱 Vegan: Substitute eggs with flax eggs (2 tbsp ground flax + 5 tbsp water) and use coconut milk instead of evaporated milk.
What’s the best way to serve pumpkin pie?
🍴 Serve chilled or at room temperature with:
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Whipped cream
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Vanilla ice cream
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A sprinkle of cinnamon or pecans
Why You Should Make This Recipe
This timeless pumpkin pie is the ultimate comfort dessert—smooth and creamy, warmly spiced, and just sweet enough, all nestled in a flaky, buttery crust. Discover why it’s a worthy addition to your menu:
1. It’s a Timeless Crowd-Pleaser
✅ A must-have for Thanksgiving, fall gatherings, or cozy nights in—everyone loves a slice of pumpkin pie!
✅ The aroma of cinnamon, nutmeg, and ginger baking will make your kitchen smell incredible.
2. Easier Than You Think
✅ Simple ingredients (most are pantry staples!).
✅ No fancy techniques—just mix, pour, and bake.
✅ Works with store-bought crust for a shortcut version.
3. Make-Ahead Friendly
✅ Prepare 1-2 days in advance—perfect for stress-free entertaining.
✅ Freezes well, so you can enjoy it later!
4. Customizable to Your Taste
🌿 Add-ins: Chocolate chips, pecans, or a dash of bourbon for extra depth.
🥥 Dietary swaps: Gluten-free crust or dairy-free filling options available.
5. The Perfect Balance of Texture & Flavor
✨ Silky-smooth filling with warm spices.
✨ Crisp, buttery crust that holds up beautifully.
Pumpkin Pie Nutrition Facts (Per Serving)
Calories: ~280-320
Total Fat: 12-15g
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Saturated Fat: 7-8g
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Trans Fat: 0g
Cholesterol: 60-70mg
Sodium: 250-300mg
Total Carbohydrates: 38-42g -
Dietary Fiber: 2-3g
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Sugars: 20-25g (includes added sugar)
Protein: 4-5g
Key Nutritional Notes:
✔ Rich in Vitamin A (from pumpkin) – supports vision & immunity.
✔ Moderate sugar (adjust by reducing sugar by 1-2 tbsp if preferred).
✔ Contains dairy & gluten (see substitutions below for dietary needs).
Happy Cooking
Diana
