Perfect Pumpkin Pie Recipe
This Perfect Pumpkin Pie Recipe has all the classic flavors of Fall. It’s an easy and delicious way to use up leftover pumpkin puree and create a showstopping dessert for Thanksgiving.
Suitable for vegetarian diets.
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Pumpkin Pie Recipe
Whip up the perfect Fall dessert with this Pumpkin Pie Recipe! It’s super simple and absolutely delicious, making it a great (our favorite) choice for any Thanksgiving occasion. Plus, it’s a great way to use up any leftover pumpkin puree you have lingering around.
The crust is flaky and buttery, while the filling is smooth and full of warm spices like cinnamon, ginger, and nutmeg. You’ll love how the evaporated milk gives it a creamy texture without being too heavy.
Make Ahead Pie
If you’re hosting a big family gathering or just craving a treat, this pumpkin pie is totally the best (yes, I am biased). And guess what? You can even make the crust ahead of time to save some prep work. Trust me, once you try this, you’ll be adding this to your recipe collection.
Just like this perfect-for-fall pumpkin roll recipe with cream cheese filling and copycat Starbucks pumpkin bread recipe.
Pies are a great dessert, perfect for any occasion. You should definitely try our air fryer apple pie and apple cranberry pie recipes, too. I am all about making it easy for you.
Recipe Highlights
- Easy Homemade Crust – We’ve got a simple, buttery crust recipe that’s flaky and delicious. Plus, it’s super easy to make!
- Simple Ingredients – Uses everyday pantry staples like flour, butter, eggs, and sugar. No fancy ingredients are needed.
- Versatile and Adaptable – Whether you’re using canned or fresh pumpkin puree, this pie turns out great. And if you’re short on time, a store-bought crust works just fine.
- Make-Ahead Friendly – You can prep the pie crust in advance, and the whole pie freezes well for busy holiday seasons.
Ingredient Notes
For The Crust:
- All-purpose flour – Provides the crust’s structure. To avoid a dense crust, measure it correctly using the spoon-and-level method.
- Salt – Enhances the flavors of both the crust and filling. Just a pinch makes a big difference.
- Cold butter – Essential for a flaky crust. The cold butter creates steam pockets in the dough as it bakes, leading to that perfect flakiness.
- Ice water – Helps bring the dough together without warming the butter. Add it gradually until the dough holds together.
For The Pie Filling:
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling. The puree should be smooth and thick for the best texture.
- Eggs – Provide structure and richness to the filling. They help set the filling so it slices cleanly.
- Granulated sugar – Sweetens the filling. Adjust to taste if you prefer a less sweet pie.
- Ground ginger, cinnamon, nutmeg – These spices are the heart of the pie’s flavor. They add warmth and depth, making the pie taste like fall.
- Evaporated milk – Adds creaminess to the filling without being too heavy. It helps achieve that smooth, custard-like texture.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Pumpkin Pie
Get the complete ingredients list and instructions from the recipe card below.
How To Make The Pie Crust:
Step 1 – Combine the all-purpose flour and salt in a food processor. Pulse briefly to mix.
Step 2 – Add the cold cubed butter to the mixture. Pulse in short bursts until it resembles coarse crumbs.
Step 3 – Gradually add the ice water, one tablespoon at a time, continuing to pulse until the dough starts to come together.
Step 4 – To check if the crust is ready, grab a small handful of the dough and press it together. If it holds without crumbling, it’s ready.
Step 5 – Transfer the dough onto a large piece of plastic wrap. Shape it into a square or round as you wrap it.
Step 6 – Refrigerate for about 1 hour to chill and allow the butter to firm up.
How To Make The Pumpkin Filling:
Step 1 – Preheat your oven to 425 degrees F / 220 degrees C. In a large mixing bowl, combine the pumpkin puree, eggs, and granulated sugar. Mix well.
Step 2 – Gradually pour in the spices and the evaporated milk, mixing continuously until the filling is smooth and well blended.
How To Assemble The Pie:
Step 1 – On a lightly floured surface, roll out the chilled dough.
Step 2 – Roll it into a circle slightly larger than your pie dish.
Step 3 – Carefully transfer the dough to the pie dish and gently press it into the bottom and sides. Trim any excess dough hanging over the edges.
Step 4 – Prick the pie pastry for even baking.
Step 5 – Pour the pumpkin filling into the prepared pie crust.
Step 6 – Bake for 15 minutes.Reduce the oven temperature to 350 degrees F / 175 degrees C and baking for 40-50 minutes.
Recipe Notes And Variations
- If you prefer a crisper crust, pre-bake it before adding the filling. Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake in a preheated oven at 425 degrees F / 220 degrees C for about 10-12 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let it cool before adding the filling.
- To prevent the edges from burning during baking, cover them with strips of aluminum foil. This helps protect the edges from excessive heat.
- To check if the pie is done, insert a toothpick or small knife into the center. If it comes out clean or with a few moist crumbs, the pie is ready. The filling should be set but slightly jiggly in the center.
- For a smoother filling and to prevent cracks, use a water bath. Place the pie dish in a larger baking dish and carefully pour hot water into the larger dish, surrounding the pie dish. The water bath creates even heat around the pie, helping to prevent overcooking and cracks.
- Add a bit more spice for an extra kick. Consider adding a pinch of ground cloves or allspice to the filling for a deeper, more complex flavor.
Storage
- Prep ahead – You can prepare the pie crust in advance. After chilling, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Alternatively, you can freeze the pie crust for up to 2 months. Thaw it in the refrigerator overnight before using it.The filling can be mixed and stored in the refrigerator for up to 24 hours before baking. Just stir it well before pouring it into the crust.
- Storage – Once baked, let the pumpkin pie cool completely. Wrap it in plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 3-4 days.
- Freeze – Let the pumpkin pie cool completely before freezing it. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and place it in an airtight container or freezer bag. It can be frozen for up to 2-3 months. Thaw the pie in the refrigerator overnight before serving.
- Serve—Pumpkin pie is best served chilled or at room temperature. Before serving, you can let the refrigerated pie sit at room temperature for about 30 minutes to remove the chill.
FAQs
It can last in the fridge for up to 3-4 days. After baking, allow the pie to cool completely, then cover it tightly with plastic wrap or aluminum foil before refrigerating.
Check if the edges are set and the center is slightly jiggly but not liquid. Insert a toothpick or knife into the center; it should come out clean or with a few moist crumbs.
You can also use an instant-read thermometer to ensure the internal temperature reaches 175 degrees F / 80 degrees C.
It typically includes ground cinnamon, ginger, nutmeg, allspice, and cloves. Make your own pumpkin pie spice mix at home with this recipe.
Yes you can, let the pie cool completely after baking. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place it in an airtight container or freezer bag, and it will keep well for up to 2-3 months.
Serving Suggestions
- A warm, rich cup of crockpot hot chocolate will taste so dang good with the spices in the pumpkin pie.
- Add a dollop of freshly whipped cream or a scoop of vanilla ice cream for a great treat.
- Serve slices alongside a Thanksgiving Fruit Salad for a lighter option.
More Recipes You Might Like
More Pumpkin Recipes
- Pumpkin Roll Recipe.
- Pumpkin Chocolate Chip Cookies.
- Copycat Starbucks Pumpkin Bread.
- Pumpkin Pie Smoothie.
- Pumpkin Pie Spiced Scones.
- Jamaican Pumpkin Soup.
Recommended Tools
- A mixing bowl to easily combine ingredients.
- Measuring cups and spoons to ensure you use the right amounts.
- A sharp knife for slicing your pie.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading the how to make pumpkin pie recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Pumpkin Pie Recipe
Ingredients
Crust:
- 1 ¼ cups (156g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (113g) cold butter cubed
- 3-4 tablespoons ice water
Pie Filling:
- 1 ¾ cups (420g) pumpkin puree
- 3 eggs
- ¾ cup (150g) granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (240ml) evaporated milk
Instructions
How To Make The Pie Crust:
- Combine the all-purpose flour and salt in a food processor. Pulse briefly to mix.
- Add the cold cubed butter to the mixture. Pulse in short bursts until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, continuing to pulse until the dough starts to come together.
- To check if the crust is ready, grab a small handful of the dough and press it together. If it holds without crumbling, it’s ready.
- Transfer the dough onto a large piece of plastic wrap. Shape it into a square or round as you wrap it, and refrigerate for about 1 hour to chill and allow the butter to firm up.
How To Make The Pumpkin Filling:
- Preheat your oven to 425 degrees F / 220 degrees C.
- In a large mixing bowl, combine the pumpkin puree, eggs, and granulated sugar. Mix well.
- Gradually pour in the spices and evaporated milk, mixing continuously until the filling is smooth and well blended.
How To Assemble The Pie:
- On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie dish.
- Carefully transfer the dough to the pie dish and gently press it into the bottom and sides. Trim any excess dough hanging over the edges.
- Pour the pumpkin filling into the prepared pie crust.
- Place the pie in the preheated oven and bake for 15 minutes.
- Reduce the oven temperature to 350 degrees F / 175 degrees C and continue baking for an additional 40-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Once done, remove the pie from the oven and let it cool completely on a wire rack before serving.
Video
Notes
- If you prefer a crisper crust, pre-bake it before adding the filling. Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake in a preheated oven at 425 degrees F / 220 degrees C for about 10-12 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let it cool before adding the filling.
- To prevent the edges from burning during baking, cover them with strips of aluminum foil. This helps protect the edges from excessive heat.
- To check if the pie is done, insert a toothpick or small knife into the center. If it comes out clean or with a few moist crumbs, the pie is ready. The filling should be set but slightly jiggly in the center.
- For a smoother filling and to prevent cracks, use a water bath. Place the pie dish in a larger baking dish and carefully pour hot water into the larger dish, surrounding the pie dish. The water bath creates even heat around the pie, helping to prevent overcooking and cracks.
- Add a bit more spice for an extra kick. Consider adding a pinch of ground cloves or allspice to the filling for a deeper, more complex flavor.
- Storage – Once baked, let the pumpkin pie cool completely. Wrap it in plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 3-4 days.
This recipe was such a hit for the holidays. thank you!