Nothing says autumn quite like the warm, comforting aroma of a freshly baked pumpkin pie wafting through your kitchen. This classic dessert is a holiday favorite, beloved for its creamy texture and rich, spiced flavor.
Whether you’re hosting a Thanksgiving feast, treating your family to a cozy weekend dessert, or simply indulging your sweet tooth, this easy pumpkin pie recipe deserves a spot in your repertoire. It’s incredibly simple to make, uses healthy ingredients, and guarantees a slice of happiness in every bite. Are you ready to learn how to cook the best pumpkin pie of your life? Let’s get started!
Cooking Time
One of the best things about this recipe is how manageable the prep and cooking process is. You don’t need to be a professional baker to nail this! Here’s the breakdown:
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Cooling Time (before serving): 2 hours
Total time required is around 3 hours 10 minutes (including resting time), making it perfect for situations when you can bake ahead of time. Quick cooking tips? Prepare your ingredients and kitchen equipment in advance to save time.
Essential Kitchen Equipment
Before tackling the pumpkin pie recipe, make sure you have the right kitchen tools. They make the process smoother and help you achieve professional-level results. Here’s what you’ll need:
- Mixing bowls (large and medium sizes) for mixing wet and dry ingredients.
- Whisk or hand mixer to ensure a smooth filling.
- Rolling pin (if making your own pie crust).
- 9-inch pie dish for that perfectly baked pie base.
- Measuring cups and spoons for accuracy with ingredients.
- Spatula to scrape every last bit of filling into the crust.
- Cooling rack to help the pie cool evenly.
If you love baking, investing in high-quality kitchen gadgets will make your time in the kitchen enjoyable and productive.
Ingredients
This pumpkin pie recipe is made with easy ingredients you likely already have in your pantry. Here’s the detailed list:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt.
- ½ cup unsalted butter
- 3-4 tablespoons ice water.
- 1 can (15 ounces) pure pumpkin puree
- ¾ cup granulated sugar.
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon.
- ½ teaspoon ground nutmeg.
- ¼ teaspoon ground cloves.
- ½ teaspoon salt.
- 2 large eggs, lightly beaten.
- 1 can (12 ounces) evaporated milk
Optional Garnishes
- Whipped cream or whipped coconut cream.
- Chopped pecans, caramel drizzle, or a sprinkle of cinnamon.
These healthy ingredients ensure that every bite of your pie is packed with flavor while maintaining a homemade touch.
How to Make Pumpkin Pie Recipe?
Follow these easy steps to cook your best pumpkin pie effortlessly.
Step 1 – Prepare the Crust
If making your own crust, combine flour, salt, and cold butter in a food processor until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Roll it into a ball, wrap it in plastic, and chill for 30 minutes.
Once chilled, roll out the crust on a floured surface. Transfer it to a pie dish, trim the edges, and flute them for a beautiful finish. Pre-bake the crust at 375°F for 10 minutes to avoid a soggy base.
Step 2 – Make the Pumpkin Filling
Combine pumpkin puree, sugars, cinnamon, nutmeg, cloves, and salt in a bowl. Mix until smooth. Add the eggs and whisk until fully incorporated. Gradually stir in the evaporated milk. The mixture should be creamy and lump-free.
Step 3 – Assemble the Pie
Pour the pumpkin filling into your prepared crust. Spread it evenly using a spatula.
Step 4 – Bake
Preheat your oven to 425°F. Bake the pie for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40 minutes. The filling should be set around the edges but slightly jiggly in the center.
Step 5 – Cool and Serve
Place the pie on a cooling rack for at least 2 hours before slicing. This resting period allows the filling to set completely. Serve with your favorite garnishes for that chef-like presentation!
Serving Suggestions
Pumpkin pie is incredibly versatile when it comes to serving ideas. Here are a few creative options to elevate your dessert game:
- Classic Whipped Cream: Dollop a generous spoonful of whipped cream on top for a traditional finish.
- A Decadent Touch: Drizzle with caramel sauce and add a sprinkle of sea salt for a savory-sweet combo.
- Pair with a Beverage: Enjoy with a cup of coffee, chai tea, or even eggnog for the ultimate fall vibe.
- Side Dishes: Serve alongside a fruit salad or a scoop of vanilla ice cream.
These ideas make every slice of pumpkin pie a unique treat.
Tips for a Better Recipe
- Use Fresh Spices: Freshly ground spices significantly enhance the depth of flavor.
- Homemade Crust: While store-bought crust is convenient, a homemade crust adds a flaky and buttery texture that’s hard to beat.
- Room Temperature Ingredients: Ensure your eggs and other liquids are at room temperature to create a smoother filling.
- Avoid Over-Baking: Keep an eye on the pie while it bakes. Over-baking can cause cracks in the filling.
With these professional tips and some quick cooking adjustments, your pumpkin pie will stand out on any dessert table.
Nutritional Information
Here’s an estimate of the nutritional breakdown for a slice (based on 8 servings):
- Calories: 280
- Protein: 5g
- Fat: 11g
- Carbohydrates: 39g
- Fiber: 3g
- Sugar: 26g
- Sodium: 250mg
Looking for something lighter? Swap out the sugars for a low-calorie sweetener or use a whole-wheat crust for extra fiber.
Storage and Leftover Tips
If you’re lucky enough to have leftovers, follow these tips to keep your pumpkin pie fresh:
- Refrigeration: Cover the pie with plastic wrap or foil, and store it in the fridge for up to 4 days.
- Freezing: Pumpkin pie freezes well! Wrap slices individually in plastic wrap, then place them in a freezer bag. Store for up to 2 months. Defrost in the fridge overnight before serving.
- Reheating: For a freshly baked feel, warm a slice in the oven at 300°F for 10-12 minutes.
These tips ensure no slice of your delicious pumpkin pie goes to waste.
Pumpkin Pie Recipe
Ingredients
- 1 ¼ cups all-purpose flour or use whole-wheat flour for a healthier option.
- ½ teaspoon salt.
- ½ cup unsalted butter cold and cubed.
- 3-4 tablespoons ice water.
- 1 can 15 ounces pure pumpkin puree (avoid pumpkin pie filling for better flavor control).
- ¾ cup granulated sugar.
- ½ cup packed brown sugar adds depth.
- 2 teaspoons ground cinnamon.
- ½ teaspoon ground nutmeg.
- ¼ teaspoon ground cloves.
- ½ teaspoon salt.
- 2 large eggs lightly beaten.
- 1 can 12 ounces evaporated milk (you can substitute with coconut milk for a dairy-free option).
- Whipped cream or whipped coconut cream.
- Chopped pecans caramel drizzle, or a sprinkle of cinnamon.
Instructions
- If making your own crust, combine flour, salt, and cold butter in a food processor until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Roll it into a ball, wrap it in plastic, and chill for 30 minutes.
- Once chilled, roll out the crust on a floured surface. Transfer it to a pie dish, trim the edges, and flute them for a beautiful finish. Pre-bake the crust at 375°F for 10 minutes to avoid a soggy base.
- Combine pumpkin puree, sugars, cinnamon, nutmeg, cloves, and salt in a bowl. Mix until smooth. Add the eggs and whisk until fully incorporated. Gradually stir in the evaporated milk. The mixture should be creamy and lump-free.
- Pour the pumpkin filling into your prepared crust. Spread it evenly using a spatula.
- Preheat your oven to 425°F. Bake the pie for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40 minutes. The filling should be set around the edges but slightly jiggly in the center.
- Place the pie on a cooling rack for at least 2 hours before slicing. This resting period allows the filling to set completely. Serve with your favorite garnishes for that chef-like presentation!
Notes
- Refrigeration: Cover the pie with plastic wrap or foil, and store it in the fridge for up to 4 days.
- Freezing: Pumpkin pie freezes well! Wrap slices individually in plastic wrap, then place them in a freezer bag. Store for up to 2 months. Defrost in the fridge overnight before serving.
- Reheating: For a freshly baked feel, warm a slice in the oven at 300°F for 10-12 minutes.
