Classic Homemade Pumpkin Pie Recipe

If there’s one dish that takes center stage during fall, it’s Pumpkin Pie. With its smooth, spiced filling and buttery, flaky crust, this classic dessert is as comforting as a cozy sweater on a crisp autumn day.

Ready to get your hands floury and dive into the world of pumpkin pie? Let’s do it!

What is Pumpkin Pie?

Pumpkin pie is a staple during the fall and winter months. Originating from the early American colonies, it was a delicious way to use pumpkins. Early versions of the pie didn’t include the sweet spices we associate with it today, but over time, the spiced filling added the iconic flavor people love today.

A simple yet irresistible combination of pumpkin puree, eggs, sugar, cream, and a mix of aromatic spices like cinnamon, ginger, and nutmeg, pumpkin pie sits proudly in the pantheon of beloved comfort foods. It’s rich and creamy, and when paired with a dollop of whipped cream or a scoop of vanilla ice cream, it’s truly the ultimate fall treat.

The best part is that they provide essential nutrients. Did you know that pumpkins are technically a fruit? That’s right, they belong to the gourd family, making them a relative of squash, cucumbers, and melons.

Pro Tips for the Best Pumpkin Pie

• After mixing your shortcrust pastry, make sure to chill it in the fridge for an hour before rolling it out. This helps the dough stay firm and prevents it from shrinking while baking.
• Pumpkin pie’s magic is in the spices. Don’t be shy with the cinnamon, ginger, and nutmeg, as they give the pie that perfect autumn flavor. But feel free to adjust the amounts according to your taste.
• If you have the time, consider using fresh pumpkin. Roasting your own pumpkin will give the pie a deeper, richer flavor than canned puree.
• Keep an eye on your pie while it’s baking. Overbaking can cause the filling to crack. You want a perfectly set filling that’s still slightly jiggly in the center.

Can I Use Store-Bought Pie Crust?

Absolutely! If you’re short on time or prefer convenience, a store-bought pie crust will work just fine. Just be sure to blind bake it (bake it without filling) for a few minutes before adding the pumpkin filling to prevent sogginess.

Is It Best Fresh Or Canned Pumpkin For Pumpkin Pie?

The best option really depends on how you bake the homemade pumpkin pie. You can use fresh pumpkin, but you must make sure that the pumpkin is dry enough before using it in your pie. Additionally, you will need to season it with spices such as cinnamon and nutmeg.

If you want to use a store-bought option, you can also add unflavored canned pumpkin puree to the filling. However, don't get confused with pumpkin pie filling, which is already spiced.

What Are the Health Benefits of Pumpkin Pie?

Pumpkins are not only delicious but also packed with health benefits! Rich in fiber, they promote digestive health and help maintain a healthy weight by keeping you fuller for longer. They're also an excellent source of vitamins A and C, which support immune function and promote healthy skin. Additionally, pumpkins are low in calories but high in nutrients, making them a perfect addition to a balanced diet. Whether in savory dishes or desserts, pumpkins are a nutritious powerhouse!

Can I Make This Pie Ahead of Time?

Yes! In fact, pumpkin pie is one of those desserts that tastes even better after a day or two. You can bake it up to 2-3 days in advance and store it in the fridge.

Can I Add Other Flavors to My Pumpkin Pie?

Of course! While the classic combination is unbeatable, you can get creative with add-ins like chocolate chips, caramel, or even a swirl of maple syrup for a twist.

How Do I Keep the Pie Crust From Getting Soggy?

To keep the crust from getting soggy, you can blind-bake it before adding the filling. After rolling out the dough in the baking dish, prick it with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 10 minutes at 180°C/360°F, then remove the weights and bake for a few more minutes to slightly brown the crust. This creates a barrier to prevent the filling from seeping in.

How Do I Know When the Pie is Ready?

You’ll know the pie is fully baked when the filling is set around the edges but still slightly jiggly in the center when gently shaken. The crust should be golden brown. If you’re unsure, insert a knife or toothpick near the center—it should come out mostly clean but slightly moist, not wet. Let it cool to fully set.

Can you Freeze Pumpkin Pie?

Yes! You can freeze pumpkin pie for up to a month. Make sure to wrap the cool dessert in several layers of plastic wrap, then in an additional aluminum foil layer. Thaw overnight in the refrigerator before serving.

More Pumpkin Desserts for Your Fall Tables

Everyday Pumpkin Cake

Chocolate Pumpkin Pie

Fluffy Pumpkin Cake

Pumpkin Pie Bars

Pumpkin Creme Brulee

Gluten-Free Pumpkin Breakfast Cake

How to Store Leftovers

Pumpkin pie will stay fresh for 3-4 days when stored in the fridge. Just cover the pie with plastic wrap or foil, and it will be ready for you to enjoy whenever the craving strikes.

How to Make Pumpkin Pie

Step 1. In a bowl, whisk together the flour, sugar, and salt. Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs. Pour in the water, mixing until a dough begins to form. Knead it gently into a smooth ball, then cover and refrigerate for at least an hour. This helps the dough become firm and flaky.

Step 2. In a food processor, blend the pumpkin puree, egg, honey, brown sugar, and spices. Once smooth, pour in the fresh cream and mix gently with a spatula. The filling should be rich and creamy, ready for your pie crust.

Step 3. After chilling, roll out the dough on a lightly floured surface. Roll it thin enough to fit your 20cm baking dish (or whatever size you have), and make sure it’s even all around.

Step 4. Carefully use the rolling pin to transfer the dough to your pie dish and trim any excess dough, leaving a nice border.

Step 5. Pinch the edges to form a decorative crust with your fingers and you can prick the base with a fork.

Step 6. Pour your luscious pumpkin filling into the prepared crust, smoothing it out with a spatula. Pop the pie into a preheated oven (180°C/360°F) and bake for about 35 minutes.

Step 7. Once the pie cools slightly, serve with a generous dollop of whipped cream, slice it up and savor every creamy bite.