🥧 Classic Pumpkin Pie
This Creamy Pumpkin Pie is autumn in every bite — silky, rich, and beautifully balanced with warm spices. The velvety pumpkin filling melts into a buttery, flaky crust, while hints of cinnamon, ginger, nutmeg, and cloves wrap you in cozy comfort. Each slice is smooth and perfectly spiced, with just the right sweetness to make it irresistible. Served with a dollop of fresh whipped cream, it’s the ultimate fall dessert — nostalgic, indulgent, and impossible to stop at one bite.
🥧 Classic Pumpkin Pie
8
servings20
minutes55
minutes250
kcal1
hour15
minutesThis creamy, perfectly spiced pumpkin pie has a warm notes of cinnamon, nutmeg, and ginger, it’s the ultimate fall dessert that tastes like cozy autumn days and sweet nostalgia.
Ingredients
🥧 For the crust:
1 ¼ cups (160 g) all-purpose flour
½ teaspoon salt
1 tablespoon sugar (optional, for a hint of sweetness)
½ cup (1 stick / 113 g) unsalted butter, cold and cubed
3–4 tablespoons ice-cold water
(Or use a pre-made 9-inch pie crust for convenience.)
🎃 For the pumpkin filling:
1 can (15 oz / 425 g) pure pumpkin purée
¾ cup (150 g) brown sugar, packed
2 large eggs + 1 yolk
1 cup (240 ml) heavy cream
½ cup (120 ml) milk (whole or evaporated milk for richer texture)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon salt
Directions
- Step 1: Make the crust
- In a bowl, combine flour, salt, and sugar.
- Cut in the butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, just until dough holds together.
- Form into a disc, wrap in plastic, and chill for 30 minutes.
- Roll out on a floured surface and fit into a 9-inch pie dish. Trim and crimp the edges.
- Chill the crust while you prepare the filling.
- Step 2: Make the filling
- In a large bowl, whisk together pumpkin purée, brown sugar, eggs, and yolk until smooth.
- Add cream, milk, and vanilla. Mix until well blended.
- Stir in spices and salt.
- Step 3: Bake the pie
- Preheat oven to 425°F (220°C).
- Pour filling into the prepared crust.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for 40–45 minutes more, until the center is almost set (it should jiggle slightly).
- Let cool at room temperature for at least 2 hours before serving.
- Optional Toppings
- Freshly whipped cream (lightly sweetened)
- dusting of cinnamon or nutmeg
- Crushed pecans or caramel drizzle for a twist
Notes
- Pro Tip:
For an extra smooth filling, strain the pumpkin mixture through a fine sieve before pouring it into the crust. It gives your pie a custard-like texture that’s restaurant-quality!
