What You’ll Love About This Recipe
This pumpkin pie recipe is a cozy classic that’s perfect for any gathering, or just a quiet night in. It’s easy to make, deliciously spiced, and fills your kitchen with the warm scents of fall. Simple ingredients – With just a few pantry staples, you can whip this up in no time. Creamy and smooth – The filling is rich and velvety, with just the right balance of sweetness. Homemade magic – Skip the store-bought version and enjoy the satisfaction of making your own pie from scratch.
Recipe
For a quintessential fall dessert, this classic homemade pumpkin pie recipe delivers a rich, spiced filling encased in a flaky crust. Perfect for Thanksgiving or any autumn gathering, it’s made with simple ingredients and baked to perfection.
Ingredients:
For the crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the filling:
- 1 (15-ounce) can pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
Instructions:
- Preheat the oven to 375°F (190°C).
- Make the crust: In a bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and flute the edges.
- Make the filling: In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt. Beat in the eggs, then stir in the evaporated milk until smooth.
- Pour the filling into the prepared crust.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
- Cool on a wire rack before serving.
Notes:
- For easier cutting, chill the pie before serving.
- Use freshly grated nutmeg for extra flavor if desired.
Equipment:
- Mixing bowls
- Rolling pin
- 9-inch pie dish
- Whisk
- Plastic wrap
Time:
Prep time: 20 minutes
Cooking time: 50-60 minutes
Cuisine:
American
Serving:
8 slices
Nutrition
Understanding the nutritional content of homemade pumpkin pie can help you make informed dietary choices. Below is the nutritional information per serving.
| Nutrient | Amount |
|---|---|
| Calories | 316 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Cholesterol | 62 mg |
| Sodium | 230 mg |
| Total Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugars | 24 g |
| Protein | 6 g |
What To Serve With It
I love topping my pumpkin pie with a big dollop of whipped cream—it’s light, sweet, and makes every bite even better. If you’re feeling extra indulgent, a scoop of vanilla ice cream melts perfectly over the warm pie. You can’t go wrong with either, so why not try both?
Whipped Cream Pairing
Though pumpkin pie is delicious on its own, a dollop of whipped cream can take it to the next level—adding a light, creamy contrast to the rich, spiced filling. I always make my whipped cream from scratch; it’s surprisingly easy and tastes so much better than store-bought. Just whip heavy cream with a bit of sugar and vanilla until it forms soft peaks. If I’m feeling fancy, I’ll add a pinch of cinnamon or nutmeg to echo the pie’s flavors. The cool creaminess balances the warmth of the pie perfectly, making each bite feel like a cozy celebration.
Ice Cream Options
Nothing beats a scoop of ice cream melting into a warm slice of pumpkin pie—it’s like a hug for your taste buds. I always go for vanilla ice cream first; its creamy sweetness balances the pie’s spices perfectly. If I’m feeling adventurous, I’ll try caramel swirl or cinnamon for an extra flavor boost. Once, I even paired it with pumpkin ice cream—talk about doubling down on fall vibes! Gelato works too, especially if you prefer a richer texture. Just make sure it’s slightly softened before serving. Trust me, this combo will make your pie even more irresistible.
