Easy Pumpkin Pie Recipe
- Lais
- Mar 6
- 3 min read
Why This Pumpkin Pie Recipe is a Must-Try 🥧
If you’re looking for the best pumpkin pie recipe , you’ve come to the right place!
This classic dessert is a staple in American households, especially during fall and the holiday season. With its rich, velvety filling and flaky crust, this pie is sure to impress.
Plus, we’ve included tips, FAQs, and step-by-step instructions to make it foolproof—even for beginners!
Ingredients You’ll Need for the Perfect Pumpkin Pie
Here’s what you’ll need to whip up this delicious pumpkin pie recipe :
For the crust:
1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter (cold, cubed)
3-4 tablespoons ice water
For the filling:
1 can (15 oz) pumpkin puree (not pumpkin pie filling!)
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
Step-by-Step Instructions for Making Pumpkin Pie
Prepare the crust: In a mixing bowl, combine flour and salt.
Cut in cold butter until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
Roll out the dough: On a floured surface, roll the dough into a circle about 12 inches in diameter.
Transfer to a 9-inch pie dish, trim edges, and prick the bottom with a fork. Chill while you prepare the filling.
Preheat the oven: Set your oven to 425°F (220°C).
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.
Assemble the pie: Pour the filling into the prepared crust. Smooth the top with a spatula.
Bake: Place the pie on the middle rack of your oven. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool and serve: Let the pie cool completely before slicing. Top with whipped cream or a scoop of vanilla ice cream for extra indulgence!
Frequently Asked Questions About Pumpkin Pie
Q1: Can I use store-bought pie crust?
A: Absolutely! If you’re short on time, a pre-made crust works just fine.
Q2: What’s the difference between pumpkin puree and pumpkin pie filling?
A: Pumpkin puree is just cooked and mashed pumpkin, while pumpkin pie filling contains added sugars and spices. Always use puree for this recipe!
Q3: How do I know when the pie is done?
A: The filling should be set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
Q4: Can I make this recipe ahead of time?
A: Yes! Pumpkin pie tastes even better the next day. Store it covered in the fridge for up to 3 days.
Q5: What are some fun toppings for pumpkin pie?
A: Try whipped cream, caramel drizzle, chopped pecans, or a sprinkle of cinnamon sugar.
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