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Classic Pumpkin Pie - easy recipe for homemade pumpkin pie. This traditional holiday pumpkin pie recipe is easy to prepare and perfect for the holidays!
Pumpkin Pie
Pumpkin Pie is a delicious homemade tradition for Thanksgiving and holidays. Imagine flaky and crumbly pie crust filled with pumpkin and topped with beautiful autumn themed decorations and whipped cream.
This classic homemade pumpkin pie is very easy to make at home. All you have to do is mix, pour, bake the pie for a delicious holiday tradition.
Pie Crust For Pumpkin Pie
While you can use store-bought pie crust but nothing beats a homemade pie crust, which is very easy to make. My pie crust dough recipe yields 2 disk of pie crust.
Wrap them tightly with plastic wrap and and refrigerate overnight until firm before baking. You can also freeze them in the refrigerator for up to a month, so make the pie crust ahead.
Crimping The Edges Of Pie Crust
Pumpkin pie is pretty plain looking so you will have to crimp the edges of the pie crust to make it look pretty. To do this, fold the overhanging dough and crimp the edges of the pie crust with your fingers.
Crimping also helps to hold up the edges of the pumpkin pie, so they don’t slump during baking. Also, it can hold the weight of the filling.
The Pumpkin Filling
The filling is the easiest part of making pumpkin pie. You just have to whisk together all the ingredients: canned pumpkin, cream, sugar, eggs, and the pumpkin pie spices.
For traditional pumpkin pie flavor, the secret is freshly grated nutmeg.
Tips For Baking Pumpkin Pie
I have summarized the following tips and tricks for the best and perfect homemade pumpkin pie:
- Make your own pie crust.
- Pre-bake or blind bake the pie crust before pouring in the pumpkin pie filling. Fill the crust with pie weights or dried beans.
- Before pre-baking the crust, cover the pie crust with foil to prevent the edges from over-browning or burnt.
- Use freshly grated nutmeg. Get a whole nutmeg and grate with a microplane or grater. Nutmeg is the secret ingredient of pumpkin pie.
- Use the extra disk of pie crust to make autumn leaf decorations. The decorations instantly transform a plain looking pumpkin pie into an eye candy.
This Thanksgiving, invest some time and make the best and most gorgeous looking pumpkin pie by following my recipe. This will be the centerpiece of the dining table, other than turkey.
Frequently Asked Questions
This recipe is 477calories per serving.
What To Serve With Pumpkin Pie
For an easy and wholesome weeknight treat, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- The Ultimate Dinner Rolls
- Crispy Leaf Potatoes
- Ultimate French Mashed Potatoes (Joël Robuchon)
- Honey Cinnamon Roasted Sweet Potatoes
Pumpkin Pie Recipe
Ingredients
Basic Pie Crust Dough:
- 2 1/2 cups all-purpose flour
- 4 tablespoons vegetable shortening, cold
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 12 tablespoons unsalted butter, cold, cut into small pieces (1 1/2 sticks)
Pumpkin Pie:
- 1 disk Pie Crust Dough, another 1 disk for decorating
- all-purpose flour, for dusting
- sugared cranberries, optional
Filling:
- 15 ounce (425g) pure pumpkin, canned
- 1 1/4 cups heavy cream
- 2/3 cup brown sugar, preferred or granulated white sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Basic Pie Crust Dough:
- Pulse the flour, shortening, sugar, vinegar, and salt in a food processor until it resembles fine meal. Add the butter and pulse until the mixture forms pea-sized pieces. Sprinkle in 1/4 cup of ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons of ice water, 1 tablespoon at a time, and pulse again.
- Divide the dough into two portions and pat each portion into a disk. You will have 2 disks.
- Roll out one disk of dough into a 12-inch (30 cm) round on a lightly floured surface. Gently ease it into a 9-inch (22 cm) pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill for at least 1 hour or overnight.
Optional Step:
- Roll out the second disk of dough into a 10-inch (25 cm) round on a lightly floured surface. Cut out autumn leaf decorations using a cookie cutter. Set the decorations aside and chill them for at least 1 hour.
- Preheat the oven to 350°F (176°C). Cover the chilled pie crust dough with foil and fill it with pie weights or dried beans. Beat 1 egg for the egg wash and brush it onto the surface of the autumn leaf decorations.
- Transfer both the pie crust and decorations to the oven and bake until the edges are golden, about 20 to 25 minutes. Remove the foil and weights, and continue baking until the pie crust is golden all over, an additional 10 to 15 minutes. For the decorations, remove them from the oven as soon as they turn golden brown. Transfer both to a rack and let them cool completely.
Make the Filling:
- Gently whisk together the pumpkin, cream, sugar, 2 eggs, cinnamon, nutmeg, vanilla, and salt (do not overmix). Beat the remaining egg for the egg wash and brush it onto the crust edge.
- Pour the filling into the crust and bake until the edges are set, about 50 minutes to 1 hour (the center will still jiggle slightly). Transfer to a rack and let cool completely. Once cooled, place the autumn leaf decorations and sugared cranberries on top of the pumpkin pie. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bitte, bitte auch in Gramm Aktualisieren, dass wäre sooo toll!
Viele Grüße,
Gabriel
Thanks for your 5 stars rating.
Do you apply the egg wash twice? It’s mentioned at the beginning of crust baking and then again when your put the filling in.
Yes, if it’s mentioned twice in the recipe then yes.
Awesome! right on point on sugar, on cooking time, etc. I modified the 1/2 tsp of vanilla for a whole teaspoon, just because I love it!
Awesome thanks for trying my pumpkin pie recipe.
Hi Bee, your pumpkin pie looks amazing! I will try your recipe this Thanksgiving and I will let you know how it goes. Thanks for sharing.
Thanks so much, can’t wait to see your pumpkin pie.
We don’t have canned pumpkin in Australia but we do have several kinds of fresh pumpkin. Could you make this recipe with fresh pumpkin, boiled and pureed? What would be the best kind of pumpkin to use?
Hi Lynn, I am not sure about the exact measurement since I used canned pumpkin. I can’t say it for sure without trying. I am sorry. :(
Hi Lynn
I use fresh pumpkin for all my pies breads and cakes! Works great and tastes wonderfully fresh!! I only have the standard orange pumpkins here in the Adirondacks and I use the measurement that a standard can of pumpkin pie filling would be (plus a little extra never hurts!) About 1and a half cups for an 8 inch pie… Good Luck and Enjoy!!!
Sheree
Hi Sheree, thanks for sharing your tips, great information. :)
Canned pumpkin in the US is actually hubbard squash, the particular squash that is known as pumpkin in many parts of the world. I think any hard shelled, ie winter squash, would work.
I have often used small fresh pumpkins to make my pies, and prefer roasting them to boiling. My favorite winter squash is kabocha–or Japanese pumpkin–but the most available ones in my area are butternut and acorn–any of them will be delicious. Cut them in half, remove the seeds, brush with butter or oil, and roast at about 350-375F until tender–hotter temps will work, but I’m not up to conversions this morning. Scoop out the flesh and proceed with Bee’s delicious recipe
Hi Janet, thanks for sharing the tips on how to prepare pumpkin. Very useful tips and information. :)