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Home » Pies, Crisps, and Tarts

Pumpkin Pie Recipe

Last updated on August 19, 2022Originally published November 7, 20193 CommentsSabine

Jump to Recipe

This homemade pumpkin pie is a must-have for fall gatherings and Thanksgiving. It's the perfect holiday dessert after a festive dinner with lots of turkey meat and sausage stuffing. All you need are 12 ingredients, and it's quick and easy to make.

Decorative picture of pumpkin pie on brown background

How to make pumpkin pie, you ask? It's an easy and straightforward process by processing flour, sugar, salt, butter, and water to a crust. Then chill, roll, and pre-bake the crust.

For the filling, you just need to whisk pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, all-spice, and cloves until combined. Fill into the crust and bake. Then chill and serve.

Jump to:
  • Ingredients notes
  • Photo instructions
  • Expert tips for success
  • Make ahead and freezing instructions
  • More fall baking recipes to try
  • Recipe

Ingredients notes

  • Butter: I recommend using unsalted butter. Use it straight out of the fridge, it needs to be very cold and firm to get the flakiest pie crust possible.
  • Pumpkin puree: I prefer canned puree for pies but you can either use homemade or canned puree. If you use homemade, I recommend baking the pumpkin in the oven rather than cooking in water. When cooked in water, it results in a too watery puree and would directly affect the texture of your filling. Here is a great puree recipe I highly recommend.
  • Sweetened condensed milk: Both storebought or homemade sweetened condensed milk work with this recipe. Don't interchange it for evaporated milk as it is not sweet. If you don't know what the difference is between these two, I found a great post about this topic on The Kitchn.
  • Spices: You can use 1 ½ teaspoon of pumpkin pie spice instead of the spices used in this recipe

Photo instructions

Start by preparing the crust. Use a food processor and pulse the flour, salt, sugar, and butter a few times until pea-sized butter flakes are visible. Add water one tablespoon at a time, and pulse 1-2 times.

When the dough starts to clump and looks like in the picture below, stop adding water. 

processed pie crust in food processor

Transfer the dough clumps to a plastic wrap and form them into a 1 -1.5-inch thick disc without kneading. Wrap tightly and place in the refrigerator for 2 hours all the way up to 2 days. 

wrapped pie crust on bright background

Roll the dough out on a lightly floured surface into an 11-inch (28cm) circle. You are using a just 9-inch (23cm) baking dish but need enough dough to cover the sides of the dish and flute the edges as well.

Then transfer the rolled dough to the baking dish. Evenly press the dough into the bottom and against the sides of the dish and flute the edges. Freeze for 30 minutes.

pie crust in pan with fluted edges

Meanwhile, preheat the oven to 375°F (190°C).

Take some parchment paper and line the crust after you remove it from the freezer. Then weight it down with the baking weights, distributing them evenly and also pressing them lightly against the sides to prevent the sides from shrinking too much.

frozen pie crust in pan lined with parchment paper and filled up with baking weights

Bake for 10 minutes and carefully remove it from the oven. Take out the parchment paper and baking beans. Take care not to burn yourself.

Continue with the filling by whisking the pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, all-spice, and cloves. Whisk for 1-2 minutes until it's thoroughly combined. 

all ingredients for filling mixed in glass bowl

Pour the filling mixture into the pre-baked crust and bake for 40-45 minutes.

unbaked pie in pan ready to bake

Once it's been baking for 20 minutes, add a piece of parchment paper on top, that it doesn't brown too much.

When you slightly move the pan, and the center jiggles slightly, you know it's done. Remove from the oven and allow it to cool completely. Then transfer to an airtight container and refrigerate for at least 4 hours. 

Expert tips for success

  • Stop processing the dough when pea-sized butter flakes are still visible. This is the key to ultra-flaky pie crust.
  • Don't add too much water to the crust. Stop when it starts to clump.
  • Always pre-bake the crust so that it doesn't get soggy underneath the pumpkin filling. 
  • Remove the pie from the oven when the center slightly jiggles.
Bitten slice of pumpkin pie on a black plate

Make ahead and freezing instructions

You can prepare the crust for up to 2 days in advance. Wrap it tightly and store it in the fridge until you use it. You could also freeze it for up to 3 months. For thawing, place it in the refrigerator overnight.

The filling can be prepared the night before. Store it covered in the fridge that no odors can come inside the filling.

It's also possible to freeze the baked pumpkin pie as it freezes well for 3 months. Wrap it 2-3 times with plastic wrap or tin foil, or put it in freezer bags. Let thaw in the fridge overnight.

More fall baking recipes to try

On the hunt for more great recipes for your next autumn gathering or Thanksgiving? I'm sure you and your family would love sweet potato cheesecake, pecan bars, apple pie, pumpkin cake, or apple bread as well.

Recipe

Decorative picture of pumpkin pie on brown background

Pumpkin Pie

5 from 5 votes
Author Sabine Venier
Calories: 247kcal
Servings: 12 servings
Prep 45 minutes
Cook 50 minutes
Chill 4 hours
Total 5 hours 35 minutes
Print Pin Rate
This homemade pumpkin pie recipe is a must-have for fall gatherings and Thanksgiving. You only need 12 ingredients, and it's quick and easy to make.

Ingredients
 
 

Crust

  • 1 ¼ cups all-purpose flour, spooned and leveled
  • ¼ teaspoon salt
  • ¼ teaspoon granulated white sugar
  • ½ cup unsalted butter, cold
  • 4-6 tablespoon cold water

Filling

  • 15 oz pumpkin puree
  • 14 oz sweetened condensed milk
  • 2 large eggs
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • pinch of all-spice
  • pinch of ground cloves

Instructions

Crust

  • In a food processor*, combine the flour, granulated sugar, salt, and butter, and pulse 4 or 5 times, or until pea-sized butter pieces are still visible. Add 1 tablespoon (15 ml) of the cold water at a time, pulsing one or two times after each addition. Stop adding water and pulsing when you notice that the dough comes together and starts to clump.
  • Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1- to 1 ½-inch (2.5- to 4cm)-thick disk. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
  • After chilling, on a lightly floured surface, roll out the dough into an 11-inch (28cm) even circle and transfer to a 9-inch (23cm) pie dish. Evenly press the dough into the bottom and against the sides of the pie dish and flute the edges. Freeze it for 30 minutes.
  • While the crust is in the freezer, preheat the oven to 375°F (190°C).
  • Line the chilled crust with parchment paper and weight it down with pie weights, distributing the weights evenly and also pressing them lightly against the sides to prevent the sides from shrinking too much.
  • Bake for 10 minutes. Then, remove it from the oven and, taking care not to burn yourself, remove the weights along with the parchment paper. Set aside.

Filling

  • In a large mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, all-spice, and cloves until combined about 1-2 minutes.
  • Pour the filling into the crust and bake it for about 40-45 minutes. Cover with parchment paper after 20 minutes to prevent it from heavy browning if necessary. Remove from the oven when the filling is just set with a slight wobble in the center.
  • Let it cool completely. Then transfer to an airtight container and store in the refrigerator at least 4 hours or overnight. Leftovers will stay fresh up to 4 days. Freeze up to 3 months.

Notes

* If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case, mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 247kcalCarbohydrates: 31gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 63mgSodium: 203mgPotassium: 221mgFiber: 1gSugar: 19gVitamin A: 5885IUVitamin C: 2mgCalcium: 114mgIron: 1mg
Course Dessert
Cuisine American
Keyword how to make pumpkin pie, pumpkin pie, pumpkin pie recipe
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Sharon

    October 11, 2020 at 10:20 pm

    5 stars
    Amazing recipe! Used my own pie crust recipe that I discovered during Covid shutdown. The filling was great. Great texture and not too sweet or heavy. Hit the spot after a big thanksgiving meal!

    Reply
  2. Rita

    June 03, 2019 at 7:30 am

    5 stars
    I made this pie with store-bought pie crust. It was delicious. The filling has a great texture.

    Reply
    • Sabine

      June 03, 2019 at 12:16 pm

      Thank you so much! I'm happy that you like it.

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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