Pumpkin Pie: traditional, spicy, sweet
This Pumpkin Pie recipe is a real and intense flavor bomb! Pumpkin puree, cinnamon, nutmeg, and cloves are used in this recipe. These are the 4 reasons of its spicy flavor. The best! You will love it! The flavorful filling is in a buttery Single Pie Crust. I could die for it!
Pumpkin Pie: absolutely the best on cold winter days
Think of a cold, wet, and uncosy weather. You are sitting comfortably on your couch wrapped in a woolen blanket, you are wearing thick sox and your cuddly jammie, and you are completely relaxed. This is where our dear friend Pumpkin Pie is taking part in the game. Let’s be honest, such cozy scenarios like this are just cozier when something self-baked is rrrrrright in your hand. Am I right, or am I right??
Pumpkin Pie: easy to make
First of all, prepare your Single Pie Crust as described. Whisk Pumpkin Puree, sweetened condensed milk, eggs, sugar, cinnamon, nutmeg, cloves, and salt in a large bowl until the liquid is smooth and even. Then pour it into your prepared Single Pie Crust and put it in the preheated oven.
When it slightly wobbles in the middle, your Pumpkin Pie is ready to take out. Let it cool in your baking form and store it in the fridge for up to 3 days.
This Pumpkin Pie is super easy and quick to make, and it has a spicy, sweet, and pumpkin rich flavor! Do you see any reasons not to try this recipe? Me neither!
If you try this old-fashioned Pumpkin Pie recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! I really want to seeeeeee it!
- 1 1/4 cups all-purpose flour, spooned and leveled (150g)
- 1/4 tsp salt
- 1/4 tsp granulated white sugar
- 1/2 cup unsalted butter, cold (113g)
- 4-6 tbsp cold water (60-90ml)
- 15 oz Pumpkin Puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- pinch of all-spice
- pinch of ground cloves
Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
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.
Transfer dough to a plastic wrap and form a 1 - 1.5 inch thick disc without kneading. Cover tightly in plastic wrap and refrigerate at least 2 hours or up to 2 days.
On a lightly floured surface, roll out the dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. Press into the bottom and the sides of the pan and flute the edges. Freeze for 15 minutes.
Preheat oven to 350°F (175°C).
Line chilled crust with parchment paper and push it lightly against the bottom and the sides of your crust. Make sure that the parchment paper covers the edges of your crust completely to prevent it from heavy browning. Then heavy it down with baking beans (or beans or rice). Also, make sure that your baking beans push against the sides as well to prevent them from sinking down to the bottom. Transfer to the preheated oven and place a piece of parchment paper underneath the baking pan. Bake for 10 minutes. Remove from the oven and remove the paper and the baking beans and let cool completely as you prepare the filling.
In a large mixing bowl whisk pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, all-spiece, and cloves until combined about 1-2 minutes.
Pour filling into the pie crust and bake it for about 40-45 minutes. Cover with parchment paper loosely after 20 minutes to prevent it from heavy browning if necessary. Remove from the oven when the pumpkin pie is just set with a slight wobble in the center.
Let cool completely. Then transfer to an airtight container and store in the fridge at least 4 hours or overnight. Leftovers will stay fresh up to 4 days.
- To ensure the pumpkin pie crust turns out perfectly make sure to use cold butter every time.
- Don't add too much water to crust, once it starts turning into a dough it's done.
- Bake the pumpkin pie in a pre-heated oven.
- Always add parchment paper after the pie has baked for 20 minutes. Otherwise, it may burn or get too dark.
What Substitutions Can I Make To Make This Pumpkin Pie Sugar-Free?
Yes, if you need to make this pumpkin puree recipe sugar-free, no problem. You can make a few adjustments and it will be sugar-free. Start by replacing the sugar with your favorite sugar substitute. Next, replace the sweetened condensed milk with evaporated milk. Then you will end up with a fantastic old fashioned pumpkin pie that is sugar-free. Enjoy!
Can I Make The Crust Gluten-Free?
Yes, absolutely you can make this pumpkin pie crust gluten-free. Just use your go-to gluten-free baking mix instead of all-purpose flour. You should use the same amount of gluten-free mix as you would use flour. Keep in mind, if your gluten-free baking mix doesn't have xanthan gum, you will need to add 1/2 teaspoon per cup of flour.