Traditional Pumpkin Pie

🕒 Prep: 10 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 8
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Traditional Pumpkin Pie — the quintessential fall dessert that brings warmth and comfort to any gathering. With its perfectly spiced filling and flaky crust, this pie is a classic that never goes out of style. Whether you're a pumpkin pie novice or a seasoned baker, this recipe makes it easy to create a pie that's sure to impress.

Ingredients for Traditional Pumpkin Pie

The foundation of any good pie is the pie crust. You can opt for a homemade crust for that extra touch of love, or keep it simple with a store-bought version — both work beautifully.

Pumpkin puree is the heart of this pie. It brings that deep, rich flavor and velvety texture. Make sure it’s unsweetened, so you can control the sweetness with the sugars.

Combining granulated sugar and brown sugar gives a depth of sweetness and a hint of molasses flavor that perfectly complements the pumpkin.

The spices — cinnamon, ginger, cloves, and nutmeg — are what make this pie sing. Each plays a role in enhancing the pumpkin's natural flavors without overpowering them.

You'll need eggs to bind everything together, giving the pie its creamy, custard-like consistency.

Evaporated milk adds richness and a slight caramel note, making the filling smooth and luscious.

Tips & Tricks

  • For the flakiest crust, keep your ingredients cold and handle the dough as little as possible.
  • If your pie crust edges brown too quickly, cover them with foil or a pie shield.
  • Let the pie cool completely before slicing to ensure clean cuts.

Serving Suggestions

Pair this traditional pumpkin pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream to add a touch of creaminess. For a fall-inspired twist, sprinkle a bit of cinnamon or nutmeg over the top of your whipped cream.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree it thoroughly for a smooth filling.
How can I tell when the pie is done?
The filling should be set, and a knife inserted near the center should come out clean.
Can I make this pie ahead of time?
Yes, pumpkin pie can be made a day or two in advance and stored in the refrigerator.

Traditional Pumpkin Pie Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). While that's heating up, roll out your pie crust and fit it snugly into a 9-inch pie pan. Crimp the edges to make it look pretty and set it aside.

In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, salt, and spices until everything is well combined. This is where the magic starts as those spices infuse the pumpkin.

In a separate bowl, lightly beat the eggs, then add them to the pumpkin mixture. Stir until everything is well incorporated. Finally, gradually add the evaporated milk, stirring until the mixture is smooth and creamy.

Pour the filling into the prepared crust, spreading it out evenly. Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 40 to 50 minutes. You'll know it's done when a knife inserted near the center comes out clean.

Once baked, let the pie cool on a wire rack for at least 2 hours. This cooling time allows the filling to set properly, so it's worth the wait!

Why You'll Love This Recipe

  • Uses simple ingredients you likely already have in your pantry.
  • Perfectly balanced spices for a rich, aromatic filling.
  • Flexible pie crust options, whether homemade or store-bought.
  • Time-tested method ensures a smooth, creamy texture every time.

Ingredients

1 9-inch pie crust (homemade or store-bought)
2 cups pumpkin puree
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 large eggs
1 1/2 cups evaporated milk

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. Roll out the pie crust and fit it into a 9-inch pie pan, crimping the edges.
3. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, ginger, cloves, and nutmeg until well blended.
4. Lightly beat eggs in a separate bowl, then stir into the pumpkin mixture.
5. Gradually stir in evaporated milk until smooth.
6. Pour the filling into the prepared crust.
7. Bake in the preheated oven at 425°F (220°C) for 15 minutes.
8. Reduce temperature to 350°F (175°C) and continue baking for 40 to 50 minutes or until the filling is set and a knife inserted near the center comes out clean.
9. Cool on a wire rack for at least 2 hours before serving.

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