Baking & Pastry > Pies & Tarts > Cream Pies & Custard Pies > Pumpkin Pie Recipe

Classic Pumpkin Pie

This is a traditional pumpkin pie recipe, perfect for Thanksgiving or any fall occasion. It features a flaky homemade crust and a smooth, spiced pumpkin filling. This recipe focuses on achieving a perfect balance of spices and pumpkin flavor for a comforting and delicious dessert.

Prep Time
30 minutes (plus 1 hour chilling)
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup Cold unsalted butter
  • 1/4 cup Cold vegetable shortening
  • 4-6 tablespoons Ice water
  • 15 ounces Pumpkin puree
  • 12 ounces Evaporated milk
  • 2 large Eggs
  • 3/4 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Ground cloves
  • 1/4 teaspoon Salt

Making the Pie Crust

First, make the pie crust. In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.

Rolling the Pie Crust

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.

Preparing the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.

Baking the Pie

Pour the pumpkin filling into the prepared pie crust. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the filling is set but still slightly wobbly in the center. Let cool completely before serving.

Cooling and Serving

Cool the pie completely on a wire rack. The filling will set further as it cools. Serve chilled or at room temperature. Top with whipped cream, if desired.

← Classic Pecan Pie Classic Shortening Pie Crust →

FAQ

  • Can I use store-bought pie crust?

    Yes, you can use a store-bought pie crust to save time. Just make sure it's a 9-inch pie crust.
  • How can I prevent the crust from burning?

    If the crust starts to brown too quickly, cover the edges with foil or use a pie shield.
  • Can I use pumpkin pie spice instead of individual spices?

    Yes, you can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cloves.
  • How do I store leftover pumpkin pie?

    Store leftover pumpkin pie in the refrigerator, covered, for up to 3 days.