Desserts > Holiday & Seasonal Desserts > Thanksgiving Desserts Recipes > Pumpkin Pie Recipe

Classic Pumpkin Pie

Enjoy this classic Pumpkin Pie recipe, perfect for Thanksgiving or any holiday celebration. A smooth, spiced pumpkin filling baked in a flaky pie crust creates a comforting and delicious dessert.

Prep Time
30 minutes
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick) Cold unsalted butter, cubed
  • 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, packed Brown sugar
  • 1/4 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Salt

Making 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 the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Pumpkin Filling

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

Assembling and Baking the Pie

On a lightly floured surface, roll out the pie dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust. Pour the pumpkin filling into the prepared crust. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Let cool completely before serving.

Nutrition Facts Estimated per 100g of product

Calories: 250kcal; Carbohydrates: 30g; Protein: 4g; Fat: 13g; Fiber: 2g; Sugar: 15g

Other Important Considerations for Nutrition

These values are estimates only. Actual nutrition content can vary based on specific ingredients used and portion sizes. This recipe contains sugar and fat. Consider adjusting portion sizes for dietary needs.

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FAQ

  • Can I use store-bought pie crust?

    Yes, you can use a store-bought pie crust to save time. Make sure to follow the package instructions for baking.
  • How can I prevent the pie crust from getting soggy?

    You can pre-bake (blind bake) the pie crust for 10-15 minutes before adding the filling. This will help prevent it from becoming soggy. Also, ensure your filling isn't too watery.
  • How do I store leftover pumpkin pie?

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