Classic Pumpkin Pie Recipe: Rich, Smooth Autumn Treat (Print Version)

Classic Pumpkin Pie Recipe with creamy pumpkin, warm spices, and a flaky crust. Learn my family's favorite autumn dessert secrets for a truly special pie.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Flaky Crust Essentials

01 - 1 ¼ cups (150g) all-purpose flour
02 - ½ cup (113g) cold unsalted butter, cut into cubes
03 - ¼ teaspoon salt
04 - 3-5 tablespoons ice water

→ Creamy Pumpkin Filling

05 - 1 (15-ounce) can pumpkin puree (100% pumpkin)
06 - 1 (14-ounce) can sweetened condensed milk
07 - 2 large eggs
08 - ½ cup (100g) light brown sugar, packed

→ Warm Spice Blend

09 - 1 ½ teaspoons ground cinnamon
10 - 1 teaspoon ground ginger
11 - ½ teaspoon ground nutmeg
12 - ¼ teaspoon ground cloves

→ Finishing Touches

13 - 1 teaspoon vanilla extract
14 - Whipped cream, for serving (optional)

# Instructions:

01 - First things first, let's get that crust ready. In a large bowl, whisk together your flour and salt. Now, cut in that super cold butter, either with a pastry blender or your fingertips, until it looks like coarse crumbs with some pea-sized pieces remaining. This is where I always get a little messy! Gradually add the ice water, one tablespoon at a time, just until the dough comes together. Don't overmix, or it'll be tough, and nobody wants that. Form it into a disc, wrap it up, and chill it for at least 30 minutes. Honestly, this chilling step is crucial, don't skip it!
02 - Once chilled, roll out your dough on a lightly floured surface into a 12-inch circle. Gently transfer it to a 9-inch pie plate. Trim and crimp the edges however you like – I'm not always the neatest, but it still tastes good! Prick the bottom with a fork a few times. Now, here's the trick for a crisp crust: line it with parchment paper and fill it with pie weights or dried beans. Blind bake at 375°F (190°C) for about 15 minutes, then remove the weights and paper and bake for another 5-7 minutes until lightly golden. This step prevents a soggy bottom, which, oops, I learned about the hard way once! Let it cool a bit.
03 - While your crust is cooling, let's get the filling going. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth. See? Easy! Now, add your brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Whisk it all together until everything is well combined and you can smell all those amazing autumn spices. Oh, that aroma! It's starting to smell like holidays in my kitchen. Give it a taste if you dare, but remember, the eggs aren't cooked yet!
04 - Pour your luscious pumpkin filling into your partially baked pie crust. Be careful not to overfill it; you want a little room for it to puff up. If you're worried about the edges browning too quickly, you can create a foil shield around the crust. Bake at 375°F (190°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes. The pie is done when the edges are set, but the center still has a slight jiggle. I always get nervous at this point, but it usually works out!
05 - This is the hardest part for me, honestly – waiting! Once your <span class="keyphrase">Classic Pumpkin Pie Recipe</span> comes out of the oven, transfer it to a wire rack to cool completely. This can take a few hours, even up to three or four. The pie needs this time to fully set, and if you cut into it too soon, it'll be a runny mess, trust me, I've done it! I usually make it in the afternoon and let it chill overnight. Patience is a virtue here, my friend.
06 - Once it's completely cooled and set, your <span class="keyphrase">Classic Pumpkin Pie Recipe</span> is ready to shine! Slice it up and serve it with a generous dollop of freshly whipped cream. The smooth, spiced pumpkin filling against the flaky crust and the light, airy cream? It's just divine. I love seeing everyone's faces light up when they take that first bite. It makes all the kitchen chaos worth it, every single time. Honestly, it’s pure joy on a plate.

# Notes:

01 - Don't overmix the pie crust, or it'll be tough – I learned that the hard way.
02 - You can make the pumpkin filling a day ahead and chill it; just give it a good whisk before pouring.
03 - If you don't have fresh ginger, a pinch more ground ginger works, but honestly, fresh is better here.
04 - A dollop of real whipped cream makes this pie sing; skip the canned stuff if you can.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - whisk
04 - pastry blender (optional)
05 - rolling pin
06 - parchment paper
07 - pie weights (or dried beans)
08 - wire rack

# Nutrition (Per Serving):

Calories: 320
Total Fat: 16g
Total Carbohydrate: 40g
Protein: 5g

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