Classic Pumpkin Pie is one of my favorite desserts of all time. In fact, I have pumpkin pie instead of cake almost every year on my birthday. There’s just something so comforting about the creamy pumpkin filling, flavored with plenty of fall spices and baked in a flaky and buttery crust. No holiday gathering would be complete without it. The good news is, it’s easy to make! Out of all pies, pumpkin is one of the simplest and least fussy. The filling and the crust cook at the same time, no pre-cooking or blind baking necessary. But the reward is well worth it. The scent alone as it bakes will fill your kitchen with classic holiday joy. Top with a swirl of whipped cream and enjoy the most iconic holiday treat I can think of.
I think the main thing that sets my pumpkin pie apart from others is the level of spice. I am a big fan of all the fall spices – ginger, clove, nutmeg, cinnamon – and I like to use a lot of them. I always get compliments on this pie and I think its because it packs more fall flavor than most. I also use a little pumpkin pie spice in addition to the other spices just because it’s what I’ve always done, and I don’t want to mess with perfection!
The pie crust is also very no-fuss. Butter, flour, salt, and water, combined in a food processor is all it takes for flaky, tender, buttery pie crust. You can also always substitute premade pie dough, because the best part is the pumpkin filling anyway!
This pie goes so fast, I always make at least two for Thanksgiving. I think it is equally delicious at room temperature or straight out of the fridge, topped with whipped cream or simply eaten alone. Basically, there’s no wrong way to enjoy this pie. The only bad part is finding out the last piece has been eaten.
I hope you love this Classic Pumpkin Pie! If you loved this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Classic Pumpkin Pie
Ingredients
Pumpkin Pie
- ¾ cup granulated sugar
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 ½ tsp ground cinnamon
- ¼ tsp pumpkin pie spice
- 2 large eggs
- 15 oz. pumpkin puree
- 12 oz. evaporated milk
- 1 unbaked pie crust
Pie Crust
- 8 tbsp salted butter chilled
- 1 cup flour
- ½ tsp kosher salt
- ¼ cup cold water
Instructions
Pie Crust
- Slice the chilled butter into cubes.
- In a food processor, combine the flour, salt, and half of the butter. Pulse 4-5 times until loosely combined, then add the rest of the butter and pulse an additional 5-6 times until just starting to look sandy.
- Drizzle half of the cold water over the flour mixture, and pulse to combine. Add a little more water at a time just until the dough sticks together when pressed.
- Form the dough into a ball, wrap in plastic wrap, then flatten into a disk and refrigerate, at least 30 min.
- When ready to use, sprinkle both sides of the disk with flour and gently roll with a rolling pin to form an 11-inch circle. Don't worry about any cracks, they can be pressed together and repaired once the dough is in the pie pan.Gently roll the dough over itself onto the rolling pin, then unroll over your pie pan. Press and crimp the edges onto the pie pan.
Pumpkin Pie
- Preheat your oven to 425°F.
- Whisk together the sugar, salt, ginger, nutmeg, cloves, cinnamon, pumpkin pie spice, and eggs.
- Stir in the pumpkin puree until fully combined. Slowly pour in the evaporated milk, whisking as you do.When the pie filling is smooth, poke a few holes in the unbaked pie shell with a fork, then pour in the pumpkin filling.
- Bake at 425°F for 15 minutes, then bake at 350° degrees for 40-45 minutes. The pie should jiggle just slightly in the center when fully baked.If the crust starts to brown too fast, you can cover with foil until the pie is cooked.
- Allow the pie to cool at least 1 hour until slicing. Serve.
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