sugar pumpkin pie recipe

Written BySheba G Updated On
sugar pumpkin pie recipe
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The Best sugar pumpkin pie recipe

I’ve been making sugar pumpkin pie for years, and it’s a staple in our household. My kids love helping me in the kitchen, and this recipe is a great way to get them involved. The process of making a pie from scratch is a fun and educational experience for them, and they love the end result just as much as I do.

The first time I made this recipe, I was surprised by how easy it was to work with the sugar pumpkin. It’s a versatile ingredient that can be used in a variety of dishes, but it’s especially well-suited for pies like this one. The sweetness of the pumpkin pairs perfectly with the spices and sugar, creating a flavor combination that’s both familiar and exciting.

One of the things I appreciate most about this recipe is how it brings people together. Whether we’re hosting a holiday dinner or just having a family night, this pie is always a hit. It’s easy to serve at room temperature or warmed up with whipped cream on top, making it perfect for any occasion.

Plus, it freezes beautifully, so we can enjoy it all year round. In terms of health benefits, this pie is surprisingly nutritious considering its rich flavor. The pumpkin is high in fiber and vitamins A and C, while the spices provide anti-inflammatory properties.

Of course, like any dessert, it should be enjoyed in moderation. But as an occasional treat or special indulgence, this sugar pumpkin pie is hard to beat.

Sugar Pumpkin Pie

Sugar Pumpkin Pie

4.6 from 1404 votes

A classic sugar pumpkin pie recipe filled with a creamy, spiced pumpkin filling and a flaky pie crust. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 cups all purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice water

For the Filling

2 cups pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
2 eggs
1 cup heavy cream

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6This will help the dough chill and make it easier to roll out.
7On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
8Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the edges, leaving about 1 inch of overhang.
10Crimp the edges to create a decorative border.
11In a large mixing bowl, combine pumpkin puree, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
12Mix well until fully combined.
13Add eggs and heavy cream, mixing until smooth.
14Pour the filling into the prepared pie crust.
15Place the pie dish on a baking sheet and bake at 425°F for 15 minutes.
16Reduce the oven temperature to 350°F and bake for an additional 45 minutes, or until the filling is set and the crust is golden brown.
17The pie should jiggle slightly in the center when done.
18Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
19This allows the filling to set properly.
20Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 400mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a smoother filling, you can strain the pumpkin puree before using it in the recipe. To prevent the crust from becoming soggy, you can brush the bottom of the crust with an egg wash before adding the filling.

This sugar pumpkin pie recipe has become a staple in our household because it’s easy to make and always a crowd-pleaser.

We love serving it at room temperature or warmed up with whipped cream on top.

One of my favorite things about this recipe is how versatile it is – we can enjoy it as an occasional treat or as part of a special meal anytime we want.

❓ Frequently Asked Questions About Sugar Pumpkin Pie

Q: What type of pumpkin should I use for this recipe?

Sugar pumpkins are the best choice for this recipe because they’re sweet and tender when cooked. You can find them at most grocery stores or farmers’ markets during the fall season.

Q: Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin as a substitute if you don’t have fresh on hand. However, keep in mind that canned pumpkin may not have the same texture and flavor as fresh.

Q: How do I know if my pie crust is done?

A good pie crust should be golden brown and flaky when baked correctly. If you’re unsure whether your crust is done, check it after about 20 minutes of baking time.

Q: Can I make individual servings of this pie?

You can make individual servings by using mini pie crusts or ramekins instead of a large pie dish.

Q: Is this recipe suitable for vegetarians?

This recipe contains no meat products and can be enjoyed by vegetarians.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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