fluffy pumpkin pie recipe

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

I’m so excited to share my fluffy pumpkin pie recipe with you all. This classic dessert is a staple in our household, especially during the fall season.

I’ve been making it for years, and it’s always a crowd-pleaser. My family and I love the combination of the flaky crust, the creamy filling, and the sweetness of the pumpkin.

It’s a perfect treat for any occasion, whether it’s a holiday gathering or just a cozy night in. Plus, it’s relatively healthy compared to other desserts, thanks to the use of coconut milk and a whole wheat crust.

The best part? It’s incredibly easy to make, even for beginners.

Just be sure to follow the recipe carefully, as the key to achieving that perfect flaky texture lies in keeping the ingredients cold and handling the dough gently. Trust me, it’s worth the extra effort.

Fluffy Pumpkin Pie

Fluffy Pumpkin Pie

4.5 from 833 votes

A classic dessert with a light and airy texture, perfect for fall celebrations. This pie features a smooth and creamy pumpkin filling in a flaky pie crust.

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

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3-4 tbsp ice-cold water

For the Pumpkin Filling

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour and salt.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5The dough should be slightly crumbly, but hold together when pressed.
6Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
7This will help the gluten relax and the butter firm up, making the crust flakier.
8Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
9Carefully transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
10Trim any excess dough from the edges and crimp the edges with your fingers or a fork to create a decorative border.
11Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans.
12Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes, or until the crust is lightly golden.
13Set aside to cool.
14Reduce the oven temperature to 350°F.
15In a separate large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs.
16Stir in the cinnamon, ginger, nutmeg, salt, and vanilla extract.
17Mix until all the ingredients are well combined and the mixture is smooth.
18Pour the filling into the cooled pie crust, spreading it evenly.
19Bake the pie for 50-55 minutes, or until the edges are set and the center is still slightly jiggly.
20This indicates that the pie is cooked through but not overbaked.
21Allow the pie to cool completely on a wire rack before serving.
22This will help the filling set and make it easier to slice.
23Serve the pie chilled or at room temperature, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a healthier option, you can use a pre-made whole wheat pie crust. To make the pie ahead of time, prepare the filling and crust separately and refrigerate until ready to bake. Add 5-10 minutes to the baking time if using a glass pie dish. To check if the pie is done, gently shake the pie dish. If the center jiggles slightly, it is done. If it jiggles like gelatin, it needs more time. If it is completely firm, it may be overbaked.

Watch Video Of How Fluffy Pumpkin Pie Works

This fluffy pumpkin pie recipe is always a hit at family gatherings. It’s a great dessert option for any occasion, whether it’s a holiday celebration or a casual get-together. It’s also a healthier option compared to traditional pumpkin pie.

The pie can be stored in the refrigerator for up to 2 days before serving. You can also freeze it for up to 2 months. When you’re ready to serve, simply thaw it overnight in the refrigerator and let it sit at room temperature for about 30 minutes before serving.

I love serving this pie with a dollop of whipped cream on top. It adds an extra layer of creaminess and sweetness. You can also serve it with a scoop of vanilla ice cream or a sprinkle of cinnamon.

❓ Frequently Asked Questions About Fluffy Pumpkin Pie

Q: What type of flour is best for making a flaky crust?

I like to use a combination of all-purpose flour and whole wheat flour for added nutrition and texture. You can also experiment with using different types of flour, such as bread flour or pastry flour, to see what works best for you.

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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