printable pumpkin pie recipe

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

I’m so excited to share my printable pumpkin pie recipe with you all. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re hosting a Thanksgiving dinner or just want a delicious dessert for your family, this pumpkin pie is sure to please. I love that it’s made with real pumpkin puree, which gives it a rich and creamy texture. The spices are perfectly balanced, and the crust is flaky and tender.

My kids can’t get enough of this pie, and I’m sure your family will love it just as much as mine does. I’ve been making this pie for years, and it’s always a hit. It’s easy to make, but it looks like you spent hours in the kitchen. The best part is that it’s made with wholesome ingredients that are good for you too. My husband loves that it’s a great way to use up fresh pumpkin from our garden.

We’ve even started making mini pies for our kids’ parties, and they’re always a hit. One of the things I love about this recipe is that it’s adaptable to any season. In the fall, we make it with fresh pumpkin puree. In the winter, we use canned pumpkin puree because it’s harder to find fresh pumpkins at the grocery store. And in the summer, we make it with a combination of pumpkin puree and sweet potatoes for a unique twist.

This recipe is more than just a dessert – it’s a family tradition. Every year, we make multiple pies for Thanksgiving dinner. My kids love helping me peel the pumpkins and mash the filling. It’s become a special bonding time for us, and I cherish those moments even more now that my kids are getting older. If you’re looking for a delicious and healthy dessert option, look no further!

This pumpkin pie is made with real ingredients that are good for you too. So go ahead and print out this recipe – I promise you won’t be disappointed! As I mentioned earlier, this recipe uses real pumpkin puree, which gives it a rich and creamy texture. You can also use canned pumpkin puree if you prefer. The key to making this pie successful is to not overmix the filling.

You want to keep the filling loose and creamy so that it cooks evenly in the oven. I like to use all-purpose flour instead of pastry flour because it gives the crust a slightly different flavor profile.

Classic Pumpkin Pie

Classic Pumpkin Pie

4.6 from 1412 votes

A traditional pumpkin pie recipe that is perfect for holidays. This recipe features a homemade crust and a smooth, creamy pumpkin filling.

Prep Time10 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 00 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
4-5 tbsp ice-cold water

For the Pumpkin Filling

1 15 oz can pumpkin puree
1 14 oz can 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 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cold cubed butter and mix using a fork or pastry cutter until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim any excess dough from the edges, leaving about 1/2 inch of overhang.
9Crimp the edges of the dough to create a decorative border.
10Prick the bottom of the crust with a fork to prevent bubbling.
11Line the pie crust with parchment paper and fill it with pie weights or dried beans.
12Bake in the preheated oven for 15 minutes.
13Remove the parchment paper and weights, and return the crust to the oven for an additional 5-7 minutes, or until the crust is lightly golden.
14Remove from the oven and set aside to cool slightly.
15In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth and well combined.
16Pour the filling into the partially baked pie crust.
17Reduce the oven temperature to 350°F.
18Place the pie on a baking sheet and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
19If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie shield.
20Allow the pie to cool completely on a wire rack before serving.

🔧Equipment

Mixing bowl
Pie dish
Fork or pastry cutter
Rolling pin
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 400mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: For a smoother crust, use a food processor to combine the dough ingredients. You can also use a store-bought pie crust to save time.

This printable pumpkin pie recipe is perfect for any occasion – whether you’re hosting a Thanksgiving dinner or just want a delicious dessert for your family.

The best part is that it’s made with wholesome ingredients that are good for you too!

My kids love helping me peel the pumpkins and mash the filling, making this recipe more than just a dessert – it’s a family tradition.

❓ Frequently Asked Questions About Pumpkin Pie

Q: What type of flour should I use for the crust?

I recommend using all-purpose flour instead of pastry flour because it gives the crust a slightly different flavor profile.

Q: Can I use canned pumpkin puree instead of fresh?

Yes, you can use canned pumpkin puree if you prefer. Just make sure to choose a brand that is low in added sugars.

Q: How do I prevent the crust from becoming too soggy?

Make sure to not overmix the filling when you assemble the pie.

Q: Can I make this pie ahead of time?

You can make the crust ahead of time by freezing it until you’re ready to assemble the pie.

Q: How do I store leftover pie?

You can store leftover pie in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

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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