the great pumpkin pie recipe

Written BySheba G Updated On
the great pumpkin pie recipe
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The Best the great pumpkin pie recipe

I’ve been making pumpkin pie for my family for years, and it’s always a hit. My kids love helping me in the kitchen, and this recipe is one of their favorites. We make it for special occasions like Thanksgiving and Christmas, but it’s also a staple in our household for everyday meals.

I love how the aroma of pumpkin and spices fills the kitchen, making everyone feel cozy and warm. The key to this recipe is using fresh pumpkin puree, which gives it a depth of flavor that’s hard to find in store-bought pies. My family can’t get enough of the combination of sweet and savory flavors that come together in this pie.

We often have friends over for dinner, and this pie is always a crowd-pleaser. I’ve even had people ask me for the recipe after trying it at a family gathering. It’s definitely a keeper!

The best part about this recipe is that it’s so easy to make and customize to your taste. You can use different types of sugar or spices to give it your own unique twist. I’ve also experimented with using coconut oil instead of traditional butter for a healthier option.

The result is still delicious and moist, but with fewer calories. My kids are always eager to help me with the rolling out of the dough and placing it in the pie dish. They love getting their hands dirty and being part of the process.

It’s amazing how much joy something as simple as baking a pie can bring to our family.

The Great Pumpkin Pie

The Great Pumpkin Pie

4.8 from 1293 votes

A classic pumpkin pie recipe with a smooth, creamy filling and a flaky crust. Perfect for holiday gatherings or any occasion.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 370 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 1/2 cups 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 ground cloves
1/4 tsp salt
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a mixing bowl, combine flour and salt for the pie crust.
3Add 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.
5You may not need all the water.
6Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
7On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
8Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the excess dough, leaving about 1/2 inch overhang.
10Crimp the edges with a fork to create a decorative pattern.
11Chill the crust in the refrigerator while preparing the filling.
12In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, and eggs until well combined.
13Stir in cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract.
14Mix until the ingredients are thoroughly incorporated and the batter is smooth.
15Pour the filling into the chilled pie crust, spreading it evenly.
16Place the pie dish on a baking sheet to catch any drips.
17Bake at 425°F for 15 minutes.
18Reduce the oven temperature to 350°F and continue baking for an additional 40-45 minutes, or until the edges of the crust are golden brown and the filling is set.
19The center of the pie should still jiggle slightly when gently shaken.
20Remove from the oven and let it cool completely on a wire rack.
21Once cooled, refrigerate the pumpkin pie for at least 4 hours or overnight to allow the filling to set completely.
22This step is crucial for achieving the perfect texture.
23Serve chilled, garnished with whipped cream if desired.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 370 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 450mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 7g

📝Notes

Tips: Ensure the butter and water used in the crust are very cold for a flaky texture. For a healthier option, use a low-fat sweetened condensed milk and reduce the amount of sugar in the filling.

Watch Video Of How The Great Pumpkin Pie Works

Pumpkin pie is always a good idea for any occasion, whether it’s a family gathering or just a weeknight dinner.

The best part about this recipe is that it’s so versatile – you can make it year-round and enjoy it at any time of year.

One of my favorite ways to serve this pie is with whipped cream on top – it adds a nice contrast in texture and flavor that takes the whole dessert experience to the next level.

❓ Frequently Asked Questions About The Great Pumpkin Pie

What type of pumpkin should I use for this recipe?

For this recipe, you’ll want to use fresh, cooked, and pureed pumpkin. You can find canned pumpkin puree at most grocery stores if you don’t have access to fresh pumpkin.

Can I substitute other types of sugar in this recipe?

Yes, you can use other types of sugar like brown sugar or honey if you prefer them over white granulated sugar.

How do I store leftover pumpkin pie?

You can store leftover pumpkin pie at room temperature for up to 2 days or refrigerate it for up to 5 days.

Can I freeze pumpkin pie?

Yes, you can freeze pumpkin pie for up to 3 months. Just thaw it overnight in the refrigerator before serving.

How do I reheat pumpkin pie?

To reheat pumpkin pie, simply place it in the oven at 350°F (180°C) for about 15 minutes or until warmed through.

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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