Pumpkin Pie
A slice of autumn comfort
Classic American pie with a silky spiced pumpkin custard in a flaky butter crust
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Pumpkin Pie
Pumpkin pie is a classic American dessert with a silky, creamy filling spiced with cinnamon, ginger, nutmeg and cloves, all nestled in a flaky, buttery crust. It is a traditional favourite at autumn gatherings and Thanksgiving, but it makes a warming dessert for any special occasion.
Cold butter and ice water give a tender, flaky pastry, and pre-baking the crust prevents a soggy bottom. The pie starts in a very hot oven and finishes at a lower temperature, and comes out when the centre still has a slight jiggle; a long chill then sets it for clean slices.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Spiced pumpkin pie, Homemade pumpkin pie, Classic pumpkin pie.
Original quantities serve 8. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Keep the pastry cold
Use butter straight from the fridge, cut into cubes, and add ice water a tablespoon at a time. Cold fat makes a flaky, tender crust.
PreparationCheck your pumpkin
Use plain pumpkin purée, not sweetened and spiced pumpkin pie filling, so the sugar and spices in the recipe stay balanced.
PreparationSet up the equipment
For Pumpkin Pie, have these tools clean and ready: 23 cm (9 inch) pie dish; mixing bowls; pastry cutter or food processor; rolling pin; measuring cups and spoons; whisk; fine-mesh sieve (optional); parchment paper and pie weights; baking sheet; aluminium foil or pie shield; cooling rack. Choose the cooking method before starting and use the tools for that method.
Before cookingCheck ingredients and labels
Allergen notes for this version: Wheat (gluten), milk and egg. Check packaged ingredients and substitutions against these notes. Measure the ingredient list for your selected servings and keep optional additions separate.
Before measuring
Step-by-step cooking method
1 Make the dough; form and chill
In a large bowl, whisk the flour, salt and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the ice water 1 tbsp at a time, mixing until the dough just comes together. Shape the dough into a disc, wrap in cling film and chill.
2 Roll out the dough; crimp the edges
On a lightly floured surface, roll the dough into a 30 cm (12 inch) circle. Transfer the pastry to a 23 cm (9 inch) pie dish, gently press it into place and trim the excess dough. Fold and crimp the edges as desired.
3 Preheat the oven; bake and cool
Preheat the oven to 220°C (425°F). Place a baking sheet on the middle rack. Line the crust with parchment paper and fill it with pie weights. Bake for 15 minutes. Remove the weights and paper, then bake for 5 more minutes. Let the crust cool.
4 Make the filling; add the spices and salt
In a large bowl, whisk together the granulated sugar, brown sugar and eggs until smooth. Whisk in the pumpkin purée until well combined. Gradually whisk in the evaporated milk and vanilla extract. Add the cinnamon, ginger, nutmeg, cloves and salt. Whisk until smooth.
5 Strain (optional); fill the crust
For an extra-smooth filling, strain it through a fine-mesh sieve. Pour the filling into the pre-baked crust.
6 Bake the pie; check doneness
Bake at 220°C (425°F) for 15 minutes, then reduce to 175°C (350°F) and bake for 35-45 minutes more, until set. Cover the edges with foil if they brown too fast. The centre should still have a slight jiggle but should not be liquid.
7 Cool completely; chill
Let the pie cool on a wire rack. Refrigerate for at least 2 hours, or overnight, for the best texture and flavour.
8 Slice and serve
Slice into wedges and serve chilled, topped with whipped cream and a sprinkle of cinnamon.
Chef’s tips
- Use cold butter and ice water for a flaky, tender crust.
- For an extra-smooth filling, strain it through a fine-mesh sieve.
- Do not overbake; the centre should still have a slight jiggle.
- Chill the pie for at least 2 hours, or longer, for the best texture and flavour.
- Add whipped cream just before serving for a perfect finish.
Common mistakes & quick fixes
- Tough crust
- Do not overwork the dough.
- Soggy bottom
- Pre-bake the crust.
- Cracked filling
- Do not overbake; take it out while the centre still jiggles.
- Grainy texture
- Use pure pumpkin purée and whisk well.
- Bland flavour
- Use fresh spices.
- Runny filling
- Bake until just set.
- Pie browning too fast
- Cover the edges with foil.
Variations & serving ideas
Extra spice: Add a pinch of allspice or cardamom.
Maple sweetened: Use maple syrup instead of some of the sugar.
Pecan topping: Top with toasted pecans.
Mini pies: Make mini pumpkin pies in a muffin tin.
Caramel drizzle: Add a drizzle of caramel sauce before serving.
Perfect result check
| Crust | Flaky and golden. |
|---|---|
| Filling | Smooth and creamy; the centre had a slight jiggle when it came out, not liquid. |
| Flavour | Rich, spiced pumpkin flavour. |
| Slicing | Slices cleanly and holds its shape after chilling for at least 2 hours. |
| Serving | Delicious with whipped cream. |
Storage & reheating
| Refrigerator | Up to 4 days | Store covered. The pie can be made 1 day in advance. |
|---|---|---|
| Serving | Serve chilled | Serve with whipped cream. Pairs well with coffee or warm spiced apple juice. |
| Freezer | Not recommended | Freezing affects the texture of the filling. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Blind baking the crust | 220°C (425°F) oven | 15 minutes with weights, 5 minutes without, until lightly set. |
| Baking the pie (start) | 220°C (425°F) oven | 15 minutes to set the edges. |
| Baking the pie (finish) | 175°C (350°F) oven | 35-45 minutes until set with a slight jiggle in the centre. |
Helpful answers before you cook
How do I know when pumpkin pie is done?
The edges should be set and the centre should still have a slight jiggle, but not be liquid. It firms up as it cools and chills.
Why did my pumpkin pie crack?
It was overbaked. Take it out while the centre still jiggles slightly and let it cool slowly on a rack.
Can I use pumpkin pie filling instead of purée?
No. Pumpkin pie filling is already sweetened and spiced, which would throw off the recipe. Use plain pumpkin purée.
Can I make pumpkin pie ahead?
Yes. It can be made 1 day in advance and keeps covered in the fridge for up to 4 days.
How do I stop a soggy bottom?
Pre-bake the crust with parchment and pie weights for 15 minutes, then 5 minutes without, before adding the filling.
