As autumn leaves turn colors, Pumpkin Pie season is here, bringing back warm memories and excitement. The smell of Pumpkin Pie fills the air, making it hard to resist this classic fall treat. With its simple beginnings and now a holiday favorite, Pumpkin Pie has a special spot in many hearts.
Pumpkin Pie Recipe
Pumpkin Pie has a rich history that goes back centuries. Early American settlers used local ingredients, and over time, this simple dish became a symbol of fall. Its smooth pumpkin filling and warm spices like cinnamon and nutmeg create a taste that's perfect for autumn.
Making Pumpkin Pie is a special experience, too. From picking out the right pumpkin to smelling its warm, inviting aroma as it bakes, each step adds to the joy. The mix of spices, the buttery crust, and the whole baking process make this pie a true fall favorite.
Pumpkin Pie is more than just a dessert; it is a tradition. It is a symbol of family, community, and the changing seasons. It is a reminder that even the simplest things can be truly special.
When pumpkin pie shows up at the table, you know the festive season has begun. It brings back memories of cozy get-togethers, heartfelt chats, and sharing a meal with people you care about. The golden-brown crust and creamy filling make you feel warm.
This Pumpkin Pie recipe stands out with its smooth texture and a perfect mix of spices like cinnamon, nutmeg, and a hint of cloves. The buttery, flaky crust adds a nice crunch. It’s a classic treat that will make any holiday or gathering feel extra special.
Whether enjoyed at a bustling Thanksgiving table or savored in the solitude of a cozy home, Pumpkin Pie offers a slice of heaven, a taste of magic, and a reminder that even the simplest things can be truly special.
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⭐Why You'll Love This Spiced Pumpkin Pie
Super Simple: In just a few steps, you’ll have the pie and freshly whipped cream ready to go. This recipe is so easy, that even beginners can nail it.
Customizable: You can tweak this recipe to suit your taste. Try adding spices like allspice, or toss in nuts, chocolate chips, cranberries, or any topping you love.
Make Ahead: This pie is perfect to make ahead since it needs to chill overnight. Not only does it taste even better, but it also saves you time on the day you serve it.
Holiday Classic: Pumpkin pie is a must for Thanksgiving or any fall gathering. This recipe keeps it traditional while making sure it turns out great every time.
🧾Pumpkin Pie Ingredients
Here’s what you need to make this Spiced Pumpkin Pie:
For Pumpkin Pie:
Pie Dough: I usually go for store-bought pie dough. It’s easy and gives you a tender, flaky crust with a buttery flavor—just right to balance the creamy filling.
Pumpkin Puree: I stick with store-bought pumpkin puree. It’s the heart of the filling, giving it that earthy, slightly sweet flavor and smooth texture that makes pumpkin pie so special.
Egg: I use room-temperature eggs. They help bind the filling and give it that rich, creamy texture while ensuring it sets perfectly as it bakes.
Sugar: I prefer granulated sugar to sweeten the pie just right, balancing the spices and enhancing the natural pumpkin flavor.
Condensed Milk: I love using condensed milk for its sweetness and the creamy, smooth texture it adds to the filling. It makes the pie extra indulgent and helps it set beautifully.
Spices (Cinnamon, Ginger, Nutmeg, Clove, White Pepper, Orange Zest): I like to mix these spices for a warm, cozy flavor that defines a classic pumpkin pie. They add depth and complexity, with a bit of orange zest to brighten things up. Feel free to experiment with other spices like allspice or cardamom to make it your own.
Salt: A pinch of salt balances the sweetness and enhances all the other flavors, making sure the pie isn't too sweet or flat.
Egg Wash: I brush the crust with a simple egg wash, sometimes diluted with a bit of water, for that beautiful golden-brown finish that makes the pie look as good as it tastes.
For Vanilla Whipped Cream:
Double Cream: I use cold double cream for the whipped cream. It’s rich and smooth, creating a light, airy topping that pairs perfectly with the dense pie.
Icing Sugar: I add a bit of icing sugar to sweeten the whipped cream and help stabilize it, giving it a nice, delicate sweetness.
Vanilla Paste: I mix in vanilla paste for a rich, aromatic flavor that really enhances the whipped cream, making it the perfect match for the spiced pumpkin pie.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Pumpkin Pie
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make the Pumpkin Pie Crust:
1. Apply oil to a 9-inch pie mold. Place a sheet of pie dough, pressing it gently into the corners and the sides.
2. Trim the extra dough, then crimp the edges and freeze it for 30 minutes.
3. To keep the pie crust from shrinking, prick the bottom with a fork. Place the parchment paper and foil in the pie, then add the weights.
4. Bake for 10-15 minutes in a preheated oven to 375°F (190°C) or 340°F (170°C) if using a fan. Then, take out the parchment paper and weights, and bake for another 5-10 minutes until the crust bottom starts to brown.
How to Make the Pumpkin Pie Filling:
1. In a large bowl, mix pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, black pepper, orange zest, and salt until well combined.
2. Pour the pumpkin pie filling into the pie crust.
3. Brush the pie edges with egg wash and bake in a preheated oven at 350°F (150°C fan) for 65 minutes, or until the pie is mostly set with a slightly wobbly center.
4. After baking, let the pie cool on a wire rack, then refrigerate it overnight before serving.
5. Serve with a dollop of vanilla whipped cream.
📖Variations
Chocolate Pumpkin Pie: For a rich and decadent twist, try adding cocoa powder and chocolate chips to the filling. It’s a delicious way to combine chocolate with classic pumpkin flavors.
Nutella Swirl Pumpkin Pie: For a fun variation, swirl in some Nutella. The hazelnut and chocolate mix adds a delightful touch to the traditional pumpkin pie.
Spiced Whipped Cream Pumpkin Pie: Top your pie with a dollop of spiced whipped cream, flavored with cinnamon, nutmeg, and cloves. It’s the perfect seasonal treat!
Mini Pumpkin Pies: Make your pumpkin pie into cute, individual servings by using mini pie crusts or ramekins. These are perfect for parties or potlucks!
💭Tips for Making Pumpkin Pie
Prebake the Crust: Give the crust a quick bake before adding the filling to avoid a soggy bottom.
Watch the Baking Time: Keep an eye on the pie as it bakes, and test the center with a toothpick. Don’t overbake to keep it from drying out or cracking.
Cool Properly: Let the pie cool completely at room temperature before refrigerating it to avoid condensation on the surface.
Storage: Store leftover pie in the fridge, tightly covered, for up to 3-4 days.
😍 More Easy Pumpkin Recipes
If you love using pumpkin when you are cooking, then check out the following recipes for inspiration: No-Bake Pumpkin Cheesecake, Pumpkin and Chocolate Chip Bread, and Pumpkin Spice Latte.
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Spiced Pumpkin Pie
Ingredients
Pumpkin Pie
- 1 package Pie Dough
- 50 g Sugar
- ½ teaspoon Cinnamon
- 1 Egg
- 1 tbsp Water
- 425 g Pumpkin Puree - 1 Can
- 1 tablespoon Cinnamon
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- ⅛ tsp Cloves
- ⅛ tsp White Pepper
- ½ tsp Orange Zest
- ½ tsp Salt
- 398 g Sweetened Condensed Milk - 1 can
- 2 Eggs
Vanilla Whipped Cream
- 120 ml Double Cream
- 2 teaspoon Icing Sugar
- ½ teaspoon Vanilla Bean Paste
Instructions
How to Make the Pumpkin Pie Crust
- Brush the bottom and side of the pan with oil.
- Place one sheet of prepared pie dough in a 9-inch pie plate and gently press into the corners and up the sides of the pan.
- Trim any access dough hanging over the edges. Crimp the edges.
- Place it in the freezer for 30 minutes.
- To prevent the pie crust from shrinking, prick the bottom of it with a fork. Preheat the oven to 190 ˚C(375 degrees ˚F) or 170 ˚C with a fan.
- Place the parchment paper and aluminum foil with the weights in the pie.
- Place the pie dish in the preheated oven and bake for around 10-15 minutes. Then, remove the parchment paper and aluminum foil with the weights, and continue baking for another 5-10 minutes or until the bottom of the crust is just turning brown.
- Remove from the oven. Allow the baked crust to cool completely on a wire rack before adding any fillings. This ensures that the crust maintains its crisp texture and does not become soggy.
How to Make the Pumpkin Pie Filling
- In a large bowl, add pumpkin puree, eggs, condensed milk, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground black pepper, orange zest, and salt, and then whisk until everything is combined.
- Pour pumpkin pie filling into the pie shell.
- To create an egg wash, whisk together the egg and water in a small bowl until smooth. This will give your baked goods a beautiful golden brown finish.
- Brush the edges of the pie gently with egg wash.
- Place it in the preheated oven to 150 c FAN(350 degrees F). Bake for 65 minutes, or until the pie is just set. A small part of the center of the pie will be wobbly. After 40 minutes of baking, be sure to cover the edges of the crust with aluminum foil to prevent the edges from getting too brown.
- Once done, remove the pie from the oven, transfer it to a wire rack, let it cool until room temperature, and then place it in the fridge overnight before serving.
Whipped Cream
- Whisk the cream, sugar, and vanilla to soft peaks.
Assembly
- Just before serving, top with vanilla whipped cream and serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Thanks for this lovely recipe, Pumpkin Pie is one of my top desserts, with pre-rolled pastry it is easy to make too.