Growing up in my grandmother’s kitchen was like stepping into a warm embrace, filled with the rich aromas of her beloved Southern cooking. Every autumn, as the leaves began to turn and a crispness filled the air, we would gather around the family table to savor her classic Pumpkin Pie. This wasn’t just any pumpkin pie; it was a cherished recipe passed down through generations, each bite bursting with memories of laughter and love. As we rolled out the dough and spiced the filling, a sense of togetherness enveloped us, reminding us of the importance of family and tradition.
This beloved Pumpkin Pie recipe is special not just for its rich flavor, but because it embodies the essence of fall – a celebration of togetherness, warmth, and nostalgia. The creamy filling, perfectly spiced, sits within a flaky, buttery crust that melts in your mouth. It’s a dessert that not only delights the taste buds but also warms the heart. Whether it’s served at Thanksgiving or any autumn gathering, this pie promises to be the star of the show. Let’s dive into this delicious recipe so you can create your own memories in the kitchen!
Why You’ll Love This Pumpkin Pie
- Classic Comfort: A timeless dessert that brings everyone together.
- Family Recipe: Passed down through generations, each bite is a taste of tradition.
- Seasonally Inspired: Perfect for autumn gatherings or Thanksgiving celebrations.
- Easy to Make: Simple ingredients and straightforward steps.
- Kid Approved: A crowd-pleaser for both kids and adults alike.
Ingredients
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For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons cold water
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For the Filling:
- 1 can (15 oz) pure pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Step-by-Step Instructions
Preparing the Pie Crust
-
Combine Dry Ingredients:
- In a large bowl, mix the flour, sugar, and salt.
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Cut in Butter:
- Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
-
Add Water:
- Sprinkle cold water over the mixture, one tablespoon at a time. Mix until the dough holds together.
-
Roll the Dough:
- On a floured surface, roll out the dough to fit a 9-inch pie pan. Place it in the pan and trim the edges.
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Chill:
- Refrigerate the crust while you prepare the filling.
Making the Filling
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Preheat Oven:
- Preheat your oven to 425°F (220°C).
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Mix the Filling:
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla, and spices until smooth.
-
Pour into Crust:
- Remove the crust from the refrigerator and pour the filling into the prepared crust.
-
Bake:
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35–40 minutes, or until the filling is set.
-
Cool:
- Let the pie cool on a wire rack for at least an hour before slicing.
Tips & Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
- Dairy-Free: Use coconut cream instead of heavy cream.
- Spice Variations: Feel free to adjust the spices to your preference; a bit of allspice can add an interesting twist!
- Sweetness Adjustments: Adjust the sugar based on your sweetness preference – use maple syrup for a unique flavor.
Storage Instructions
- Refrigeration: Store the pie in an airtight container in the refrigerator for up to 4 days.
- Freezing: To freeze, wrap the cooled pie tightly in plastic wrap and then in aluminum foil. It can be stored for up to 2 months.
- Reheating: Warm individual slices in the microwave or reheat the whole pie in the oven at 350°F (175°C) until warmed through.
Nutritional Information
- Prep Time: 30 minutes
- Cook Time: 55–60 minutes
- Total Time: 1 hour 30 minutes
- Calories per Serving: 250
- Servings: 8
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes, you can roast and puree fresh pumpkin. Just ensure it is well-drained for the right texture.
2. How can I tell when the pie is done?
The filling should be set but slightly jiggly in the center. It will firm up as it cools.
3. Can I make this pie ahead of time?
Absolutely! It’s even better the next day, so you can easily prepare it in advance.
4. What can I serve with Pumpkin Pie?
Consider serving it with whipped cream, vanilla ice cream, or a glass of spiced apple cider for a festive touch.
Serving Suggestions or Pairings
Pair your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. For beverages, a cup of spiced chai or a glass of apple cider perfectly complements the warm spices of the pie, making for a comforting fall treat.
Final Thoughts
This Pumpkin Pie recipe is so much more than a delicious dessert—it’s a vessel for memories, love, and tradition. I invite you to create your own version of this pie, perhaps with a twist of your own. I would love for you to share your experiences or adaptations in the comments below—let’s celebrate the joy of cooking together!
Print
Classic Pumpkin Pie
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cherished family recipe for a creamy and spiced pumpkin pie, perfect for autumn gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons cold water
- 1 can (15 oz) pure pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- In a large bowl, mix the flour, sugar, and salt.
- Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
- Sprinkle cold water over the mixture, one tablespoon at a time. Mix until the dough holds together.
- On a floured surface, roll out the dough to fit a 9-inch pie pan. Place it in the pan and trim the edges.
- Refrigerate the crust while you prepare the filling.
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla, and spices until smooth.
- Remove the crust from the refrigerator and pour the filling into the prepared crust.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35–40 minutes, or until the filling is set.
- Let the pie cool on a wire rack for at least an hour before slicing.
Notes
For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use coconut cream instead of heavy cream.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg