Pumpkin Pie Recipe – A Slice of Fall in Every Bite

Nothing quite signals the arrival of fall like the warm, inviting scent of Pumpkin Pie wafting through the house. As the leaves turn golden and afternoons grow shorter, the kitchen becomes a little cozier, filled with rich spices and the promise of something sweet. This recipe has been a family favorite for years, reminding me of lazy Sunday afternoons spent together, savoring each slice topped with whipped cream and laughter. Whether it’s for a holiday gathering or just a comforting treat at home, this Pumpkin Pie will fill your heart and your home with warmth.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 1 homemade pie crust OR 1 (9 inch / 22.5cm) store-bought crust
  If you want that homemade touch, I recommend my favorite pie crust recipe!
• 1 3/4 cups pumpkin puree
  Make sure it’s pure pumpkin — no fillers!
• 2/3 cup sugar
  Sweetness to balance the spices.
• 1/2 tsp salt
  Enhances all the delicious flavors!
• 2 tsp cinnamon
  Brings that comforting warmth.
• 1 tsp ground ginger
  A hint of spice that awakens your senses.
• 1/4 tsp ground cloves
  Just a pinch gives it that holiday kick.
• Pinch of nutmeg
  The secret ingredient for cozy flavors!
• 1 1/3 cups heavy cream
  For that rich, velvety texture.
• 3 eggs
  Binding everything together beautifully.

How to Make It

First, if you’re using homemade pie crust, prepare it according to your favorite recipe. Blind bake it for that perfect crispiness directly after removing from the oven. While your crust is baking, go ahead and preheat your oven to 170°C (335°F).

Now, let’s cook our pumpkin spice mixture! Toss the pumpkin, sugar, salt, and spices into a medium saucepan over medium heat. Enjoy that satisfying sizzle as you stir for about 5 minutes, allowing all those fragrances to blend together. The air will smell divine!

Once it’s all combined, scrape the mixture into a mixing bowl. Add the heavy cream and whisk it like you mean it! You want it to be beautifully smooth. Then, one by one, add the eggs while whisking gently — just enough to combine without overworking them.

Now, pour this luscious mixture into your freshly baked pie crust and transfer it to the oven. Bake for 45 to 55 minutes; you just want the center to set but still be a little jiggly. When you insert a toothpick, it should come out clean but slightly damp.

Now for the tough part: let it cool completely for at least 4 hours (or overnight, if you can resist!). This is where the magic happens. When you finally cut into that Pumpkin Pie, serve it up with a dollop of fresh cream and a light dusting of cinnamon or nutmeg — cozy bliss at its best!

Kitchen Tips

• Time-saving trick: Make your pie crust ahead of time and freeze it until you’re ready to bake.
• Common mistake fix: If your pie cracks while baking, don’t fret! That just means it was too dry. Add a little cream next time for extra richness.
• Creative twist: Try adding a splash of vanilla extract to the filling for a pop of flavor.

Serving Ideas

This Pumpkin Pie is perfect for family dinners, Sunday brunch, or those quiet nights cuddled up watching your favorite fall movie. It brings people together around the table. For added delight, consider serving it alongside a warm cup of spiced tea or a glass of mulled cider.

Storing & Leftovers

• Store any leftovers covered in the fridge for up to 4 days.
• To reheat, pop slices in a warm oven, about 150°C (300°F) for 10-15 minutes — just enough to take the chill off without drying it out.
• Fun leftover idea: crumble any remaining pie into yogurt for a delicious breakfast or snack!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors meld beautifully.

Q: Can I swap any ingredients?
A: Of course! This recipe is very forgiving; feel free to use what you have on hand. For example, almond milk in place of heavy cream makes a lighter version.

Q: What’s the best way to serve it?
A: Fresh from the oven or slightly cooled, while it’s still warm and aromatic. Top it off with whipped cream for the ultimate treat!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell wafting through your kitchen — that’s your sign!

Final Thoughts

Every time I bake this Pumpkin Pie, I’m transported back to cherished moments spent with family and friends, sharing stories and laughter. This pie isn’t just a dessert; it’s a celebration of togetherness and the simple comforts of home. I hope you give this Pumpkin Pie a try and make it your own. Enjoy the warmth it brings, both in taste and in memories. Happy baking!

Pumpkin Pie

A classic Pumpkin Pie recipe that fills your home with the warm scents of fall, perfect for any occasion and always a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Dessert, Pie

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the crust

• 1 whole homemade pie crust OR 1 (9 inch / 22.5cm) store-bought crust If using homemade, prepare it in advance.

For the filling

• 1 3/4 cups pumpkin puree Make sure it’s pure pumpkin — no fillers!
• 2/3 cup sugar Sweetness to balance the spices.
• 1/2 tsp salt Enhances all the delicious flavors!
• 2 tsp cinnamon Brings that comforting warmth.
• 1 tsp ground ginger A hint of spice that awakens your senses.
• 1/4 tsp ground cloves Just a pinch gives it that holiday kick.
• Pinch nutmeg The secret ingredient for cozy flavors!
• 1 1/3 cups heavy cream For that rich, velvety texture.
• 3 whole eggs Binding everything together beautifully.

Method

 

Preparation

1. If using homemade pie crust, prepare it according to your favorite recipe.
2. Blind bake the pie crust for perfect crispiness.
3. Preheat your oven to 170°C (335°F).

Cooking the Filling

1. In a medium saucepan, combine the pumpkin, sugar, salt, and spices over medium heat. Stir for about 5 minutes.
2. Scrape the mixture into a mixing bowl, add the heavy cream, and whisk until smooth.
3. Add the eggs one by one while whisking gently until just combined.

Baking

1. Pour the mixture into the freshly baked pie crust.
2. Bake for 45 to 55 minutes, until the center is set but slightly jiggly.

Cooling

1. Let the pie cool completely for at least 4 hours or overnight.
2. Serve topped with whipped cream and a dusting of cinnamon or nutmeg.

Notes

Time-saving tip: Make the pie crust ahead of time and freeze it. If the pie cracks while baking, add a little cream next time for extra richness. For a twist, add a splash of vanilla extract to the filling.