This pumpkin pie recipe is our go-to when fall rolls around and the air smells like cinnamon and cozy sweaters. It’s everything you want in a homemade dessert—comforting, rustic, and easy enough that you won’t be sweating over the oven for hours. Whether you’ve got a fresh pumpkin from the market or a stubborn one from your neighbor’s porch display, this pie is how you put it to delicious use. The filling? Silky. The spice? Just right. And yes, it’s made from real pumpkin—none of that can-stuff shortcut here. We’re talking a pie that tastes like it came from your grandma’s kitchen, if your grandma also happened to be lowkey a baking legend. Oh, and if you’re going for a healthy twist or need a vegan version, I’ve got you covered. Been there. So grab your apron and a sturdy pie dish. This one’s a keeper—the kind you’ll scribble down on a flour-stained notecard and pass along to someone you love.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Pie Recipe
- 3) Ingredients for Pumpkin Pie
- 4) How to Make Pumpkin Pie
- 5) Tips for Making Pumpkin Pie
- 6) Making Pumpkin Pie Ahead of Time
- 7) Storing Leftover Pumpkin Pie
- 8) Try these cream pies next
- 9) Pumpkin Pie
- 10) Nutrition
1) Key Takeaways
- Warm spice meets smooth filling for a real pumpkin pie recipe that tastes like home
- A tender crust holds a silky center that sets with a slight jiggle
- Fresh puree wins for flavor though canned works in a pinch
- Swaps exist for dairy and eggs so a vegan pumpkin pie still shines
2) Easy Pumpkin Pie Recipe
I reach for this pumpkin pie recipe when cool air moves in and the market stacks bright pumpkins. This pumpkin pie recipe brings calm to a busy day and puts a sweet finish on a simple meal. I use real puree and a short list of pantry friends and the pie sings.
I write as Linda for Cook Daily Recipe and I bake this pie for family nights. The steps stay clear and the tools stay basic. A bowl a whisk a pie dish and we are set. Call it a simple pumpkin pie recipe that works even on a weeknight.
The scent lifts from the oven and draws us in. The filling tastes bright and clean so think fresh pumpkin pie recipe when you plan your shop. If you love a pumpkin pie recipe with real pumpkin this one gives you that deep orange color and that gentle spice you expect.
3) Ingredients for Pumpkin Pie
All purpose flour soft wheat builds a crust that stays tender and flakes with each cut
Cold unsalted butter small cubes press into the flour and leave thin sheets that lift in the oven
Fine salt a pinch wakes up the crust and keeps the flavor round and bright
Ice water a few spoonfuls bring the dough together and keep the butter cold
Fresh pumpkin puree smooth and thick gives body and that true garden taste for a pumpkin pie recipe with real pumpkin
Brown sugar soft sweetness melts into the custard and adds a hint of caramel
Whole eggs they set the custard and give a clean slice that holds on the plate
Heavy cream rich dairy rounds the spice and keeps the filling silky
Cinnamon ginger nutmeg and a whisper of clove warm spice balances the pumpkin and keeps the pie from tasting flat
Coconut cream and flax mixture this swap turns it into a vegan pumpkin pie that still sets and tastes lush
4) How to Make Pumpkin Pie
Pulse the crust stir flour and salt then cut in cold butter until you see pea sized bits that look like wet sand
Add ice water drizzle and fold until the dough holds when you press it then wrap and chill until firm
Roll and fit dust the bench roll the dough and lay it in the dish press the edges and chill so the shape stays neat
Par bake the shell line with paper fill with weights bake until the base turns pale gold then cool
Whisk the filling blend pumpkin sugar cream eggs and spice until smooth and glossy for a real pumpkin pie recipe that slices clean
Fill and bake pour into the warm shell bake until the center moves like soft jelly then rest the pie until cool
5) Tips for Making Pumpkin Pie
Keep the butter cold so the crust lifts and stays light. I cube it then chill it on a plate. Cold fat means flakes and flakes mean smiles at the table.
Whisk the custard just until smooth. Too much air makes bubbles and cracks. A slow stir gives a silky simple pumpkin pie recipe that looks neat.
Want a lighter slice that still tastes rich. Trade some cream for milk and reach for less sugar to lean toward a healthy pumpkin pie recipe that still feels like a treat.
6) Making Pumpkin Pie Ahead of Time
I bake the crust one day and mix the filling the next. The dough rests and the flavor blooms. Prep in parts keeps the work small and the pace calm.
You can bake the full pie in the morning and serve at night. The custard sets as it cools and the spice settles. The first cut then shows a clean edge.
If you plan a big menu think fresh pumpkin pie recipe when you shop and roast extra puree. Label a container and keep it chilled. That move saves time when the holiday starts.
7) Storing Leftover Pumpkin Pie
Cool the pie to room temp then cover the dish and slide it into the fridge. The texture stays smooth and the crust stays pleasant for two to three days.
For longer storage wrap slices and freeze flat. Thaw in the fridge and warm briefly so the spice opens. The filling will taste close to fresh.
Crust a bit soft after day two. Set a slice in a hot pan for a minute to revive the base. The top stays cool the bottom crisps and the bite feels new.
8) Try these cream pies next
9) Pumpkin Pie
Pumpkin Pie Recipe with Real Pumpkin and Homemade Flavor
Ingredients
- 250g all-purpose flour
- 125g cold unsalted butter, diced
- 1 egg yolk
- 2 tbsp cold water
- 1 pinch of salt
- 500g fresh pumpkin puree
- 100g brown sugar
- 100ml cream (or coconut cream for vegan)
- 2 eggs (or flax eggs for vegan)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 pinch of cloves
Instructions
- In a bowl, mix flour and salt. Add butter and rub together with your fingers until the texture is sandy.
- Add egg yolk and cold water. Mix until dough forms. Wrap in cling film and refrigerate for 30 minutes.
- Roll out the dough and place in a greased pie pan. Prick the base with a fork and chill for another 15 minutes.
- Preheat the oven to 180°C (350°F).
- Blind bake the crust with weights for 15 minutes. Remove weights and bake for another 10 minutes until lightly golden.
- In a large bowl, mix the pumpkin puree, sugar, cream, eggs (or flax eggs), and all spices until smooth.
- Pour the filling into the pre-baked crust. Smooth the top with a spatula.
- Bake for 40–45 minutes until the center is set but still slightly wobbly.
- Cool completely at room temperature before slicing. Serve with whipped cream or a dusting of cinnamon.
10) Nutrition
A standard slice brings comfort not overload. Expect moderate calories and a balance of carbs fat and protein. The fiber from pumpkin helps the slice feel steady.
Choose coconut cream and flax to meet plant needs. That path trims cholesterol and keeps the custard tender. The spice blend adds flavor without extra sugar.
Serve with a small spoon of whipped cream or a spoon of yogurt. The cool top meets the warm spice and the texture feels lush. Enjoy the last crumbs.
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