Classic Pumpkin Pie

This classic pumpkin pie recipe features a flaky pie crust and a smooth pumpkin filling bursting with pumpkin spice flavors. Using wholesome ingredients only, it’s the ultimate Thanksgiving dessert!

Here’s my classic pumpkin pie recipe, the one I bake every year for Thanksgiving. When I lived in the US, I took pumpkin pie very seriously and tried different recipes until I found the perfect one. I’m happy to report that I now manage to impress my American guests every time I serve it.

If you’re looking for the traditional pumpkin pie, look no further. This is the one and only one you need, the kind of recipe to keep a lifetime.

A classic pumpkin pie recipe

Made entirely from scratch, including the crust, this traditional pumpkin pie is a straightforward recipe, prepared with simple ingredients. The pie crust is prepared with butter only (no shortening) and the pumpkin pie filling uses a combination of whipping cream and whole milk (no condensed milk), together with pumpkin puree and the right amount of spices. The result is sweet but not overly sweet, smooth, creamy, and each bite is loaded with pumpkin spice flavors.

What you need to make this pumpkin pie

• Pumpkin puree. Make sure you use pumpkin puree (not pumpkin pie filling).
• Brown sugar. You can use either light or dark brown sugar. Try however not to replace with granulated sugar, that would lead to a completely different texture and flavor (brown sugar brings up some subtle caramel notes).
• Pumpkin spice. I went for a homemade pumpkin spice mix, consisting of cinnamon, ginger, nutmeg and cloves. You can substitute with 2 ½ teaspoons pumpkin spice if desired.
• Eggs. They’re an essential part of the pumpkin filling and help the ingredients to bind together.
• Milk + whipping cream. I used a mix of whole milk and whipping cream (previously whipped!) instead of condensed milk used in many pumpkin pie recipes. The result is creamy and not too sweet.
• Cornstarch. It helps stabilizing the pumpkin pie filling so it remains firm and creamy after baking.
• Homemade pie crust. I use a butter pie crust made out of all-purpose flour, butter, and salt.

Fresh versus canned pumpkin puree

Both canned pumpkin puree and homemade pumpkin puree work for this recipe. However, I find that the texture of the canned pumpkin puree is somehow better balanced, while the homemade one tends to have too much moisture and needs to be “dried up” a little before using.

To dry your pumpkin puree, spread it on a plate and place a paper towel on top. Lightly press to absorb the liquid. Repeat at least 3 times, and measure your pumpkin puree again to ensure you have the same amount of pumpkin puree.

A 100% homemade butter crust

I like to make my own pastry crust. Of course it takes a little bit longer to prepare but the texture and taste are absolutely unbeatable. Plus, I never ever had a really good store-bought pastry crust. The one I use here is my favorite one. It’s a 100% butter crust that does not require the use of shortening. Yet, the pie crust is strong, easy to roll out, and comes out perfect every single time.

The key to a perfect pumpkin pie filling

Most pumpkin pie recipes use condensed milk, but I somehow didn’t find it authentic enough. The alternative is to use both milk and cream in the right ratio. Here I used only ¼ cup of whole milk (I really recommend whole milk over semi-skimmed milk) and one full cup of whipped cream. To be more exact, I used heavy liquid cream that I whipped in Chantilly. The result: a light, airy texture, that makes the entire pumpkin pie extremely soft. Plus, it’s wholesome ingredients only.

The pumpkin pie filling also features brown sugar (I used dark brown sugar but light brown sugar works too), and pumpkin spices. These are key to a great pumpkin pie. You could go for pumpkin pie spice for a quicker version, but I find the homemade mix more flavorful, authentic and subtle.

How to make classic pumpkin pie from scratch?

Watch the recipe video to guide you through the recipe, or use the following steps as a memo-guide. For the full recipe, make sure you check the recipe card below.

1. Start with making the crust. This step can be made up to 3 days in advance, and stored in the refrigerator, covered with plastic wrap.
2. Par-bake the crust, using pie weights or dried beans.
3. Whip the whipping cream and mix with the other the pumpkin filling ingredients, and pour into the crust.
4. Bake until filling is just set, and covering with foil at half time through. Let cool completely before serving.

How to serve pumpkin pie?

I recommend you serve your pumpkin pie once it is cooled completely. You can top it with a dollop of whipped cream, or add a few fresh cranberries to bring up the holiday spirit. And there it is: you’ve got a perfect classic pumpkin pie, right on time for Thanksgiving!

FAQ

• Should I par-bake the crust? Yes, this recipe requires that you par-bake the crust, which means that you need to partially bake (par-baking) the crust before returning to the oven with the pumpkin filling.
• Can I use another crust? Absolutely! If pie crust is not your thing, why not using this pecan-oat crust or this simple Graham crackers crust? Both are absolutely foolproof and will do great with a pumpkin pie filling.
• How to tell when pumpkin pie is done? The baking time is key to a great texture and it enables to avoid some cracks in the filling (which happens when overbaked). The baking time is approximately 40 minutes, but because each oven is different, I recommend you monitor your oven closely and look for a center that is almost done but still slightly woobly. It will set as it cools down.
• Can I make pumpkin pie ahead of time? Yes, and I actually recommend you do it, as pumpkin pie tends to taste better once prepared a day ahead of time. You can keep it covered with foil at room temperature or store in the refrigerator if you make it two days in advance.
• How to store and freeze pumpkin pie? Once baked, let pumpkin pie cool completely at room temperature. You can then store it at room temperature or in the refrigerator up to two days in advance. Pumpkin pie also freezes well, up to 3 months. Thaw overnight in the refrigerator before serving.

More Thanksgiving desserts:

• Classic Apple Pie
• Best Pecan Pie
• Maple Pecan Pumpkin Pie (V, GF)
• Old-Fashioned Sweet Potato Pie
• Chai-Spiced Dutch Apple Pie
• Pumpkin Cheesecake Bars

Vegetarian favorites for the holidays:

• Vegetarian Pot Pie
• Butternut Squash, Spinach and Goat Cheese Lasagna
• Vegetarian Mushroom Wellington
• Mushroom and Brussels Sprouts Gnocchi
• Sweet Potato Bread Wreath with Baked Camembert

Classic Pumpkin Pie

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• Author: Delphine Fortin
• Prep Time: 1 hour
• Cook Time: 35 mins
• Total Time: 1 hour 35 mins
• Yield: 8 servings 1x
• Category: Cakes and Pies
• Cuisine: American recipes

This classic pumpkin pie recipe features a flaky pie crust and a smooth pumpkin filling bursting with pumpkin spice flavors. Using wholesome ingredients only, it’s the ultimate Thanksgiving dessert!

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Ingredients

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For the crust:

• 1 ¾ cup (210g) all-purpose flour
• 1 pinch of salt
• ½ cup + 2 Tablespoons (140g) unsalted butter, diced
• 1 teaspoon granulated sugar
• ⅓ cup (75 ml) iced-cold water

For the pumpkin filling:

• 1 can (15 oz/425g) pumpkin puree
• 3 large eggs
• 1 ¼ cups (250 g) light or dark brown sugar
• 1 Tablespoon (15g) cornstarch
• ¼ teaspoon salt
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground clove
• 1 cup (240 ml) heavy liquid cream, whipped
• ¼ (60 ml) cup whole milk

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Instructions

For the crust:

1. In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball. Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 30 minutes.
2. Preheat the oven to 425°F (220°C). Lightly grease a 9-inch (23 cm) pie pan, that is at least 2-inch (5 cm) deep.
3. Roll the dough into a 13-inch (33 cm) circle and transfer it into the prepared pan. Trim the edges as needed, and prick the bottom and sides with a fork.
4. Line the pie crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown, about 10 minutes. Remove the weights and lining, and bake for another 5 minutes. Remove from the oven and set aside.

For the pumpkin filling:

1. Preheat the oven to 375°F (190°C).
2. In a medium sized bowl whisk together the pumpkin puree, the eggs, and brown sugar. Add the cornstarch, salt, spices, whipped cream and milk. Whisk vigorously until everything is combined; the filling will be slightly thick.
3. Pour filling into the pre-baked crust and bake for about 40 minutes, covering with foil at half time to prevent the edges from burning. The pie is done when the center is slightly woobly ; it will set as it cools down.
4. Transfer pie to a wire rack and cool for 3 hours. Serve with whipped cream.

Notes

This recipe is inspired and adapted from Sally’s Baking Addiction and William’s Sonoma.

Christmas, Fall, Fruit Desserts, Pumpkins (Winter Squash), Tarts & Pies, Thanksgiving, Videos, Winter

Did you make this recipe?

Lastly, if you make this Classic Pumpkin Pie, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!