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Pumpkin Pie Recipe
Ash Tyrrell

Pumpkin Pie Recipe

I can still remember the first time I baked this pumpkin pie—it filled my whole kitchen with the sweet smell of cinnamon, nutmeg, and cloves. The golden crust, the creamy filling, and that cozy fall flavor instantly made it a family favorite.
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Prep Time 15 minutes
Cook Time 55 minutes
2 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour – gives the base its structure you can use whole wheat flour for a nutty twist.
  • ½ teaspoon salt – balances out the sweetness.
  • ½ cup unsalted butter cold and cubed – cold butter creates a flaky texture.
  • 3 –4 tablespoons ice water – just enough to bring the dough together without making it sticky.
  • 1 can 15 ounces pure pumpkin puree – make sure it’s puree, not pie filling, for full control over flavor.
  • ¾ cup granulated sugar – sweetens the pie just right.
  • ½ cup brown sugar – adds richness and depth.
  • 2 teaspoons ground cinnamon – the main spice that defines pumpkin pie.
  • ½ teaspoon ground nutmeg – warm and slightly nutty.
  • ¼ teaspoon ground cloves – strong but necessary for that holiday touch.
  • ½ teaspoon salt – enhances the overall flavor.
  • 2 large eggs lightly beaten – binds everything together.
  • 1 can 12 ounces evaporated milk – makes the filling creamy (coconut milk works well for dairy-free).
  • Whipped cream or coconut cream.
  • Caramel drizzle chopped pecans, or a sprinkle of cinnamon.

Method
 

  1. If making from scratch, combine flour, salt, and cold butter in a food processor until crumbly. Slowly add ice water until the dough comes together. Wrap and chill for 30 minutes, then roll out and place in your pie dish. Pre-bake the crust at 375°F for 10 minutes to prevent sogginess.
  2. Mix pumpkin puree, sugars, and spices in a large bowl until smooth. Whisk in the eggs, then gradually stir in evaporated milk until creamy. The filling should be silky without lumps.
  3. Pour the filling into your crust and spread it evenly. The mixture will be slightly runny, but it firms up beautifully in the oven.
  4. Start at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 40 minutes. The edges should be firm, and the center should have a slight jiggle when done.
  5. Place the pie on a cooling rack for at least 2 hours before slicing. This step is key because it allows the custard to set properly. Add your favorite toppings just before serving.

Notes

  • Use fresh spices if possible—they make the flavors much bolder.
  • Don’t skip pre-baking the crust; it keeps the bottom from turning soggy.
  • I like to brush the crust edges with a little egg wash for a golden finish.
  • Always let the pie cool fully before slicing, or the filling won’t hold.