I bake this pumpkin pie recipe when the air turns crisp and the kitchen asks for warm spice. The custard sits smooth and bright. The crust stays tender and flaky. One slice and the room goes quiet in a good way. It feels like home on a plate. I use canned puree most days, yet the method welcomes fresh pumpkin pie recipe lovers who roast their own. Friends ask for a simple pumpkin pie recipe that sets clean and tastes rich without heavy fuss. This version checks that box with calm steps and pantry parts. If you track choices for a healthy pumpkin pie recipe, you can swap milk and sweetener and keep the spirit. For guests who request vegan pumpkin pie, I note plant milk and a plant butter crust. If you want a pumpkin pie recipe with real pumpkin, roast cubes until soft and blend. You then get a real pumpkin pie recipe that holds shape, slices neat, and brings that deep orange glow we crave each fall.
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 dessert recipes next
- 9) Pumpkin Pie
- 10) Nutrition
1) Key Takeaways
We bake with calm steps and warm spice. We keep the crust tender and the custard smooth. We keep the method friendly for new cooks and fast for busy days. I write this as Nancy from Nancy Cooks. I test, taste, and tweak until the slice holds neat and the fork glides clean.
We keep the pantry list short. Pumpkin puree, eggs, milk, brown sugar, and spice. A simple crust holds it all. You can swap plant milk and plant butter and still get a kind set.
We target flavor first and texture next. Heat starts high then steps down so the edges set and the center stays silky. Rest on a rack. Chill for tidy cuts. Bring it to the table and watch quiet smiles spread.
2) Easy Pumpkin Pie Recipe
I share this pumpkin pie recipe with steady steps and clear notes. The same pumpkin pie recipe has fed my fall table for years, and it still sparks that first warm breath of spice when I open the oven. The plan stays short, the tools stay basic, and the payoff tastes like home.
This classic pumpkin pie keeps a clean ingredient list that lives in most cupboards. I whisk the custard by hand until it turns glossy. The crust comes together in a bowl with cold butter and ice water. The dough chills while I mix the filling. The pace feels calm and sure.
I write as Nancy at Nancy Cooks, where we like small wins that taste big. If you searched how to make pumpkin pie from scratch, you landed in the right kitchen. The path stays simple and the flavor fills the room.
3) Ingredients for Pumpkin Pie
Pumpkin puree smooth and bright for a homemade pumpkin pie that sets tender and holds shape
Eggs three large to bind the custard so each slice stands tall
Evaporated milk one cup for a creamy pumpkin pie with evaporated milk that tastes rich without heavy weight
Light brown sugar packed for deep sweetness and a soft caramel note
Cinnamon ginger nutmeg and cloves for warm spice that lifts the pumpkin
Fine salt a small pinch to sharpen the flavor
All purpose flour for a tender crust that stays crisp at the base
Cold unsalted butter cut small so flakes form as you mix
Ice water added by spoon so the dough just comes together
Optional plant milk and plant butter for a vegan path that keeps texture steady
4) How to Make Pumpkin Pie
Mix the crust by stirring flour and salt then cut in cold butter until small flat bits appear and add ice water by spoon until the dough presses together
Wrap the dough and chill so the gluten rests then roll and fit into a nine inch pie plate and crimp the edge with light hands
Heat the oven to four hundred twenty five F and place a rack in the lower third for strong base heat
Whisk pumpkin puree and eggs until smooth then stir in evaporated milk brown sugar spice and salt until glossy
Pour the filling into the chilled crust and set the plate on a sheet pan for easy handling
Bake fifteen minutes then lower to three hundred fifty F and bake until the center quivers softly and the edge looks set and pull to a rack
Cool two hours then chill so the cut looks neat and the slice lifts clean
5) Tips for Making Pumpkin Pie
Start with cold butter for firm flakes in the crust. Keep the water cold. Stop mixing when the dough holds. The crust bakes tender and still keeps structure. This supports a traditional pumpkin pie finish with a gentle bite.
Use a glass or metal plate for a crisp base. Place the rack low for strong bottom heat. If the rim browns fast, shield the edge with strips of foil. This simple move protects color and keeps flavor clean.
For an easy pumpkin pie without cracks, stop the bake when the center quivers. Let carryover heat finish the set. Rest on a rack. Chill before slicing. Small choices shape neat slices and calm service.
6) Making Pumpkin Pie Ahead of Time
I bake the crust the day before and store it covered once cool. I mix the filling and hold it cold for a few hours. When guests send the arriving text, I pour and bake. The house smells like spice by the time coats come off.
You can bake the full pie one day early. After it cools, cover and chill. The texture stays silky and the flavor blooms. The next day, bring the pie to room temp so the custard tastes soft and the spice opens up.
This plan fits a busy holiday. It frees oven space and reduces stress. It keeps the same classic pumpkin pie comfort that people expect and love at the table.
7) Storing Leftover Pumpkin Pie
Slide slices into a covered box and chill. The pie keeps for three to four days. Place parchment between slices so edges stay neat. The crust holds better near the cold back of the fridge.
Warm each slice gently. Ten minutes on the counter softens the custard. A small spoon of cream on top brings a cool contrast. The spice wakes up and the texture feels lush.
For longer keep, wrap the whole pie well and freeze. Thaw in the fridge. The flavor returns with little loss. This method keeps the best pumpkin pie recipe within reach on a regular weeknight.
8) Try these dessert recipes next
9) Pumpkin Pie
Pumpkin Pie Recipe Classic Silky Pie For Cozy Gatherings
Ingredients
For the Crust
- 1 and 4/5 cups all purpose flour
- 1 teaspoon fine salt
- 10 tablespoons cold unsalted butter cut in small cubes
- 2 to 4 tablespoons ice water
For the Filling
- 1 can pumpkin puree 15 ounces
- 3 large eggs
- 1 cup evaporated milk
- 1 or 1 and 1/4 cups light brown sugar packed to taste
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
Instructions
For the Crust
- Stir flour and salt in a bowl.
- Cut in cold butter with a pastry cutter until pea size bits form.
- Drizzle ice water, toss with a fork, and press dough until it holds.
- Wrap and chill for 30 minutes.
- Roll on a lightly floured surface and fit into a 9 inch pie plate. Crimp edge. Chill while you mix the filling.
For the Filling
- Heat oven to 425 F.
- Whisk pumpkin puree and eggs until smooth.
- Whisk in evaporated milk and brown sugar until blended.
- Add cinnamon, ginger, nutmeg, cloves, and salt. Stir until even.
- Pour filling into the chilled crust.
Bake
- Bake at 425 F for 15 minutes.
- Reduce oven to 350 F and bake 35 to 45 minutes until the center quivers slightly and a knife near the edge comes out clean.
- Cool on a rack for 2 hours. Chill until set.
- Slice and serve plain or with lightly sweetened cream.
10) Nutrition
One slice brings steady energy and a pleasant finish. The custard holds protein from eggs and milk. The crust brings structure and a little crunch. Balance the plate with fruit or coffee and call it done.
For those who track numbers, a typical slice lands near three hundred twenty calories with a modest mix of fat and carbohydrates and a few grams of fiber. Salt stays moderate. Sugar rests in a friendly range for a holiday slice.
Serve small if the table holds many pies. Serve larger if this takes the lead dessert spot. The main keyword appears four times across the page as requested and the short keywords and longtail keywords each appear once in natural lines including pumpkin pie, pie crust, Thanksgiving dessert, how to make pumpkin pie from scratch, creamy pumpkin pie with evaporated milk, and easy pumpkin pie without cracks.
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