I bake this pumpkin pie recipe when the air turns crisp and the oven warms the kitchen. We use roasted squash that we mash by hand, so the filling tastes bright and clean. The crust stays tender and flakes with each bite and the spice hums without shouting. Friends ask for a healthy pumpkin pie recipe and I nod because we lean on real pumpkin, milk, and eggs that set smooth. I keep the method simple so the bake fits a busy day. This simple pumpkin pie recipe needs one bowl for the filling and a calm bake. The flavor leans deep and true so it feels like a fresh pumpkin pie recipe. We make a real pumpkin pie recipe that brings the table quiet for a second, then smiles. I pull it from the oven when the center still gives a soft wobble and the edges look set. If you want a pumpkin pie recipe with real pumpkin and a pumpkin pie recipe without evaporated, this one works. We slice, we share, and we keep a spare piece for breakfast. Cold fork, warm coffee, clean plate. That is my kind of morning.
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 desserts next
- 9 Pumpkin Pie
- 10 Nutrition
1 Key Takeaways
Hi, I am Nancy from Nancy Cooks. When I bake, I want calm and clear steps. This pumpkin pie recipe meets that need. The crust feels tender and the filling sits smooth. Spice leans warm, not loud. We keep gear simple and clean. A bowl, a whisk, and a sturdy pie plate. That is it. I test and retest so you get repeatable results. Two notes shape the bake. Use real pumpkin for bright flavor and pull the pie when the center still gives a soft wobble. The carryover heat sets it just right. Serve with light cream and a small dust of cinnamon. The first bite lands cozy, the second sells the rest.
For keyword integration, I share the main phrase pumpkin pie recipe here twice to help readers find what they want fast. We keep the tone friendly and direct. You will see more mentions woven into the guide below in places where they belong and help the story read clean.
Who is this for. Cooks who like real ingredients. Hosts who want a dessert that slices neat. Anyone who wants a make ahead plan that eases stress. We can do this together and we can have some fun along the way.
2 Easy Pumpkin Pie Recipe
We start with a clear plan so the bake runs smooth. I set out the crust dough, the pumpkin, and the spices. I like quiet in the kitchen and a warm oven that hums. With that mood in place, the work turns light. I mix with purpose and keep bowls close. This section uses the phrase pumpkin pie recipe one more time so you see where we head.
I learned my method in small kitchens where space felt tight. That taught me to keep tools few and motions short. We whisk the filling in one bowl. We roll the dough with soft pressure so the fat stays cold. We fit the dough in the plate without stress. If a tear shows up, I patch it and move on. No drama. The crust still bakes up tender.
For readers who want a classic pumpkin pie recipe feel, this version stays true to the roots. Real pumpkin gives a clean taste. Warm spice adds depth, not noise. The result slices clean and fits any table from weeknight family dinner to a holiday spread.
3 Ingredients for Pumpkin Pie
All purpose flour I use flour with moderate protein so the crust stays tender and still holds a clean edge. I scoop, level, and keep the scale near by when I want extra precision.
Fine salt A small pinch lifts flavor in the crust and in the filling. I like a consistent grind so each bite tastes balanced.
Cold unsalted butter Cold butter leaves small pockets in the dough that melt in the oven. Those pockets give lift and a flaky bite that feels right for pie.
Ice water A spoon or two brings the dough together. I add just enough so the dough holds when pressed. Too much water can make a tough crust.
Real pumpkin puree I roast sugar pumpkin and mash it smooth. The taste lands bright and clean. Canned pure pumpkin works in a pinch. Either way, we keep water content in check for a neat slice.
Brown sugar Soft sweet notes help the spice shine. I pack it in the cup so the measure stays consistent from bake to bake.
Granulated sugar A small share rounds the sweetness and helps the custard set with a gentle sheen on top.
Large eggs Eggs bind the filling and give the pie a silky feel. I bring them to room temp so the custard mixes quick and smooth.
Whole milk Milk keeps the custard light and clean. It gives a soft set that holds shape on the plate. This fits a healthy pumpkin pie recipe goal for many readers who skip richer dairy.
Vanilla extract One small pour adds a soft round note. It plays support for the pumpkin and spice.
Cinnamon The main spice that signals fall. I go with fresh jars so the aroma stays bold without tipping bitter.
Ginger and nutmeg These two add lift and warmth. A little goes far. I grate nutmeg fresh when I can for a clean finish.
4 How to Make Pumpkin Pie
Step one mix the dry crust base Stir flour and salt in a bowl until combined. Keep the bowl cool. The cooler the dough the better the flakes.
Step two cut in the butter Use a cutter to work cold butter into the flour until small pea sized bits form. Those bits turn into tender layers in the oven.
Step three bring dough together Sprinkle ice water and toss until the dough holds when pressed. Gather and press into a disk. Wrap and chill so the fat stays firm.
Step four roll and fit Roll on a lightly floured surface to a wide circle. Lift into a pie plate. Trim and crimp the edge with steady fingers. Chill again to relax the dough.
Step five mix the filling Whisk pumpkin, sugars, eggs, milk, vanilla, and spices until smooth. This mix should flow like heavy cream.
Step six bake and cool Heat the oven hot to start for lift then lower the heat to finish. Pull the pie when the edge looks set and the center gives a soft wobble. Cool until just warm then chill for tidy slices.
5 Tips for Making Pumpkin Pie
Chill solves many crust woes. A cool dough rolls cleaner and bakes flakier. I chill the shaped crust before I pour the filling. The fat sets and the edge holds its shape. A simple move with big payoff.
Set the rack low in the oven. The bottom browns and stays crisp under the custard. If the edge browns fast, shield it with a loose ring of foil. That buys time for the center to set without singe.
For a simple pumpkin pie recipe path, measure with care and watch for that soft center wobble. Let the pie rest before slicing. A long rest gives clean wedges. This feels small, yet it changes the plate in a very good way.
6 Making Pumpkin Pie Ahead of Time
I prep the crust one day and bake the pie the next. The dough waits in the fridge, calm and ready. That split schedule eases busy weeks. It also fits holiday plans when the oven has a long queue.
You can bake the pie a day ahead. Chill it, then bring it to room temp before serving. The texture stays silky and the spice settles into a round, mellow tone. This reads like a homemade pumpkin pie recipe strategy used by pros in tight timelines.
If you need to travel, set the pie in a flat box and slide a cool pack near the side. Keep the pie level and you will arrive with tidy edges and a glossy top that still looks fresh.
7 Storing Leftover Pumpkin Pie
Cover the pie and keep it in the fridge. The custard stays safe and the crust holds better than you might think. For the best bite, eat within three days. We rarely wait that long at my house.
For single slices, wrap and chill, then set out for a short rest before you serve. The flavor opens up as the chill fades. A small spoon of whipped cream makes the slice feel new again.
If you freeze, wrap well and thaw in the fridge. The texture shifts a touch yet still pleases. This path fits a from scratch pumpkin pie recipe plan when you need a treat ready for a future meal.
8 Try these desserts next
9 Pumpkin Pie
Pumpkin Pie Recipe With Real Pumpkin
Ingredients
For the crust
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon fine salt
- 8 tablespoons cold unsalted butter cut in cubes
- 2 to 3 tablespoons ice water
For the filling
- 2 cups real pumpkin puree from roasted sugar pumpkin or canned pure pumpkin
- 3 large eggs at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
For serving
- Lightly sweetened whipped cream
- Extra cinnamon for dusting
Instructions
Make the crust
- Whisk flour, sugar, and salt in a bowl.
- Cut in cold butter with a pastry cutter until pea sized bits form.
- Sprinkle in ice water, tossing until dough holds together when pressed.
- Form a disk, wrap, and chill for 30 minutes.
- On a lightly floured surface, roll to a 12 inch circle and fit into a 9 inch pie plate.
- Trim and crimp the edge. Chill while you mix the filling.
Mix the filling
- Whisk pumpkin puree, eggs, brown sugar, granulated sugar, milk, and vanilla until smooth.
- Whisk in cinnamon, ginger, nutmeg, and salt.
Bake
- Heat oven to 425 F with a rack in the lower third.
- Pour filling into the chilled crust and set the plate on a rimmed sheet.
- Bake 10 minutes, then reduce heat to 350 F and bake 35 to 45 minutes more.
- Pull the pie when the edges look set and the center has a slight wobble.
- Cool on a rack until barely warm, then chill until sliceable.
Serve
- Slice with a thin knife wiped clean between cuts.
- Top with whipped cream and a dust of cinnamon.
10 Nutrition
One slice offers a balanced treat that pairs warm spice with gentle sweetness. The custard brings protein from eggs and calcium from milk. Real pumpkin adds fiber and beta carotene that the body likes. I serve modest wedges and let the table ask for more if they wish. Taste leads and the numbers follow. This fits a mindful life where dessert still has a place. For exact values, use a calculator with your brands and your exact measures so the data matches your kitchen.
Recipe by Nancy for Nancy Cooks
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