🥧 Classic Pumpkin Pie Recipe Creamy, Spiced & Perfect for Fall

🎃 Why You’ll Love This Pumpkin Pie

Pumpkin pie is a cozy fall tradition, and this version is extra special. With a silky smooth filling, just the right amount of spice, and a buttery, flaky crust, it’s the kind of dessert that makes everyone ask for seconds.

Perfect for Thanksgiving, autumn gatherings, or when you just need something soul-warming.

📋 Ingredients (Measured in Grams)

Yields: 1 (23 cm / 9-inch) pie | Serves: 8 | Prep Time: 20 mins | Bake Time: 55–60 mins

🧈 For the Pie Crust:

1. 250 g all-purpose flour
2. 170 g unsalted butter (cold, cubed)
3. 1 tbsp (12 g) granulated sugar
4. 1/2 tsp salt
5. 60–70 ml ice water

🎃 For the Pumpkin Filling:

1. 425 g pumpkin purée (canned or homemade)
2. 200 ml heavy cream
3. 2 large eggs (approx. 100 g)
4. 130 g brown sugar
5. 1 tsp ground cinnamon
6. 1/2 tsp ground ginger
7. 1/4 tsp ground nutmeg
8. 1/8 tsp ground cloves
9. 1/2 tsp salt
10. 1 tsp vanilla extract

🧑‍🍳 Instructions

Step 1: Make the Pie Dough

1. In a bowl, mix flour, sugar, and salt.
2. Add cold butter cubes and rub with fingertips or use a pastry cutter until mixture resembles coarse crumbs.
3. Slowly add cold water, 1 tbsp at a time, mixing until dough comes together.
4. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Roll & Blind Bake

1. Preheat oven to 190°C (375°F).
2. Roll chilled dough on a floured surface to fit a 23 cm (9-inch) pie dish. Trim edges.
3. Line with parchment and fill with pie weights.
4. Bake for 15 minutes, then remove weights and bake for 5 more minutes.

Step 3: Make the Filling

1. In a large bowl, whisk together eggs and brown sugar.
2. Add pumpkin purée, cream, spices, salt, and vanilla. Whisk until smooth.

Step 4: Assemble & Bake

1. Pour filling into the pre-baked crust.
2. Bake at 180°C (350°F) for 50–60 minutes, or until the center is set but slightly jiggly.
3. Cool completely on a wire rack. Refrigerate for at least 2 hours before slicing.

🧠 Recipe Notes

1. Pumpkin Purée Tip: Avoid pumpkin pie filling—it’s pre-sweetened and spiced.
2. Make Ahead: Pie can be made 1–2 days in advance and stored in the fridge.
3. Freeze It: Wrap cooled slices tightly in foil and freeze for up to 1 month.

🍂 Perfect Pumpkin Pie Spice Mix

If you want to use a custom spice blend, here’s a good ratio (adjust to taste):

1. 2 parts cinnamon
2. 1 part ginger
3. 1 part nutmeg
4. 0.5 part cloves
5. Optional: pinch of cardamom