An easy recipe for Classic Pumpkin Pie. Even with a homemade pie crust, this holiday pie takes just 30 minutes to prep!
Over the years, I’ve made many a pumpkin pie recipe. I used to follow a recipe where you had to beat the egg whites separately from the yolks and then carefully fold them into the filling. It was delicious, but a lot of work. I’ve made recipes where you cook the filling on the stove and then cook it again in the pie crust in the oven. These same recipes also call for prebaking the pie crust with pie weights before baking it again with the pumpkin filling.
You know what? None of that is really necessary when it comes to baking a pumpkin pie worthy of your holiday table. Which is good because these days, I don’t have the time (or patience) for unnecessary steps in the kitchen. This pumpkin pie takes just 30 minutes of prep time, and it’s about as easy as it gets.
You can even make your own pie crust and still have this pie ready to go in the oven in 30 minutes. My homemade pie crust is super simple. I use my food processor to make the dough and I never chill the dough before rolling it out. It rolls out really easily on a floured work surface – I use a sheet of parchment for easy clean up.
The pumpkin filling for this pie is a mixture of pumpkin, eggs, cream, milk, sugar, and spices. You’ll whisk everything together in one bowl. I’ve added some pure maple syrup to this pumpkin pie, which means we can get away with using less brown sugar. I also used a combination of heavy cream and whole milk to make this pie just a wee bit lighter.
The flavor of this Classic Pumpkin Pie is best when you make it the day before. This actually works out perfect if you are making it for Thanksgiving, so you can focus on other cooking (or just relaxing!) on Thanksgiving Day. Whipped cream is a must with pumpkin pie. If you love freshly whipped cream but don’t like to fuss with making it, I recommend investing in a cream whipper. I’ve had mine for two years now and can’t live without it! The whipped cream lasts for 10 days, which comes in so handy during hot cocoa season.
Classic Pumpkin Pie is always a part of my family’s holiday celebrations. I also have a recipe for the perfect apple pie that you might want to take a peek at.
- 1 ¼ cups all purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
- 3-5 tablespoons ice-cold water
- 1 ¾ cups pumpkin puree (one 15 ounce can, not pumpkin pie filling)*
- 3 eggs
- ¾ cup heavy whipping cream
- ¾ cup whole milk
- ¼ cup pure maple syrup**
- ½ cup packed brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Place flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. Add the cold butter cubes and pulse until the largest pieces of butter are the size of small peas, about 6-8 pulses. Add 3 tablespoons ice-cold water and pulse until the dough just comes together, adding more water by the teaspoonful as needed.
- Turn dough out onto a floured work surface (I use parchment paper) and form into a round disk. Roll the dough into a 12-inch round. Transfer dough round to a 9-inch pie dish by wrapping it partway around the rolling pin. Place pie crust in refrigerator while you prepare the filling.
- Preheat oven to 425 degrees F.
- In a large bowl, combine pumpkin puree, eggs, heavy cream, milk, maple syrup, and brown sugar. Whisk until smooth. Add cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
- Pour the filling into the unbaked pie crust. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking pie for 45-55 more minutes, until filling is set in the center when you jiggle the pan. (If desired, you may also insert a tester into the center to see if it comes out clean.) Halfway through baking, check on the pie and cover the crust with foil or pie protectors if needed to prevent over-browning.
- Cool pie on a wire rack for 2 hours and then transfer to the refrigerator. The pie flavor will develop overnight and it will taste even better on the second day.
**If you do not have pure maple syrup on hand, you can omit it and increase the brown sugar to ¾ cup.
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