How to Make the Perfect Pumpkin Pie in Minutes
Pumpkin pie is a quintessential fall dessert, and it's no surprise that it ranks among the top-loved pies in the United States. In fact, according to a 2024 survey by the American Pie Council, pumpkin pie is the most popular pie in America, with 48% of people claiming it as their favorite during the fall season.
The creamy, spiced filling combined with a buttery, flaky crust is a match made in dessert heaven. But what if I told you that making the perfect pumpkin pie doesn’t have to be a long, complicated process? This easy pumpkin pie recipe can be made in just under an hour—perfect for busy days or last-minute guests. Let’s dive into this simple, delicious, and foolproof pumpkin pie recipe that you’ll want to make again and again.
Fun Fact: Did you know that pumpkin pie dates back to the early 1700s, originating with the Pilgrims? It's a piece of American history that has stood the test of time—and we can all agree that it’s here to stay. Let’s get started with the recipe!
How to Make a Pumpkin Pie?
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Servings: 8-10
Ingredients
For the Pumpkin Pie Filling:
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- 3 large eggs
- 2 cups pumpkin puree (store-bought or homemade)
- 1 cup sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- A pinch of salt
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For the Pie Crust:
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- 250g (2 cups) all-purpose flour
- 125g (1/2 cup) cold butter, cubed
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons cold water
- 1 egg yolk (for the crust)
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Instructions
Preparing the Pie Crust
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- In a large bowl, combine the flour, salt, and sugar. Add the cold cubed butter and use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Make a well in the center of the flour mixture. Add the egg yolk and cold water, mixing everything together until a dough forms. If the dough is too crumbly, add a little more water, one teaspoon at a time.
- Shape the dough into a disk and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 2 hours to make it easier to roll out.
Rolling Out the Dough
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- Once the dough is chilled, lightly flour your work surface and roll it out to a thickness of about 6mm (1/4 inch). If the dough sticks, sprinkle a little more flour on top.
- Transfer the rolled dough into a 7-inch tart pan or pie dish. Press the dough into the sides and bottom of the pan, making sure it’s evenly distributed. Trim any excess dough from the edges and refrigerate the crust while preparing the filling.
Preparing the Pumpkin Pie Filling
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- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and a pinch of salt. Make sure everything is well combined and smooth. You should have a thick, creamy mixture.
Baking the Pie
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- Preheat your oven to 392°F (200°C). This high temperature will help set the crust quickly and give it a nice golden color.
- Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula to ensure it’s even.
- Place the pie in the preheated oven and bake for 10 minutes at 392°F. Then, reduce the temperature to 374°F (190°C) and continue baking for 35 to 40 minutes, or until the filling is firm around the edges but still slightly jiggly in the center.
- Remove the pie from the oven and let it cool to room temperature for about 1 hour. Then, refrigerate the pie for at least 3 hours (preferably overnight) to allow the filling to set.
- Once the pie is completely cooled, slice it into generous portions and serve with whipped cream or a sprinkle of cinnamon if desired. Enjoy the creamy, spiced goodness of your homemade pumpkin pie!
Tips for Making the Perfect Pumpkin Pie
- Fresh or canned, make sure you’re using a good-quality pumpkin puree for the best flavor. If you’re using fresh pumpkin, roast it first and puree it for a richer, homemade taste.
- Chilling the pie dough before rolling it out helps prevent shrinkage and ensures a flaky, tender crust.
- Your pumpkin pie is done when the edges are set, but the center is still slightly wobbly. It will continue to set as it cools.
- If you like a little extra flavor, try adding a pinch of cinnamon, nutmeg, or even a teaspoon of maple syrup to the filling for a unique twist.
Health Benefits of Pumpkin Pie
- Rich in Vitamin A: Pumpkin is packed with Vitamin A, which is great for your eyes, immune system, and skin health. A slice of pumpkin pie can help you reach your daily vitamin A needs!
- High in Fiber: The pumpkin filling is rich in fiber, which can aid digestion and keep you feeling full longer. Enjoying a slice of pumpkin pie can be a satisfying dessert that helps with overall gut health.
- Natural Sweetness: By using sweetened condensed milk instead of regular sugar, this pie balances out sweetness with richness, avoiding excessive sugar that many other desserts contain.
Make Your Pumpkin Pie Today!
This easy pumpkin pie recipe will soon become a fall favourite in your household. It’s a comforting piece of fall nostalgia, a true crowd-pleaser, and so easy to make! The beauty of this recipe lies in its simplicity. No need to spend hours in the kitchen—this pumpkin pie is made with simple ingredients that you probably already have at home.
Kitchen Tools You Need
- Pie Dish or Tart Pan: A 7-inch tart pan works great for this recipe, but you can also use a standard pie dish. Ensure it’s deep enough to hold the filling without spilling.
- Pastry Cutter or Food Processor: To make the dough, a pastry cutter works well, but you can also use a food processor to save time.
- Whisk: A good whisk is key for mixing the filling smoothly and evenly.
- Rolling Pin: Make sure you have a sturdy rolling pin to roll out the pie dough to the right thickness.
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Frequently Asked Questions About This Easy Pumpkin Pie Recipe
Can I use a store-bought pie crust for this recipe?
Yes, you can easily swap out the homemade crust for a pre-made store-bought pie crust to save time. Just make sure to follow the package instructions for baking, and ensure it’s a deep-dish pie crust if you’re using a standard recipe.
How can I make the pie gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that’s suitable for pie crusts. Be sure to also use a gluten-free pie crust, which can either be homemade or store-bought.
Can I make pumpkin pie ahead of time?
Absolutely! Pumpkin pie is even better when it sits overnight. Making it a day ahead gives the flavors time to meld together, and it allows the pie to fully set. After baking, simply let the pie cool to room temperature, then cover it and refrigerate.
How long does pumpkin pie last in the fridge?
Pumpkin pie will last in the fridge for about 3 to 4 days. To preserve its freshness, cover it tightly with plastic wrap or store it in an airtight container.
Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie! To freeze, wrap the pie tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be stored for up to 2 months.
How do I know when my pumpkin pie is done?
You’ll know your pumpkin pie is done when the edges are set, but the center remains slightly wobbly. This means it has set properly, but the center will continue to firm up as it cools. If the center still jiggles too much when you gently shake it, bake it for an additional 5 to 10 minutes, checking every few minutes until it's done.
Can I use fresh pumpkin instead of canned?
Yes, you can definitely use fresh pumpkin! To do so, roast a fresh pumpkin until it’s soft, then scoop out the flesh and puree it until smooth. Make sure the puree is thick and has a consistency similar to that of canned pumpkin. Fresh pumpkin may have a slightly different flavor, but it’s a great option for those who want to skip canned products for a fresher taste.
