The Best Perfect Pumpkin Pie

The Best Perfect Pumpkin Pie

Perfect Pumpkin Pie is the quintessential autumnal dessert that captures the essence of fall in every velvety bite. This classic dessert combines the rich, earthy flavour of pumpkin with warm spices, nestled in a flaky, buttery crust. The result is a pie that’s as comforting as a cosy sweater on a crisp autumn day.

Each slice of Perfect Pumpkin Pie is a celebration of seasonal ingredients, with a creamy, spiced filling that’s both indulgent and nostalgic. Whether served as the grand finale to a Thanksgiving feast or simply enjoyed with a dollop of whipped cream, this pie embodies the essence of the harvest season.

Join us on a culinary journey to create the Perfect Pumpkin Pie that will fill your home with the warm, inviting aroma of autumn and delight your taste buds with the taste of fall’s finest flavours.

How To Make This Recipe


For the Pie Crust:

  • 250g (2 cups) all-purpose flour
  • 115g (1/2 cup) unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 2-4 tablespoons ice water

For the Pumpkin Filling:

  • 425g (15 oz) canned pumpkin puree (not pumpkin pie filling)
  • 200g (1 cup) granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 240ml (1 cup) evaporated milk
  • 120ml (1/2 cup) double cream


1. Prepare the Pie Crust:

  • In a large bowl, combine the all-purpose flour and salt.
  • Add the cold, cubed unsalted butter to the flour mixture.
  • Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Dough:

  • Preheat your oven to 190°C (375°F).
  • On a floured surface, roll out the chilled dough into a circle large enough to fit a 23cm (9-inch) pie dish.

3. Line the Pie Dish:

  • Gently place the rolled-out dough into the pie dish.
  • Trim any excess dough hanging over the edges and create a decorative border if desired.

4. Prepare the Pumpkin Filling:

  • In a large mixing bowl, whisk together the canned pumpkin puree, granulated sugar, eggs, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until smooth.
  • Gradually add the evaporated milk and double cream, mixing until well combined.

5. Pour and Bake:

  • Pour the pumpkin filling into the prepared pie crust.
  • Bake in the preheated oven for 40-50 minutes or until the centre is set. You can test it by inserting a knife into the centre; it should come out clean when the pie is done.

6. Cool and Serve:

  • Allow the Perfect Pumpkin Pie to cool completely on a wire rack before serving.
  • Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

7. Enjoy the Taste of Autumn:

  • Share this delightful, spiced pumpkin pie with friends and family, savouring the warm, comforting flavours of autumn.

This recipe yields a Perfect Pumpkin Pie that embodies the essence of the season, making it an ideal dessert for Thanksgiving or any autumn gathering.

Tips Of Recipe

To ensure your Perfect Pumpkin Pie turns out beautifully, here are some helpful tips:

1. Use Pure Pumpkin Puree:

  • Be sure to use pure pumpkin puree and not pumpkin pie filling, which already contains added sugar and spices.

2. Chill the Dough:

  • Chilling the pie crust dough before rolling it out helps prevent shrinkage during baking and results in a flakier crust.

3. Handle the Dough with Care:

  • When rolling out the pie crust, handle it gently to avoid overworking the dough, which can make it tough.

4. Blind Bake the Crust (Optional):

  • To prevent a soggy bottom crust, you can blind bake it before adding the filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans, then bake for 10-15 minutes before adding the filling.

5. Use Fresh Spices:

  • For the best flavour, use fresh ground spices. Grind whole nutmeg, cinnamon sticks, and cloves for a more aromatic result.

6. Adjust the Spice Levels:

  • Adjust the amount of spices to suit your taste. If you prefer a stronger spice flavour, you can increase the quantities slightly.

7. Check for Doneness:

  • To determine if the pie is done, insert a knife or toothpick into the centre. It should come out clean when the pie is fully baked.

8. Avoid Overmixing:

  • Mix the pumpkin filling gently, just until the ingredients are combined. Overmixing can lead to a dense texture.

9. Let It Cool:

  • Allow the pie to cool completely on a wire rack before slicing. This allows the filling to set properly.

10. Garnish Creatively: – Get creative with toppings by adding whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for extra flair.

11. Serve at Room Temperature: – Pumpkin pie is traditionally served at room temperature, allowing its flavours to shine.

12. Make Ahead: – Pumpkin pie can be made a day in advance and stored in the refrigerator. This can help free up time on the day you plan to serve it.

By following these tips, you’ll create a Perfect Pumpkin Pie that’s not only visually appealing but also bursting with the warm and comforting flavours of autumn—a delightful treat for any fall occasion.

Frequently Asked Questions

  1. Can I use fresh pumpkin instead of canned pumpkin puree?
    • Yes, you can use fresh pumpkin. Simply roast and puree the pumpkin until smooth, then use it as a substitute for canned pumpkin puree.
  2. Can I make this pie ahead of time?
    • Absolutely! Pumpkin pie can be made a day in advance and stored in the refrigerator. This can actually enhance the flavours.
  3. What type of pie crust works best for this recipe?
    • You can use a store-bought pie crust or make a homemade one. Both work well. Choose your favourite or the one that suits your schedule.
  4. Can I use a different type of milk instead of evaporated milk?
    • While evaporated milk is traditional, you can experiment with alternatives like whole milk or even coconut milk for a different flavour.
  5. Do I need to pre-bake the pie crust before adding the filling?
    • Pre-baking, or blind baking, the crust is optional but can help prevent a soggy bottom crust. It’s a good step to consider.
  6. Why did my pie crack on top?
    • Overbaking or rapid temperature changes can cause the pie to crack. Be sure to bake until the centre is set and avoid moving the pie from hot to cold environments too quickly.
  7. Can I freeze leftover pumpkin pie?
    • Yes, you can freeze leftover pumpkin pie. Wrap it tightly in plastic wrap or foil and store it in an airtight container. Thaw in the refrigerator before serving.
  8. What’s the best way to store a baked pumpkin pie?
    • Store your pumpkin pie in the refrigerator. Cover it with plastic wrap or foil or place it in an airtight container to keep it fresh.
  9. Can I use pumpkin pie spice instead of individual spices?
    • Yes, you can use pumpkin pie spice as a convenient alternative. It typically contains a blend of spices like cinnamon, nutmeg, ginger, and cloves.
  10. Can I make a vegan or dairy-free pumpkin pie?
    • Yes, you can make a vegan version by using dairy-free milk and egg substitutes. There are many plant-based options available.
  11. How do I prevent a soggy bottom crust?
    • Blind baking the crust before adding the filling is an effective way to prevent a soggy bottom crust.
  12. Can I reduce the sugar in the recipe for a less sweet pie?
    • You can reduce the sugar slightly to suit your taste. Keep in mind that it may affect the texture and sweetness of the pie.
Slice of pumpkin pie on a plate with red autumn leaves in the background

Nutrition Facts

Nutrition Facts for One Slice (1/8th) of Perfect Pumpkin Pie

Calories: Approximately 300-350 calories per slice

Protein: Around 4-6 grams

Fat: Approximately 15-20 grams

  • Saturated Fat: About 7-10 grams
  • Trans Fat: Varies based on the pie crust and butter used

Carbohydrates: Approximately 35-40 grams

  • Dietary Fiber: Around 1-2 grams
  • Sugars: Approximately 20-25 grams

Cholesterol: Typically, pumpkin pie contains a moderate amount of cholesterol due to the eggs and butter used in the crust and filling.

Sodium: Approximately 200-250 milligrams

Vitamins and Minerals:

  • Vitamin A: Provides a significant amount of Vitamin A from the pumpkin.
  • Calcium: Contains a small amount of calcium.
  • Iron: Provides a minimal amount of iron.

Note: These nutritional values are approximate and can vary based on the specific ingredients and portion size used. Pumpkin pie is a delightful seasonal treat but should be enjoyed in moderation as part of a balanced diet.


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