If you’ve clicked onto this page, chances are fall has arrived and the holidays are fast approaching. That also means it’s the time of year when people enjoy a huge variety of dishes that are made with pumpkin puree. The most popular one of them all is, without a doubt, the classic Pumpkin Pie. This dessert in particular has been a mainstay in many households for decades and even centuries. While you can certainly buy pumpkin pies that are premade from a bakery or a supermarket, nothing will ever beat one that is freshly baked. In this post, I’m happy to share the recipe for Pumpkin Pie that I’ve developed, including a pie crust that’s also made entirely from scratch.
Key Ingredients for Pumpkin Pie
Homemade Pumpkin Pie is made from your standard ingredients: Pumpkin Puree, Sugar, and Eggs. That said, what makes this recipe stand out from the rest is the use of Cardamon, Half-and-Half and Mace.
- Half-and-Half: Most recipes call for using whole milk. The thing with whole milk is that it has water content upwards of 85% to 90%. This poses a couple differences in the Pumpkin Pie. One, half & half is essentially a combination of whole milk plus heavy cream, and the heavy cream helps to give the filling a more velvety texture. In addition, the relative lack of water in the half & half helps to give the filling a richer flavor with even a slight caramelized undertone, giving the filling a somewhat more complex taste. For these reasons, I find using half & half vs. whole milk makes for a better filling which is what my recipe calls for.
- Cardamom vs. Cinnamon: Now you’re probably saying to yourself “What the heck is a Cardamon!?” Believe it or not, they are similar in many ways. They’re both considered what can be described as warm, complex spices that are commonly used in desserts. However, the Cardamom helps to give the Pumpkin Pie a pungent, citrus-y undertone that you typically won’t find with Cinnamon. In essence, it will give the pie a complexity of flavor that will be hard to replicate, so your guests will know for certain your cookies aren’t store bought. Cardamom also tends to be more aromatic, which is nice if you’re trying to impress guests with the smell of your baked goods.
- Mace vs. Nutmeg: Similar to Cardamom above, I’m sure you’re also saying to yourself “What the heck is Mace!?” I assure you, it’s not the same stuff that you spray people with. Believe it or not, Mace is very similar in many ways to Nutmeg. They both come from the same tree (Nutmeg tree) with a flavor profile that’s warm, nutty and woody. They’re also both spices that are commonly used in desserts. I prefer to use Mace for this Pumpkin Pie recipe as it offers a more aromatic and citrus-y undertone compared to Nutmeg. This is because Mace is made from the outer sell of the Nutmeg fruit whereas Nutmeg is made from the seeds inside the fruit.
And that’s all there is to it! While Pumpkin Pie is traditionally enjoyed during the Fall season and specifically for the Thanksgiving holiday, in large part because that’s when Pumpkins are in season, it’s a treat that really can be enjoyed any time of the year as both a snack and a dessert. By the time you finish reading this post, you will also be a pro at making this dish yourself and you’ll have your family & friends begging you to make these all the time!
Tips for Making this Recipe
Prep the filling ahead. This step is optional, and I usually skip this step as well. However, if you really want to enhance the flavor of your Pumpkin Pie filling, prepare it the night before and then allow it to rest in the refrigerator overnight. This will allow time for the spices to meld and mellow out, giving the filling a more balanced profile. You can rest the filling in the refrigerator, as long as it’s covered, for up to 2 days. After 2 days, if you’re still not ready to use it, you can freeze it for as long as 3 months in an airtight container. Just don’t place it in the pie shell when you chill it.
For the best results, use a glass pie pan. There are many different kinds of pans you can use for baking pies, . For this Pumpkin Pie recipe, I recommend using a glass pie pie. The reason why is because you will have a much easier time gauging the doneness of the crust as a glass pie pan will allow you the ability to see the bottom and sides of the crust as it bakes. The problem with metal pie pans is you can’t really see the crust to determine whether or not it’s done. Meanwhile, the problem with ceramic pie pans is that they tend to be poor conductors of heat, which can lead to a pie that cooks unevenly.
Do not overmix the filling. The reason I advise against this is because too much mixing or mixing that is vigorous can incorporate a ton of air into the Pumpkin Pie filling. Once you place it in the oven to bake it, the heat from the oven will cause those air pockets to expand, similar to a souffle or even a cheesecake. The problem is, once you remove the pie from the oven and it begins to cool, that air will contract which will cause the pie to deflate. When this happens, the pie is prone to cracking. Thus, it’s best that you only gently mix the filling when combining the ingredients, ideally by hand with a whisk or spoon.
Do not overbake the pie. You want to be very careful to not overbake the pie. Pumpkin Pie filling is similar to a custard, in that the eggs will have a tendency to tighten as they bake. When this happens, the over-coagulation of the eggs to squeeze out too much moisture from the filling. This can not only lead to cracks on the surface, which are not aesthetically pleasing, but it can potentially leave you with a pie that has an overly eggy taste. If the cooking time in the instructions has passed and you’re still unsure if the pie is done, you can test it with a toothpick. If the toothpick comes out clean, the pie is finished.
Frequently Asked Questions
Can I use a store-bought pie crust?
Absolutely! You would just follow the package instructions for preparation prior to making and adding the filling. Just be aware that a store-bought pie crust would still require par-baking to ensure you don’t end up with a Pumpkin Pie that has a soggy bottom.
Can I substitute the canned pumpkin puree for fresh pumpkin puree?
While you can certainly use pumpkin puree from a fresh pumpkin, you must ensure that you’re using the proper pumpkin(s) (they’re not all created equal) and you may have to precook the pumpkin puree as it will be raw, which will also extend your cooking time. Small sugar pumpkins are the best option for fresh pumpkin puree.
Can I substitute the Butter for Shortening in the pie crust?
I do understand that not everyone is able to eat dairy products and that butter is simply not an option for such individuals. In such cases, you *COULD* replace the butter with shortening, but with a couple of important caveats. For starters, while shortening and butter are both different type of fats that can be used in baked goods, their fat composition is not entirely equal. Shortening tend to have virtually no water in it (thus it’s 100% fat), whereas Butter typically has a water content of 20-25% (depending on the brand).
The other caveat is that the use of cooking oils will change the flavor profile of the Brownies. Seed oils (I.E. Vegetable Oil, Canola Oil, etc.), are known to be neutral-tasting, meaning they have no flavor. So you will be losing the subtle nuttiness / sweetness in your brownies that Butter offer.
That said, the nice part about shortening is crusts that are made with it tend to do a better job with holding their shape, whereas crusts made with all butter have a tendency with shrink due to the higher water content.
Can you freeze the Pumpkin Pie? And if so, for how long?
You can definitely freeze this Pumpkin Pie! Once it has cooled completely, ensure it is wrapped tightly to prevent freezer and it should maintain their freshness for at least 1 month. While they may still be safe ton eat for up to 12 months in the freezer, the brownies will gradually lose their flavor and texture after 1 month has passed. Once you’re ready to eat it, it is best to allow the pie to thaw in the refrigerator overnight
How long can you store Pumpkin Pie in the refrigerator?
Assuming the pie is covered or placed in an airtight container, it is safe to eat Pumpkin Pie that is stores in the refrigerator for up to 3 days. Do note, however, the pie crust will have a tendency to become soggy the longer it sits in the refrigerators due to condensation. After the 4th day, I recommend discarding the pie as it may no longer be safe to eat.
Try These Other Dessert Recipes
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Best Chocolate Pudding From Scratch
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Best Vanilla Pudding From Scratch
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Best Brownies From Scratch
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Best Banana Pudding From Scratch
Best Pumpkin Pie Recipe
Equipment
- 1 Whisk
- 1 Cooking Spoon
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- Food Processor (optional)
- 1 Baking Sheet
- Pie Weights (or substitute)
- 1 9" Pie Pan
- Measuring Cups/Spoons
- 1 Knife
- Parchment Paper
- 1 Pastry Mat
- 1 Rolling Pin
Ingredients
Pie Crust *(Skip to Filling if Using Store-Bought Pie Crust)*
- 1 1/4 Cup All-Purpose Flour
- 1/2 Cup Frozen Unsalted Butter
- 2 TSP White Granulated Sugar
- 1/2 TSP Iodized Salt
- 1/4 Cup Cold Water
Filling
- 15 Oz Can of Pumpkin Puree
- 1 Cup Half and Half
- 1/2 Cup Light Brown Sugar
- 1/2 Cup White Granulated Sugar
- 2 Extra Large Eggs
- 1 TSP Vanilla Extract
- 1 TSP Cardamom
- 1 TSP Ground Ginger
- 1/2 TSP Ground Mace
- 1/2 TSP Ground Cloves
- 1/2 TSP Iodized Salt
Instructions
- Cut up frozen butter into small cubes.
- Combine butter with dry ingredients (Flour, Sugar, Salt) in Food Processor for 15 Seconds.
- Place flour/butter blend in large bowl and add cold water.
- Mix cold water with flour/butter blend until it forms a dough with a shaggy but moist consistency.
- Place dough on pastry mat (or clean surface) and press together until just combined in the form of a disk.
- Tightly wrap dough in plastic wrap and chill in refrigerator for 30 minutes to 2 hours.
- Remove chilled dough from refrigerator and use rolling pin to flatten into circle that is 10-11" in diameter, forming crust.
- Preheat Oven to 350*F.
- Place crust into 9" pie pan and cut off any excess edges exceeding 1" in length.
- Place sheet of parchment paper in pie crust and add pie weights (coffee beans, regular beans and rice are all also acceptable) on top of parchment paper.
- Place pie pan on baking sheet and par-bake pie crust in oven for 20 minutes.
- While crust is par-baking, in a small bowl, combine pumpkin puree with spices, sugars, eggs plus half & half to make filling. Gently mix together until smooth.
- Once pie crust is done par-baking, remove from oven and remove parchment paper with pie weights from pie crust.
- Adjust oven temp to 425*F.
- Add filling to pie crust until it reaches the top, and cover edges of the crust with a pie shield.
- Place pie in oven and bake at 425*F for 15 minutes.
- Reduce heat to 350*F and continue baking pie for an additional 40-50 minutes.
- Remove pie from oven and remove pie shields, then allow to cool at room temperature for at least 2 hours.