Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree in place of canned pumpkin. However, fresh pumpkin has more moisture, so it's important to drain it before using it in the pie. You can do this by placing the puree in a strainer lined with cheesecloth and letting it sit in the refrigerator for 1-2 hours to remove excess moisture.

Can I make the pie crust ahead of time?

Absolutely! You can make the pie crust dough ahead of time and store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When you're ready to use it, simply roll it out and proceed with the recipe as directed.

How can I avoid cracks in the pumpkin pie filling?

To prevent cracks, avoid overbaking the pie. The center should still jiggle slightly when the pie is done. Let it cool at room temperature for a few hours before refrigerating to allow the pie to set properly and avoid cracks from forming as it cools.

Can I use pumpkin pie spice instead of individual spices?

Yes, you can use pumpkin pie spice instead of the individual spices (cinnamon, ginger, cloves, allspice, and nutmeg). Simply replace all the spices with 1 tablespoon of pumpkin pie spice, but be sure to still add the salt as per the recipe.

Pumpkin Pie Recipe - Easy & Delicious (No Fail)

Name: Pumpkin Pie Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 ¼ cups all-purpose flour; 2 teaspoons granulated sugar; ¼ teaspoon salt; 8 tablespoons (1 stick) cold, unsalted butter, cut into cubes; 4 tablespoons ice-cold water; 15 ounce can pure pumpkin puree (1 ¾ cups); 3 eggs; ¾ cup packed light brown sugar; ¾ cup heavy cream; ½ cup whole milk; 1 tablespoon cornstarch; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon allspice; ¼ teaspoon ground nutmeg; ¼ teaspoon salt

Description

This classic pumpkin pie recipe combines a creamy pumpkin filling with a buttery, flaky homemade pie crust. Spiced with cinnamon, nutmeg, ginger, and cloves, it is the perfect dessert for Thanksgiving or any fall gathering.

Ingredients

Scale

1 ¼ cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
4 tablespoons ice-cold water
15 ounce can pure pumpkin puree (1 ¾ cups)
3 eggs
¾ cup packed light brown sugar
¾ cup heavy cream
½ cup whole milk
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt

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Instructions

Make the pie crust: Combine flour, sugar, and salt in a food processor. Add cold butter and pulse until the butter is the size of small peas. Add ice-cold water until the dough just comes together. Form into a disk, roll out, and place into a pie dish. Chill the dough while preparing the filling.
Prepare the pumpkin filling: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and whole milk. Add cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until smooth and well-combined.
Assemble the pie: Preheat the oven to 375°F (190°C). Pour the filling into the prepared pie crust.
Bake the pie: Bake for 40-55 minutes, checking halfway through. If necessary, cover the edges with foil to prevent over-browning. The pie is done when the center is set but jiggles slightly.
Cool the pie: Let the pie cool on a wire rack for 3 hours. Transfer it to the refrigerator to chill for at least 3 hours or overnight.

Notes

For a crispy crust, you can par-bake the crust before adding the filling.
To avoid cracks, don’t overbake the pie. The center should jiggle slightly when done.
The pie can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 pie
Calories: 390 kcal
Sugar: 23g
Sodium: 197mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 6g
Cholesterol: 124mg