5 days ago4 min read

Traditional Pumpkin Pie

by Feli Chic'Cuisine

This Traditional Pumpkin Pie recipe is a classic fall dessert with a flaky crust and a creamy spiced filling. The pie is great with maple syrup or whipped cream, sprinkled with cinnamon or cinnamon sugar.

When autumn arrives with its crisp air, vibrant foliage, and bountiful harvest, there's one dessert that perfectly captures the essence of the season - pumpkin pie. The warm, spiced aroma filling the kitchen brings an irresistible sense of comfort, while each slice delivers the rich, earthy sweetness of pumpkin, complemented by a blend of cinnamon, nutmeg, and cloves.

This recipe for old fashioned Pumpkin Pie is a cherished American tradition, passed down through generations, and remains a timeless favorite for gatherings and holidays. Simple, yet full of flavor, it’s the perfect way to celebrate autumn’s bounty.

Baking Tips to Know

Make Your Own Pie Crust

This recipe uses a homemade pie crust that’s incredibly easy to make. You can find the recipe here: Easy Flaky Pie Crust—a quick and dependable option that adds a delicious, personal touch to your pie.

No Need for Blind Baking

For this recipe, there’s no need to blind bake the crust beforehand. Simply pour the filling into the unbaked crust and bake as directed. Since the filling is liquid and requires a longer baking time, blind baking could result in over-baking the crust.

If You Prefer to Blind Bake the Crust

If you choose to blind bake the crust, line it with parchment paper and fill it with pie weights. If you don’t have pie weights, dry beans or rice work just as well.

To prevent the edges from over-browning, use a pie shield or cover the edges with strips of foil. This is especially important if the crust is partially baked before adding the filling.filling.

To Bake

Bake at a high temperature of 200°C (425°F) for 15 minutes. After 15 minutes, lower the temperature to 180°C (350°F) and bake for an additional 40 to 45 minutes.

The pie is done when the edges begin to puff, but the center is still slightly wobbly. It will set as it cools. Be careful not to overbake, as this can cause the filling to crack.

About Pumpkin Purée

When it comes to making this pie, you have the delightful option of using either canned or homemade pumpkin purée. While canned purée is convenient, making your own is a rewarding experience! It’s healthier, incredibly simple, and enhances the pie with a fresh, rich flavor and velvety texture that truly elevates your dessert. You’ll be amazed at the difference homemade purée can make!

Substitute for Condensed Milk

If you have trouble finding condensed milk, you can easily substitute it with light cream or a combination of whole milk and cream. While this recipe specifically calls for condensed milk, using a mix of whole milk and whipping cream will still provide a creamy consistency and can result in a lighter, airier texture for your pumpkin pie.

Additional Notes:

Condensed Milk: This is a thick, sweetened milk that contributes both sweetness and creaminess to recipes. If you use a mixture of whole milk and whipping cream, you might want to add a bit of sugar to replicate the sweetness of condensed milk.

Whipping Cream: This will add richness and a creamy texture, but it’s best to adjust the sweetness accordingly if you’re not using sweetened condensed milk.

How to Make Pumpkin Tart in Easy Steps

1. Prepare the Crust: Here’s the recipe to help you get started!

2. Prepare the filling - Whisk together the eggs, pumpkin purée, and evaporated milk (or cream) until well combined. Then, mix into the dry ingredients: sugars, flour, salt, and spices.

3. Bake the Pie - Bake the pie at 200°C (400°F) for 15 minutes. Then, reduce the temperature to 180°C (350°F) and bake for an additional 40-45 minutes, or until a knife inserted near the center comes out clean.

For this recipe, I always prefer to prepare my own pie crust. The texture and taste are absolutely unbeatable compared to store-bought options, and it perfectly complements the pumpkin filling. While it does take a bit more time to make, I promise it’s well worth the effort. Here’s my favorite recipe—simple, easy to follow, and requiring very little effort.

Traditional Pumpkin Pie Recipe

The warm, spiced aroma filling the kitchen brings an irresistible sense of comfort, while each slice delivers the rich, earthy sweetness of pumpkin, complemented by a blend of cinnamon, nutmeg, and cloves.

Prep Time: 10 min. Cook Time: 55 min

Total Time: 1 h 5 min. Serves: 8

Ingredients

225g (1 Layer) Shortcrust Pastry - Homemade Flaky Pie Crust

For the Filling

3 large eggs, beaten
106g (aprox. 1/2 cup) brown sugar
95g granulated/caster sugar
1/4 teaspoon salt
1 teaspoon ground cinamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper (optional)
1 tablespoon all-purpose flour
283g evaporated milk or light cream
1 x 425g can pumpkin puree (or homemade pumpkin puree)

To Serve

whipped cream
Maple syrup
cinnamon or cinnamon-sugar

Method

1. Preheat the oven to 200°C (400°F). Prepare the pie crust by rolling the dough so that it is 5 cm (2 inches) larger than your 23 cm (9-inch) pie plate. Carefully transfer the dough to the pie plate, pressing it into the bottom and sides. Trim any excess dough and flute the edges. Refrigerate the crust while you prepare the filling.

Make The Filling

2. In a large mixing bowl, whisk together the sugars, flour, salt, and spices until well combined. Set aside.

3. In a separate bowl, whisk together the eggs, pumpkin purée, and evaporated milk (or cream) until smooth. Gradually add the dry ingredients to the wet mixture, whisking until fully combined. Pour the filling into the unbaked pie crust.

To Bake

4. Bake the pie at 200°C (400°F) for 15 minutes. Then reduce the heat to 180°C (350°F) and bake for an additional 40-45 minutes, or until a knife inserted near the center comes out clean. The pie is done when the sides puff up and the center is slightly wobbly. Remove from the oven and transfer to a wire rack to cool completely.

Serve

5. Serve with whipped cream, a drizzle of maple syrup, or a sprinkle of cinnamon sugar—it’s an autumn delight!