Pumpkin pie is a timeless dessert that has graced holiday tables for generations. This Old-Fashioned Pumpkin Pie recipe stays true to its roots, capturing the warm, nostalgic flavors of fall with a silky pumpkin filling and a buttery, flaky crust. It’s a must-have for Thanksgiving or any autumn gathering, and its rich, spiced aroma will fill your home with cozy vibes.
This pie is all about simplicity—using wholesome ingredients and a classic preparation method to create a dessert that’s as comforting as a warm hug. Whether you’re a pie-making pro or a novice baker, this recipe is easy to follow and delivers the perfect slice every time.
Why You’ll Love This Recipe:
- Classic Flavor: A blend of cinnamon, nutmeg, and ginger brings the iconic taste of fall to life.
- Creamy Texture: The filling is smooth, velvety, and perfectly balanced.
- Holiday Essential: A staple dessert for Thanksgiving, Christmas, and cozy autumn evenings.
- Customizable Crust Options: Use store-bought or homemade pie crust to suit your preference.
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- 3-4 tbsp ice-cold water
- 1 tbsp granulated sugar
- ¼ tsp salt
For the Filling:
- 1 ¾ cups canned pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- Pinch of salt
How to Make Old-Fashioned Pumpkin Pie
Step-by-Step Instructions:
- Prepare the Crust
- In a large mixing bowl, combine the flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, trim any excess, and crimp the edges. Prick the bottom with a fork.
- Blind Bake the Crust
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes. Set aside to cool.
- Make the Filling
- In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Add the eggs, one at a time, whisking until smooth. Gradually stir in the heavy cream until fully combined.
- Assemble the Pie
- Pour the filling into the pre-baked crust, spreading it evenly.
- Cover the edges of the crust with foil or a pie shield to prevent over-browning.
- Bake the Pie
- Bake in the preheated oven for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the foil or pie shield during the last 10 minutes of baking for a golden crust.
- Cool and Serve
- Allow the pie to cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon if desired.
Helpful Tips:
- Prevent a Soggy Bottom: Blind baking the crust ensures it stays crisp, even under the creamy filling.
- Room Temperature Eggs: Let your eggs come to room temperature before mixing for a smoother filling.
- Don’t Overbake: The center should still have a slight wobble when you remove the pie from the oven; it will set as it cools.
- Spice Adjustment: Feel free to adjust the spice blend to your liking or add a teaspoon of pumpkin pie spice for convenience.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- If using store-bought crust, you can skip the crust preparation steps.
- For an extra-special touch, garnish the pie with candied pecans or a drizzle of caramel sauce.
Nutritional Information:
(Per slice)
- Calories: 300
- Protein: 5g
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
Frequently Asked Questions
Can I make the pie ahead of time?
Yes! Pumpkin pie can be made 1-2 days in advance. Store it in the refrigerator, covered with plastic wrap or foil.
Can I freeze pumpkin pie?
Absolutely. Wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
How do I know when the pie is done?
The edges should be set, and the center should still jiggle slightly. If the filling cracks, it may be overbaked, but it will still taste delicious.
Related Recipes
If you loved this Old-Fashioned Pumpkin Pie, try these other cozy desserts:
Conclusion
This Old-Fashioned Pumpkin Pie is everything you could want in a holiday dessert—classic, comforting, and utterly delicious. It’s a recipe that brings people together, creating moments of joy and nostalgia around the table. Whether it’s your first time making pumpkin pie or your hundredth, this recipe will never fail to impress. Try it, and savor the taste of fall in every bite!
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Old-Fashioned Pumpkin Pie
Description
Pumpkin pie is a timeless dessert that has graced holiday tables for generations. This Old-Fashioned Pumpkin Pie recipe stays true to its roots, capturing the warm, nostalgic flavors of fall with a silky pumpkin filling and a buttery, flaky crust. It’s a must-have for Thanksgiving or any autumn gathering, and its rich, spiced aroma will fill your home with cozy vibes.
This pie is all about simplicity—using wholesome ingredients and a classic preparation method to create a dessert that’s as comforting as a warm hug. Whether you’re a pie-making pro or a novice baker, this recipe is easy to follow and delivers the perfect slice every time.
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- 3–4 tbsp ice-cold water
- 1 tbsp granulated sugar
- ¼ tsp salt
For the Filling:
- 1 ¾ cups canned pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- Pinch of salt
Instructions
- Prepare the Crust
- In a large mixing bowl, combine the flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, trim any excess, and crimp the edges. Prick the bottom with a fork.
- Blind Bake the Crust
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes. Set aside to cool.
- Make the Filling
- In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Add the eggs, one at a time, whisking until smooth. Gradually stir in the heavy cream until fully combined.
- Assemble the Pie
- Pour the filling into the pre-baked crust, spreading it evenly.
- Cover the edges of the crust with foil or a pie shield to prevent over-browning.
- Bake the Pie
- Bake in the preheated oven for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the foil or pie shield during the last 10 minutes of baking for a golden crust.
- Cool and Serve
- Allow the pie to cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon if desired.
Notes
- If using store-bought crust, you can skip the crust preparation steps.
- For an extra-special touch, garnish the pie with candied pecans or a drizzle of caramel sauce.
