Classic Pumpkin Pie
This classic pumpkin pie is smooth, spiced, and perfectly creamy — just like grandma’s recipe, but without the shortening. Made with real pumpkin puree, brown sugar, and warm spices, it’s an easy, beginner-friendly pie that makes two beautiful 9-inch desserts. This recipe makes TWO pies, If you only want one divide all ingredients by half.
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Servings: 16 slices
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 Tbsp granulated sugar
- ½ tsp salt
- 1 cup cold unsalted butter - cubed
- ⅔ cup ice-cold water
For the Filling:
- 6 large eggs
- 26 oz canned pumpkin puree - or make your own
- 2 cups packed brown sugar
- 2 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 2 cups heavy cream - or evaporated milk
- To Serve With: - Whipped cream or vanilla ice cream.
Instructions
- Preheat oven to 400°F.
- Mix flour, sugar, and salt. Cut in butter until crumbly. Add cold water until dough forms. Divide in half.
- Roll dough to fit two 9-inch pie plates. Trim and crimp edges.
- Beat eggs, then mix in pumpkin puree, brown sugar, cinnamon, salt, nutmeg, ginger, and cloves.
- Gradually whisk in heavy cream.
- Pour filling into crusts, about ¾ full.
- Bake 50–60 minutes until knife inserted in center comes out clean.
- Cover crust edges halfway through baking.
- Cool completely and refrigerate before serving.
Recipe Notes:
- Cover crust after 25 minutes to prevent over-browning.
- Center should jiggle slightly when done.
- Cool fully for clean slices.
- Chill at least 2 hours before serving.
Nutrition Info
Calories: 344kcal | Carbohydrates: 51g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 203mg | Potassium: 231mg | Fiber: 2g | Sugar: 31g | Vitamin A: 7722IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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