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HOMEMADE PUMPKIN PIE
Servings: 8
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: ~1 hour 20 minutes
Difficulty: Easy–Moderate
This is the classic pumpkin pie made from real pumpkin purée, warm spices, and a buttery crust. It’s smooth, custardy, and wonderfully aromatic.
Ingredients
For the Pie Filling
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1 can (15 oz / 425 g) pumpkin purée or 2 cups homemade roasted pumpkin purée
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¾ cup granulated sugar
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¼ cup brown sugar (adds richness)
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground cloves
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¼ tsp nutmeg
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¼ tsp allspice (optional)
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½ tsp salt
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3 large eggs
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1 ¼ cups evaporated milk or half-and-half
For the Crust
Option 1: Store-Bought Crust
Option 2: Homemade Buttery Pie Crust
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1 ¼ cups all-purpose flour
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½ tsp salt
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½ tsp sugar
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8 tbsp cold unsalted butter, cubed
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3–4 tbsp ice water
Instructions
1. Make the Pie Crust (If Homemade)
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In a large bowl, mix flour, salt, and sugar.
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Add cold butter and cut into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.
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Sprinkle in ice water, 1 tablespoon at a time, and mix just until dough begins to come together.
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Form dough into a disk, wrap in plastic, and chill for at least 1 hour.
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Roll out on a floured surface and transfer to a 9-inch pie dish.
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Crimp edges and chill again for 15 minutes to prevent shrinking.
2. Pre-Bake (Optional but Recommended)
This step gives a crisp crust and prevents sogginess.
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Preheat oven to 375°F (190°C).
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Add parchment and pie weights or dried beans.
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Bake for 10 minutes, remove weights, and bake 5 minutes more.
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Let cool slightly.
3. Prepare the Pumpkin Filling
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In a large bowl, whisk pumpkin, granulated sugar, brown sugar, spices, and salt.
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Add the eggs and whisk until smooth and well blended.
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Gradually whisk in the evaporated milk (or half-and-half).
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The mixture should be silky and pourable.
Tip for Ultra-Smooth Filling:
Pass the mixture through a mesh sieve for a restaurant-level texture.
4. Fill and Bake the Pie
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Reduce oven temperature to 350°F (175°C).
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Pour filling into the prepared crust.
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Place pie on the middle rack and bake for 50–60 minutes, or until:
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Edges are set
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Center jiggles slightly (like soft custard)
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Do NOT overbake, or the filling may crack.
5. Cool Completely
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Allow to cool on a wire rack for at least 2 hours.
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The pie will set fully as it cools.
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Chill for 3–4 hours or overnight for clean slicing.
Serving Suggestions
Toppings
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Fresh whipped cream
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A dusting of cinnamon or nutmeg
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Caramel drizzle
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Candied pecans
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Vanilla ice cream
Perfect Pairings
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Coffee, chai tea, or hot cider
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Warm biscuits or cornbread on the side (holiday style)
Tips for Best Pumpkin Pie
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Room-temperature eggs blend more smoothly.
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Evaporated milk gives classic silky texture, but heavy cream makes it even richer.
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Brown sugar deepens flavor.
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If crust browns too fast, wrap edges in foil halfway through baking.
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Chill overnight for the best texture.
Optional Variations
Maple Pumpkin Pie
Replace granulated sugar with ½ cup maple syrup and reduce milk by 2–3 tablespoons.
Pumpkin Pie with Crunchy Pecan Topping
Sprinkle with a mix of chopped pecans, brown sugar, and a little melted butter halfway through baking.
Extra Spicy Version
Add ⅛ teaspoon cayenne for subtle warmth.
Creamy Pumpkin Pie
Use 1 cup evaporated milk + ¼ cup heavy cream.
- 3/4 cup pumpkin
- 2 tablespoons molasses
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons flour
- 2 eggs, separated
- milk combined with 1 can of evaporated milk
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons Myers rum
- Pie shell
INSTRUCTIONS
cinnamon-pumpkin-cheesecake-pie.
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