With fall in the air and Thanksgiving around the corner, we're here to help you make the best old fashioned pumpkin pie recipe to share with your family this year.
This old fashioned pumpkin pie has a velvety smooth pumpkin pie filling with a buttery and flaky homemade crust that will melt in your mouth. It's made with some of your fall favorites like pumpkin puree, pumpkin pie spice, cinnamon sugar, and more for the perfect taste of fall.
Reasons you'll love this recipe
- EASY: Some would say making an entire old-fashioned pumpkin pie from scratch can be daunting, so this pumpkin pie recipe is very easy with simple and clear steps that we walk you through so there's less stress in the Kitchen and more fun eating the pie!
- FALL FLAVORS: If you’re looking for a classic and fresh pumpkin pie recipe, then don’t go anywhere! This recipe has just the right pumpkin, sugar, and spice balance. If you’re looking for some other pumpkin spice recipes this fall, try this pumpkin spice coffee cake, pumpkin bread with cream cheese frosting, pumpkin spice snickerdoodles, pumpkin twists, and or these DELICIOUS and EASY pumpkin spice cinnamon rolls!
- HOMEMADE: Doesn't pumpkin pie taste so much better homemade? That's why this old-fashioned pumpkin pie recipe doesn't skip out on making the homemade crust! The instructions in this recipe for baking pumpkin pie from scratch are super easy, don't worry!
- FLOUR: For structure and elasticity for the crust dough. All-purpose flour is used in this recipe.
- GRANULATED SUGAR: To sweeten the old-fashioned pumpkin pie filling and crust.
- SALT: To balance all the flavours.
- BUTTER: To help with the flakiness of the crust. Cold, salted butter is used in this recipe, but unsalted is also fine.
- WATER: The water needs to be ice cold for the crust.
- PUMPKIN PUREE: For the pie filling and all that pumpkin flavour you’re looking for!
- EGGS: For the structure of the pie filling. Without eggs, the pie will become a runny texture.
- HEAVY WHIPPING CREAM: Look for 35% or more.
- MILK: Whole milk is recommended. This recipe uses 2%.
- BROWN SUGAR: For more sweetness in the pie filling.
- CORNSTARCH: To make the pie filling thick.
- PUMPKIN PIE SPICE: The holy grail of pumpkin spice flavour. No need for allspice, cloves, nutmeg, ginger, etc. However, if you don’t have pumpkin pie spice, then use these spices instead!
- CINNAMON: Because every fall dessert needs a little hint of cinnamon.
- ROUND PAN: a 9-inch round pan/dish will work perfectly for this old fashioned pumpkin pie recipe.
- MIXING BOWLS: For combining the ingredients.
- WHISK: For mixing the pumpkin pie filling.
- ROLLING PIN: For shaping the dough of the crust.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- CAN OPENER: For opening the pumpkin puree can.
- Mix: Combine the flour, sugar, and salt in a medium-sized bowl. Add the butter and combine all 4 ingredients with your hands until the texture becomes a fluffy and soft grainy/sand-like texture. Add the ice-cold water to the same bowl. Using your hands, combine the ingredients, shaping the dough into a ball.
- Form the dough: Flour a surface and place the dough ball on it. Sprinkle a little bit of flour over the dough ball. Using a rolling pin, shape the dough ball into a 12-inch round disc about ¼ inch thick. Carefully transfer the dough over to the prepared baking dish. Trim and shape the edges/excess pie dough as desired.
- Chill: Place in the fridge while you make the pie filling.
- Prepare: Preheat the oven to 375° F or 190° C. Spray or butter a 9-inch round baking dish. Set aside.
- Mix: Combine and whisk the pumpkin puree, eggs, heavy whipping cream, milk and brown sugar until smooth. Add and whisk the cornstarch, pumpkin pie spice, cinnamon, and salt until smooth. Pour the filling into the raw pie crust.
- Bake: Bake for 40-50 minutes. The pie is done baking when the center jiggles a bit when you wiggle the pan. The pie will fully set as it cools.
- Rest: Allow the pie to cool for at least 2 hours on a wire rack. Place in fridge for at least 1 hour before serving.
- Serve: Serve topped with whipped cream or cool whip (optional).
- When making the pie crust, use cold butter and cold water. This will help maintain the right texture and structure when rolling out the dough.
- To make crimps in the edges of your pie crust, use your index fingers to pinch along the edges until you find the right rhythm for making the crimps. Do this while the pie crust is raw and unbaked.
- If you don’t want crimps and want a straight-edge crust, then cut away the excess of the unbaked raw pie crust by rolling a rolling pin with gentle pressure over the pie dish edges.
- If you trim away the excess unbaked dough along the edges of your dish, instead of throwing it away, you can reshape the pieces using your roller and create fun decorations with cookie cutters and place them on top of the pumpkin pie.
Keep your pumpkin pie loosely covered in the refrigerator for up to 5 days.
Pumpkin pie spice is a variation of cinnamon, nutmeg, cloves, ginger, and allspice. If you don’t have pumpkin pie spice, try making your own.