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The arrival of autumn brings with it the scent of spices, golden leaves, and one of the season’s most beloved traditions: pumpkin pie. Whether you’re hosting a Thanksgiving gathering or simply craving something warm and comforting, this pumpkin pie recipe captures the heart of fall. It’s smooth, rich, delicately spiced, and incredibly easy to make, even if you take a little help from store-bought pastry.
Why Pumpkin Pie is a Seasonal Favorite
Pumpkin pie has earned its place at the Thanksgiving table for generations. Its earthy sweetness, creamy filling, and flaky crust offer comfort in every bite. The scent of cinnamon, nutmeg, and cloves lingering in the air signals the true start of the holiday season. For me, it’s a reminder of family kitchens, shared stories, and that perfect balance of sweet and spice served with a swirl of whipped cream.
Making Pumpkin Pie from Scratch
While many rely on canned ingredients and frozen pie crusts, and there’s no shame in that, there’s something rewarding about starting from scratch. That said, I often take a shortcut and use a ready-made pie crust, especially during a busy week. If you’d like to go the full homemade route, here’s a simple short crust pastry recipe you can count on.
Short crust Pastry Recipe
- 300 g plain flour, plus extra for rolling
- ¼ teaspoon salt
- 2 tablespoons caster sugar
- 150 g unsalted butter, chilled and cubed
- 1 large egg yolk
- 3 to 4 tablespoons iced water
In a large mixing bowl, sift the flour, then add cubed chilled butter. Rub the mixture between your fingertips until it resembles breadcrumbs. Stir in salt and sugar, then make a well in the center and add the egg yolk and water. Use a spatula to combine until a soft dough forms. Knead briefly, shape into a disc, wrap in cling film, and chill for an hour.
Homemade Pumpkin Puree
You can absolutely use canned pumpkin puree, but if you want to try homemade, it’s easier than you might think. Start by preheating your oven to 200°C (400°F). Cut a small pumpkin in half and scoop out the seeds. Place the halves cut-side down on a lined baking tray, sprinkle with a little salt, and roast for 45 to 60 minutes until soft and caramelized. Scoop out the flesh, blend until smooth, and your fresh puree is ready.
How to Tell When a Pumpkin Pie is Done
After baking for about 45 minutes, test the center of your pie by inserting a skewer or cocktail stick. If it comes out clean, your pie is done. If there’s a bit of filling on it, bake for another few minutes. The filling should be set but still have a slight wobble in the center.
Can Pumpkin Pie Be Frozen?
Yes, pumpkin pie freezes beautifully. Let it cool completely at room temperature before wrapping it tightly. Freeze for up to one month. When ready to serve, thaw it in the fridge overnight. Avoid thawing at room temperature, which can cause condensation and a soggy crust.
Serving Suggestions
This pie is perfect as is, but a dollop of whipped cream or vanilla ice cream takes it over the top. You could also drizzle with maple syrup or scatter a few candied pecans on top for added crunch. If you’re hosting, garnish the pie with baked pastry leaves for an autumnal touch.
Tips and Tricks
- Use cold butter for pastry to ensure a flaky texture.
- Always preheat your oven before baking.
- If your crust browns too quickly, cover the edges with foil partway through baking.
- Make your puree ahead of time and freeze for later.
Pumpkin Pie
Equipment
- Pie dish
Ingredients
- 425 g Pumpkin puree I used homemade pumpkin puree but you can use canned if you prefer
- 397 g Condensed milk A tin
- 2 Large Eggs
- 1 1/3 teaspoons Pumpkin spice
- ½ teaspoon Salt
- 320 g Ready made Pie Crust pastry
- 3 tablespoons Milk To brush over pastry leaf garnish
Instructions
- First thing to do befor making the pumpkin pie is to preheat your oven to 220°c or 425°f, then grease and line a 9 inch pie dish and set it to one side.
- On a clean surface, dust lightly with a little flour and roll out your pie crust pastry using a rolling pin into a 14-inch round shape.320 g Ready made Pie Crust pastry
- Place the rolled-out pastry into your pie dish, pressing down lightly on the sides ensuring the dish is covered properly. Cut around the edge of the pie dish removing the left-over pastry.
- I always cut out little leaves from the left-over shortcrust pastry and add them to a lined baking sheet to go around the edge of my pumpkin pie after its cooked.
- Brush each leaf with a little milk using a pastry brush.3 tablespoons Milk
- Grab yourself a large mixing bowl and put all your pie ingredients in (but not the milk as its just for the leaves).425 g Pumpkin puree, 397 g Condensed milk, 2 Large Eggs, 1 1/3 teaspoons Pumpkin spice, ½ teaspoon Salt
- Whisk together really well, the mixture needs to be very smooth (no lumps).
- Pour your pumpkin pie mixture into your pie dish and bake for 15 minutes.
- After 15 minutes, reduce the heat of the oven to 175°c or 350°f and continue baking for 30-40 minutes.
- After 30 minutes check to see if the pie is cooked by poking the center of the pie with a cocktail stick or skewer, if the stick comes out clean it is done, if there is a little mixture stuck to it pop it back in the oven for a few more minutes.
- The pie crust leaves only take about 15 minutes at 175°c or 350°f, I always pop these in the oven after the pie has finished cooking.
- When the leaves have baked and cooled, garnish your pumpkin pie anyway you like and serve.
Notes
Nutrition
Other Ways to Use Pumpkin This Season
If you have leftover puree or extra pumpkins to use, try making pumpkin soup, roasted pumpkin seeds, or even pumpkin pasta with Parmesan and rocket. And for something sweeter, try our pumpkin pie peanut butter or fluffy pumpkin cupcakes with cream cheese frosting.
This pumpkin pie is everything I want in a seasonal dessert. It is simple, comforting, and deeply tied to the flavors of fall. Whether it’s your first time baking it or a long-standing tradition, it is sure to become a highlight of your autumn table. And if you are looking for more ways to celebrate pumpkin season, follow Love Food Feed on social media to discover our latest seasonal recipes.
