Pumpkin pie is a quintessential dessert that has graced holiday tables for generations. This classic recipe, with its rich and creamy filling, spiced with warm autumn flavors, is a must-have for Thanksgiving, Christmas, or any fall gathering. An old fashioned pumpkin pie relies on simple ingredients and traditional flavors, creating a dessert that’s both comforting and delicious.
1. Old Fashioned Pumpkin Pie Recipe
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup unsalted butter, chilled and cut into small cubes
- 3-4 tablespoons ice water
For the Pumpkin Filling
- 1 ¾ cups pumpkin purée (either canned or homemade)
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs
- 1 ¼ cups evaporated milk (or heavy cream for a richer filling)
- 1 teaspoon vanilla extract
For the Topping (Optional)
- Whipped cream or vanilla ice cream
Instructions
Step 1: Prepare the Pie Crust
Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and sugar.
Cut in the butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You want small, pea-sized pieces of butter scattered throughout the dough, which will create a flaky texture when baked.
Add the ice water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork just until the dough comes together. You may not need all the water. The dough should hold together when pressed but not be overly wet or sticky.
Chill the dough: Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour to firm up the butter and let the gluten relax.
Step 2: Roll Out the Crust
Roll the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle about ⅛-inch thick. Rotate the dough occasionally to prevent it from sticking to the surface.
Transfer to the pie dish: Carefully transfer the rolled-out dough to a 9-inch pie dish. You can roll the dough around your rolling pin and unroll it over the dish to make this easier. Gently press the dough into the bottom and sides of the dish.
Trim and crimp the edges: Trim any excess dough, leaving about a ½-inch overhang. Fold the excess dough under itself at the edges and crimp with your fingers or a fork for a decorative border.
Chill the crust: Place the pie dish in the refrigerator for 30 minutes to prevent the crust from shrinking during baking.
Step 3: Prepare the Pumpkin Filling
Mix the dry ingredients: In a small bowl, whisk together the granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. These spices will give the filling its signature warm, autumnal flavor.
Combine the wet ingredients: In a large mixing bowl, beat the eggs lightly. Stir in the pumpkin purée, followed by the evaporated milk (or cream) and vanilla extract. Whisk until smooth and well combined.
Add the dry ingredients: Gradually whisk the sugar and spice mixture into the pumpkin mixture until fully incorporated. The filling should be smooth and free of lumps.
Step 4: Assemble the Pie
Preheat the oven: Preheat your oven to 425°F (220°C).
Fill the crust: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula if necessary. The filling should reach just below the rim of the crust.
Step 5: Bake the Pie
Initial high-temperature bake: Place the pie on the center rack of the oven and bake at 425°F for 15 minutes. This initial high temperature helps set the crust and gives it a nice golden color.
Lower the temperature: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set but still slightly jiggly in the center. The pie is done when a knife inserted into the center comes out clean or with just a few moist crumbs.
Cool the pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to fully set and ensures clean slices when serving.
Step 6: Serve and Enjoy
Old-fashioned pumpkin pie can be served either at room temperature or chilled, depending on your preference.
2. Tips for the Perfect Pumpkin Pie
Use homemade or canned pumpkin purée: If using canned pumpkin, be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which already contains spices and sweeteners. For a fresher flavor, you can make your own pumpkin purée by roasting and mashing sugar pumpkins.
Don’t skip chilling the dough: Chilling the dough is essential for a flaky, tender crust. It helps the butter solidify and prevents the dough from shrinking as it bakes.
Protect the crust from over-browning: If the edges of the pie crust start to brown too quickly during baking, cover them with aluminum foil or use a pie crust shield to prevent burning.
Let the pie cool completely: Allowing the pie to cool for at least 2 hours before slicing ensures the filling sets properly. If sliced too early, the filling may ooze out and not hold its shape.
Make it ahead: Pumpkin pie can be made a day in advance, making it a great option for holiday meals when you need to prepare several dishes. Simply cover the cooled pie with plastic wrap and store it in the refrigerator until ready to serve.
3. Variations of Pumpkin Pie
Spiced Pumpkin Pie: For a bolder flavor, increase the amount of spices in the filling. You can add extra cinnamon, ginger, or even a pinch of allspice for a more pronounced spice blend.
Maple Pumpkin Pie: Replace some of the sugar in the filling with pure maple syrup for a subtle, natural sweetness that complements the pumpkin and spices.
Bourbon Pumpkin Pie: Add a splash of bourbon to the filling for a rich, smoky flavor that pairs beautifully with the sweetness of the pumpkin and the warmth of the spices.
Pumpkin Pecan Pie: For added texture and flavor, sprinkle chopped pecans over the top of the filling before baking. The pecans will toast as the pie bakes, adding a delicious nutty crunch to each bite.
Vegan Pumpkin Pie: For a dairy-free and egg-free version, substitute the evaporated milk with coconut milk or almond milk and use a pre-made vegan pie crust. You can replace the eggs with a combination of cornstarch and silken tofu to achieve a similar texture.
4. What to Serve with Pumpkin Pie
Whipped Cream: A classic pairing, homemade or store-bought whipped cream adds a light, airy contrast to the dense, creamy filling.
Vanilla Ice Cream: For a cold, creamy complement to the warm spices of the pie, serve each slice with a scoop of vanilla ice cream.
Candied Pecans: Garnish each slice with a handful of candied pecans for a sweet, crunchy topping that enhances the pie’s flavors.
Caramel Sauce: Drizzle warm caramel sauce over the pie for an extra indulgent treat. The combination of caramel and pumpkin is simply irresistible.
5. Storing and Reheating Pumpkin Pie
Storing: Leftover pumpkin pie can be covered and stored in the refrigerator for up to 4 days. For best results, cover the pie tightly with plastic wrap or aluminum foil to prevent it from drying out.
Reheating: Pumpkin pie can be served cold, at room temperature, or slightly warmed. To reheat, place individual slices in the oven at 300°F (150°C) for about 10-15 minutes. Avoid microwaving, as it can make the crust soggy.
Old Fashioned Pumpkin Pie is the ultimate fall dessert, bringing together the rich flavors of pumpkin, warm spices, and a buttery, flaky crust. This classic recipe is perfect for holiday gatherings or any time you’re craving a taste of autumn in a sweet, comforting pie. With just a handful of ingredients and a few simple steps, you can create a pumpkin pie that’s smooth, creamy, and packed with flavor.
