Homemade Pumpkin Pie Recipe – Easy and Creamy Classic
Pumpkin pie, also known as sweet pumpkin or potimarron tart, is a delicious autumn dessert.
With its crisp crust and creamy spiced filling, it captures the essence of fall—perfect with tea. Follow along to bake this seasonal classic!
Best Pumpkin Pie for Fall and Holidays
Pumpkin pie is one of those desserts that brings instant warmth and comfort to any table.
Whether made with pumpkin, potimarron (red kuri squash), or butternut, it offers a silky spiced filling paired with a crisp, buttery pastry crust.
This classic dessert has long been a centerpiece of American and English baking, especially during autumn celebrations like Thanksgiving, though it’s just as welcome at a simple family gathering on a chilly evening.
Today, you’ll find everything you need to bake a perfect pumpkin pie at home.
From preparing smooth pumpkin purée from scratch to tips for storage, freezing, and avoiding common mistakes, you’ll be ready to serve a dessert that’s as beautiful as it is delicious.
How to Prepare Pumpkin Purée at Home
- Cut the pumpkin in half with a sharp knife.
- Scoop out seeds and fibers with a spoon.
- Roast in the oven cut-side down on a lined baking tray at 180 °C (350 °F) until tender (30–45 minutes, depending on size).
- Test doneness: a knife should slide easily into the flesh.
- Drain excess water: place the pumpkin halves on a wire rack for a few minutes so the moisture escapes.
- Blend the flesh into a smooth purée using a blender or food processor.
Store:
- Use immediately for baking.
- Freeze in airtight bags for up to 3 months.
- Alternatively, cut raw pumpkin into cubes and freeze for soups, gratins, or stews.
Ingredients for the Best Homemade Pumpkin Pie
- 1 shortcrust pastry shell – homemade or store-bought, to create a crisp, buttery base.
- 425 g (15 oz) pumpkin or potimarron purée – ideally homemade for authentic flavor. Drain well to avoid a watery filling.
- 495 g (14 oz) sweetened condensed milk – brings sweetness and creaminess without extra sugar.
- 2 large eggs – help the custard set with a silky texture.
- 1 tablespoon pumpkin pie spice mix – an equal blend of cinnamon, ginger, nutmeg, and cloves for a warming, aromatic touch.
Step-by-Step Instructions to Make Pumpkin Pie from Scratch
1. Prepare the Shortcrust Pastry
- In a food processor, combine flour, sugar, vanilla sugar, and a pinch of salt.
- Add cold butter cut into cubes and pulse until the mixture looks sandy.
- Incorporate the egg yolk and ground almonds. Mix until the dough comes together and no longer sticks to the bowl.
- Form into a ball, wrap, and let rest in the fridge for 30 minutes.
- Roll out the dough between two sheets of parchment and line a 22 cm (9-inch) tart tin.
- Prick the base with a fork, cover with parchment and baking beans, then blind bake for 10 minutes at 175 °C (350 °F). Remove the beans and bake for another 10 minutes until lightly golden.
2. Make the Filling
- Ensure your pumpkin purée is cold and well-drained. Measure 425 g (15 oz).
- In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, and spice mix until smooth and creamy.
3. Bake the Tart
- Pour the filling into the pre-baked tart shell.
- Bake in a preheated oven at 180 °C (350 °F) for about 35 minutes, or until set with a slight jiggle in the center.
- Cool completely before slicing, as the tart will continue to firm up as it cools.
Baking Tips for a Perfectly Creamy Pumpkin Pie
- Don’t worry about cracks: they’re common. Cover with whipped cream, nuts, or a dusting of cinnamon for a pretty finish.
- Protect the crust: cover the edges with foil during baking to prevent burning.
- Liquid filling is normal: the custard mixture will be runny before baking but sets beautifully in the oven.
- Pre-bake the pastry: to avoid a soggy bottom, always blind bake the crust first.
- Cool before serving: the filling continues to firm as it cools. Chill for the best texture.
- Drain the purée well: excess water is the main cause of a runny filling.
- Balance the spices: cinnamon, nutmeg, ginger, and cloves should enhance the pumpkin flavor, not overpower it.
How to Tell When Pumpkin Pie Is Done Baking
- The center should jiggle slightly but not appear wet.
- The surface should look set and firm to the touch.
- The edges should be golden while the center remains just a little wobbly.
- Let it cool completely at room temperature, then refrigerate for several hours to achieve the perfect texture.
Frequently Asked Questions About Pumpkin Pie
– Should pumpkin pie be refrigerated? Yes. Because the filling is custard-based, it must be kept in the fridge. Take it out about 15 minutes before serving if you prefer it closer to room temperature.
– How long does pumpkin pie keep? Covered and refrigerated, it stays fresh for up to 4 days.
– Can you freeze pumpkin pie? Yes, it freezes well for up to 1 month. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving.
– Can I make pumpkin pie in advance? Definitely. It’s an excellent dessert to prepare the day before, especially for holiday meals.
– What if my pie filling is too runny? Make sure your pumpkin purée is drained. Let the pie cool fully; it firms up after refrigeration.
– Can I use butternut squash instead of pumpkin? Yes. Butternut has a naturally sweet, nutty flavour that works perfectly in this recipe.
– What should I serve with pumpkin pie? Whipped cream, vanilla ice cream, or salted caramel sauce make delicious pairings.
Other desserts to try
- Sweet Potato Maple Pie – A Comforting Autumn Dessert
- Pear Amandine Tart
- Easy homemade pecan pie for thanksgiving
Easy Pumpkin Pie with sweetened condensend milk
- Total Time: 1 hour 10 minutes
- Yield: 12 parts 1x
Description
Pumpkin pie recipe, also known as pumpkin tart, is a delicious autumn dessert, especially with its creamy pumpkin filling
Ingredients
- Shortcrust pastry
- 1 ¾ cups (15 oz / 425 g) pumpkin purée
- 14 oz (1 can / 495 g) sweetened condensed milk
- 2 eggs
- 1 tablespoon mixed spice (equal parts nutmeg, cinnamon, ground cloves, and ginger)
Instructions
Prepare the shortcrust pastry: let it rest.
- Line a 22 cm (9-inch) tart pan with this pastry, or use a pan of your choice.
- Fill the tart base with dried beans for an even bake.
- Blind bake for 10 minutes at 175 °C (350 °F) fan-assisted.
Prepare the pumpkin purée:
- Cut the pumpkin in half, remove the seeds and fibers.
- Place both halves cut side down in a dish lined with foil.
- Bake until the pumpkin is tender.
- Scoop out the flesh with a spoon, let it drain slightly, then blend into a purée.
- Allow to cool completely.
Prepare the tart filling:
- Once the purée is cold, measure 425 g (15 oz).
- In a bowl, whisk the pumpkin purée, sweetened condensed milk, 2 eggs, and spices until smooth.
- Pour this mixture into the pre-baked tart shell.
- Bake in a preheated oven at 180 °C (350 °F) for at least 35 minutes.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: pies
- Cuisine: american cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 335 kcal
