Classic Pumpkin Pie Recipe
I made you guys a classic pumpkin pie recipe today! Yes, I know it is the week of Thanksgiving which is not super duper planning on my part and I should have shared this two weeks ago when you were still sorting out your menu. Forgive me. But this pie deserves a chance. It’s simple, creamy, custard-y and perfect in every way a pumpkin pie should be. And most importantly, it is no-fuss and easy to make.
Simply make your favorite pie crust recipe (or buy one!), whisk together the filling which is just pumpkin, milk, sugar, eggs and spices (cinnamon, ginger, cloves and a dash of nutmeg) and pour said filling into pie crust. That’s it! Bake until filling is slightly jiggly in the center and let cool until set, preferably overnight as it tastes even better the next day.
If you are still looking for a great last minute pumpkin pie recipe, do give this a try! Or heck, make it with your leftover pumpkin puree next week when you are missing the wonders of pumpkin pie.
Also, try out my pumpkin tart. The pumpkin filling is sweetened with maple syrup.
Happy Thanksgiving friends! Have a great one and safe travels if you are traveling.
Classic Pumpkin Pie Recipe
- 1 1/2 cups all-purpose flour
- ½ teaspoon teaspoon salt
- 2 tablespoons cold vegetable shortening
- 7 tablespoons unsalted butter, cold and cut into cubes
- ¾ cup light brown sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- a dash of nutmeg
- 2 large eggs, room temperature, lightly beaten
- 1 can (15 ounces) pumpkin puree
- 1 ½ cup evaporated milk (regular milk works too)
- 2 teaspoons vanilla extract
- Prepare ¼ cup ice-cold water and keep in fridge. In a food processor bowl, pulse the flour, salt, shortening, and 2 tablespoons butter until combined. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 2 tablespoons ice cold water over mixture and pulse until dough starts to come together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and knead into a disk on a lightly floured surface. Wrap in plastic wrap and chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.
- Roll out dough on a lightly floured surface and fit into a 9-inch round pie dish. Press the dough into the bottom and up the sides. Trim the overhanging dough, leaving about 2-inches. Fold overhanging dough under itself and crimp the edges. Chill while you make the filling.
- Heat oven temperature to 425 degrees F. In a medium bowl, gently whisk all the ingredients until combined. Alternatively, combine all the ingredients in the bowl of a food processor and process until smooth. Pour the filling into the prepared crust. Place pie dish onto a baking sheet and bake for 15 minutes. Reduce the temperature to 350 degrees F and bake for additional 30-40 minutes or until the center is almost set. It should still be jiggly. Remove from oven and let pie cool on a rack completely, about 2 hours.
Nothing beats a classic pie and this one looks perfect for Thanksgiving! Hope you guys enjoy your first one with sweet Baby Elliott 🙂
Thank you Kelly!! He had a great day with his peeps 🙂 Hope you are having a good weekend too!
Pumpkin pie is my FAVE and I can’t believe I haven’t eaten any yet this year! Your pie looks so extra creamy, Zainab! Happy Thanksgiving to you!
Thanks Denise! I hope you had a wonderful Thanksgiving holiday weekend. Also you HAVE to fix that asap.
Do you sell your pies at the grocery store because it looks JUST AS PERFECT!
Hhahah thank you!!
I definitely need a go-to pumpkin pie recipe! Thanks for sharing – never too late to get our pie on! 😉
Can’t go wrong with a classic. It’s never too late to post a Thanksgiving recipe. I’ll still be making pumpkin pie well into December 🙂
That’s true!! Have a great Thanksgiving!
I think you got this one in just in the nick of time! Perfect for all of us procrastinators 😉 Lovely, lovely pie, just perfect for the holiday!
I am a procrastinator too! But you know that already. Thanks dear!
You certainly can’t beat the classics! I make classic pumpkin pie every year…gotta have it at Thanksgiving. Yours looks just perfect! Hope you have a wonderful Thanksgiving, Z. 🙂
I agree!! Gotta have it 🙂 Hope you have a great Thanksgiving!
You are totally forgiven for not posting this sooner, Z! Your traditional pumpkin pie looks fabulous! LOVE how easy this is to put together! It would be a shame NOT to have this on the Turkey Day table! Warm wishes for a beautiful Thanksgiving, my friend! Cheers! <3 (oh and PINNED!)
Well thank you my dear!! I hope you have a wonderful Thanksgiving too!
I used to hate pumpkin, now I love all things pumpkin! This is so inviting!! Glad you shared this one!! Enjoy your Holiday!!
Same here Tonya but I enjoy it now. Especially a perfect slice. Have a great holiday!
This pumpkin pie looks delicious! I’ve never made or eaten pumpkin pie before, so I definitely need to give your recipe a try! Have a great Thanksgiving Zainab! 🙂
Jess you will love it! I hope you try it.
I love pumpkin pie, I could eat it all year around. I make a crustless pumpkin pie in the summer. I hope you & your family have a great Thanksgiving.
Oooo a crustless one is such a good idea. I hope you have a wonderful Thanksgiving too!
That looks so good! Pumpkin pie is my fall comfort food and a Thanksgiving must 🙂