If I had to pick one flavor to describe fall it would most definitely be pumpkin. Pumpkin pie to be exact. It’s the quintessential fall food that I look forward to eating every Thanksgiving and Christmas. There’s something so deliciously comforting and iconic about pumpkin pie and it’s one of the simplest pies you can make.
If you’re new to baking, this pumpkin pie recipe is a safe bet so it’s pretty hard to mess up. The spices used in this pumpkin pie are so addictively good too and of course, better than any store bought whipped pumpkin innards!
Give this recipe a try and let me know what you think!
Perfect Pumpkin Pie
Ingredients- Pumpkin Filling
- 1/2 cup sugar (granulated)
- 1/2 teaspoon ground ginger
- /4 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs (beaten)
- 1 can (12 fl. oz.) Evaporated Milk
- 1 can (15 oz.) Pumpkin
Ingredients- Pie Crust
- 1 ½ sticks very cold, salted butter (¾ cup) diced
- 3 cups all purpose flour
- 1 tablespoon sugar
- 1/3 cup chilled coconut oil
- 6 to 8 tablespoons ice water
Step 1. Make the pumpkin pie filling by just adding all the ingredients in a bowl and mixing them together.
Step 2. To make the pie crust, first pulse the flour and sugar in a food processor (I highly recommend this one) to mix, then add the chilled, diced butter and coconut oil. Keep pulsing until the butter bits break down to a smaller size. This will assure crust flakiness.
Step 3. Add ice water and keep the processor running until the dough forms into a ball.
Step 4. Wrap dough in plastic wrap and chill in the fridge for about 30 min. While you wait, preheat oven to 425ºF.
Step 5. Take out dough from fridge, grab a roller and roll into two 12″ circles (about 18″ thick) on a well floured board.
Step 6. Place the dough in the dishes and start forming the edges of the crust.
Step 7. Add pumpkin filling to pie crust and bake for 15 minutes.
Step 8. Next, lower temperature to 350° F and bake for 40-50 minutes or until knife inserted near center comes out clean.
Step 9. Place on wire rack to cool for 2 hours before serving. Enjoy!
Note: If you don’t have the time to make the pie crust, you can use a store bought unbaked 9-inch, deep-dish pie shell.
Will you be whipping up this pumpkin pie recipe for your guests this Thanksgiving?
Photography: Gabi Bucataru
Liked this recipe, but need to accommodate a lot of guests? Then try a miniature version: Pumpkin Pie Tartlets.