Easy Old Fashioned Pumpkin Pie

I didn’t taste real pumpkin pie until I was in my twenties. Growing up, we always used the canned stuff mixed with condensed milk. It was good, but it wasn’t the same as what my husband’s grandmother made from scratch every Thanksgiving.

The first time I had her pie, I couldn’t believe the difference. It was lighter, creamier, and actually tasted like pumpkin—not just like spices and sugar. She showed me that making an old fashioned pumpkin pie from scratch isn’t harder than opening a can. It just takes a little more time and a few extra ingredients you probably already have in your pantry.

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What Kind of Pumpkin Should I Use?

For this old fashioned pumpkin pie, you’ll want to use pure pumpkin puree, not pumpkin pie filling which already has spices and sugar added. Canned pumpkin puree is actually a great choice and what most bakers prefer – it’s consistent, convenient, and tastes just as good as homemade. If you want to make your own puree from scratch, sugar pumpkins (also called pie pumpkins) are the way to go since they’re sweeter and less watery than the big carving pumpkins. Just roast them, scoop out the flesh, and blend until smooth. Whether you go canned or homemade, make sure to strain your puree if it seems watery, as excess moisture can make your pie filling too loose.

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Options for Substitutions

While pumpkin pie is a classic that works best with its traditional ingredients, there are a few swaps you can make if needed:

• Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you can’t find it, you can use butternut squash puree or sweet potato puree as alternatives – just strain them well to remove excess moisture.
• Butter in crust: You can substitute with shortening or lard for a flakier crust, though butter gives the best flavor. If using shortening, use the same amount.
• Whole milk or heavy cream: Either one works great in this recipe. If you only have 2% milk, you can use it, but your filling might be slightly less rich. Evaporated milk is another good option that adds extra creaminess.
• Individual spices: If you don’t have all the spices on hand, you can use 2 teaspoons of pumpkin pie spice instead of measuring out each one separately.
• All-purpose flour: For the crust, stick with all-purpose flour – it’s really important for getting the right texture. Other flours won’t give you the same flaky result.
• Sugar: You can use light brown sugar instead of white sugar for a deeper, more molasses-like flavor in your filling.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin pie is overbaking, which causes those unsightly cracks on the surface – pull the pie from the oven when the edges are set but the center still has a slight jiggle, about 3 inches in diameter, since it will continue to firm up as it cools.

Using canned pumpkin puree straight from the can without straining can lead to a watery filling, so place it in a fine-mesh strainer or cheesecloth for 15-20 minutes to remove excess moisture before mixing.

Another common error is adding cold ingredients to your filling, which prevents smooth blending and can result in a lumpy texture – let your eggs and milk sit at room temperature for about 30 minutes before starting.

To avoid a soggy bottom crust, try blind baking your pie shell for 10 minutes before adding the filling, and make sure your oven is fully preheated to the correct temperature before the pie goes in.

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What to Serve With Pumpkin Pie?

Pumpkin pie is pretty much perfect on its own, but a dollop of freshly whipped cream on top makes it even better. If you want to get a little fancy, you can add a pinch of cinnamon or a splash of vanilla to your whipped cream before serving. A scoop of vanilla ice cream is another great option, especially if you’re serving the pie warm from the oven. For a complete dessert spread, I like to put out some hot coffee or spiced apple cider alongside the pie, which really brings out all those warm fall spices.

Storage Instructions

Store: Once your pumpkin pie has cooled completely, cover it loosely with foil or plastic wrap and keep it in the refrigerator. It’ll stay fresh for about 3-4 days, and honestly, some people think it tastes even better the next day once all those spices have had time to meld together.

Freeze: You can freeze pumpkin pie for up to a month, which is great if you want to bake ahead for the holidays. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the fridge before serving.

Serve: Pumpkin pie is best served chilled or at room temperature. If you’ve frozen it, let it thaw in the fridge overnight, then bring it to room temp for about 30 minutes before slicing. Top with a dollop of whipped cream right before serving for that classic touch.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 24-28 g
• Fat: 85-95 g
• Carbohydrates: 240-260 g

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour (I use King Arthur flour)
• 1/2 cup cold butter (cut into small cubes)
• 1 tsp salt
• 1/4 cup cold water

For the filling:

• 1 cup strained pumpkin puree (I use Libby’s pumpkin puree)
• 1 tsp salt
• 1 egg (room temperature)
• 3/4 cup sugar
• 1 cup whole milk or heavy cream (for extra richness, use heavy cream)
• 1/3 tsp ground allspice
• 1/3 tsp ground ginger
• 1/3 tsp ground cloves
• 1/3 tsp ground nutmeg
• 1 tsp ground cinnamon (freshly ground preferred)

Step 1: Prepare the Pie Dough

• 1 1/4 cups all-purpose flour
• 1/2 cup cold butter (cut into small cubes)
• 1 tsp salt
• 1/4 cup cold water

In a medium bowl, whisk together the all-purpose flour and 1 teaspoon of salt.

Add the cold, cubed butter and cut it into the flour using a pastry blender or two butter knives until the mixture resembles pea-sized crumbs.

Gradually add cold water, mixing gently with a wooden spoon until the dough starts to come together.

Use your hands to gently form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Step 2: Roll Out and Shape the Crust

• pie dough from Step 1
• additional flour for dusting

Preheat oven to 450°F.

Unwrap the chilled dough (from Step 1) and place it on a lightly floured surface.

Lightly flour the top of the dough and your rolling pin.

Roll the dough out gently into a 12-inch circle about 1/4 inch thick, adding flour as needed to prevent sticking.

Carefully transfer the dough to a 9-inch pie plate, trim the overhanging edges to about 3/4 inch, then fold the edge under itself and crimp decoratively.

Chill the shaped crust in the fridge for 5 minutes.

Step 3: Make the Pumpkin Pie Filling

• 1 cup strained pumpkin puree
• 3/4 cup sugar
• 1 egg (room temperature, beaten)
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/3 tsp ground cloves
• 1/3 tsp ground allspice
• 1/3 tsp ground nutmeg
• 1/3 tsp ground ginger

In the meantime, measure out all your filling ingredients.

In a blender or mixing bowl, combine the pumpkin puree, sugar, beaten egg, 1 teaspoon salt, cinnamon, ground cloves, ground allspice, ground nutmeg, and ground ginger.

Blend or whisk until well combined.

I prefer to use my blender for an ultra-smooth texture, but a whisk works well too.

Step 4: Pre-Bake the Crust and Heat the Cream

• pie crust from Step 2
• 1 cup whole milk or heavy cream

While preparing the filling, place the chilled pie crust (from Step 2) into the preheated oven.

Use pie weights or crumpled parchment paper to help prevent the crust from bubbling, and bake for 10 minutes.

Meanwhile, pour the milk or heavy cream into a small saucepan or microwave-safe bowl and heat just until it begins to boil.

Step 5: Finish the Filling and Bake the Pie

• pumpkin filling mixed with hot milk from Step 5
• pre-baked pie crust from Step 4
• extra cinnamon (optional, for sprinkling)

Slowly pour the hot milk or cream (from Step 4) into the pumpkin mixture (from Step 3), blending or whisking until the mixture is smooth and creamy.

Carefully pour the hot filling into the warm, pre-baked pie crust (from Step 4).

Bake the pie for 15 minutes at 450°F.

Then, cover the pie crust edges with foil, reduce the oven temperature to 350°F, and continue baking for about 45 minutes, or until the center is just set and no longer wobbles.

For a more pronounced spice flavor, I like to sprinkle just a little extra cinnamon over the filling before baking.

Step 6: Cool and Serve

Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.

If you like, decorate with whipped cream and a sprinkle of cinnamon.

Enjoy your homemade pumpkin pie!

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Easy Old Fashioned Pumpkin Pie

Delicious Easy Old Fashioned Pumpkin Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 12 minutes mins

Total Time 1 hour hr 47 minutes mins

Servings 8 slices

Calories 1925 kcal

Ingredients

  

Crust

• 1 1/4 cups all-purpose flour (I use King Arthur flour)
• 1/2 cup cold butter (cut into small cubes)
• 1 tsp salt
• 1/4 cup cold water

Filling

• 1 cup strained pumpkin puree (I use Libby’s pumpkin puree)
• 1 tsp salt
• 1 egg (room temperature)
• 3/4 cup sugar
• 1 cup whole milk or heavy cream (for extra richness, use heavy cream)
• 1/3 tsp ground allspice
• 1/3 tsp ground ginger
• 1/3 tsp ground cloves
• 1/3 tsp ground nutmeg
• 1 tsp ground cinnamon (freshly ground preferred)

Instructions

 

• In a medium bowl, whisk together the all-purpose flour and 1 teaspoon of salt. Add the cold, cubed butter and cut it into the flour using a pastry blender or two butter knives until the mixture resembles pea-sized crumbs. Gradually add cold water, mixing gently with a wooden spoon until the dough starts to come together. Use your hands to gently form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
• Preheat oven to 450°F. Unwrap the chilled dough (from Step 1) and place it on a lightly floured surface. Lightly flour the top of the dough and your rolling pin. Roll the dough out gently into a 12-inch circle about 1/4 inch thick, adding flour as needed to prevent sticking. Carefully transfer the dough to a 9-inch pie plate, trim the overhanging edges to about 3/4 inch, then fold the edge under itself and crimp decoratively. Chill the shaped crust in the fridge for 5 minutes.
• In the meantime, measure out all your filling ingredients. In a blender or mixing bowl, combine the pumpkin puree, sugar, beaten egg, 1 teaspoon salt, cinnamon, ground cloves, ground allspice, ground nutmeg, and ground ginger. Blend or whisk until well combined. I prefer to use my blender for an ultra-smooth texture, but a whisk works well too.
• While preparing the filling, place the chilled pie crust (from Step 2) into the preheated oven. Use pie weights or crumpled parchment paper to help prevent the crust from bubbling, and bake for 10 minutes. Meanwhile, pour the milk or heavy cream into a small saucepan or microwave-safe bowl and heat just until it begins to boil.
• Slowly pour the hot milk or cream (from Step 4) into the pumpkin mixture (from Step 3), blending or whisking until the mixture is smooth and creamy. Carefully pour the hot filling into the warm, pre-baked pie crust (from Step 4). Bake the pie for 15 minutes at 450°F. Then, cover the pie crust edges with foil, reduce the oven temperature to 350°F, and continue baking for about 45 minutes, or until the center is just set and no longer wobbles. For a more pronounced spice flavor, I like to sprinkle just a little extra cinnamon over the filling before baking.
• Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. If you like, decorate with whipped cream and a sprinkle of cinnamon. Enjoy your homemade pumpkin pie!