Perfect Fall Pumpkin Pie (Easy Recipe + Pro Tips)

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*Pumpkin Pie Recipe*

🍂 A classic homemade pumpkin pie with a buttery flaky crust and a smooth, spiced filling. Perfect for fall or any holiday table!

Ingredients

*For the crust (9-inch / 23 cm pie pan):*

All-purpose flour — 1 ½ cups (180 g)
Salt — ½ tsp
Unsalted butter (cold) — 1 stick (115 g)
Cold water — 3–4 Tbsp (45–60 ml)

*For the filling:*

Pumpkin purée — about 2 cups (450 g)
Evaporated milk — 1 ½ cups (360 ml)
Eggs — 2 large
Sugar — ¾ cup (150 g)
Ground cinnamon — ½ tsp (or more to taste)
Ground ginger — ¼ tsp
Ground nutmeg — ½ tsp
Salt — ½ tsp

Directions

1. *Make the crust:*

Mix the flour and salt.
Cut in the cold butter until you get a crumbly texture.
Add cold water, 1 Tbsp at a time, until the dough comes together.
Shape into a ball, roll out to about 1/8-inch (3 mm) thickness, and place into a 9-inch (23 cm) pie pan. Form the edges.

2. *Prepare the filling:*

In a large bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, and spices.
Pour the mixture into the prepared crust.

3. *Bake:*

Preheat the oven to 375°F (190°C).
Bake for 40–60 minutes, until the center is set.
If the crust edges brown too quickly, cover them with foil.

✨ Serve warm or chilled, with pecans or whipped cream if you like!

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⚠️ Common Mistakes When Making Pumpkin Pie

1. *Not chilling the dough long enough*

Warm dough makes the crust shrink in the oven and lose its flakiness.

2. *Adding all the water at once*

Too much water makes the dough tough. It’s better to add a little at a time until it just comes together.

3. *Skipping the step of cooking down the pumpkin purée*

Raw purée is too watery. If you don’t reduce the moisture, the pie bottom often turns soggy.

4. *Over-mixing the filling*

Using a mixer or whisking too hard adds bubbles, which can lead to cracks on top when baking.

5. *Baking the filling until it’s completely solid*

The center should still jiggle slightly. If you wait until it’s firm, the pie will be dry and grainy.

6. *Cooling the pie too quickly*

Taking it straight out of the oven to the counter can make the filling crack. It’s better to let it cool slowly with the oven door slightly open.

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💡 Useful Tips for Best Results

1. *Keep everything cold for the crust*

Cold butter + cold water = flaky layers. You can even chill the flour and bowl if your kitchen is warm.

2. *Use the right pumpkin*

Hokkaido or butternut squash give a sweet, creamy filling. Big carving pumpkins are watery and bland.

3. *Blind bake the crust (optional but great)*

Pre-baking the crust with pie weights helps avoid a soggy bottom.

4. *Warm the milk with spices*

This “blooms” the spices and makes the filling richer and more aromatic.

5. *Let the pie rest*

Pumpkin pie tastes even better after chilling in the fridge for a few hours. The flavors develop and the texture sets.

6. *Serve with toppings*

Toasted pecans or whipped cream balance the sweetness and add texture.