Classic Pumpkin Pie Filling

Nothing says cozy autumn like homemade pumpkin pie with its silky spiced filling and buttery crust wafting through the kitchen This is the pie I bake every November and watching the filling set perfectly in the oven still feels magical whether the gathering is small or just a pie for two it always brings out the smiles

This recipe got me through my first solo Thanksgiving and now it is a must bake every fall sometimes I even sneak a slice for breakfast the next morning because it is irresistible cold

Gather Your Ingredients

• All purpose flour: adds structure for a sturdy yet tender crust look for unbleached for flavor
• Salt: deepens every bite and balances both crust and filling I prefer kosher salt for pure taste
• Unsalted butter: chilled for flakiness use quality butter for best flavor
• Cold water: helps dough come together use ice cold to keep crust tender
• Pumpkin puree: the star for earthy sweetness choose unsweetened with a deep orange hue
• Granulated sugar: for sweet smoothness use organic white sugar if you can
• Brown sugar: brings warmth and caramel notes dark brown sugar intensifies flavor
• Ground cinnamon: classic spice that ties it all together grind your own if possible for big aroma
• Eggs: bind and enrich the filling fresh eggs make a difference
• Evaporated milk: gives luscious creamy texture and helps the filling set look for canned over boxed
• A touch of lemon juice: optional but brightens the whole pie

How to Make It

Prepare the Dough:

In a large bowl combine flour and salt thoroughly Using fingers or a pastry blender work the cold diced butter into the flour Keep going until you feel pea sized crumbs This layering of fat is key for a flaky crust

Hydrate the Dough:

Add cold water one tablespoon at a time Toss gently with a fork after each addition Water should just moisten the flour with no dry bits Press the dough together without overworking Form it into a disc wrap and chill for 30 minutes This firming up makes rolling smooth and prevents shrinking during baking

Roll and Fit the Crust:

On a floured surface roll out the dough to about an eighth inch thick Carefully lift and ease it into a 9 inch pie pan Press into corners without stretching Trim edges leaving a slight overhang for crimping Fold and flute decoratively if you wish

Preheat the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty Celsius Let it fully heat before baking so your crust gets a confident start

Make the Filling:

In a big mixing bowl whisk together the pumpkin puree both sugars cinnamon and salt Whisk until evenly combined and no lumps remain Crack in eggs and beat until smooth and glossy Slowly stream in the evaporated milk whisking constantly for a silky mix For an extra bright flavor add a small squeeze of lemon juice

Assemble and Bake:

Pour the smooth filling into your prepared pie crust Bang the pan gently on the counter to pop air bubbles Slide into your preheated oven and bake at four hundred twenty five degrees for fifteen minutes This sets the crust edge Lower the temperature to three hundred fifty degrees or one hundred seventy five Celsius and bake thirty five to forty five minutes more The edges should be set and a thin knife inserted two inches from center comes out mostly clean

Cool and Serve:

Remove pie to a wire rack Cool until just barely warm then chill at least four hours for best slicing Right before serving pile on whipped cream and dust with more cinnamon for a bakery look

Pumpkin puree is my hands down favorite ingredient in this recipe Smooth earthy slightly sweet The first time my niece helped stir the filling she claimed it looked just like autumn itself and now it is a tradition for us to bake together every season

Flavor Boosters

Try using homemade pumpkin puree in peak season for a rustic flavor Add freshly grated nutmeg or ginger for depth and a little orange zest for brightness Roasted pumpkin seeds on top give extra crunch

Serving Suggestions

A dollop of fresh whipped cream and an extra sprinkle of cinnamon elevates every slice For an added crunch crumble candied pecans over each piece Serve with a scoop of vanilla ice cream if the pie is still a touch warm

Creative Twists

Swap in honey or pure maple syrup for brown sugar to add complexity Use coconut milk for a dairy free version or blend half and half if you are out of evaporated milk Press a crisp graham crust instead of classic pastry for a new spin

Homemade pumpkin pie brings the spirit of the season whether for a big feast or a quiet morning treat Let it cool completely and enjoy every creamy bite

Common Questions About This Recipe

→ What makes the crust tender and flaky?

Cold unsalted butter is cut into the flour, creating small pockets that melt during baking and result in a tender, flaky crust.

→ Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin for the filling; be sure it's well-drained for the right consistency.

→ What spices enhance the pumpkin filling?

Ground cinnamon is the primary spice, but you can add nutmeg, cloves, or ginger to deepen the warm flavors.

→ How do I prevent a soggy bottom?

Chilling the crust before filling and baking at a higher temperature initially helps set the base and keeps it crisp.

→ What's the secret to a flavorful filling?

A hint of lemon juice brightens the pumpkin and balances the sweetness, while a mix of sugars and spices creates a rich taste.