Classic American pumpkin pie with an easy flaky crust and a creamy spiced pumpkin filling using wholesome ingredients only.
After so many years blogging, I realized that I had never shared a classic American pumpkin pie recipe; it was about time! When I launched the blog, I was still new to pumpkin pies. Actually, I tried my very first one right before, when I started to date my now husband David. Growing up in the US, pumpkin spice was no mystery for him. But it was for me! By the time, I was still in my mid-twenties and I still remember my first ever bite. I was surprised and intrigued by these new flavors, and to be honest with you, it was not love at first bite. Well, I didn’t dislike it either. Later on, I understood I was just new to the taste and needed to get my palate used to this new flavor combo. Clove in particular had a strong flavor I was not used to.
Over the years, pumpkin pie has then become a classic in my house when pumpkins are in season, especially since I moved to the US. Also, I started to develop more and more pumpkin recipes in general, both sweet and savory. Among them, many involve pumpkin spices, an interesting spice mix that has now become very familiar to me.
Other pumpkin recipes you might like:
- Spiced Pumpkin Butter
- Healthy Pumpkin Bites
- Pumpkin, Spinach and Goat Cheese Quiche
- Pumpkin Maple Oatmeal
- The Best Pumpkin Bread
- Pumpkin Spice Cinnamon Rolls
- Pumpkin Cheesecake Muffins
- Roasted Pumpkin Soup with Maple-Candied Bacon
- Pumpkin & Walnut Tartines
- Red Lentil Dahl with Roasted Pumpkin and Hazelnut
Coming back to the pumpkin pie, I noticed there were many, many different recipes, and it’s hard to know which one is the traditional one. Today, most of the recipes use a ready-to-use crust and condensed milk for the filling. However, I didn’t want any of these. I like to make my own pastry crust. Of course it takes a little bit longer to prepare but the texture and taste are absolutely unbeatable. Plus, I never ever had a good pastry crust I had bought in the grocery store. The one I use here is my favorite one; super simple and it comes out perfect each time I make it.
When it comes to condensed milk, I could have used some but didn’t find it authentic enough. The alternative is to use both milk and cream in the right ratio. Here I used only 1/4 cup of whole milk (I really recommend whole milk over semi-skimmed milk) and one full cup of whipped cream. To be more exact, I used heavy liquid cream that I whipped in Chantilly. The result: a light, airy texture, that makes the entire pumpkin pie extremely soft. Plus, it’s wholesome ingredients only.
Sweetened with dark brown sugar, the pumpkin filling has a rich, strong taste. Then, pumpkin spices are of course key to a great pumpkin pie. It’s all about finding the great balance between spices. You could go for pumpkin pie spice if you wish, but I recommend you make your own blend instead, following the proportions below. This way, the flavor is more authentic and subtle, and it also enables you to choose great quality of spices separately.
Once cooled completely, serve your pumpkin pie with additional whipped cream on the side if you wish, and just a few fresh cranberries on top to decorate and gives a nice contrast in color. And there it is: you’ve got a perfect classic pumpkin pie, right on time for Thanksgiving!
- 1¾ cup (210g) all-purpose flour
- 1 pinch of salt
- ½ cup + 2 Tablespoons (140g) unsalted butter, diced
- 1 teaspoon granulated sugar
- ⅓ cup (75 ml) iced-cold water
- 1 can (15oz/425g) pumpkin puree
- 3 large eggs
- 1¼ cups (250 g) dark brown sugar
- 1 Tablespoon (15 g) cornstarch
- ¼ teaspoon salt
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- 1 cup (240 ml) heavy liquid cream, whipped
- ¼ (60 ml) cup whole milk
- For the crust: in a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball. Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 30 minutes.
- Preheat the oven to 425°F (220°C). Lightly grease a 9-inch (23 cm) pie pan, that is at least 2-inch (5 cm) deep.
- Roll the dough into a 13-inch (33 cm) circle and transfer it into the prepared pan. Trim the edges as needed.
- Line the pie crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown, about 10 minutes. Remove the weights and lining, and bake for another 5 minutes. Remove from the oven and set aside.
- Preheat the oven to 375°F (190°C).
- For the pumpkin filling: in a medium sized bowl whisk together the pumpkin puree, the eggs, and brown sugar. Add the cornstarch, salt, spices, whipped cream and milk. Whisk vigorously until everything is combined; the filling will be slightly thick.
- Pour filling into the pre-baked crust and bake for 35 to 40 minutes, covering with foil at half time to prevent the edges from burning.
- Transfer pie to a wire rack and cool for 3 hours. Serve with whipped cream.
This recipe is inspired and adapted from Sally’s Baking Addiction and William’s Sonoma.