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!
Classic Pumpkin Pie
- Prep Time: 1 hour
- Cook Time: 35 mins
- Total Time: 1 hour 35 mins
- Yield: 8 servings 1x
- Category: Cakes and Pies
- Cuisine: American recipes
Description
Classic American pumpkin pie with an easy flaky crust and a creamy spiced pumpkin filling using wholesome ingredients only.
Ingredients
For the crust:
- 1 3/4 cup (210g) all-purpose flour
- 1 pinch of salt
- 1/2 cup + 2 Tablespoons (140g) unsalted butter, diced
- 1 teaspoon granulated sugar
- 1/3 cup (75 ml) iced-cold water
For the filling:
- 1 can (15oz/425g) pumpkin puree
- 3 large eggs
- 1 1/4 cups (250 g) dark brown sugar
- 1 Tablespoon (15 g) cornstarch
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1 cup (240 ml) heavy liquid cream, whipped
- 1/4 (60 ml) cup whole milk
Instructions
- 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.
Ah ! La fameuse Pumpkin Pie, comme je l’adore <3
L'un de mes desserts préférés des Etats-Unis, typiquement de saison d'ailleurs avec Thanksgiving qui approche pour vous 😉 Je sens que tu vas en refaire une bientôt, à moins que tu choisisses la tout aussi délicieuse Pecan Pie ? 😉
En tout cas j'aimerais beaucoup qu'on se fasse un Thanksgiving ensemble un jour !
Bisous de Normandie où il pleut eeheh
Oh merci! Vive les pumpkin pies en effet! Et oui ce serait chouette de se faire un Thanksgiving ensemble un de ces jours. Bisous et à bientôt!
Superbe, j’adore! Juste à temps pour Thanksgiving! Bises et bon dimanche,
Amy
Merci beaucoup Amy!!
What a beautiful recipe! I love the pumpkin and spices together.
Thank you so much! 🙂
Cela doit être un vrai régal en bouche, toutes ces bonnes saveurs!
Je confirme, cette pumpkin pie est à la fois douce et épicée, tout en étant des plus crémeuses. Un régal!
Bonjour Delphine et merci pour toutes vos recettes ! J’adore la pumpkin pie mais habitant en France je ne trouve pas de purée de potiron. Est il envisageable de la faire soi même à la maison? Je crains qu’elle soit filandreuse.
Merci ! Déborah
Bonjour Déborah. Oui il est tout à fait possible de réaliser sa purée de potimarron soi même et cela fonctionne très bien – pour avoir testé moi même plusieurs fois. Pas de côté filandreux si l’on procède au robot mixeur comme je l’explique dans les étapes 1-2-3 de la recette suivante : http://www.delscookingtwist.com/fr/2017/11/03/spiced-pumpkin-butter/ Et voilà 🙂
Tes photos donnent vraiment envie d y goûter
Je t’invite à participer à mon défi dont le nouveau thème est Terrines de fêtes
http://www.latabledeclara.fr/2017/11/appropriez-vous-la-recette-7.html
Bonne soirée
Chez moi on aime beaucoup la tarte au potiron (aussi bien en version sucrée que salée) alors quand j’ai vu les photos de cette pumpkin pie plus que tentante j’ai eu terriblement envie de la tester !!
C’est un vrai régal 🙂 Avec la crème montée en chantilly et incorporée à la préparation on a l’impression de croquer dans un nuage !! On a trouvé que la tarte était meilleure le lendemain.
N’ayant pas de clou de girofle en poudre je n’en ai pas mis mais les autres épices donne un goût délicieux à la tarte.
J’ai fait moi-même la “pumpkin puree” avec de la butternut cuite au four.
Merci pour la recette de cette succulente tarte à faire et refaire tant que les étals nous proposent des butternuts 😉
Bonne journée,
Christelle
I have tried but failed, the pumpkin puree didn’t turned into suflee, instead, stayed like liquid.
Hi! So sorry to hear that, I know how annoying it is when we fail a recipe. Just one question: are you sure that you whipped up the cream as indicated in the ingredients before using it? By whipping it up until fluffy first, it should do the trick. Hope it helps and I wish you the best of luck for your next try, because this recipe is truly delicious! Del