Perfect Fall Pumpkin Pie (Easy Recipe + Pro Tips)

Kitchen Tools I Cook With: https://amzn.to/47KTh6J

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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.

We’re making the perfect pumpkin 
pie, starting with the crust. First, sift a cup and a half of flour into a bowl. And honestly, I’ve ruined so many pies 
with soggy bottoms and cracked tops. But I finally cracked the code, 
and I’m gonna show you exactly how. Next up, add a little salt to the 
flour. It helps bring out the flavors. And give it a good stir to combine everything. Now take some cold butter 
straight from the fridge, and you’ll wanna chop it into small cubes. That way, it mixes into the flour more 
evenly and makes the crust nice and flaky. Add the chopped butter to the flour, and work it in with your fingers 
until you get a crumbly texture. Mix the dough quickly, so the butter stays cold. That’s another key to getting a soft, flaky crust. Perfect! Then add some cold water to the dough. Make sure it’s cold. If it’s 
too warm, the butter will melt, and the crust won’t be as tender and light. Pour in the water a little at a time. This makes it easier to mix and 
get the right dough texture. Now start bringing the dough together, 
using a spatula or a wooden spoon at first. Then switch to your hands. Just be quick. You want the butter to stay cold. By the way, if you don’t feel like 
making the dough from scratch, you can totally use store-bought pie crust. Next up, take a sheet of parchment paper, put the dough on top, gently 
press it down with your hands, and roll it out nice and thin. The parchment makes it easier to roll and 
keeps the dough from sticking to the table. You can even add another 
sheet of parchment on top, so the dough doesn’t stick to the rolling pin. It should be about an eighth of an inch thick. And here’s a neat little trick 
I wanna share with you today. Roll the dough onto the rolling pin, 
try not to tear all your hard work here, then carefully unroll it over your pie dish. I highly recommend using a springform 
pan to make it easier to remove the pie. Use your fingers to gently press the 
dough along the bottom and sides, smoothing it out as you go. Get rid of any extra dough around 
the edges for a tidy crust. And pop the dough into the 
fridge for a bit to chill. Meanwhile, grab a small or medium pumpkin. Carefully cut the pumpkin 
in half all the way through. Use a sharp knife and a stable board. I like Hokkaido or butternut squash. 
They’re firm, dense, and naturally sweet. Use a spoon to scoop out the seeds 
and pulp from the pumpkin halves. Cut the pumpkin halves into medium-sized 
chunks so they cook quickly and evenly. Now take a glass or ceramic baking dish 
and transfer the pumpkin pieces into it. We’re gonna be making our pumpkin 
pie filling at this point. Cover the baking dish with aluminum foil. It traps heat and moisture, keeping 
the pumpkin tender and evenly cooked. Pop the dish into the oven and bake for 40–60 minutes 
until the pumpkin flesh is soft and can be easily pierced 
with a fork or toothpick. Be careful. You want the pumpkin 
soft but not falling apart. Once the pumpkin’s baked 
through, take it out of the oven and transfer the pieces onto a rack to cool. When it’s cool enough to handle, use a spoon to scoop out all that soft, 
golden flesh separating it from the skin. Just pile it all up in a bowl. We’ll turn it into a smooth puree next. Take your blender and blend the pumpkin until it’s nice and smooth. It won’t take long since it’s already soft. Now scoop all that pumpkin puree into a pan and spread it out with a spatula. Pumpkin’s got a ton of moisture, so we need 
to cook it down for about 5 to 10 minutes. Just let it thicken up into this creamy goodness. Don’t skip this step or the bottom 
of your pie might get soggy. Oh, and by the way – if you’re curious about the 
spatula, pan, or anything else I’m using here, I’ve got links down below so you 
can check them out on Amazon. And there you have it, the perfect 
pumpkin puree, ready for the filling. Scoop the cooked pumpkin purée into a clean bowl. Spread it out with a spatula 
so it cools down quicker. Look at that bright orange color — gorgeous! Alright, let’s get to the rest of the pie filling. Add some sugar to the puree. A little salt to balance the flavors. Some evaporated milk to make 
the filling smooth and creamy. You can also use whole milk or 
heavy cream if you don’t have it. And two eggs to help the filling set. And last but not least, your 
favorite pumpkin spices. I’m adding about half a teaspoon of 
nutmeg for that warm, cozy flavor. A quarter teaspoon of ginger for 
a little spice and brightness. And half a teaspoon of cinnamon for 
that classic pumpkin pie warmth. Use a whisk to combine everything gently. Avoid a mixer, or you’ll get 
bubbles that can crack the filling. You can always adjust the spices 
to your taste. Totally up to you. Quick tip, guys. Warming the milk first helps 
the spices bloom and makes the flavor richer. Now pour the filling into the chilled 
pie crust you took out of the fridge. Smooth it all out with a spatula, and carefully transfer it to 
the oven so it doesn’t spill. Or you’ll be cleaning up a mess, just like I did. Bake the pie until the edges are 
firm and the center jiggles slightly. Let it cool in the oven with the door open a bit, then finish cooling on a 
wire rack to avoid cracks. Once at room temperature and out of the pan, top with your favorite nuts — 
lightly toasted for extra flavor. Totally optional, though. And now for the best part 
— let’s cut into this pie. The crust is golden and crisp, the filling is 
silky smooth, and everything baked up just right. This pie is absolutely delicious. Even better when slightly chilled. Perfect for cozy fall get-togethers 
with family or friends. Thanks for watching, and if you enjoyed this recipe, 
don’t forget to like and subscribe. See you next time!