Classic Pumpkin Pie - Recipe

Today is National Pie Day in the United States and I thought it appropriate to post a pie recipe to celebrate. And even though a Pumpkin Pie and the aroma of its warm spices are mostly related to fall, it also has a very comforting taste that, to me, fits well with the cold winter. Plus, who ever said that you can't have anything Pumpkin past Thanksgiving??

The one thing I love most about pumpkin season, is the spices involved blended together. The mix of them all has been baptized as a Pumpkin Pie Spice Blend, for which I actually have a recipe that you can find right here. I am going to use it to bake a Pumpkin Pie from scratch. Keep that in mind, in case you can't get your hands on a ready-made blend.

I'm the type of person that likes simplicity. Sure, sometimes I go over the top with my baking. But some things are better left simple, rather than not. What makes this pumpkin pie special to me is not that it’s reinvented or overly complicated — it’s quite the opposite. It’s a classic pie, made with intention. A buttery crust from scratch, a smooth custardy pumpkin filling, and spices that feel warm rather than aggressive. This is the kind of pie that fills the house with a smell that makes you slow down for a moment, even if the weather outside is cold and gray. And I like to serve it with a dollop of whipped cream and a dash of nutmeg. That's it. Simple, yet heartfelt.

As I mentioned, I make my own shortcrust pastry for the crust, and also my very own pumpkin pie blend. But if you want to keep things super simple, you can use a store-bought crust and a ready-made spice blend. No judgement here😊

Here is your shopping list for this pie:

• brown sugar (I used both light and dark, but you can use only light)

• pumpkin pie spice

• salt

• canned evaporated low-fat milk

• eggs

• canned unsweetened pumpkin

  
  

• pie crust

• cooking spray

Optional serving suggestion:

• whipping cream

• nutmeg

How to make the pie:

Make sure you place your oven rack to the lowest part of the oven, and preheat to 425°F (220°C)

Combine all the ingredients together, leaving behind the pumpkin. Whisk away. Add the pumpkin and keep whisking. Pour the mix in your prepared pie crust. That's it!

Place your pie on a baking sheet and on the oven rack and bake for 10 minutes. Then lower your temperature to 350°F (170°C) and bake for another 50 minutes (or until set)

Make sure you cool completely on a wire rack.

Equipment:

Even though you don't need anything fancy to bake this pie, I highly suggest getting an actual pie dish for best results! Here you can find the one I used. It is a 9-inch ceramic pie dish by Le Tauci.

Other than that, you need a whisk and a large mixing bowl.

Storing your Pie:

After cooling completely, you can store your pie in the refrigerator. Just cover loosely with plastic wrap, and place in the fridge until ready to serve. This pie doesn't have commercial perservatives, so it only lasts for about 3-4 days refrigerated.

You can also freeze your pumpkin pie. Cover with plastic wrap, and then double wrap with aluminum foil, and it will keep in the freezer for up to 3 months.

If you feel like turning on the oven and letting your kitchen smell like warm spices and comfort, the full pumpkin pie recipe is waiting for you below. Whether you follow it exactly or make it your own, I hope it becomes one of those bakes you come back to again and again.

And if you do bake it, let me know in the comments how it went or how you made it your own. Can't wait to read your comments.