Traditional Pumpkin Pie

Name: Traditional Pumpkin Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: United States
Ingredients: 1 roll of pie dough; 425 g of pumpkin puree; 2 eggs (large); 150 g of turbinado sugar; 2 tsp of cinnamon (ground); 1 tsp of ginger (ground); 1/2 tsp of cloves (ground); 1/2 tsp of nutmeg (grated); 1/4 tsp of salt

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A delicious pumpkin pie, perfect for the colder seasons and festive gatherings.

Total time: 1 h 20
Prep: 25 min
Cook: 55 min
Rest: 3 h
Difficulty: Easy
Per person: €0.38

By the CookinBreak team

Ingredients 9

servings

Estimated cost €3.00

For the crust

1 roll of pie dough

For the filling

Equipment

Whisk
Oven
Mold22-24 cm

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F.

Unroll the pie crust into a pie pan. Prick the bottom with a fork.
In a large bowl, whisk the eggs.
Add the pumpkin purée and the brown sugar to the eggs. Mix well.
Stir in the cinnamon, ginger, cloves, nutmeg and salt. Stir until the mixture is uniform.
Pour in the cream and mix gently.
Pour the pumpkin filling into the prepared pie crust.
Bake for about , or until the edges of the filling are firm and the center is slightly jiggly.
Let the pie cool completely on a rack before serving, ideally for several hours or overnight.

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Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Mini Pies with Tomato Sauce, Sausage and Cheese

45 minEasy

As a main

Sweet Potato Casserole with Pecans

1 h 10Easy

To drink

Bloody Mary

5 minEasy

Nutrition facts

per serving · estimate

380kcal

Protein6 g7%
Carbs45 g49%
Fat18 g44%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Let the pie cool completely before serving so the filling holds together better. Serve it with a dollop of whipped cream.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2-3 months, whole or in portions. Wrap tightly in plastic wrap then place in a freezer bag.

Storage : How long does it keep?

The baked pie keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The pumpkin purée and the spice mix can be made the day before. The crust can be pre-baked and kept chilled.

Reheating : How do you reheat it?

Oven recommended to keep the crust crisp: 15-20 min at 150°C. Microwave possible for short portions (30-60 sec) but softens the crust.

Variations

Let cool for several hours, ideally overnight.
The center should still be slightly jiggly when it comes out of the oven.
Serve well chilled.

Mistakes to avoid

Forgetting to prick the bottom of the crust with a fork.
Overbaking: the center should stay slightly jiggly.
Serving it warm: let it cool completely on a rack.

Frequently asked questions

How do you make the pumpkin filling?

Whisk the eggs, add the pumpkin purée and the brown sugar, mix well, then stir in the cinnamon, ginger, cloves, nutmeg and salt until the mixture is uniform.

How long do you bake pumpkin pie?

Pour the filling into the pricked crust and bake for about 50 to 60 minutes at 180 °C, until the edges are firm and the center is slightly jiggly.

Why let it cool for several hours?

Let the pie cool completely on a rack, ideally for several hours or overnight: the filling firms up as it cools and then cuts into neat slices.

Which spices should you use?

The classic blend combines cinnamon, ground ginger, ground cloves and freshly grated nutmeg, which give the pumpkin purée the warm flavor typical of pumpkin pie.