Pumpkin Pie Recipe

Name: Pumpkin Pie Recipe
Prep time: PT30 minutesM
Cook time: PT55 minutesM
Total time: PT30 minutes55 minutesM
Yield: 8 servings
Cuisine: International
Ingredients: FOR THE CRUST:; 200 g plain flour; ½ tsp salt; 115 g cold unsalted butter, cubed; 3–4 tbsp ice water; FOR THE FILLING:; 425 g pumpkin purée (1 standard can or homemade); 150 g light brown sugar; 2 large eggs; 1 egg yolk; 240 ml evaporated milk (or 200 ml whole milk + 40 ml cream); 1½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp ground allspice; ¼ tsp salt; ½ tsp vanilla extract; TO SERVE (OPTIONAL):; Lightly whipped cream; Ground cinnamon for dusting

ByWei Ling

Oct 23, 20251 min

5.0(56)

Prep Time

30 minutes

Cook Time

55 minutes

Servings

Make a classic pumpkin pie with this easy recipe featuring a flaky homemade crust and spiced pumpkin filling.

5.0 (56 ratings)

Pumpkin pie is a beloved centrepiece of autumn tables across North America — creamy, spiced, and wrapped in a tender, buttery crust. But long before it became a Thanksgiving staple, pumpkin was a practical and nourishing ingredient in early colonial kitchens. This recipe offers a classic take on the dessert we know today, balancing warm spices with the natural sweetness of pumpkin for a smooth, deeply comforting pie.

Curious how pumpkin pie became a holiday icon?

Read the history behind this festive favourite →

A warm, spiced slice of tradition — homemade pumpkin pie with a flaky crust and whipped cream on top.

Pumpkin Pie Recipe

Prep: 30 minutesCook: 55 minutesServes: 8

Ingredients

FOR THE CRUST:
200 g plain flour
½ tsp salt
115 g cold unsalted butter, cubed
3–4 tbsp ice water
FOR THE FILLING:
425 g pumpkin purée (1 standard can or homemade)
150 g light brown sugar
2 large eggs
1 egg yolk
240 ml evaporated milk (or 200 ml whole milk + 40 ml cream)
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp salt
½ tsp vanilla extract
TO SERVE (OPTIONAL):
Lightly whipped cream
Ground cinnamon for dusting

Instructions

1
In a mixing bowl, stir together flour and salt.
2
Add cold butter and rub in with fingertips until mixture resembles breadcrumbs.
3
Drizzle in ice water, 1 tablespoon at a time, mixing until dough just comes together.
4
Shape into a disc, wrap in clingfilm and chill for 30 minutes.
5
Preheat oven to 190°C (170°C fan).
6
Roll out the chilled dough on a lightly floured surface and line a 23 cm pie dish.
7
Trim and crimp edges. Chill again while preparing the filling.
8
In a large bowl, whisk together pumpkin purée, brown sugar, eggs and egg yolk.
9
Stir in evaporated milk, spices, salt, and vanilla extract until smooth.
10
Pour filling into chilled pie crust. Bake for 15 minutes at 190°C.
11
Reduce temperature to 170°C (150°C fan) and continue baking for 40 minutes or until the centre is just set with a slight wobble.
12
Cool completely before slicing. Serve with whipped cream, if desired.