Old Fashioned Pumpkin Pie


Old Fashioned Pumpkin Pie

Classic, Creamy, and Perfectly Spiced

There’s nothing quite like an Old-Fashioned Pumpkin Pie—a dessert that brings back memories of cozy kitchens, family gatherings, and the warm aroma of pumpkin and spices filling the house. This recipe captures that traditional, creamy texture with a perfectly balanced spice blend, baked in a flaky pie crust for a timeless fall dessert.

Why Old-Fashioned Pumpkin Pie is Special

  • Classic texture: smooth, creamy, and custardy

  • Perfectly spiced: cinnamon, nutmeg, ginger, and cloves

  • Flaky crust: adds traditional structure and buttery flavor

  • Timeless appeal: the pie that everyone remembers from holidays past

Ingredients

Pie Crust

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

Pumpkin Filling

  • 1 can (15 oz) pumpkin puree (100% pumpkin)

  • ¾ cup (150 g) granulated sugar

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 2 large eggs

  • 1 can (12 fl oz) evaporated milk

  • 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 425°F (220°C).
Place pie crust in a 9-inch pie pan. Flute edges if desired.

2. Make the Filling

  1. In a large bowl, whisk together pumpkin puree, sugar, salt, and spices.

  2. Beat in eggs, evaporated milk, and vanilla extract until smooth and creamy.

3. Fill the Pie

Pour pumpkin mixture into the prepared pie crust. Smooth the top with a spatula.

4. Bake

  1. Bake at 425°F (220°C) for 15 minutes.

  2. Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes, or until a knife inserted near the center comes out clean.

  3. If the crust edges brown too quickly, cover them with foil.

5. Cool

Allow pie to cool at room temperature for at least 2 hours to let the custard set.
Refrigerate if serving later.

Tips for Perfect Old-Fashioned Pumpkin Pie

  • Use 100% pumpkin puree, not pumpkin pie mix

  • Let the pie cool completely for clean slices

  • Add a pinch of ground allspice or cardamom for extra warmth

  • Serve with whipped cream for classic presentation

Variations

  • Maple-Spiced Pumpkin Pie: Replace half of the sugar with pure maple syrup

  • Ginger Snap Crust: Swap the traditional crust for ginger snap crumbs for added spice

  • Mini Pies: Use tart pans for individual servings

  • Sugar-Free Version: Use sugar substitutes like erythritol or monk fruit

Storage & Shelf Life

  • Store covered at room temperature for up to 2 days

  • Refrigerate for up to 4–5 days

  • Freeze baked pie for up to 2 months (best sliced and wrapped individually)

Frequently Asked Questions

Why did my pie crack?
Overbaking or rapid cooling can cause cracking. Cover the edges and avoid overbaking.

Can I use fresh pumpkin?
Yes! Roast and puree the pumpkin, then adjust spices to taste.

How do I keep the crust from getting soggy?
Blind bake the crust for 5–7 minutes before adding filling, or brush lightly with egg white.

Final Thoughts

The Old-Fashioned Pumpkin Pie is a fall classic for a reason—creamy, warmly spiced, and nostalgic. It’s a dessert that brings people together and never goes out of style.

OTHER RECIPES




INGREDIENTS
  • 2 eggs plus the yolk of a third egg
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zest
  • 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée (can also use puréed cooked butternut squash)
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1 good crust (see pâte brisée recipe or our no-fail flaky pie crust recipe)


Instruction
1 Preheat your oven to 425°F.
2 Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
3 Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
4 Pour into pie shell and bake: Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream. Enjoy !

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