Pumpkin Pie
Pumpkin Pie That Feels Like a Hug in Every Slice
Listen… some desserts just scream cozy. And pumpkin pie? She’s the queen of fall, the comfort food bestie, and the ultimate “pull up a blanket and sip your tea” kind of dessert.
I was craving something sweet the other day, but not just any sweet. I wanted the kind of dessert that makes your house smell like cinnamon, that makes you feel like you’re in a Hallmark movie even when you’re in sweatpants. That’s when pumpkin pie walked into the chat. Warm, spiced, silky, and topped with a dollop of whipped cream — I swear it’s happiness baked into a crust.
Why I Love This Pumpkin Pie Recipe
Because it’s ridiculously easy. Like, “I can’t believe I just made this from scratch” easy. The filling? Creamy, spiced to perfection, and smooth like velvet. The crust? Buttery and flaky. Together? A match made in dessert heaven.
Another reason I love it — it’s low-key impressive. Serve this at any gathering, and people will act like you spent hours in the kitchen. (But we both know you threw it together in, like, 20 minutes. Your secret’s safe with me.)
Also, can we talk about how it makes the whole house smell? Cinnamon, nutmeg, pumpkin… it’s basically the scent of autumn candle-fied, except edible.
Ingredients You’ll Need
Pumpkin Pie Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade, no judgment)
- 2 cups pumpkin puree (canned works, fresh if you’re fancy)
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- Pinch of salt
Optional Decorations
- Whipped cream swirls (a must in my opinion)
- A sprinkle of cinnamon or nutmeg on top
- Cute little pastry leaves made from extra dough if you’re feeling extra
Step-by-Step Instructions
1. Prep the Crust
Roll out your pie dough and press it into a 9-inch pie dish. Crimp the edges however you like — rustic, fancy, or somewhere in between. Pop it in the fridge while you prep the filling.
2. Mix the Magic
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, spices, and salt. Stir until it’s smooth and dreamy. I always give it a little taste (don’t worry, no raw flour here!) and it already feels like fall in a spoon.
3. Fill It Up
Pour the pumpkin mixture into the chilled crust. Smooth the top with a spatula and admire your work. It already looks like pie greatness waiting to happen.
4. Bake the Beauty
Bake at 375°F (190°C) for 50–60 minutes. You’ll know it’s ready when the center is just set but still a tiny bit wobbly. Don’t panic — it’ll firm up as it cools.
5. Cool & Decorate
Let the pie cool completely (I know, torture). Then add whipped cream swirls, a sprinkle of cinnamon, or those little pastry leaves if you went for them.
Tips for the Perfect Pumpkin Pie
- Use cold crust. A chilled crust = flakier results.
- Don’t overbake. Pull it when the center is slightly jiggly.
- Spice balance is key. Too much clove and it can taste like potpourri, so measure carefully.
- Chill before slicing. This gives clean, picture-perfect cuts.
Variations You’ll Love
- Spiced Pumpkin Pie: Add a dash of cardamom for a fragrant twist.
- Maple Pumpkin Pie: Swap some sugar with pure maple syrup for extra depth.
- Nutty Topping: Sprinkle chopped pecans on top before baking for crunch.
- Dairy-Free Dream: Use coconut milk instead of evaporated milk for a tropical note.
Serving Suggestions
Pumpkin pie is dreamy on its own, but here’s how I love to serve it:
- With a dollop (or three) of whipped cream
- Alongside a hot chai latte or cinnamon-spiced coffee
- With vanilla ice cream if you want pie à la mode vibes
- After a cozy dinner of roasted chicken, mashed potatoes, and veggies — the perfect ending
Take that first bite and tell me it doesn’t feel like fall, family gatherings, and cozy nights wrapped up in one. It’s creamy, spiced, and downright magical.
So next time you want to wow your friends, treat your family, or just spoil yourself with something cozy — make this pumpkin pie. Trust me, you’ll be whispering, “Whoa, I made this?!” all the way through dessert.
Love you long time,
Maria
Pumpkin Pie
Ingredients
Pumpkin Pie Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade, no judgment
- 2 cups pumpkin puree canned works, fresh if you’re fancy
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- Pinch of salt
Optional Decorations
- Whipped cream swirls a must in my opinion
- A sprinkle of cinnamon or nutmeg on top
- Cute little pastry leaves made from extra dough if you’re feeling extra
Instructions
Prep the Crust
- Roll out your pie dough and press it into a 9-inch pie dish. Crimp the edges however you like — rustic, fancy, or somewhere in between. Pop it in the fridge while you prep the filling.
Mix the Magic
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, spices, and salt. Stir until it’s smooth and dreamy. I always give it a little taste (don’t worry, no raw flour here!) and it already feels like fall in a spoon.
Fill It Up
- Pour the pumpkin mixture into the chilled crust. Smooth the top with a spatula and admire your work. It already looks like pie greatness waiting to happen.
Bake the Beauty
- Bake at 375°F (190°C) for 50–60 minutes. You’ll know it’s ready when the center is just set but still a tiny bit wobbly. Don’t panic — it’ll firm up as it cools.
Cool & Decorate
- Let the pie cool completely (I know, torture). Then add whipped cream swirls, a sprinkle of cinnamon, or those little pastry leaves if you went for them.
Notes
- Make sure your pie crust is well chilled before baking for maximum flakiness.
- Don’t overbake — the center should jiggle just slightly when you pull it out.
- Let it cool completely before slicing for clean cuts.
- Best enjoyed the same day, but leftovers keep in the fridge for up to 4 days.
- Tastes even better with whipped cream or a scoop of vanilla ice cream.
