Traditional Pumpkin Pie makes holidays a very special time at our house. Whether there are two or twenty people over, I cook A LOT and we take the time to be thankful for our many blessings. While Hubby enjoys a formal family dinner, I think he actually prefers the leftovers the next day! My love of the holidays can be traced back to my childhood. My parents would be up before dawn to start their baking and cooking for the family festivities. My father’s specialties were the turkey, ham, and pies; pumpkin and mincemeat in particular.
Pumpkin pie was a huge hit with me! It’s creamy, light, bursting with all of the welcoming flavors of fall, and it’s healthy, right? Okay, maybe pumpkin pie is not healthy, but at seven years old I thought it was because it contained a vegetable. By the way, I use this same logic with sweet potato pie!!
This pumpkin pie is a winner based on taste alone, however; I go a step further with a lovely wreath of leaves lined around my flaky, tender Basic All-Butter Pie Crust. Step-by-step instructions included! Please don’t be intimidated by a homemade crust. It’ s much simpler than you think and I’ll guide you every step of the way.
How to make Traditional Pumpkin Pie
This recipe is crazy easy to make, which makes it a perfect dish for large holiday gatherings when you are short on time. You can bake this dessert a day ahead and store it in the refrigerator. When serving, pair with my robust, spicy Slow Cooker Apple Cider for a comforting cold winter’s night.
- Mixing Bowls – used to separate ingredients
- Hand Held Mixer – used to blend ingredients
- Pie Plate – used to bake the pie
- Leaf Cookie Cutters – used to create a decorative leaves for the pie rim
- Filling – sugar, salt, ground cinnamon, ground cloves, large eggs, canned pumpkin, evaporated milk
- Pie Crust – prepared pie shell or Basic All-Butter Pie Crust
- In a small bowl, mix the sugar and all of the spices together. In a large bowl, beat the eggs with a hand held mixer until well blended. The egg whites should be completely incorporated into the mixture.
- Using a mixing spoon stir in the sugar-spice mixture and canned pumpkin. Gradually, stir in the evaporated milk and blend all ingredients until fully incorporated.
- If you are decorating the rim with dough cut-outs you do not have to crimp the crust. If you want a simple way to crimp the crust, take a fork and press prongs (longways) into the rim of the crust prior to baking. This will produce a “lined” decorative pattern around the edges. To see examples of this styling and more, please visit – Basic All Butter Pie Crust.
- When lining the crust with dough cut-outs, press the cut-outs down gently onto the rim of the dough. If the cut-outs are sinking into the filling, remove them carefully, bake the filling until the edges are more firm, then add the cut-outs again.
- Pour pumpkin mixture into an unbaked pie shell. Bake the pie for 15 minutes at 425 degrees. Turn oven temperature down to 350 degrees and bake for 40 to 50 minutes longer.
How to tell when pie is completely baked
Nothing would be more disappointing than to cut into your beautifully baked pie and the filling runs out all over your serving dish. Yikes!! To make sure the pie filling has baked through completely and the center is set, take a toothpick and insert into the center of the pie. If the toothpick comes out clean, the pie is done. If there is loose batter on the toothpick, it needs to bake longer.
Traditional Pumpkin Pie
- Preheat oven to 425 degrees.
- Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.
- In a large bowl, beat eggs and stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour pumpkin mixture into pie shell and bake at 425 degrees for 15 minutes. Lower oven temperature to 350 degrees and bake for 40 to 50 minutes longer, or until a toothpick inserted in the center comes out clean.
- Allow pie to cool completely before serving.