Old Fashioned Pumpkin Pie Recipe

There’s something interesting about the aroma of a freshly baked pie filling a home.

I still remember my grandmother's kitchen around Thanksgiving, where the sweet, spicy scent of pumpkin pie would fill the air long before we even sat down to eat.

She’d roll out the dough with the kind of patience and skill that only comes from years of practice, and by the time the pie hit the table, everyone was already anticipating their first slice.

The combination of warmth, tradition, and sweetness never failed to bring the family together.

The Joy of Making and Sharing Pie

Baking a pie isn't just about creating a dessert—it's about sharing a piece of joy and history.

The process of measuring, mixing, and baking offers a chance to slow down, savor the present moment, and create something meaningful.

Whether you’re baking for a holiday feast or just a quiet weekend at home, pumpkin pie offers a simple yet comforting pleasure.

And the best part?

When you share a slice with someone you care about, you're sharing more than just food—you're sharing tradition, love, and warmth.

A Unique Twist on the Old Fashioned Pumpkin Pie

In this post, you’ll learn how to make an old-fashioned pumpkin pie from scratch.

We’ll walk through the entire process—from preparing the crust to blending the perfect pumpkin filling, so even if you're new to pie-making, you'll feel confident creating this classic dessert.

What makes this recipe stand out is the careful balance of spices, the silky-smooth texture, and the way the flavors come together to create a pie that’s just a bit more special than the average store-bought version.

Whether you're a pie enthusiast or just looking for the perfect recipe for your next gathering, this is the pumpkin pie for you.

Ingredients You’ll Need

For the Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, diced
3-4 tablespoons ice water

For the Filling:

2 cups pumpkin puree (either canned or fresh)
¾ cup brown sugar
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt

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How to Make Old Fashioned Pumpkin Pie

Prepare the Pie Crust

Start by making the crust. In a large bowl, whisk together the flour and salt. Using a pastry cutter or your hands, cut the cold butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. Add ice water one tablespoon at a time, gently mixing until the dough begins to come together but is not sticky.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial to ensuring a flaky crust.

Roll Out the Dough

After chilling, roll out the dough on a lightly floured surface to about ⅛-inch thickness. Gently transfer the dough to a 9-inch pie dish, pressing it into the edges. Trim any excess dough and crimp the edges for a decorative touch. Chill the dough in the pie dish for another 15 minutes while you prepare the filling.

Preheat the Oven

Preheat your oven to 375°F (190°C). If you want a crispy crust, blind bake it first: line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 10-12 minutes until the edges start to set. Remove the weights and bake for another 5 minutes.

Make the Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin puree and brown sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream, vanilla extract, and all the spices: cinnamon, ginger, cloves, nutmeg, and salt. The mixture should be smooth and velvety.

Fill the Crust

Pour the pumpkin filling into the pre-baked pie crust, spreading it out evenly with a spatula.

Bake the Pie

Bake the pie for 50-60 minutes, or until the center is set and no longer jiggles. If the edges of the crust begin to brown too much during baking, cover them with aluminum foil or a pie shield.

Cool and Serve

Once baked, allow the pie to cool completely on a wire rack. This will take about 2-3 hours. Once cool, the pie is ready to slice and serve with a dollop of whipped cream, if desired.

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Can I use store-bought crust?

While homemade crust has a special touch, a pre-made crust works perfectly well if you're short on time.

Can I use fresh pumpkin instead of canned?

Fresh pumpkin can provide a slightly richer flavor. Simply roast or steam pumpkin flesh and puree it before using in the recipe.

How do I know when my pie is done?

The pie is done when the filling is mostly set, but the center still has a slight jiggle. It will continue to firm up as it cools.

Can I make this pie ahead of time?

Yes, pumpkin pie can be made a day or two ahead. Just store it in the fridge until you're ready to serve.

Personalize Your Pumpkin Pie to Your Taste

Add a Bourbon Twist: Add a tablespoon of bourbon to the filling for a deeper, more complex flavor.

Maple Pumpkin Pie: Swap out the brown sugar for pure maple syrup to give the pie a natural sweetness and subtle maple flavor.

Nutty Crust: Add finely chopped pecans or walnuts to the crust for extra texture and a nutty flavor.

Seasonal Variations

Autumn Harvest: Fold in a handful of caramelized apple slices or sprinkle candied pecans on top for a delicious fall twist.

Spiced Winter Pie: Mix in a touch of cardamom or allspice for a warming winter pie.

Spring or Summer Twist: Though pumpkin pie is typically a fall dessert, you can lighten it up for the warmer months by serving it with fresh berries or a citrus whipped cream topping.

Tips for the Best Pumpkin Pie

Overworking the Dough: When making the crust, avoid overmixing the dough. Doing so will result in a tough crust instead of a flaky one.

Too Much Liquid in the Filling: Be careful not to add too much cream or liquid to the filling, as this can cause it to be overly runny.

Skipping Blind Baking: Blind baking ensures that your crust stays crisp, especially if you're making a custard-based pie like pumpkin pie. Skipping this step might leave you with a soggy bottom.

Refrigeration: After the pie has cooled, store it in the refrigerator. Pumpkin pie will last up to 3-4 days when properly covered.

Freezing: You can also freeze pumpkin pie! To freeze, wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw it in the refrigerator overnight before serving.

Happy baking!

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