Classic Pumpkin Pie
Classic Pumpkin Pie is a medium American recipe that serves 8. 320 calories per serving. Recipe by benjaminthebaker on YouTube.
Prep: 25 min | Cook: 45 min | Total: 1 hr 25 min
Cost: $5.31 total, $0.66 per serving
Ingredients
- 1 1/4 cup All-Purpose Flour (sifted)
- 1/2 cup Unsalted Butter (cold, cut into cubes)
- 3 tbsp Ice Water (very cold)
- 15 oz Pumpkin Puree (canned, drained)
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar (packed)
- 2 Large Eggs (room temperature)
- 12 fl oz Evaporated Milk (full‑fat, canned)
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/2 tsp Salt
Instructions
Make the Crust
In a mixing bowl combine the flour and cold butter cubes. Use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Time: PT10M
Form and Chill Dough
Add ice water, stirring until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 15 minutes.
Time: PT5M
Roll Out and Fit Crust
On a lightly floured surface roll the dough to a 12‑inch circle. Gently transfer to the 9‑inch pie dish, trim excess, and crimp the edges. Refrigerate the assembled crust while you prepare the filling.
Time: PT10M
Prepare the Filling
In a clean bowl whisk the eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Stir in pumpkin puree, then slowly whisk in evaporated milk until the mixture is uniform.
Time: PT10M
Bake the Pie
Preheat the oven to 425°F. Pour the filling into the chilled crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and continue baking for 30‑35 minutes. The pie is done when the center still has a slight wobble— it will firm up as it cools.
Time: PT45M
Temperature: 425°F then 350°F
Nutrition Facts
- Calories
- 320
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour
- Instead of Unsalted Butter: Vegetable shortening
- Instead of Pumpkin Puree: Homemade roasted pumpkin puree
- Instead of Granulated Sugar: Brown sugar
- Instead of Evaporated Milk: Whole milk
Equipment Needed
- Mixing Bowl
- Pastry Blender or Fork
- Rolling Pin
- 9‑inch Pie Dish
- Whisk
- Oven
- Aluminum Foil (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Keep butter cold when making the crust to ensure flakiness.
- Chill the dough before rolling to prevent shrinkage.
- Watch the center of the pie for a slight wobble; over‑baking causes curdling.
- Cover crust edges with foil if they brown before the filling sets.
Chef Tips from the Video
- Use ice‑cold water and keep all crust ingredients chilled for maximum flakiness.
- Brush the crust edges with a beaten egg before baking for a glossy, golden finish.
- Let the pie cool on a rack for at least 2 hours; this allows the filling to set perfectly.
Troubleshooting
Center is liquid after baking.
The pie was under‑baked. Return to the oven and bake 5‑10 minutes longer, watching for the slight wobble cue.
Filling is curdled and grainy.
Over‑baking caused the proteins to seize. Next time, remove the pie when the center still jiggles.
Crust is soggy.
Blind‑bake the crust for 8‑10 minutes before adding filling, or brush the crust with a thin egg wash to create a moisture barrier.
Storage
Refrigerator: Cover tightly and store for 3‑4 days.
Freezer: Wrap individual slices in foil and freeze up to 2 months.
Room temperature: Not recommended; pie should be kept refrigerated after cooling.
Make-Ahead Tips
- Bake the pie a day ahead, then refrigerate; reheat slices in a 350°F oven for 10 minutes.
- The filling continues to set as it cools, so allow at least 2 hours before slicing.
Frequently Asked Questions
What is the cultural significance and history of Classic Pumpkin Pie in American cuisine?
Pumpkin pie has been a Thanksgiving staple in the United States since the early 19th century, symbolizing the harvest and the abundance of autumn. Its roots trace back to Native American pumpkin dishes, later adapted by European settlers into the sweet custard we enjoy today.
What are the traditional regional variations of pumpkin pie in the United States?
In the South, chefs often add a splash of bourbon or use a corn‑meal crust, while New England versions may incorporate maple syrup and a pinch of allspice. Some Midwestern bakers prefer a graham‑cracker crust for added texture.
How is Classic Pumpkin Pie traditionally served in American Thanksgiving meals?
It is typically served chilled or at room temperature, sliced into wedges, and topped with a dollop of whipped cream or a scoop of vanilla ice cream. Some families drizzle caramel sauce for extra indulgence.
What occasions or celebrations is Classic Pumpkin Pie traditionally associated with in American culture?
Pumpkin pie is most closely linked to Thanksgiving, but it also appears at fall festivals, Halloween parties, and holiday brunches throughout the United States.
What makes Classic Pumpkin Pie special or unique in American dessert tradition?
Its combination of a flaky, buttery crust with a silky, spiced pumpkin custard creates a contrast of textures that epitomizes autumn comfort. The visual cue of a gently wobbling center is a hallmark of perfect doneness.
What are the most common mistakes to avoid when making Classic Pumpkin Pie?
Common errors include over‑baking the filling, which causes curdling, and using warm butter for the crust, which leads to a tough texture. Also, neglecting to chill the dough can cause shrinkage during baking.
Why does this Classic Pumpkin Pie recipe use a two‑stage baking temperature instead of a single temperature?
Starting at 425°F creates rapid steam that lifts the crust and sets the filling quickly, while lowering to 350°F finishes cooking gently, preventing the center from over‑cooking and ensuring a smooth texture.
Can I make Classic Pumpkin Pie ahead of time and how should I store it?
Yes, bake the pie a day ahead, let it cool completely, then cover tightly and refrigerate. It keeps well for 3‑4 days, or you can freeze individual slices for up to two months.
What does the YouTube channel benjaminthebaker specialize in?
The YouTube channel benjaminthebaker focuses on classic baked goods, detailed technique tutorials, and science‑backed tips for home bakers who want reliable, repeatable results.
How does the YouTube channel benjaminthebaker's approach to American baking differ from other cooking channels?
benjaminthebaker emphasizes visual cues—like the wobbling center of a pumpkin pie—over strict timer reliance, and he often explains the chemistry behind each step, giving viewers deeper insight than many entertainment‑focused channels.
Last updated: August 21, 2026
