How to make Pumpkin Pie – Easy Recipe for Beginners

Pumpkin pie is that one dessert that shows up in late October and refuses to leave until New Year’s—and honestly? We’re not mad. This version is silky, perfectly spiced, and just sweet enough. It tastes like a warm hug from autumn itself, and yes, it can be breakfast the next day.

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Ingredients (for one 9-inch pie):

For the filling:

Canned pumpkin purée – 425g (1 standard can)

Sweetened condensed milk – 1 can (397g)

Eggs – 2 large

Ground cinnamon – 1.5 tsp

Ground ginger – 1/2 tsp

Ground nutmeg – 1/4 tsp

Salt – 1/2 tsp

For the crust (or use store-bought):

All-purpose flour – 250g

Cold unsalted butter – 150g, cubed

Ice water – 6 tbsp (90ml)

Salt – 1/2 tsp

Optional toppings:

Whipped cream

Ground cinnamon for dusting

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Step-by-Step Instructions:

1. Make the crust (15 minutes + chilling):

Mix flour and salt in a bowl. Cut in cold butter until crumbly. Add ice water until dough forms. Flatten into a disk, wrap, and chill for at least 1 hour.

2. Roll it out (5 minutes):

Roll the chilled dough into a 12-inch circle and gently press into a 9-inch pie dish. Trim and crimp the edges. Chill again for 15 minutes while you prep the filling.

3. Make the filling (5 minutes):

In a bowl, whisk together pumpkin, condensed milk, eggs, spices, and salt until smooth and luscious.

4. Assemble & bake (45–50 minutes):

Preheat oven to 200°C (400°F). Pour the filling into the pie crust. Bake for 15 minutes, then reduce heat to 175°C (350°F) and continue baking for 30–35 minutes, until the center is just set with a slight wobble.

5. Cool & chill (minimum 2 hours):

Cool completely on a wire rack, then chill in the fridge. Serve with whipped cream and a sprinkle of cinnamon if you’re going for extra credit.

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Pro Tip:

Skip the evaporated milk and sugar combo—sweetened condensed milk is a one-can wonder that keeps the filling rich and foolproof. And always chill the crust before baking to avoid shrinkage!