What better way to bring the new fall season in than with a traditional American pumpkin pie for vibrant, sweet, flaky goodness at your dinner table? This classic fall dessert is ideal for thanksgiving, to use up leftover pumpkins, or to bake with seasonal butternut squash for a spicy-but-sweet fall dessert that hits all the right spots! 

For many of us, pumpkin pie brings back nostalgic feelings from childhood memories, of sweet American pumpkin pie served with condensed milk, the traditional way. Plus, this pumpkin pie is baked with warming, heady chai spices that bring about all sorts of fall charm that’s totally irresistible. 

This American pumpkin pie recipe contains health-boosting spices cinnamon, ginger, cloves, cardamom, black pepper, allspice, and nutmeg. Cinnamon is antiviral, antibacterial, and antifungal, which means it detoxifies any bad bacteria. Plus, it fights inflammation and free radicals to protect your body from harmful UV rays, blue light, and pollution that contribute to premature aging. Ginger and cinnamon are both probiotics to support your gut health, and ginger gives your immune system a boost too! 

Pumpkins don’t just bring joy with their sunny color, but also taste delicious and have lots of nutritional benefits! They’re packed full of antioxidants that help to neutralize free radicals that can cause harm to your health. Free radicals cause oxidative stress, which over time, can lead to chronic stress on the body resulting in heart disease and stroke. These antioxidants have been shown to protect the body from sun damage, eye problems and lower the risk of cancer, which in the long-term, can help you live better for longer. 

Pumpkins are also rich in beta-carotene (which gives it its sunny orange color), a vital antioxidant that supports eye health. As well as keeping your peepers in tip-top shape, your skin benefits from pumpkin power too. Beta-carotene which turns into vitamin A (retinol), high levels of vitamin C, and vitamin E can boost collagen production which contributes towards anti-aging for more youthful, smoother skin. 

Plus, this perfect pumpkin pie recipe is made all the more delicious thanks to an extra step which makes it extra special. In order to get that prized flaky, crunchy pastry case crust, you will blind bake the pastry before filling it with granulated sugar to use as a pie weight. Not only does it get into all the nooks and crannies of the pastry (so it stays in place and bakes evenly), but the roasted sugar adds a crunchy, caramelly flavor too for an extra depth of deliciousness. 

Turn to this easy pumpkin pie recipe for some comfort food when you need it most. Its sweet, buttery flavor will satisfy that nostalgic craving for something hearty and rich, and make a great choice to bake for a fall dinner party recipe that will leave your guests wanting more! 

Ingredients

For the All-Butter Pie Pastry Crust: 

1–1/4 cups of all-purpose flour 

1 tbsp organic cane sugar 

1/2 tsp kosher salt 

1/2 cup (1 stick) unsalted butter (very cold) 

1/2 tbsp apple cider vinegar 

4–6 tbsp ice water 

granulated sugar, for blind baking 

For the Pumpkin Pie Filling: 

1 (15oz) can pumpkin puree 

2/3 cup roasted sugar 

2 Tbsp light brown sugar, packed 

1 tsp fresh ginger paste 

1 tsp ground cinnamon 

1/4 tsp ground cloves 

1/4 tsp ground nutmeg 

1/8 tsp ground allspice 

1/8 tsp black pepper 

1/8 tsp ground cardamom 

1 (14oz) can of sweetened condensed milk 

2 large eggs, at room temperature 

1 large egg yolk, at room temperature 

1 tsp pure vanilla extract 

optional: egg wash (1 large egg plus 1 tbsp whole milk or cream) 

How To Make The All-Butter Pie Pastry Crust 

Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use. 

Pulse together flour, sugar, and salt in a food processor, until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed (the largest butter bits should be the size of large peas) 

Add the vinegar and ice water, pulsing once or twice between each tablespoon. When it appears crumbly but will easily hold together when pinched between two fingers, the dough is ready. Stick to a wetter dough, rather than a drier one. You can add more flour later. 

Turn the dough out onto a clean, lightly floured work surface and shape into a round disk. Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least 30 minutes prior to rolling it out. 

Waiting an hour or overnight is best. The pastry may be made in advance and stored a day in the refrigerator or – if wrapped very tightly in plastic wrap – about a month in the freezer. 

How To Prepare The Bottom Crust 

Remove your dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable.  

Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin – I prefer to use a French (tapered) rolling pin – start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.  

Continue rolling until the dough is about 2-inches larger in diameter than your pie pan and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.  

Gently transfer the dough to your pie pan, being careful not to pull or tear the dough. Use your fingers to gently fit the dough against the sides and bottom of the pan, ensuring there are no air pockets. Using kitchen shears, trim the overhanging dough, leaving about an inch of excess (from the edge of the pan). Crimp the edges in your favorite pattern.  

Place the pie shell in the freezer for 20 minutes until chilled through, or in the refrigerator for at least an hour. It should be cold and firm enough that carefully pressing the aluminium foil into place won’t disturb your pie design. 

Alternatively, once the crust is frozen, wrap tightly in plastic wrap, and store until ready to use, about a month. 

When It’s Ready To Bake 

Preheat the oven to 350℉. Line a sheet pan with parchment paper. Set aside. 

Place the chilled pie crust on the prepared sheet pan and line with a large piece of aluminum foil, carefully and methodically pressing the foil against the bottom and sides of the pastry, and into any nooks and crannies in the design. Be sure all of the crust is covered (this may take two overlapping sheets of foil).  

Fill the foil-covered crust with granulated sugar, all the way up to the top edge. Bake for 50-60 minutes, until the crust is lightly golden and barely cooked through. Remove from the oven, wait until the foil/sugar is cool enough to handle, then transfer your par-baked crust to a wire baking rack to cool until ready to fill.  

Do not discard the roasted sugar. Carefully transfer it to an air-tight container (avoid getting any melted butter in it from the pastry) and use it 1:1 in your favorite baked goods (and in the pumpkin pie filling!). 

How To Make The Filling 

Heat the pumpkin, roasted sugar, brown sugar, ginger, and spices in a large heavy-bottomed pot over medium heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy. 

Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition. Stir in the vanilla.  

Pour the filling into the par-baked pie shell. Lightly brush the crust with an egg wash, if using.  e for 30 minutes at 350℉, until the edges of the filling are just starting to set. Turn the oven down to 325℉, and bake for another 20-30 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminium foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks – that’s okay, it will settle as it cools. 

Remove from the oven and let cool at room temperature for 2-3 hours until completely set. The pie filling will continue cooking through residual heat. 

Transfer to the refrigerator to chill fully. Garnish with fresh whipped cream and serve chilled or at room temperature. Best eaten the day of, but will keep for 2-3 days in the refrigerator.