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Pumpkin Pie Recipe – Moist & Delicious

Moist pumpkin pie —perfect for cozy fall days! American pumpkin pie is a true Thanksgiving classic, but it’s also becoming more and more popular here in Germany. With its creamy pumpkin filling and traditional spices, it’s the perfect dessert for the cooler months. I hope you have lots of fun making my pumpkin pie recipe ❤️.

Pumpkin Pie
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Pumpkin pie—what is it?

Pumpkin pie, also known as Kürbiskuchen, originated in the United States, where it is a staple of the Thanksgiving meal. It consists of a shortcrust pastry crust baked with a velvety pumpkin filling. Cinnamon, nutmeg, and cloves give the pie its distinctive flavor.

Pumpkin Pie

Pumpkin Pie Recipe – Ingredients at a Glance

For the crust:

  • Flour: The classic version of the dough calls for wheat flour (Type 405). But you could also make it with spelt flour or whole-grain spelt flour. If you do, keep in mind that the amounts of the other ingredients may need to be adjusted.
  • Egg yolk: Just pour the egg whites down the drain? Don’t do that! Below, I’ll share some tips and tricks on how you can use up leftover egg whites.
  • Cold butter: I cut the butter into small cubes beforehand so it mixes into the dough more easily and evenly.
  • Sugar: You almost always have some in the pantry.
  • Salt: As always, I like to add a pinch of salt—it really brings everything together.

For the filling:

  • Pumpkin Purée: You can easily make pumpkin purée yourself. To do this, wash a Hokkaido pumpkin, remove the seeds, and cut it into large chunks. Steam it with a little water over medium heat with the lid on until the pumpkin pieces are soft, then blend into a puree using an immersion blender.
  • Whole Eggs & Egg Yolks: Further down, I’ll share some tips and tricks on how to use up leftover egg whites.
  • Condensed milk: For this recipe, I use sweetened condensed milk, which you can find in almost any well-stocked supermarket. Further down in the recipe card, I’ve also included a link to the condensed milk I used.
  • Spices: ground cloves, cinnamon, and anise, and grated fresh ginger
Pumpkin Pie

Step-by-step instructions

  • Step 1: Prepare the dough: Knead the flour, salt, butter, sugar, and egg yolk into a smooth dough, wrap it in plastic wrap, and chill for about 30 minutes.
  • Step 2: Make the pumpkin puree: Wash the Hokkaido pumpkin, remove the seeds, dice it, and steam it with a little water until tender. Then puree it until smooth.
  • Step 3: Preheat the oven & roll out the crust: Preheat the oven to 180 °C (top and bottom heat). Roll out the dough, place it in the pan, shape the edges, prick the bottom with a fork, cover with parchment paper and beans, and blind-bake for about 10 minutes.
  • Step 4: Prepare the filling: Mix the pumpkin puree with the egg, egg yolk, sweetened condensed milk, and spices until smooth.
  • Step 5: Baking: Pour the filling onto the crust and bake for 40–50 minutes, until the mixture is set (test with a toothpick).
  • Step 6: Cooling & Serving: Let the cake cool completely, let it sit in the refrigerator for several hours to allow the flavors to develop, and serve with whipped cream and maple syrup.
Pumpkin Pie

FAQ – Frequently Asked Questions About Pumpkin Pie

  • Which type of pumpkin is best for pumpkin pie?
    Hokkaido or butternut squash are best. Both are flavorful, have a subtle sweetness, and are easy to puree.
  • Can I make pumpkin puree ahead of time?
    Yes, you can make the purée from scratch and freeze it. That way, you’ll always have it on hand for pumpkin pie or other pumpkin recipes.
  • How long does pumpkin pie need to sit?
    It tastes best when it has been refrigerated for at least a few hours. When baked the day before, it is especially flavorful.
    How do I store pumpkin pie?
    If kept well covered in the refrigerator, it will keep for 3–4 days.
  • Can you freeze pumpkin pie?
    Yes, it’s best to freeze it in pieces and let it thaw slowly in the refrigerator as needed.
  • What goes well with pumpkin pie?
    It’s delicious with whipped cream, a little cinnamon, or a dash of maple syrup.
Pumpkin Pie
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What is blind baking?

In blind baking, the crust is pre-baked before the pumpkin filling is added. Baking paper and legumes are used as weights to keep the crust flat. After blind baking, they are removed, and the crust is ready to be filled. You can reuse the legumes multiple times—whether they’re beans, peas, lentils, chickpeas, or rice.

Making the Most of Protein – Tips & Tricks

This recipe leaves you with some egg whites—but you don’t have to throw them away! Here are a few ideas:

  • Meringue: Beat with sugar until stiff and bake into crispy meringues.
  • Omelet: a healthy protein omelet with vegetables or herbs.
  • Pancakes: Mix into the pancake batter for extra fluffiness.
  • Glaze: Whisk in powdered sugar to make a light glaze.
  • Storage: Egg whites will keep in the refrigerator for 2–4 days. For longer storage, simply freeze them—they’ll keep for several months.

The video for the recipe

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Easily save photos and recipes on Pinterest

On Pinterest , you can save my recipes very easily and conveniently. Just click here, pick one, and pin it to one of your pinboards.

You’re welcome to use the following image to pin this recipe. Just click on the photo, and the “Save” button from Pinterest will appear in the top left corner. Simply click it.

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Three More Pumpkin Recipes from Me

What do you think of my pumpkin pie recipe?

Have you tried this recipe? I’d love to read more in the comments about your twists on the recipe, your experiences, and your preferences. Be sure to let me know how your pumpkin cake turned out, too. I’m really looking forward to your feedback here below the recipe. You can also find me on Instagram. There, too, I’d love it if you shared your thoughts, followed me, or shared or liked your favorite recipe.

If you have tried this recipe, please leave me a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.

Now I wish you lots of fun preparing it!

Unbenanntes Projekt 23
Pumpkin Pie

American Pumpkin Pie

5 from 1 vote
American pumpkin pie is a true classic when it comes to fall desserts. It’s perfect for anyone who doesn’t like things too sweet. The pie’s pleasant sweetness is balanced by the spices, giving it a slightly savory note. The combination of whipped cream and maple syrup perfectly rounds out this flavor experience. I hope you have lots of fun baking and enjoying it 🧡.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Rest period 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings: 1 Cake (26 cm in diameter)
Course: Simple cake
Cuisine: American
Calories: 2713
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the dough:
  • 240 g Flour Here: Type 405
  • 1 pinch salt
  • 120 g Cold butter diced
  • 76 g Sugar
  • 2 Egg yolks
For the filling:
  • 1 smaller Hokkaido Pumpkin For 500 g of pumpkin puree
  • 3 Egg yolk
  • 1 full Egg
  • 400 g sweetened condensed milk
Spices for the filling:
  • 1 tsp Cinnamon
  • ½ each tsp Clove, anise, and nutmeg powder or freshly grated nutmeg

Equipment

Method
 

  1. Knead the flour, salt, cold butter, sugar, and egg yolks into a smooth dough. Wrap it in plastic wrap and chill the dough in the refrigerator for about 30 minutes.
  2. Meanwhile, wash the Hokkaido squash, remove the seeds, and cut it into large chunks. Steam it with a little water over medium heat, with the lid on, until the squash pieces are tender.
  3. Remove the pot from the stove and use an immersion blender to puree the mixture.
  4. Preheat the oven to 180 degrees (top and bottom heat).
  5. Remove the dough from the refrigerator, roll it out to a thickness of about 3–4 mm and slightly larger than the pan. Place the dough in the pan, forming a rim. Trim off any excess dough.
  6. Prick the bottom several times with a fork and cover it with a piece of parchment paper. Spread the dried chickpeas on top.
  7. Pre-bake the dough for about 10 minutes, then carefully remove the parchment paper and the chickpeas. Let the dough cool slightly.
  8. Meanwhile, place all the ingredients for the filling (pumpkin puree, egg yolks, egg, condensed milk, ground cloves, cinnamon, anise, nutmeg, and ginger) in a large bowl and mix everything together until smooth and thick.
  9. Carefully pour the pumpkin mixture onto the dough. Bake in a preheated oven for another 40–50 minutes. Always do the toothpick test before removing it from the oven to check if the mixture is set.
  10. First, let the cake cool to room temperature, then refrigerate it for 2–3 hours (or overnight).
  11. Serve with whipped cream and maple syrup.

Nutrition

Calories: 2713kcalCarbohydrates: 495gProtein: 53gFat: 60gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 1112mgSodium: 604mgPotassium: 1645mgFiber: 6gSugar: 302gVitamin A: 2391IUVitamin C: 23mgCalcium: 1634mgIron: 17mg

Notes

Serving suggestion: Serve with whipped cream and maple syrup.

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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