Embracing Autumn: My Classic Pumpkin Pie Adventure

See Also: Sweet Cravings: Heavenly Apple Cinnamon Turnovers – John Wheeler

Hello to all my dear readers! As the leaves start to change color and the air grows crisp, there’s one thing that truly captures the essence of autumn for me – a delicious, home-baked pumpkin pie. Today, I’m sharing my own version of this classic treat in a post I like to call “Embracing Autumn: My Classic Pumpkin Pie Adventure”. This pie is a wonderful blend of smooth pumpkin filling and a buttery, flaky crust, all wrapped up with a hint of warm spices. So, let’s get started!


For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3-5 tablespoons ice cold water

For the Pumpkin Filling:

  • 1 can (15 oz) pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (12 oz) evaporated milk


  1. Make the pie crust: In a large bowl, I combine the flour and salt. I add the cold, cubed butter, working it into the flour until the mixture resembles coarse crumbs. Gradually, I add the ice water, stirring just until the dough comes together. I form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
  2. Preheat my oven to 425 degrees F (220 degrees C).
  3. Roll out the dough: On a floured surface, I roll out the dough into a circle that fits into my 9-inch pie plate. I carefully transfer the dough to the pie plate, trim the excess, and crimp the edges.
  4. Make the filling: In a large bowl, I combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. I mix in the eggs, followed by the evaporated milk, stirring until everything is well combined.
  5. Bake the pie: I pour the pumpkin filling into the pie crust and bake it for 15 minutes. Then, I reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for about 40-50 minutes, or until a knife inserted near the center comes out clean.
  6. Cool the pie: I let the pie cool on a wire rack for 2 hours. For the best flavor, I like to serve it at room temperature or chilled.


There you have it, my “Embracing Autumn: My Classic Pumpkin Pie Adventure”. There’s something so comforting and familiar about this pumpkin pie, it’s like a warm hug on a cool autumn day. I hope you enjoy baking and eating this classic treat as much as I do. Don’t forget to share your experiences and pictures in the comments below. Happy baking!

Un Seattle Gourmond

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