Smooth Pumpkin Pie Recipe

I know that Halloween is over, and so it is the pumpkin season too, but for me it is never too late or too early to have a reason to make a pumpkin pie. I did make a pumpkin pie for Halloween, and another one one week late as well. I love it. I am experienced with different types of pies, so here goes the ones that got the most votes from the kids. I will be posting the other one as well in a later post, since the other one was my favorite.

Smooth Pumpkin Pie Recipe

Recipe by ClaraCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time






  • 1/2 pumpkin baked (around 400 grams)

  • 10 tablespoons of sugar

  • 1/4 cup of milk

  • 3/4 cup of cream

  • 2 eggs

  • 2 tablespoons of cornstarch

  • 1/2 teaspoon of cinnamon

  • Pie Crust
  • 200 grams of butter

  • 1 egg

  • 1 teaspoon of baking powder

  • 2 cups of flour

  • 2 spoons of vanilla powdered sugar


  • Bake a medium sized pumpkin, or a small pumpkin for 1 hours and 15 minutes – ish. I like to cut it in smaller pieces before I put it in the oven, in order for it to bake faster.
  • Let the pumpkin cool down before preparing the pumpkin filling.
  • When the pumpkin has cooled down, peel the crust off, and add it to a mixer. Add the milk, and cream (heavy cream if you have), the eggs, the cinnamon powder, and the cornstarch, and start mixing for 1 minute or until the mixture is lumps-free.
  • Prepare the pie crust. Pour the flour, the vanilla powdered sugar and the baking powder in a large bowl.
  • Add the cold butter, in small pieces and start mixing with your hands – you can gladly use your kids hands at this step.
  • Add the egg and continue with your hands. If the dough is too sticky you can add 1 tablespoon of milk. If it is too liquidy, add more flour.
  • In a baking tray, add butter on the sides, and then the first layer of the crust. I like to save some dough for the top of the pie, just for decoration.
  • Add the pumpkin filling and then the decorations – optional.
  • Bake in the oven, at 180 degrees Celsius (356F) for 40 minutes, or until it passes the stick test. The stick should be clean but still a bit wet.
  • Let it cool down for at least 1 hour before serving.


  • Use super cold butter for the pie crust.
  • For the pumpkin – try to take as much water/liquid out of the pumpkin as possible. Use canned pumpkin puree if you want to save 1 hour.
  • You can play a bit with the wet ingredients (milk and heavy cream). You can use more milk and less cream if you don’t have enough. The taste will be a bit lighter.

I hope you will enjoy this pumpkin pie as much as my kids enjoyed it. Please let me know how it turned out in the comments, or on our Facebook Group.

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *