Description
This classic homemade pumpkin pie from scratch features a flaky buttery crust and a smooth, warmly spiced pumpkin filling. Perfect for fall holidays and cozy gatherings, this recipe combines traditional spices with creamy pumpkin for an irresistible dessert that everyone will love.
Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
For the filling:
- 1 3/4 cups pumpkin puree
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Make the crust dough: In a large bowl, whisk together the flour, salt, and sugar for the crust. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough comes together. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to chill.
- Preheat the oven: Set your oven to 375°F (190°C) to warm while you prepare the pie crust and filling.
- Roll out the crust: On a lightly floured surface, roll out the chilled dough into a circle to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and crimp as desired to create a decorative edge.
- Prepare the filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, heavy cream, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until smooth and well combined.
- Fill and bake: Pour the pumpkin filling evenly into the prepared pie crust. Bake for 45 to 55 minutes until the center is mostly set but still slightly jiggly in the middle, a sign it will firm up as it cools.
- Cool the pie: Remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours before slicing. Cooling allows the filling to fully set for better slices.
Notes
- If the crust edges brown too quickly during baking, cover them loosely with foil to prevent burning.
- Homemade pumpkin puree can be used, but make sure it is well drained to avoid excess moisture in the filling.
- Serve the pie with freshly whipped cream for an extra indulgent touch.
