Description
This easy pumpkin pie recipe from scratch features a flaky homemade crust and a spiced, creamy pumpkin filling. Perfect for Thanksgiving or any fall dessert, it combines classic autumn flavors like cinnamon, ginger, and cloves in a smooth custard that’s baked to perfection.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 3 to 4 tablespoons ice water
For the Filling
- 1 (15-ounce) can pumpkin puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Crust: In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing gently just until the dough forms a cohesive ball.
- Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour to firm up the butter and relax the gluten.
- Preheat Oven and Roll Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough carefully to a 9-inch pie dish, trim excess dough, and crimp the edges for a decorative rim.
- Make the Filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, ginger, cloves, salt, evaporated milk, and vanilla extract until very smooth and well combined.
- Fill and Bake the Pie: Pour the pumpkin filling into the prepared pie crust. Bake in the preheated oven for 45 to 55 minutes or until the center is set and a knife inserted near the middle comes out clean.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely before slicing. Serve as is, or top with whipped cream for an extra special touch.
Notes
- You can substitute store-bought pie crust for a quicker version.
- For extra spice, add a pinch of nutmeg to the filling.
- Top with freshly whipped cream if desired.
