Description
This Classic Pumpkin Pie is smooth, creamy, and perfectly spiced, nestled in a buttery, flaky crust. Made with real pumpkin and warm fall spices, this homemade pie is a must-have for Thanksgiving, holiday gatherings, or cozy autumn nights! 🍂🥧✨
Ingredients
Scale
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp granulated sugar (optional, for slight sweetness)
- 1/2 cup unsalted butter (cold, cubed)
- 3–5 tbsp ice water
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree (or 1 3/4 cups homemade pumpkin puree)
- 3/4 cup brown sugar (packed)
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves (optional, for extra warmth)
- 2 large eggs
- 1 cup evaporated milk (or heavy cream for extra richness)
- 1 tsp vanilla extract
For Serving:
- Whipped cream (optional)
- Ground cinnamon or nutmeg (for garnish)
Instructions
Step 1: Prepare the Pie Crust
- In a mixing bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Step 2: Roll Out & Blind Bake the Crust
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.
- Press into the pan and trim excess dough, crimping the edges as desired.
- Line the crust with parchment paper and pie weights (or dried beans).
- Bake for 10 minutes, remove weights, and bake another 5 minutes.
Step 3: Make the Pumpkin Filling
- In a large bowl, whisk together pumpkin puree, brown sugar, salt, cinnamon, nutmeg, ginger, and cloves.
- Add eggs, evaporated milk, and vanilla extract, whisking until smooth.
Step 4: Bake the Pie
- Pour the pumpkin filling into the partially baked crust.
- Bake at 375°F (190°C) for 45-50 minutes, or until the center is just set but slightly jiggly.
- Let cool at room temperature for 2 hours, then refrigerate for at least 3 hours before serving.
Step 5: Serve & Enjoy!
- Slice and serve chilled or at room temperature.
- Top with whipped cream and a sprinkle of cinnamon!
Notes
- Shortcut Option: Use store-bought pie crust for convenience.
- Dairy-Free Version: Swap evaporated milk for coconut milk or almond milk.
- Extra Flavor: Add 1 tbsp maple syrup to the filling for depth.
- Storage: Keep leftovers covered in the fridge for up to 4 days.