Description
A classic pumpkin pie recipe with flaky homemade crust, creamy spiced filling, and tips for perfect holiday baking.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 cup unsalted butter, cold & cubed
- 3–4 tbsp ice water
- 1 can (15 oz) pumpkin puree (or homemade)
- 3/4 cup brown sugar
- 2 large eggs + 1 yolk
- 1 cup evaporated milk (or heavy cream)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
Instructions
- Make the Crust: Mix flour, salt, and sugar. Cut in cold butter until crumbly. Add ice water, form dough, wrap, and chill for 1 hour. Roll out and fit into a 9-inch pie dish.
- Prepare the Filling: Whisk pumpkin puree, sugar, spices, and salt. Add eggs and cream, whisk until smooth.
- Bake the Pie: Preheat oven to 425°F (220°C). Pour filling into crust. Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake 40–50 minutes.
- Cool & Serve: Let pie cool at least 2 hours before slicing. Serve with whipped cream or ice cream.
Notes
Tips: Use pure pumpkin puree, blind bake crust for crispiness, and don’t overbake—center should jiggle slightly. Refrigerate leftovers for up to 4 days or freeze for 2 months. Try variations like maple pumpkin pie, bourbon pumpkin pie, or chocolate swirl.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg