Description

A classic homemade pumpkin pie with a perfectly spiced, creamy filling and a flaky, buttery crust. This easy recipe is perfect for Thanksgiving or any fall gathering!

Ingredients

Units Scale

For the Pie Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3–4 tablespoons ice water

For the Pumpkin Filling:

1 (15-ounce) can pumpkin puree
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 cup evaporated milk
1 teaspoon vanilla extract

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Instructions

Prepare the Pie Crust:
- In a bowl, mix flour and salt.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough comes together.
- Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Make the Pumpkin Filling:
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
- Beat in eggs, then slowly mix in evaporated milk and vanilla until smooth.
Assemble and Bake:
- Pour the pumpkin filling into the prepared pie crust.
- Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for another 40–50 minutes, or until a knife inserted in the center comes out clean.
- Let cool completely before serving.

Notes

Serve with whipped cream or vanilla ice cream.
Store leftovers in the refrigerator for up to 4 days.
To prevent crust over-browning, cover the edges with foil after the first 15 minutes of baking.

Nutrition

Calories: 320
Sugar: 23g
Sodium: 260mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 6g
Cholesterol: 75mg