Description
This classic pumpkin pie features a silky-smooth filling made with real pumpkin, warm spices, and a buttery, flaky crust. It’s the ultimate holiday dessert, easy to make, and packed with delicious fall flavors!
Ingredients
Scale
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
(Or use a store-bought 9-inch pie crust for convenience.)
For the Pumpkin Filling:
- 1 (15 oz) can pure pumpkin puree (or 2 cups homemade pumpkin purée)
- 3/4 cup brown sugar (light or dark)
- 2 large eggs
- 1 cup heavy cream (or evaporated milk)
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For Serving (Optional):
- Whipped cream
- Cinnamon or nutmeg for dusting
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.
- 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 30 minutes.
- Roll out on a floured surface to fit a 9-inch pie pan.
- Transfer to the pan, trim edges, and chill while making the filling.
2. Preheat & Blind Bake (Optional for Extra Flaky Crust):
- Preheat oven to 375°F (190°C).
- Line the pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10 minutes, then remove weights and bake another 5 minutes until lightly golden.
- Let cool slightly before adding filling.
3. Make the Pumpkin Pie Filling:
- In a large bowl, whisk together pumpkin purée, brown sugar, eggs, heavy cream, vanilla, and spices until smooth
-
Fill & Bake the Pie:
- Pour the pumpkin filling into the prepared pie crust.
- Bake at 375°F (190°C) for 50-55 minutes, or until the center is slightly jiggly but mostly set.
- Let cool completely at room temperature before serving (at least 2 hours).
5. Serve & Enjoy:
- Top with whipped cream and a sprinkle of cinnamon.
- Slice and enjoy the best pumpkin pie ever!
Notes
- Want a firmer pie? Use evaporated milk instead of heavy cream.
- No pie weights? Use dry beans or uncooked rice.
- Make it ahead: Pie keeps in the fridge for 3 days.
- Gluten-free option: Use a gluten-free pie crust.