Description
This easy pumpkin pie recipe from scratch features a flaky homemade crust and a rich, spiced pumpkin filling. Perfectly balanced with warm autumn spices and creamy texture, this classic dessert is ideal for holiday gatherings or any cozy occasion.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the Filling
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour and salt. Add the chilled cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough: After chilling, roll the dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish, trim any excess dough around the edges, and crimp the edges decoratively. Place the prepared crust back into the refrigerator while making the filling.
- Make the filling: In a bowl, whisk together the pure pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and vanilla extract until the mixture is smooth and well combined.
- Assemble the pie: Pour the prepared pumpkin filling evenly into the chilled pie crust, smoothing the top with a spatula to create an even layer.
- Bake the pie: Preheat your oven to 375°F (190°C). Bake the pie for 45 to 50 minutes, or until the filling is set and a knife inserted in the center comes out clean. To avoid over-browning, cover the crust edges with foil if they start to brown too quickly.
- Cool and serve: Allow the pie to cool to room temperature on a wire rack. Then refrigerate it for at least 2 hours before serving. Optionally, serve with whipped cream or a sprinkle of cinnamon for added flavor.
Notes
- Ensure the butter is very cold before incorporating it into the flour for the flakiest crust.
- Gradually add ice water to avoid a dough that is too wet or sticky.
- Covering the pie edges with foil mid-baking helps prevent over-browning.
- Refrigeration after baking ensures the pumpkin filling sets properly for clean slices.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
