Pumpkin Pie
Pumpkin Pie is a timeless holiday dessert made with a smooth, spiced pumpkin filling nestled in a flaky, buttery crust. It’s the heart of every Thanksgiving table — warm, creamy, and perfectly flavored with cinnamon, ginger, and nutmeg. Serve it with whipped cream for the ultimate fall comfort dessert.
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter chilled and cubed
- 3 –4 tbsp ice water
For the filling:
- 1 15 oz can pumpkin puree
- ¾ cup brown sugar packed
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set oven to 425°F (220°C).
- Prepare the crust: Roll out pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Place in the fridge while you prepare the filling.
- Make the filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cream, milk, spices, salt, and vanilla until smooth and well combined.
- Assemble the pie: Pour the pumpkin mixture into the prepared crust.
- Bake: Bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 40–45 minutes, or until the filling is set but slightly wobbly in the center.
- Cool completely: Remove from the oven and let the pie cool on a wire rack for at least 2 hours. This allows the filling to firm up.
- Serve: Serve at room temperature or chilled with a dollop of whipped cream
Notes
- Homemade crust tip: For best results, blind-bake the crust for 10 minutes before filling to prevent sogginess.
- Pumpkin puree: Canned pumpkin works great, but homemade pumpkin puree adds a rustic flavor if you have time.
- Spice variation: You can replace the spices with 1½ teaspoons pumpkin pie spice mix.
- Storage: Refrigerate leftover pie, covered, for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.