Description
A classic holiday dessert with a smooth, spiced pumpkin filling in a buttery, flaky crust, perfect for Thanksgiving and fall celebrations. This homemade pumpkin pie is rich, creamy, and full of warm spices, making it an irresistible seasonal favorite.
Ingredients
Units
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
For the Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar
- 1 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 3 large eggs
- 1 cup evaporated milk
- 1 tsp vanilla extract
Instructions
- Make the Crust: In a mixing bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim excess dough and crimp the edges as desired. Chill for 10 minutes.
- Make the Filling: In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Add eggs, evaporated milk, and vanilla extract. Whisk until smooth and well combined.
- Pour the filling into the prepared pie crust.
- Bake for 50-55 minutes, or until the center is set but slightly jiggly. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely before slicing. Serve with whipped cream or vanilla ice cream for a classic touch.
Notes
- For a deeper flavor, substitute dark brown sugar for a richer caramel-like taste.
- If using a store-bought pie crust, simply prepare the filling and bake as directed.
- Store leftovers in the refrigerator for up to 4 days.
