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Pumpkin Pie

This classic pumpkin pie recipe is made from scratch with simple ingredients, including real pumpkin or canned purée. With a perfectly spiced filling and a homemade pumpkin pie crust recipe, this dessert is a must-have for the holiday season.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 3 hours 30 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

For the Pie Crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter cubed
  • 3-4 tablespoons ice water
For the Pumpkin Pie Filling:
  • 1 can 15 oz pumpkin purée or 1 ¾ cups homemade fresh pumpkin
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 cup evaporated milk or heavy cream for extra richness
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Method
 

Make the Pie Crust:
  1. Mix flour and salt in a bowl.
  2. Cut in cold butter with a pastry cutter until it looks crumbly.
  3. Add ice water, one tablespoon at a time, and mix until dough holds together.
  4. Shape into a disc, wrap, and refrigerate for 30 minutes.
Roll & Pre-Bake the Crust:
  1. Roll out dough and fit into a 9-inch pie dish. Crimp the edges.
  2. Chill for 15 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Line crust with parchment paper and pie weights.
  5. Bake for 10 minutes, remove weights, then bake for another 5 minutes.
Make the Pumpkin Pie Filling:
  1. In a large bowl, whisk together pumpkin, brown sugar, eggs, evaporated milk, and vanilla.
  2. Add cinnamon, ginger, nutmeg, cloves, and salt. Stir until smooth.
Assemble & Bake the Pie:
  1. Pour filling into the pre-baked crust.
  2. Reduce oven temperature to 350°F (175°C) and bake for 45-50 minutes, until the center is slightly wobbly but mostly set.
  3. Let cool completely at room temperature, then chill for at least 2 hours before serving.

Notes

  • For a flakier crust: Keep all ingredients cold, including the flour if possible.
  • Prevent cracks: Don’t overbake—take it out while the center still has a slight jiggle.
  • Make ahead: Pumpkin pie tastes best when made a day in advance.
  • Serving suggestion: Top with whipped cream and a sprinkle of cinnamon!