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Pumpkin Pie

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This Classic Pumpkin Pie is smooth, creamy, and perfectly spiced, nestled in a buttery, flaky crust. Made with real pumpkin and warm fall spices, this homemade pie is a must-have for Thanksgiving, holiday gatherings, or cozy autumn nights! 🍂🥧✨

Ingredients

Scale

For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp granulated sugar (optional, for slight sweetness)
  • 1/2 cup unsalted butter (cold, cubed)
  • 3–5 tbsp ice water

For the Pumpkin Filling:

  • 1 (15 oz) can pumpkin puree (or 1 3/4 cups homemade pumpkin puree)
  • 3/4 cup brown sugar (packed)
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves (optional, for extra warmth)
  • 2 large eggs
  • 1 cup evaporated milk (or heavy cream for extra richness)
  • 1 tsp vanilla extract

For Serving:

  • Whipped cream (optional)
  • Ground cinnamon or nutmeg (for garnish)

Instructions

Step 1: Prepare the Pie Crust

  1. In a mixing bowl, whisk together flour, salt, and sugar.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together.
  4. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 2: Roll Out & Blind Bake the Crust

  1. Preheat oven to 375°F (190°C).
  2. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.
  3. Press into the pan and trim excess dough, crimping the edges as desired.
  4. Line the crust with parchment paper and pie weights (or dried beans).
  5. Bake for 10 minutes, remove weights, and bake another 5 minutes.

Step 3: Make the Pumpkin Filling

  1. In a large bowl, whisk together pumpkin puree, brown sugar, salt, cinnamon, nutmeg, ginger, and cloves.
  2. Add eggs, evaporated milk, and vanilla extract, whisking until smooth.

Step 4: Bake the Pie

  1. Pour the pumpkin filling into the partially baked crust.
  2. Bake at 375°F (190°C) for 45-50 minutes, or until the center is just set but slightly jiggly.
  3. Let cool at room temperature for 2 hours, then refrigerate for at least 3 hours before serving.

Step 5: Serve & Enjoy!

  • Slice and serve chilled or at room temperature.
  • Top with whipped cream and a sprinkle of cinnamon!

Notes

  • Shortcut Option: Use store-bought pie crust for convenience.
  • Dairy-Free Version: Swap evaporated milk for coconut milk or almond milk.
  • Extra Flavor: Add 1 tbsp maple syrup to the filling for depth.
  • Storage: Keep leftovers covered in the fridge for up to 4 days.

Find it online: https://ukfinda.com/pumpkin-pie/