Classic Homemade Pumpkin Pie
Buttery pie crust filled with a creamy, spiced pumpkin custard — the quintessential holiday dessert that’s easy, elegant, and irresistibly cozy.
Ingredients
For the Pie Crust (Optional Homemade):
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup 1 stick unsalted butter, chilled and cubed
- 3 –5 tbsp ice water
For the Pumpkin Filling:
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- 2 large eggs
- 1 12 oz can evaporated milk
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tsp vanilla extract
Topping:
- Whipped cream
- Ground cinnamon optional, for dusting
Instructions
- Prepare the Crust – In a bowl, mix flour, salt, and sugar. Cut in chilled butter until coarse crumbs form. Add ice water gradually until dough forms. Shape into a disc, wrap, and refrigerate for 1 hour. Roll out and fit into a 9-inch pie dish, crimp edges, and chill while preparing the filling. (You can also use a store-bought crust.)
- Make the Filling – Preheat oven to 425°F (220°C). In a large bowl, whisk together pumpkin puree, brown sugar, spices, and salt. Add eggs and mix until smooth. Gradually whisk in evaporated milk and vanilla until fully combined.
- Assemble the Pie – Pour the pumpkin mixture into the prepared pie crust. Smooth the top with a spatula.
- Bake – Bake at 425°F for 15 minutes. Reduce temperature to 350°F (175°C) and bake another 40–50 minutes, until the center is set and a knife inserted near the center comes out clean. Cool completely on a rack.
- Serve & Enjoy – Top each slice with whipped cream and a sprinkle of cinnamon. Serve chilled or at room temperature for the ultimate fall treat!