Description
This easy pumpkin pie recipe features a flaky homemade crust and a smooth, spiced pumpkin filling made from scratch. Perfect for fall gatherings or holiday celebrations, this classic dessert combines comforting flavors of cinnamon, ginger, nutmeg, and cloves in a creamy custard-like texture baked to perfection.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the Filling
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour and salt. Add the chilled, cubed unsalted butter, and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water gradually: Slowly add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overworking the dough to keep it tender.
- Chill the dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer it to the dish, trim any excess dough, and crimp the edges for a decorative finish. Return the crust to the refrigerator while you prepare the filling.
- Make the filling: In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and vanilla extract until the mixture is smooth and well combined.
- Assemble the pie: Pour the pumpkin filling evenly into the prepared pie crust, smoothing the top with a spatula.
- Bake the pie: Preheat your oven to 375°F (190°C). Bake the pie for 45 to 50 minutes, or until the filling is set and a knife inserted near the center comes out clean. To prevent the crust edges from over-browning, cover them with foil midway through baking if needed.
- Cool and chill: Allow the pumpkin pie to cool completely to room temperature. Then refrigerate for at least 2 hours to let the filling set further and enhance the flavors.
- Serve: Slice and serve the pie chilled or at room temperature. Optionally, garnish with whipped cream or a sprinkle of cinnamon for extra indulgence.
Notes
- Use cold butter and ice water to achieve a flaky pie crust.
- Chilling the dough prevents shrinking during baking.
- Cover crust edges with foil if they brown too quickly to avoid burning.
- Store leftover pie covered in the refrigerator for up to 3 days.
- For a dairy-free option, substitute heavy cream with coconut cream and butter with a vegan alternative.
