Homemade Pumpkin Pie
This classic pumpkin pie features a silky smooth filling with the perfect balance of warm spices - cinnamon, ginger, nutmeg, and cloves. The homemade flaky crust stays crisp thanks to blind baking, while the creamy custard filling sets beautifully without cracks. It's the kind of pie that makes people ask for seconds and beg for the recipe.
Equipment
- 9-inch pie dish - glass or ceramic works best
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or fork - for cutting butter into flour
- Rolling Pin
- Whisk
- Measuring cups and spoons
- Plastic wrap
- Pie weights or dried beans - for blind baking
- Parchment paper
- Cooling rack
- Baking sheet
Ingredients
For the Crust
- 1¼ cups all-purpose flour - 156g
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ½ cup cold unsalted butter - 113g, cut into small cubes
- 3-4 tablespoons ice water
For the Filling
- 1 can pure pumpkin puree - 15-ounce/425g, not pumpkin pie filling
- ¾ cup packed light brown sugar - 150g
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs - room temperature
- 1 cup evaporated milk - 240ml
- ½ cup heavy cream - 120ml
- 1 teaspoon pure vanilla extract
Instructions
- Whisk together flour, salt, and sugar. Cut in cold butter cubes until mixture resembles coarse crumbs with pea-sized pieces.
- Drizzle 3 tablespoons ice water over mixture and stir with fork until dough comes together. Add remaining water if needed, one teaspoon at a time.
- Gently knead dough 2-3 times, flatten into 1-inch disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll chilled dough into 12-inch circle, transfer to 9-inch pie dish, and crimp edges.
- Prick bottom with fork, line with parchment and pie weights. Bake 15 minutes, remove weights, then bake 5-7 minutes more until golden.
- Remove crust from oven and reduce temperature to 350°F (175°C).
- Whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Beat eggs lightly, add to pumpkin mixture and whisk. Add evaporated milk, heavy cream, and vanilla, whisking until completely smooth.
- Let filling sit 5 minutes, then skim off any foam. Pour into prepared crust on a baking sheet.
- Bake 50-55 minutes until edges are set but center still jiggles slightly. Internal temperature should reach 175°F (79°C).
- Cool on rack for at least 2 hours. For best results, refrigerate 4 hours or overnight before slicing and serving.
Notes
- Use cold butter and don't overwork the dough for the flakiest crust.
- Blind baking prevents soggy bottom crust - don't skip this step.
- Pie is done when edges are set but center still jiggles like jello (about 3-inch diameter).
- For crack prevention, turn off oven when done and let pie cool inside with door cracked for 15 minutes.
- Fresh pumpkin can be substituted: roast sugar pumpkin halves face-down at 350°F for 45 minutes, then puree and drain excess liquid.
- For ultra-smooth filling, strain through fine-mesh strainer before pouring into crust.
- Rotate pie 180 degrees at 25-minute mark for even baking.
- Store covered in refrigerator for up to 4 days, or freeze wrapped tightly for up to 2 months.
- Dip knife in hot water and wipe clean between slices for neat cuts.
- Serve with whipped cream, vanilla ice cream, or caramel drizzle.
Nutrition
Serving: 1SliceCalories: 320kcalCarbohydrates: 39gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 280mgPotassium: 220mgFiber: 2gSugar: 24gVitamin A: 180IUVitamin C: 4mgCalcium: 10mgIron: 8mg
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