Description
A classic homemade Pumpkin Pie made from scratch with a flaky buttery crust and a rich, spiced pumpkin filling. This traditional American dessert is perfect for Thanksgiving or any cozy autumn gathering.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
For the Filling
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 425°F. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges and crimp them decoratively.
- Make the filling: In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, heavy cream, and vanilla extract until smooth and fully combined.
- Assemble and bake: Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F and bake for an additional 40 to 50 minutes, or until the center is set but still slightly jiggly.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving to allow the filling to set properly.
Notes
- Keep all crust ingredients cold for the flakiest texture.
- If the crust edges brown too quickly, cover them loosely with foil during baking to prevent burning.
- The pie can be made one day in advance and stored in the refrigerator until ready to serve.
