Description
This Easy Pumpkin Pie from Scratch features a flaky homemade crust and a creamy, spiced pumpkin filling. Perfect for fall celebrations and holiday desserts, this recipe balances sweet and warm spices in a smooth custard baked to perfection.
Ingredients
Scale
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
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: Combine flour and salt in a large bowl. Add cubed chilled butter and work it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough: After chilling, lightly flour a clean surface and roll out the dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the dish, trim excess overhang, and crimp the edges to create a decorative border. Place the prepared crust back in the refrigerator to chill while you make the filling.
- Make the filling: In a medium bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until the mixture is smooth and homogenous.
- Assemble the pie: Pour the pumpkin filling evenly into the chilled pie crust, smoothing out the surface with a spatula.
- Bake: Preheat your oven to 375°F (190°C). Bake the pie in the middle rack for 45-50 minutes, or until the filling is set and a knife inserted in the center comes out clean. If the crust edges brown too fast, cover them with foil halfway through baking to prevent burning.
- Cool and serve: Remove the pie from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 2 hours to fully set before serving. Serve slices with whipped cream or a light sprinkle of cinnamon if desired.
Notes
- Use chilled butter and ice water to create a flaky crust.
- Do not overmix the dough to keep it tender.
- Cover crust edges with foil during baking to avoid over-browning.
- Letting the pie cool and chill before serving improves texture and flavor.
- Store leftovers in the refrigerator for up to 3 days.
