The Best Pumpkin Pie Recipe
This classic pumpkin pie recipe delivers a perfectly spiced and creamy filling in a flaky, buttery crust. Easy to follow instructions ensure a delicious pie every time.
Equipment
- 9-inch pie plate
- Pastry blender or fork
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
Ingredients
Crust Ingredients
- 1 1/4 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 cup Cold unsalted butter cut into cubes
- 1/4 cup Ice water
Filling Ingredients
- 1 15 ounce can Pumpkin puree
- 1 12 ounce can Evaporated milk
- 3/4 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
Instructions
Instructions
- Make the crust: Whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork.
- Optionally, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes at 375°F (190°C). Remove weights/parchment paper.
- Make the filling: In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour the filling into the pre-baked pie crust.
- Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean. Cover edges with foil if browning too quickly.
- Let the pie cool completely on a wire rack before serving.
Notes
For a richer flavor, use homemade pumpkin puree. You can also add a tablespoon of maple syrup or brown sugar to the filling for extra sweetness. Serve with whipped cream or vanilla ice cream.