Description
- A smooth, creamy, and perfectly spiced pumpkin pie that’s easy to make and ideal for any fall or Thanksgiving celebration.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 1 (15 oz) can pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk or heavy cream
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Make the crust: Combine flour and salt. Cut in butter. Add water until dough forms.
- Roll out and place dough in a 9-inch pie dish. Chill for 15 minutes.
- Whisk together pumpkin, sugar, eggs, milk, and spices until smooth.
- Pour filling into chilled crust.
- Bake at 425°F for 15 minutes, then reduce to 350°F and bake 40–45 minutes.
- Cool completely at room temp, then refrigerate 2+ hours before slicing.
Notes
- Use canned pumpkin puree, not pumpkin pie mix.
- Don’t overbake the center should still jiggle slightly.
- Chill fully before serving to get that custard-like texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: America
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg