Description

This homemade pumpkin pie features a creamy, spiced pumpkin filling and a flaky, buttery crust. It’s an easy, classic dessert perfect for Thanksgiving and cozy autumn gatherings.

Ingredients

Scale

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar (optional)
1/2 cup unsalted butter, cold and diced
3–4 tablespoons ice water
2 cups fresh pumpkin puree (or canned)
3/4 cup evaporated milk
2 large eggs, room temperature
2/3 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 (optional)
Whipped cream (for serving, optional)
Toasted pecans or walnuts (for serving, optional)
Freshly grated nutmeg (for garnish, optional)

Instructions

In a large mixing bowl, combine flour, salt, and sugar for the crust.
Add cold butter and cut in with a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs.
Sprinkle ice water over mixture, tossing gently until dough holds together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
In a medium bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth. For extra silky filling, blend for 30 seconds in a blender.
Preheat oven to 425°F (220°C).
Lightly flour your work surface and roll out dough to a 12-inch circle, about 1/8 inch thick. Transfer to a 9-inch pie dish, trim edges, fold under, and crimp.
Pour pumpkin filling into crust and smooth the top.
Bake at 425°F for 15 minutes. Reduce oven to 350°F (175°C) and bake for 35-40 minutes more, until center is just set but slightly wobbly. Cover edges with foil or pie shield if browning too quickly.
Let pie cool on a rack for at least 2 hours before slicing.
Serve with whipped cream, toasted nuts, or freshly grated nutmeg if desired.

Notes

For best results, chill the dough before rolling and use fresh spices. Blind bake the crust or brush with egg white to prevent sogginess. The pie is best served chilled or at room temperature and can be made ahead. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and coconut milk or vegan butter.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 280
Sugar: 21
Sodium: 320
Fat: 12
Saturated Fat: 7
Carbohydrates: 38
Fiber: 3
Protein: 5

Keywords: pumpkin pie, Thanksgiving dessert, homemade pie, fall baking, easy pumpkin pie, holiday dessert, classic pumpkin pie