Description
This classic homemade pumpkin pie from scratch combines creamy pumpkin filling with warm spices, all nestled in a flaky crust. It’s a delightful dessert for any occasion.
Ingredients
- All-Purpose Flour (2 cups)
- Unsalted Butter (3/4 cup)
- Granulated Sugar (1 tablespoon for crust, 3/4 cup for filling)
- Salt (1 teaspoon for crust and 1/2 teaspoon for filling)
- Ice Water (1/3 cup)
- Pumpkin Puree (1 can, or 1¾ cups homemade)
- Ground Cinnamon (1 teaspoon)
- Ground Ginger (1/2 teaspoon)
- Ground Cloves (1/4 teaspoon)
- Fine Salt (1/2 teaspoon)
- Large Eggs (2)
- Evaporated Milk (1 can, 12 ounces)
- Whipped Cream (for serving)
Instructions
- Preheat your oven to 425°F (220°C). Grease your pie dish.
- In a bowl, mix flour, sugar, and salt to create the crust mixture.
- Add cold, cubed butter and blend until crumbly. Gradually add ice water until dough holds together.
- Roll out dough, transfer to pie dish, trim edges and create flutes as desired.
- Combine pumpkin puree, sugar, spices, and salt in a mixing bowl. Mix until smooth.
- Add eggs and evaporated milk, whisk until creamy and blended.
- Pour filling into prepared crust, ensuring it's even.
- Bake at 425°F for 15 minutes. Lower temp to 350°F (175°C) and bake for 40-45 minutes.
- Cool before serving.
Notes
For a flaky crust, keep the butter cold during preparation.
Blind-baking the crust for a few minutes can prevent sogginess.
Allow the pie to cool for at least two hours for the filling to set.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg