Classic Pumpkin Pie Recipe
During pie season, pumpkin pie is always highly requested! Making a Classic Pumpkin Pie that combines a silky, spiced filling with a buttery, flaky crust is easier than you think. With just the right blend of spices and a rich pumpkin flavor, this pie is sure to be a hit!
Ingredients
Pie Crust Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup 1 stick cold unsalted butter cubed
- 3-5 tablespoons ice water
Pumpkin Pie Filling Ingredients
- 1 15- ounce can pumpkin puree
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1 12- ounce can evaporated milk
- 1 teaspoon vanilla extract
Instructions
Prepare The Crust
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter cubes, cutting them in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle, about ⅛ inch thick.
- Carefully transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim the excess, leaving about a ½-inch overhang, then crimp the edges as desired.
- Place the crust in the freezer for 10 minutes to firm up.
Prepare the Filling
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
- Add the eggs and mix until smooth.
- Stir in the evaporated milk and vanilla extract until fully combined.
Bake the Pie
- Pour the filling into the chilled crust.
- Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40–50 minutes, or until the center is just set and a knife inserted comes out mostly clean.
- If the crust begins to brown too quickly, cover the edges with foil or a pie shield.
- Cool and Serve:
- Let the pie cool to room temperature on a wire rack, allowing the filling to set fully.
- Serve with a dollop of whipped cream for a classic finish.
