Description
This classic homemade Pumpkin Pie from Scratch features a flaky buttery crust filled with a smooth, spiced pumpkin custard. Perfect for Thanksgiving or any cozy autumn gathering, this pie balances warm spices like cinnamon, ginger, nutmeg, and cloves with creamy richness. Made with simple pantry staples and baked to perfection, it delivers a comforting, traditional dessert experience.
Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3 to 4 tablespoons ice water
For the filling:
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare crust: Preheat the oven to 425°F (220°C). In a large bowl, combine the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form dough: Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to chill and relax.
- Roll and fit crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough carefully to the pan, trim any excess edges, and flute the edges to create a decorative border.
- Make filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, heavy cream, and vanilla extract until the mixture is smooth and fully combined.
- Fill the crust: Pour the pumpkin filling into the prepared pie crust, smoothing the surface with a spatula to even it out.
- Bake the pie: Bake in the preheated oven at 425°F for 15 minutes to set the crust. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until the filling is set – a knife inserted near the center should come out clean.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. For an extra touch, serve with whipped cream or a dusting of cinnamon.
Notes
- For a flakier crust, keep the butter and water very cold to prevent the dough from warming and becoming tough.
- You can use fresh pumpkin puree if preferred, but ensure it is cooked and strained well to avoid excess moisture.
- Serve the pie chilled or at room temperature with a dollop of whipped cream or a sprinkle of cinnamon for added flavor.
