Homemade Pumpkin Pie
Experience the ultimate comfort of fall flavors with this Homemade Pumpkin Pie recipe, a timeless classic made entirely from scratch. With a flaky, buttery crust and a rich, velvety filling infused with the warm spices of cinnamon, ginger, nutmeg, and cloves, this pie perfectly captures the essence of autumn. This recipe uses canned pumpkin puree and sweetened condensed milk for a creamy, foolproof filling that bakes to perfection. Ready in under 90 minutes, it’s an impressive yet approachable dessert for holiday gatherings or cozy evenings. Serve it with a dollop of whipped cream for an irresistible treat that will have everyone coming back for seconds. This easy pumpkin pie recipe is a must-have for your Thanksgiving menu or anytime you crave homemade seasonal goodness.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 tablespoon granulated sugar
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 3 tablespoons ice water
- 1.75 cups canned pumpkin puree
- 14 ounces sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.25 teaspoons salt
- optional for serving whipped cream
Instructions
Preheat your oven to 425°F (220°C).
In a medium bowl, whisk together the flour, sugar, and salt for the crust.
Cut the cold unsalted butter into small cubes, then use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together. Do not over-mix.
Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing gently into the corners, and trim any excess dough.
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and fully incorporated.
Pour the filling into the prepared pie crust, smoothing the top with a spatula.
Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Serve the pie with whipped cream, if desired, and enjoy!
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 381.3 g | 139% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 243.4 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1362 mg | 105% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2669 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
