Pumpkin Pie
Indulge in the warmth and nostalgia of homemade pumpkin pie, the ultimate fall-inspired dessert that features a silky, spiced pumpkin filling nestled in a buttery, flaky crust. This recipe combines the natural sweetness of pumpkin puree with aromatic spices like cinnamon, ginger, and nutmeg, creating a perfectly balanced flavor profile. The crust, made from scratch with cold butter for optimal flakiness, provides the ideal base for the creamy filling. Baked to golden perfection, this pie is a crowd-pleaser at any Thanksgiving gathering or cozy autumn evening. Serve it with a dollop of whipped cream for an extra touch of decadence. Ready in just 90 minutes with simple ingredients, this classic pumpkin pie is destined to become your go-to holiday dessert. Keywords: pumpkin pie recipe, homemade pumpkin pie, Thanksgiving dessert, fall baking, spiced pumpkin filling.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 tablespoon Granulated sugar (for crust)
- 0.5 cup Unsalted butter, cold and cubed
- 3 tablespoons Ice water
- 15 ounces Pumpkin puree
- 2 large Eggs
- 12 ounces Evaporated milk
- 0.75 cup Granulated sugar (for filling)
- 0.25 cup Light brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Whipped cream (for serving, optional)
Instructions
In a large mixing bowl, combine the flour and 1 tablespoon of sugar for the crust. Add cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 1 tablespoon of ice water at a time, mixing with a fork, until the dough starts to come together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C). Lightly flour a surface and roll out the chilled dough to fit a 9-inch pie dish. Gently press the dough into the dish, trim the edges, and flute or crimp if desired.
In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
Pour the filling mixture into the prepared pie crust, smoothing the surface with a spatula.
Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Allow the pie to cool completely on a wire rack. Once cooled, slice and serve with whipped cream, if desired.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 35.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 154 mg | 12% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 310 mg | 7% | |
*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.
