Description
A silky, rich, and warmly spiced pumpkin pie recipe with a buttery homemade crust. Perfect for holidays or cozy fall evenings.
Ingredients
**For the Pie Crust:**
1 ¼ cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cubed
4 tablespoons ice-cold water
**For the Pumpkin Filling:**
15 oz can pure pumpkin puree (or 1 ¾ cups homemade puree)
3 eggs
¾ cup packed light brown sugar
¾ cup heavy cream
½ cup whole milk
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt
Instructions
1. Make the crust: In a bowl, mix flour, sugar, and salt. Add cold butter and blend until crumbly. Add ice water a tablespoon at a time until dough comes together.
2. Form dough into a disk, wrap, and chill for 30 minutes. Then roll into a 12-inch circle and fit into a deep pie dish. Chill while making filling.
3. Preheat oven to 375°F (190°C).
4. Make the filling: In a large bowl, whisk pumpkin, eggs, and brown sugar. Add cream, milk, cornstarch, spices, and salt. Whisk until smooth.
5. Pour the filling into the chilled crust.
6. Bake for 40–55 minutes. Cover crust edges halfway through baking. The center should jiggle slightly.
7. Cool on a wire rack for 3 hours. Then refrigerate for a few hours or overnight before serving.
Notes
Use canned pumpkin for best texture. If using homemade puree, drain it well.
Optional: Par-bake crust for a crispier bottom.
Do not overbake — a little jiggle means it’s done.
Cracks are cosmetic. Cover with whipped cream or decorative crust shapes.
Pie stores in the fridge up to 3 days. Freeze up to 3 months.
Best made a day ahead.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 390
- Sugar: 23g
- Sodium: 197mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 124mg