Description
This Easy Pumpkin Pie from Scratch features a flaky homemade crust and a rich, spiced pumpkin filling. Perfectly balanced with warm spices and a creamy texture, this classic fall dessert is simple to prepare and sure to impress with every bite.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the Filling
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a large bowl, combine all-purpose flour and salt. Add the chilled, cubed unsalted butter, working it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water: Slowly add ice water, one tablespoon at a time, mixing gently until the dough comes together. Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll the chilled dough out to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trim any excess dough, and crimp the edges decoratively. Refrigerate the prepared crust while working on the filling.
- Make the filling: In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, ground cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
- Assemble the pie: Pour the pumpkin filling into the prepared crust, smoothing it into an even layer for uniform baking.
- Preheat the oven and bake: Preheat your oven to 375°F (190°C). Bake the pie for 45-50 minutes or until the filling is set and a knife inserted in the center comes out clean. To prevent the crust edges from over-browning, cover them with foil halfway through baking if necessary.
- Cool and serve: Allow the pie to cool to room temperature. Then refrigerate it for at least 2 hours to fully set. Serve chilled or at room temperature, optionally topped with whipped cream or a light dusting of cinnamon.
Notes
- Chilling the dough is crucial to achieve a flaky crust.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Cover the crust edges with foil if they brown too quickly during baking.
- Allowing the pie to chill after baking helps the filling to set properly.
- For a dairy-free option, substitute the heavy cream with coconut cream.
