Description
Indulge in the warm, comforting flavors of fall with this Easy Pumpkin Pie from Scratch featuring a buttery, flaky crust and a spiced pumpkin filling. Perfect for Thanksgiving or any autumn gathering!
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 3–4 tbsp ice water
For the filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 (12 oz) can evaporated milk
Instructions
- Start with the crust: In a medium bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Shape into a disc, wrap, and refrigerate for 30 minutes.
- Preheat and prepare: Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press into the dish, trim edges, and crimp.
- Make the filling: Whisk pumpkin, brown sugar, spices, and salt. Add eggs and mix. Slowly whisk in evaporated milk until smooth.
- Bake: Pour filling into crust. Bake 50–60 minutes until set. Cover edges with foil if browning too quickly. Cool before serving.
Notes
- For a richer flavor, use homemade pumpkin puree.
- Serve with whipped cream or vanilla ice cream.
- Pie can be made a day ahead and stored chilled.
