Delicious Homemade Pumpkin Pie with Flaky Crust and Spiced Filling Recipe

Introduction

Pumpkin pie is a classic fall dessert that feels warm and cozy with its flaky crust and creamy spiced filling. Making it from scratch is simpler than it seems and fills your home with inviting aromas. Whether for a holiday or just a comforting treat, this recipe delivers a delicious, homemade pumpkin pie anyone can make.

Ingredients

• Crust:
• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cubed and chilled
• 3-4 tablespoons ice water
• Filling:
• 1 can (15 ounces) pumpkin purée (not pumpkin pie mix)
• ¾ cup sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (12 ounces) evaporated milk

Instructions

1. Step 1: Mix the crust dry ingredients by combining flour, sugar, and salt in a large bowl.
2. Step 2: Add the cold, cubed butter and work it into the flour until pea-sized pieces form.
3. Step 3: Gradually add ice water, starting with three tablespoons, mixing gently until the dough just comes together. It should stick when pressed but not be wet.
4. Step 4: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. Step 5: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick, and ease it into a 9-inch pie dish. Trim excess dough and crimp the edges. Chill again briefly if desired.
6. Step 6: In a bowl, combine sugar, salt, cinnamon, ginger, and cloves for the filling.
7. Step 7: Stir in pumpkin purée and eggs until fully mixed.
8. Step 8: Gradually add evaporated milk, stirring until the mixture is smooth.
9. Step 9: Pour the filling into the prepared crust, spreading gently to the edges. Tap the pie dish on the counter to release bubbles.
10. Step 10: Preheat oven to 425°F (220°C). Bake the pie on the middle rack at 425°F for 15 minutes.
11. Step 11: Reduce oven temperature to 350°F (175°C). Continue baking for 40–50 minutes until a knife inserted in the center comes out clean and the filling wobbles slightly.
12. Step 12: Remove from oven and cool on a wire rack. Let the pie cool completely, about 2 hours, before serving.

Tips & Variations

• Use cold butter and ice water for a flakier crust.
• Chill the dough before and after rolling to make it easier to handle and prevent shrinking.
• Adjust spices to your taste for a bolder or gentler flavor.
• Top with whipped cream or serve plain for a classic experience.
• If the crust edges brown too quickly, shield them with foil during baking.
• You can roast fresh pumpkin and puree it instead of canned for a fresher taste.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to one month. Thaw in the fridge before serving. Reheat slices gently if desired, but the pie is delicious chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, the dough can be prepared and chilled up to two days before baking. Keep it wrapped tightly in the refrigerator until ready to roll.

How do I know when the pumpkin pie is done baking?

The pie is done when the edges look set and firm, and the center still has a slight wobble when you gently shake the pan. A thin knife inserted should come out mostly clean. The filling will finish setting as the pie cools.

Delicious Homemade Pumpkin Pie with Flaky Crust and Spiced Filling Recipe

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★★★★★

4.5 from 126 reviews

This homemade pumpkin pie recipe features a flaky, buttery crust made from scratch and a smooth, creamy spiced pumpkin filling. Perfect for fall celebrations and easy enough for any home baker, this pumpkin pie offers a comforting, classic dessert with simple ingredients and straightforward steps.

• Author: luca
• Prep Time: 45 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cubed and chilled
• 3–4 tablespoons ice water

Filling

• 1 can (15 ounces) pumpkin purée (not pumpkin pie mix)
• ¾ cup sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (12 ounces) evaporated milk

Instructions

1. Mix dry ingredients for crust: In a large bowl, combine the flour, sugar, and salt. Stir to evenly distribute the ingredients.
2. Add butter to crust: Toss in the cold, cubed butter and use a pastry cutter or your hands to work it into the flour until pea-sized pieces form.
3. Add ice water to crust: Start by adding 3 tablespoons of ice water gradually, mixing gently. Add more water one tablespoon at a time until the dough just comes together, sticky but not wet.
4. Chill dough: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier rolling.
5. Roll out crust: Lightly flour a surface and roll the dough to about 1/8-inch thickness, big enough to cover a 9-inch pie dish. Transfer the dough gently over the rolling pin to the dish and press it into the edges, trimming excess and crimping edges.
6. Mix dry filling ingredients: In a bowl, combine sugar, salt, cinnamon, ginger, and cloves to evenly distribute.
7. Add pumpkin and eggs to filling: Stir the pumpkin purée and then the eggs into the sugar and spice mixture until well combined.
8. Add evaporated milk: Gradually pour in evaporated milk while stirring, achieving a smooth creamy consistency.
9. Assemble pie: Pour the filling into the chilled pie crust evenly. Tap the pie dish lightly on the counter to release air bubbles and smooth the surface.
10. Preheat oven and bake: Preheat the oven to 425°F (220°C). Place the pie on the middle rack and bake for 15 minutes.
11. Reduce temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 40–50 minutes, until a knife inserted near the center comes out clean and the center has a slight wobble.
12. Cool the pie: Remove the pie from the oven and cool on a wire rack for about 2 hours to allow the filling to set properly before serving.
13. Store leftovers: Cover leftover pie with plastic wrap or foil and refrigerate for up to 4 days, or freeze for up to 1 month.

Notes

• Keep butter and water cold to ensure a flaky crust.
• Chill the dough before rolling for easier handling.
• Adjust spices to preference for bolder or milder flavor.
• Use a gentle rolling technique to avoid toughening the crust.
• Cool the pie completely before slicing to ensure clean cuts and proper filling set.
• Shield pie edges with foil if they brown too quickly during baking.
• The center should wobble slightly when done; it will firm up as it cools.
• Store leftovers covered in the fridge for up to 4 days or freeze tightly wrapped for up to 1 month.

Keywords: pumpkin pie, homemade pumpkin pie, fall dessert, Thanksgiving pie, pumpkin pie from scratch, flaky pie crust, creamy pumpkin filling