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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/delicious-homemade-pumpkin-pie-with-flaky-crust-and-spiced-filling-recipe/