Description
Warm, spiced, and perfectly balanced, this classic pumpkin pie with a flaky homemade crust is a true fall favorite. From the buttery, crisp crust to the smooth, velvety filling, it’s the ultimate dessert for Thanksgiving or any autumn gathering!
Ingredients
For the Homemade Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, chilled
- ¼ cup brown sugar, packed
- Pinch of salt
- 3–4 tablespoons ice water
For the Pumpkin Pie Filling:
- 15 oz canned pumpkin puree (or 1 ¾ cups fresh)
- ¾ cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 cup cream
- ¼ cup milk
- 2 eggs
Instructions
- Make the Pie Crust:
- In a large bowl, combine flour, brown sugar, and salt.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing gently with a fork until dough comes together.
- Form the dough into a disc, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface, fit into a 9-inch pie pan, and crimp the edges.
- Blind Bake (Optional):
- Line the crust with parchment paper, add pie weights, and bake at 375°F (190°C) for 10-12 minutes to prevent sogginess.
- Prepare the Filling:
- Whisk together pumpkin puree, brown sugar, pumpkin pie spice, and salt.
- Stir in cream and milk.
- Beat the eggs lightly and add them to the mixture, whisking until smooth.
- Assemble the Pie:
- Pour the pumpkin filling into the prepared pie crust.
- Bake the Pie:
- Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 40-50 minutes, until set but slightly jiggly.
- Cool and Serve:
- Let the pie cool for at least 2 hours on a wire rack before serving.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American