The Best Ever Pumpkin Pie
A classic pumpkin pie recipe with a flaky crust and perfectly spiced filling. Easy to make and guaranteed to be a crowd-pleaser!
Equipment
- 9-inch pie plate
- Pastry blender or fork
- Mixing bowls
- Rolling pin
- Whisk
Ingredients
Crust Ingredients
- 1 1/4 cups All-purpose flour (150g)
- 1/2 teaspoon Salt
- 1/2 cup Cold unsalted butter (113g), cut into cubes
- 1/4 cup Ice water (60ml)
Filling Ingredients
- 1 15 ounce can Pumpkin puree
- 1 12 ounce can Evaporated milk
- 2 Large eggs
- 3/4 cup Granulated sugar (150g)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
Instructions
Instructions
- Make the crust: Whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.
- Roll out dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork.
- Make the filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour filling into the prepared pie crust.
- Bake in a preheated oven at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean. If crust browns too quickly, cover edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Notes
For a richer flavor, use whole milk instead of evaporated milk. You can also add a tablespoon of maple syrup to the filling for extra sweetness.