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Classic Pumpkin Pie

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Ingredients

For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 cup unsalted butter, cold and cubed (1 stick)
  • 3-4 tbsp ice water

For the Pumpkin Filling:

  • 2 cups canned pumpkin puree (or homemade)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 eggs, large
  • 1 cup evaporated milk

Instructions

For the Pie Crust:

  • In a large bowl, combine the flour, salt, and sugar.
  • Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat your oven to 425°F (220°C).
  • On a floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges.

For the Pumpkin Filling:

  • In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt.
  • Add the eggs and mix until well combined.
  • Gradually add the evaporated milk, stirring until the mixture is smooth and uniform.

Assembly and Baking:

  • Pour the pumpkin filling into the prepared pie crust.
  • Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F (175°C).
  • Continue baking for an additional 40-50 minutes, or until the filling is set, and a knife inserted into the center comes out clean.
  • Allow the pie to cool completely on a wire rack before serving.
Author: Rita