This homemade pumpkin pie is a classic fall dessert with a smooth, spiced filling and a flaky buttery crust. It’s simple to prepare and works well for holidays or weekend baking. The texture is creamy and custard-like, with balanced sweetness and warm spices.
Ingredients
For the Crust
- 1¼ cups (160 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- 3 to 4 tablespoons ice-cold water
For the Filling
- 2 cups (450 g) pumpkin purée
- ¾ cup (150 g) packed brown sugar
- 3 large eggs
- 1 cup (240 ml) heavy cream or evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Optional: whipped cream for serving
Instructions
1. Make the Crust
In a bowl, mix flour and salt. Add cold butter and work it into the flour using your fingers or a pastry cutter until the mixture looks crumbly.
Add ice water one tablespoon at a time, mixing gently until the dough comes together. Do not overwork it.
Shape into a disc, wrap, and refrigerate for at least 30 minutes.
2. Prepare the Pie Shell
Roll the chilled dough into a circle about 30 cm wide. Place it into a 9-inch pie dish and press gently into the edges. Trim excess dough and shape the edges as desired.
Chill the crust while preparing the filling.
3. Make the Filling
In a large bowl, whisk together pumpkin purée, brown sugar, eggs, cream, spices, salt, and vanilla until smooth.
4. Assemble
Pour the filling into the chilled crust and smooth the surface.
5. Bake
Preheat oven to 180°C (350°F).
Bake for 50 to 60 minutes, until the edges are set and the center is slightly wobbly.
If the crust browns too quickly, cover the edges with foil.
6. Cool
Let the pie cool at room temperature for at least 2 hours before slicing. The filling will firm up as it cools.
Serve plain or with whipped cream.
Approximate Nutrition (Per Slice)
- 320 kcal
- 6 g protein
- 17 g fat
- 38 g carbohydrates
Storage
Refrigerate covered for up to 4 days.
Freeze for up to 2 months.
Serve chilled or gently warm slices in the oven at 160°C (320°F).
