Description
Indulge in the rich flavors of fall with this Easy Pumpkin Pie from Scratch featuring a buttery, flaky crust filled with a spiced, velvety pumpkin filling. Perfect for Thanksgiving or any autumn gathering.
Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cut into cubes)
- 3–5 tbsp ice water
For the filling:
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Whisk flour and salt, cut in butter until crumbly, add ice water, shape into a disk, chill, roll out, and transfer to a pie dish.
- Make the filling: Whisk pumpkin, brown sugar, salt, spices, eggs, milk, and vanilla until smooth. Pour into the crust.
- Bake: Preheat oven to 425°F. Bake the pie for 15 minutes, then reduce the temperature to 350°F and bake for 40–45 minutes until set. Cool before serving.
Notes
- The pie can be made a day ahead and refrigerated.
- Serve with whipped cream.
- For a crispier crust bottom, pre-bake for 10 minutes before filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
