Prep Time 30 mins
Cook Time 55 mins
Rest Time 2 hrs
Total Time 3 hrs 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 8
Best Season: Fall
Description

A timeless Thanksgiving dessert, this classic homemade pumpkin pie features a smooth, spiced pumpkin filling baked in a buttery, flaky crust. Made with real pumpkin puree, warm spices, and a touch of brown sugar, it's the perfect fall treat for any occasion.

Ingredients
    For the Pie Crust
  • 1 ¼ cups all-purpose flour (sifted)
  • ½ tsp salt
  • 1 tbsp granulated sugar
  • 115 g unsalted butter (cold, cubed)
  • 3 tbsp 3–4 ice water (as needed)
    • For the Pumpkin Filling
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • ¾ cup brown sugar (packed)
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 tsp vanilla extract
    • Optional Garnish
  • ½ cup whipped cream (for serving)
  • 1 tsp ground cinnamon (sprinkle)
Instructions
    Make the Pie Dough
  1. 1
    In a large mixing bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and use a pastry cutter or fingertips to mix until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough holds together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
    2. Roll Out and Prepare the Crust
  2. 2
    On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish. Trim and flute the edges. Place the pie dish in the refrigerator while preparing the filling.
    3. Prepare the Pumpkin Filling
  3. 3
    In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, spices, salt, and vanilla extract until smooth and well combined.
    4. Assemble the Pie
  4. 4
    Pour the pumpkin filling into the prepared pie crust. Tap gently to release air bubbles and smooth the surface with a spatula.
    5. Bake the Pie
  5. 5
    Preheat oven to 175°C. Bake the pie for 50–55 minutes or until the center is just set and a knife inserted 2 inches from the center comes out clean. If the crust browns too quickly, tent with aluminum foil.
    6. Cool and Serve
  6. 6
    Allow the pie to cool completely on a wire rack (about 2 hours). Serve at room temperature or chilled with a dollop of whipped cream and a sprinkle of cinnamon.
Note

Storage: Store the pie covered in the refrigerator for up to 4 days.

Make Ahead: The pie crust can be made 2 days ahead or frozen for up to 3 months.

Pumpkin Puree Tip: Use homemade pumpkin puree for a richer flavor, but be sure to strain it well.

Crust Shield: Use a pie crust shield or foil to prevent over-browning of the edges.

Keywords: classic pumpkin pie, easy pumpkin pie recipe, homemade pie, Thanksgiving dessert, fall baking
Read it online: https://petitepanini.com/recipe/pumpkin-pie-recipe/