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Homemade Pumpkin Pie with From-Scratch Crust

This pumpkin pie features a flaky homemade crust filled with a spiced pumpkin filling, baked until golden and set. The process involves preparing and rolling out dough, blending filling ingredients to a smooth consistency, assembling, and baking to achieve a tender, custardy interior with a crisp crust.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour for the crust
  • 1/2 cup unsalted butter cold, cut into pieces
  • 1/4 cup ice water plus extra if needed
  • 1 cup canned pumpkin pure pumpkin puree
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons cinnamon ground
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs beaten
  • 1 cup evaporated milk

Equipment

  • Mixing bowls
  • Rolling pin
  • 9-inch pie dish
  • Pastry brush
  • Stand mixer or hand mixer

Method
 

  1. Combine the flour and a pinch of salt in a mixing bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently until the dough begins to come together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Lightly flour a clean surface and roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, gently easing it into the sides without stretching. Trim any excess dough from the edges and prick the bottom with a fork for ventilation.
  3. In a separate bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, and cloves until smooth and fragrant. Add the beaten eggs and mix well, then stir in the evaporated milk until fully combined.
  4. Pour the pumpkin filling into the prepared pie crust, spreading it evenly with the back of a spoon or spatula. Place the pie on a baking sheet to catch any drips.
  5. Bake the pie in a preheated oven at 350°F (175°C) for about 50 minutes, or until the filling is set and a toothpick inserted near the center comes out clean. The crust should be golden and crisp, and the filling slightly puffed.
  6. Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will firm up as it cools, creating a smooth, creamy texture beneath the flaky crust.
  7. Slice the pie and serve at room temperature or slightly warmed, enjoying the tender filling and crisp crust with a cup of tea or coffee.

Notes

For best flavor, let the pie cool completely before slicing. You can add whipped cream or a dusting of cinnamon on top for extra appeal.