Pumpkin Pie: The Perfect Classic Fall Dessert
Pumpkin Pie is a timeless fall dessert centerpiece that deserves a place on every holiday table. Our classic recipe ensures a smooth, spiced filling and a perfectly baked crust that will impress your guests and become your seasonal signature dish.
Equipment
- 9-inch Pie Plate
- Pastry Cutter
- Pie Shield or Aluminum Foil
- Wire Cooling Rack
Ingredients
For the Crust
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter cold, cubed
- 3-4 tablespoons ice water
For the Filling
- 15 oz pure pumpkin puree not pumpkin pie filling
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1¼ cups evaporated milk
Instructions
- In a large bowl, whisk together flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water, one tablespoon at a time, stirring gently until the dough begins to come together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This relaxes the gluten and firms up the butter, ensuring your crust will be tender and flaky.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim excess dough, and crimp edges decoratively.
- In a large bowl, whisk the eggs lightly. Add sugar, salt, and spices, mixing until well combined. Stir in the pumpkin puree and vanilla extract. Gradually add the evaporated milk, stirring until smooth and uniformly blended.
- Pour the filling into the prepared crust. Shield the crust edges with aluminum foil or a pie shield. Bake for 45-50 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool completely on a wire rack for at least 2 hours before serving. This crucial step ensures the filling sets properly, making for clean, beautiful slices.
Notes
For a gluten-free option, use a 1:1 gluten-free flour blend with ¼ teaspoon xanthan gum if not included in the blend.
For a dairy-free version, replace evaporated milk with full-fat coconut milk. The subtle coconut flavor actually complements the warming spices beautifully.
Warming your spices in a dry pan for 30 seconds before adding them amplifies their flavors dramatically!
The pie can be made up to 2 days ahead and refrigerated for convenience without sacrificing quality.
Nutrition
Calories: 325kcalCarbohydrates: 43gProtein: 6gFat: 14gSaturated Fat: 8gSodium: 230mgFiber: 2gSugar: 25gVitamin A: 122IU
Tried this recipe?Let us know how it was!