Description
Nothing says autumn quite like the warm, comforting aroma of a homemade pumpkin pie drifting through your kitchen. This timeless recipe features a flaky, buttery crust and a velvety smooth custard filling spiced with cinnamon, ginger, and nutmeg. It is the perfect showstopper for Thanksgiving or any seasonal gathering, designed to be simple for home cooks while delivering rich, bakery-quality results that will have your family asking for seconds.
Ingredients
1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup cold unsalted butter, cubed
3–4 tablespoons ice water
1 can (15 oz) pure pumpkin puree
¾ cup packed light brown sugar
2 large eggs
1 ¼ cups heavy cream
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
Instructions
Mix flour, salt, and sugar in a bowl and cut in cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough holds together, then shape into a disk and chill for 30 minutes.
Roll the dough on a floured surface into an 11-inch circle and fit into a 9-inch pie dish.
Whisk together the pumpkin puree, brown sugar, eggs, spices, and salt until smooth.
Gradually stir in the heavy cream until the mixture is uniform and silky.
Pour the filling into the prepared crust and bake at 375°F for 50-55 minutes until the center has a slight wobble.
Cool on a wire rack for at least 3 hours before serving.
Notes
Ensure your butter is very cold when making the crust for the best flaky texture. Keep the finished pie refrigerated after it has cooled. You can cover the edges of the crust with foil if they start to brown too quickly during baking.
- Prep Time: 25
- Cook Time: 55
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg